Don’t let Old Man Winter put the freeze on your composting efforts! He’ll try his best to thwart you by turning your piles to ice, slowing down microbes, shooing away composting crawlies, and stealing away the sun. Still, composters with a fire for recycling food scraps can melt through any Polar Vortex, Arctic Assault or plain ol’ cold snap to make sure the job gets done. Here are a few tips and strategies for making winter composting a success from Rebecca Louie, author of Compost City.
For more than half of his life, 17-year-old Alex Scaperotta has been fighting to end unnecessary vehicle idling in his hometown of Wilton, Conn. As a third grader, Scaperotta became interested in climate change. Wanting to make a difference, he … Continue reading →
When we launched I Value Food a year ago, we knew the food waste issue was starting to get more attention, but we couldn’t foresee the tremendous progress the movement would make in 12 months. Looking back, 2015 may go down in history as the year Americans finally looked eye-to-eye with the 70-billion-pound mountain of food waste and decided to dismantle it.
In case you missed any, here’s a roundup of our most popular blog posts of 2015. As you can see by this list, our readers are more interested than ever in learning about the food waste problem and finding ways to fix it. On the fuel side, stories about innovation and idling reduction were popular, too.
We’re charged up about Sustainable America’s latest investment. EV Connect, a 6-year-old company in El Segundo, Calif., is working to streamline the electric vehicle charging ecosystem for both drivers and property managers through a hardware-agnostic, cloud-based software system.
Today, we’re bringing you a guest post by Nick “Nicky Bobby” Papadopoulos, CEO and Co-Founder of CropMobster. Nick started CropMobster on his family’s Northern California farm with the mission of igniting the power of community sharing and social media to crowdsource solutions to food waste, hunger and local food system challenges. Since 2013, CropMobster’s network has saved more than 2 million pounds of food from going to waste in the San Francisco Bay region! Recently, Nick — inspired by an article on IValueFood.com — organized an $80-a-plate dinner for 30 made from salvaged food. Here’s how he did it.
In January, when we launched our food waste campaign IValueFood.com, we started quizzing visitors about their food waste habits. The quiz surveyed the lifestyle factors and shopping and eating behaviors that have been shown to lead to food waste. The good news is that awareness is growing about food waste and how to reduce it, but we still have work to do. Here are a few of the results.
The holidays are a great time to show your love for family and friends — and the planet — by giving eco-friendly gifts. We’ve put together a fun list of gift ideas that can help lucky recipients grow and enjoy food, waste less of it, and keep safe on bike rides.
You’ve got a FitBit for your body. Soon, you can have something similar for your car. San Francisco startup Voyomotive has developed Voyo, a telematics system that can tap into your car’s diagnostics system and allow you do a whole host of things previously only available on tricked-out connected cars. We’re most excited about Voyo’s fuel-saving features, like a plug-and-play start/stop system, that can help drivers dramatically cut idling time and drive more efficiently.
Earlier this year, we launched I Value Food, a national campaign to help educate people about food waste and how to reduce it. Soon, we’ll be kicking off a project closer to home, here in Connecticut. We were just awarded a $25,000 grant from the EPA’s New England office to implement a Food: Too Good to Waste program with members of faith-based congregations in the Greater Bridgeport and Stamford areas.
When dealing with severe weather, the priority is keeping yourself, your family and your pets safe. If the power goes out — and is out for a while — it’s important to keep your food from spoiling and know how to decide what to toss it if does go bad.
As we head into the holiday season, it’s a great time to challenge yourself to minimize food waste — and get creative about it! Our friends at Foodstand seem to agree. This month, we’re thrilled that they are choosing to use their new app to inspire food lovers to waste less and share tips.
Did you know that most grocery stores won’t buy bell peppers that can’t stand up straight? Strict produce cosmetic standards require peppers to have a perfect bell shape. “If you put it on a table and it tips over onto its side, it’s going to be rejected,” says Ben Simon.
Simon is one of the founders of Imperfect Produce, a startup we’ve recently added to our portfolio of investments. The San Francisco business sources cosmetically imperfect produce from farms and sells it in affordable weekly subscription boxes. In addition to moving this food back onto our plates, they are recovering the energy, water, and other resources used to grow all of that so called “ugly’ produce.
The White House recently honored 12 agricultural leaders as Champions of Change for Sustainable and Climate-Smart Agriculture. They were recognized for leading efforts in sustainable agriculture that benefit soil, air, and water quality while helping to mitigate climate change by reducing emissions. Among them was our newest board member, Erin Fitzgerald Sexson. Sexson is senior vice president of global sustainability at Innovation Center for U.S. Dairy.
Some studies have found that replacing gasoline vehicles with electric vehicles is like trading one dirty fossil fuel for another if the electricity is coming from a coal-fired power plant. Other studies make a good case for driving electric even in regions dominated by coal.
These studies are helpful if you’re evaluating which car to buy and drive today, but what about in the future? What impact can getting more EVs on the road have as the energy grid gets cleaner? Can EVs make a significant difference in lowering total emissions?