As kids, we were taught to clean our plates, but at today’s restaurants, that can be a monumental task. Big portions mean we end up eating more, but a hidden consequence is that we waste more, too. Our new infographic explores surprising facts behind restaurant food waste and easy tips for dining out without wasting food.
Similar to fruit crops on the mainland, a sizable portion of the fruit grown in Hawaii never gets to the supermarket. A staggering 35% of the state’s multi-million-pound papaya harvest is culled from packinghouses due to reasons like disease and pest pressure or post-harvest damage. A researcher sees potential to produce biofuels from all that wasted papaya pulp.
Today, we bring you a guest post by Anne Marie Bonneau, otherwise known as The Zero-Waste Chef. Anne Marie blogs about living a zero-waste life, and she’s got some great tips. Here, she writes about shopping for food by bike.