Today is opening day for Wasted! The Story of Food Waste. The new documentary, executive produced by Anthony Bourdain, aims to expose new audiences to the global problem of food waste and, ultimately, change our relationship to food. Learn how you can see it and who Bourdain hopes to reach.
Get the results of Run on Less, a cross-country race that showed how the trucking industry could save 9.7 billion gallons of diesel fuel per year.
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.
There are few things better than eating a peach at peak ripeness while it’s still warm from sitting on a farmers market table. But where I live, the local peach season is blink-and-you’ll-miss-it short — and I often miss it. With a new app and website from GRACE Communications Foundation, I’ll never miss another peach season.
A variety of app-driven companies are working to use technology to meet our personal transportation needs making it possible for more and more people to go car-free. Here’s a look at the options, including a few you might not have heard of yet.
A new study released this week shows that levels of air pollution that the U.S. Environmental Protection Agency deems safe may not be safe enough. The study, conducted by researchers at the Harvard T.H. Chan School of Public Health, found that long-term exposure to airborne fine particulate matter (PM 2.5) and ozone — even below current standards established by established by the EPA — increases the risk of premature death.
Cooking with food waste has officially tipped the trendy scales. The concept now has its own TV series, called Scraps, which launched in late May on the FYI network. Sponsored by Sur La Table, the half-hour show features the cookware retailer’s chef Joel Gamoran and other chefs who create menus made with often-tossed items, like herb stems, broccoli stalks and chickpea water.
There’s an invisible threat to children’s health happening at U.S. schools every day. Air monitoring typically finds elevated levels of toxins during school pick-up times as parents idle their cars waiting for their kids. We’ve created this short video to help spread the message and help more schools go idle-free. Please watch, take the pledge to stop idling, and share the #iturnitoff movement in your school community.