There’s some great energy around solving the food waste problem lately. Case in point is OpenIDEO, which recently held a food waste challenge in partnership with The Rockefeller Foundation, ReFED, and The San Francisco Department of the Environment. The purpose was to tap into a global community of creative problem solvers to develop ideas that could dramatically reduce food waste. Here are three of our favorite ideas.
Anthony Bourdain is adding his name to a growing list of celebrity chefs working to raise awareness about the worldwide food waste problem. It was announced this week that the chef, author and host of CNN’s Parts Unknown is producing a feature-length documentary called WASTED! The Story of Food Waste, in conjunction with The Rockefeller Foundation.
A few weeks ago, 20 diners were treated to a family-style meal at Juliet, one of the country’s hottest new restaurants. On the menu at the small Somerville, Mass., eatery were 10 beautifully crafted dishes — with a twist. Nearly all of the ingredients were foods that would have probably gone to waste if not for the care and skillful attention of the owners, chef Josh Lewin and Katrina Jazayeri.
Today, we’re excited to launch a new online program that can help you break the cycle of food waste in your kitchen. It’s called I Value Food: Too Good to Waste, and it’s based on successful strategies developed by the U.S. EPA. Through this program, many families have reduced food waste by up to 50%, saving up to $1,600 per year!
As nations around the world have been preparing teams to compete in the 2016 Olympics in Rio de Janeiro, chef Massimo Bottura has assembled a dream team for his own kind of sport: feeding people in need from food that would go to waste. RefettoRio Gastromotiva, which opens today in Rio, is projected to recover 12 tons of food surplus from the Olympic Village in just 44 days during the Olympics and Paralympics.
In late June, nearly 350 entrepreneurs, practitioners, policymakers, and activists from across the country gathered at Harvard Law School for the Reduce and Recover: Save Food for People Conference to further dialogue on reaching a national food waste reduction goal.
True to its name, the conference wanted to turn the conversation into action by “eating what we preach,” and see what it would take to prepare some of the conference meals with food that would otherwise go to waste.
Schools, campuses, food and beverage producers, and food banks all produce thousands of pounds of food waste each year, and typically have to pay to have the waste hauled to a central location such as a landfill. In landfills, organic matter breaks down and produces methane, a potent greenhouse gas that, if captured, can be a valuable source of energy. Enter Impact Bioenergy: the company’s small anaerobic digester systems, or microdigesters, convert food waste and other organic matter like paper and yard clippings into fertilizer and energy in the form of electricity, heat, and even transportation fuels.
How much salvaged fruit does it take to make smoothies for 5,000 people? We found out in May when we participated in Feeding the 5,000 NYC, an event to raise awareness about food waste.
In April, we returned to the Richmond International Raceway for a third time for a weekend of food waste diversion and recovery at the Toyota Owners 400, a NASCAR race. Coordinating food recovery at an event this size is a challenging task, but we learned lessons from two previous races in 2015 that have increased our efficiency — and the amount of food we were able to divert. The results demonstrate the important opportunity that large event venues have to reduce their environmental footprint and help those in the need in their communities.
To help simplify and strengthen the food donation process, we have just launched the Food Rescue Locator in collaboration with our partners at EndFoodWaste.org and the Food Rescue Alliance. This free online tool allows anyone with excess food (individuals, offices, events, restaurants, you name it!) to find a nearby food rescue group they can donate to.