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.
A group of the country’s foremost experts and business leaders concerned with food waste convened in Stanford, Calif., on March 9 for the release of a report that could be a turning point in the movement to reduce food waste in the United States. The first of its kind, the report looks at the problem of food waste through an economic lens. It analyzes the costs and benefits of various solutions to the problem and offers up strategies for putting the solutions into action. Here are some of the most exciting findings.
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.
It seems that food waste is having a moment.
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.
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.