Of all the food-centric holidays, Thanksgiving may be the one that truly brings out our inner glutton. We celebrate with a feast that’s so expansive, the leftovers are often anticipated as much as (if not more than) the meal itself! With all that food, of course, there’s bound to be some food waste; even those coveted leftovers get relegated to the garbage can in a day or two if they’re not eaten. Thankfully (pun intended), with a little advance planning and a few Turkey Day tactics under your apron, you can serve up a delicious, satisfying, zero-waste Thanksgiving feast.
Tag: food recycling
How to have a zero-waste feast
A growing movement to prevent, recover and reuse food waste at schools nationwide
From trayless cafeterias to thriving food recovery programs and composting, college campuses and students are tackling food waste and food insecurity nationwide. We highlight some effective programs.
Unloved fruits and veggies could be key to reducing food waste
In recent years, an international movement to embrace “ugly” produce has taken root. The idea is simple – by using the edible, but slightly less beautiful fruits and vegetables that are typically discarded, we can decrease food waste and feed more people. Some of the U.K.’s biggest supermarkets have embraced this concept. Here in the states, while some charities and food banks have been doing this kind of work for years, many American businesses are just starting to consider the problem and potential of ugly produce.
One way to boost food waste recycling.
Some states and municipalities in the U.S. are implementing food waste bans that prohibit sending food waste to landfills. Massachusetts has one of the most ambitious plans to ban large businesses and institutions from discarding food waste beginning in 2014.
Houston's plan to put an end to landfills and upcycle food waste
The city of Houston has won a prize from Bloomberg Philanthropies to make their “One Bin for All” plan a reality. With the country’s first total resource recovery facility in place, the city plans to find productive uses for discarded food and other recyclables.
How can we lose and waste less food?
Inspired by a recent Wall Street Journal article written by Anna Lappe and Danielle Nierenberg, Sustainable America has created the following infographic to explain how food is wasted and lost around the world, and what can be done about it.
Residents in Portland, Maine, have one less reason to waste food. In August, Sable Sanborn and Tyler Frank started Garbage to Garden, a curbside composting program that already boasts more than 400 subscribers.