When’s the last time you used a whole loaf of bread, down to the last crumb, before it went stale or moldy? Before you trash those lonely slices, check out our infographic for some fantastic ways to use stale bread.
‘Tis the season for trend lists as everyone tries to predict the next big thing for the year ahead. We’ve culled through the lists to compile our own tally of trends that relate to the issues Sustainable America supports: sustainable food and fuel. The good news is that finding encouraging trend predictions was easy—now let’s work together to make them come true!
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.
This past weekend we had the pleasure of sponsoring Live Green Connecticut!’s 4th annual festival bringing together environmental educators, nonprofits, and businesses alike to showcase the latest in green technology, recycling, conservation, health and wellness, climate protection, and sustainable living. Last week we wrote about our goal to “Make a Green Fest Greener” and we did just that.
Public events like conferences, concerts and festivals present a great opportunity to make a dent in the 40% of food wasted in the United States. With that in mind, we’ve partnered with the Alive @ Five concert series in Stamford, Conn., this summer to help divert the event’s food waste to be composted rather than where it usually goes: the landfill.
We’re proud to announce that Sustainable America has been chosen as the official Food & Waste Education Partner for the SXSW Eco 2013 conference. Along with exhibiting at the conference, which runs October 7-9, we will help SXSW Eco implement a composting program in order to help achieve a zero-waste event.
Earlier this month, the USDA and the EPA teamed-up to launch the U.S. Food Waste Challenge. The challenge asks individuals and groups from every facet of the food system – including farmers, producer groups, processors, manufacturers, retailers, communities, government agencies, and consumers – to reduce the amount of food waste sent to landfills.
With commercial composting starting to take off, innovative businesses are harnessing the profit potential of turning everyday organic waste into compost for sale – savings tons of food from the landfill and reducing greenhouse gas emissions.