Tag Archives: restaurant food waste

At Juliet, Zero Waste Is Baked Into the Menu

Crepes with Fennel on plate with menu from Juliet

Crepes with Fennel were part of a salvaged meal at Juliet in Somerville, Mass.

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.

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Chicago Brewery Says “Cheers” to Reducing Food Waste

Goose Island and Zero Percent team

The Goose Island team hold up zeros in support of Zero Percent. (Photo: Zero Percent)

Can beer help end food waste? Two Chicago-area businesses think so. Starting January 15, Goose Island Brew Pub will be pouring a batch of “Zero Percent,” a tribute beer named for technology startup Zero Percent, a company that helps businesses donate food that would otherwise be thrown away to nonprofits.

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4 New Restaurants Rethink Food Waste

takeout containers for restaurant leftovers

Photo Credit: Planet Takeout via Compfight cc

Restaurants are a significant source of food waste, but we found four innovative eateries are proving that they can work without waste. Plus, find out how you can minimize food waste every time you dine out.

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Super Bowl Will Put Food Waste to Use

MetLife Stadium

Photo Credit: picturesofyou- via Compfight cc

For some people, the Super Bowl is as much about food as it is about football. Fans stock up on chips, dips, chicken wings, and sandwiches measured by the foot. But what happens to the leftovers after the fourth quarter?

MetLife Stadium, the arena for Sunday’s Super Bowl XLVIII, has put some real work into addressing the food waste issue this game day.

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8 Food and Fuel Trends We Love

peppers, green beans, potatoes at a farmers market

Photo Credit: North Charleston via Compfight cc

‘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!

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Flipping the Farm-to-Table Equation

pigs eating from trough

Photo Credit: WhiteJaune via Compfight cc

A handful of high-end farm-to-table restaurants in cities like New York City and Orlando have found a new way to get the most out of the close ties they keep with local farmers. Vegetable peelings from the kitchen and leftover fare from diners’ plates is catching a ride back to the farm to become gourmet livestock feed. The arrangement means savings for farmers and, thanks to better-fed birds, cows and pigs, better-tasting meals on customers’ plates.

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Music, Summertime and Food Waste

Sustainable America food waste alive at 5

Photos: Tebben Lopez

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.

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New York City’s Food Waste Challenge

If we’re going to get serious about reducing the staggering amount of food wasted in the United States—40 percent!—it’s going to take more than a few backyard compost bins. Restaurants and food service providers, which account for approximately 22% of food wasted in this country, have plenty of room for improvement. But, as NPR reported last fall, many restaurants simply don’t make food waste reduction a priority. New York City Mayor Michael Bloomberg is hoping to change that with his recently announced Food Waste Challenge.

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By the Numbers

Currently 50 million households suffer from food insecurity, meaning that family members cannot always meet their basic food needs.

10 million people a year could be fed through the recovery of just one-fifth of food waste.

Only 2% of food waste is composted or otherwise recycled—62% of paper is recycled.

Consumers throw out about 40% of the fresh and frozen fish they buy.

The U.S. produced 208 pounds of meat per person in 2009—60% more than Europe.

Low income commuters spend a much higher proportion of their wages on gas—8.6% versus 2.1% at $4 per gallon.

Food prices rose 35-40 percentage points between 2002–2008.

Americans consume 25% of the world’s produced oil, but our nation holds less than 3% of the world’s proven oil reserves.

The International Energy Agency says greenhouse gas emissions rose 3.2% last year, with a 9.3% increase in China offsetting declines in the US and EU.


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