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.
It might be a stretch to think of pumpkins as food once they’re carved and lit and spooky. But just as many resources went into growing your toothy jack o’ lantern as did your lunch—and it will produce just as much planet-wrecking methane as it rots. If you don’t want to be haunted by thoughts of your orange orbs contributing to the 40% of food we waste in this country, there are alternatives.
The fight against food waste is getting a boost from a major consumer brand. Glad, makers of plastic wraps, containers and food bags, launched a $10 million campaign this month to educate consumers about food waste and how their products can help reduce it.
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.
As great as it is to eat local, in most of the U.S. there are certain months of the year when it is difficult, if not impossible, to eat local food fresh from the field. Thankfully, a new crop of food hub entrepreneurs are thinking beyond the growing season by freezing fresh summer produce to sell locally in the winter.
From student design projects to crowd-funded food savers to apps that help manage expiration dates, there are all sorts of high tech options on the horizon that hold promise for food waste crusaders. Read on for a round-up of food waste innovations, plus some common sense tips to help you reduce food waste today!
In light of the new U.S. Food Waste Challenge announced this week by the USDA, we’re taking a look at proactive stance the United Kingdom has taken against the same problem across the pond.
Have you ever noticed that sourdough bread takes longer to get moldy than other types of bread? Canadian scientists have discovered the reason for this phenomenon, and it could help prevent the waste of all kinds of foods by prolonging shelf life.
The trend of trayless dining took root several years ago based on the belief that the absence of trays leads diners to make more careful choices and waste less food. Now there is solid data to prove that trayless dining not only reduces food waste, but also saves money and conserves water and energy.
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.