Tag Archives: zero waste

Can You Host a Dinner Made From Salvaged Food?

Salvage Supperclub diners dine in a dumpster

Salvage Supperclub, a pop-up dinner served in a (clean) dumpster. Photo: Tanya Bhandari

From dinners held in dumpsters to a high-end pop-up restaurants, food waste is being elevated to haute cuisine as a way to spread awareness about the issue. Learn more about the trend, and how to host your own wasted food dinner party.

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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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Staff Challenge: Go “Zero-Waste” for a Month

Zero-Waste Challenge

For Earth Day this year, we Sustainable America staff members challenged ourselves to work on ways to be greener in our everyday lives. Today we hear from Katrina, who set the ambitious goal of achieving a zero-waste home. Here’s what happened…

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Sustainable America & Grind2Energy Hit the Road to Promote Composting!

Warmer weather is a sign of lots of great summer things to come, including one of our favorites: outdoor festivals. Last year, we helped make a summer concert series in Connecticut a zero-waste success, and we’re at it again this year, this time in partnership with Grind2Energy®. Our first stop of the season was at last week’s Kentucky Derby Festival in downtown Louisville, where we demonstrated how giant turkey legs can fuel a car, heat a home and make compost.

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Thinking Beyond ‘Reduce, Reuse, Recycle’

decomposing leaves

Photo Credit: Let Ideas Compete via Compfight cc

As the field of environmental sustainability matures, so does its core concepts, goals and operating principals. For example, “reduce, reuse, recycle” has served as a guiding principles of sustainability work over the last several decades. While the three Rs remain an important theme, the conversation is beginning to shift. The very concept of “waste” is being called into question.

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3 Steps to Recycling More at Work

3 Steps to Recycling More at Work

Part of our work at Sustainable America includes helping events move toward zero waste. Now that we have moved into our new headquarters, we are working to bring this effort home. Not surprisingly, workplace recycling requires care and planning much like at events. The process is ongoing, but we would like to share what we’ve experience so far and a few solutions that we’ve found helpful.

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2013 in Review: A Letter From Our Executive Director

Our Future is a Sustainable America

It has been an exciting year. 2013 was the first full year of operation for Sustainable America. The generous support and clear vision of Nick Tiller, our founder and chairman, provided us with a simple mandate: to improve the sustainability of America’s food and transportation fuel systems, and we’re proud of our progress so far. We’ve just released our 2013 Year-End Report that details the year’s efforts and accomplishments and shares our plans for 2014.

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Food and Fuel Event Calendar

Sustainable America Events

Part of our work here at Sustainable America is helping to spread the word and foster conversations about food and fuel issues. Here’s a quick update about some of the great events Sustainable America is going to be a part of this fall.

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Total Reuse: One Bin for All

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.

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Charge While You Drive

You just got a shiny new electric vehicle, you’re hip and ready to go. Driving could be a dream, but where are you going to “fill up”? What if you could charge your new car while driving it? Sounds fantastical, … Continue reading

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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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