Is the growing trend of using food waste as a hunger solution ignoring the more complicated questions of why we produce and waste so much food in the first place? Andy Fisher, author of Big Hunger, argues yes.
No matter who wins the Feb. 4 matchup between the New England Patriots and the Philadelphia Eagles in Minneapolis, this year’s Super Bowl LII will be a victory for the green sports movement. If all goes according to plan, it will be a “zero-waste” Super Bowl. Here’s how they’re doing it.
We think of food waste as something that happens at home. But really, it starts with what we put in our grocery carts. With supermarkets designed to tempt us in every aisle, it’s easy to end up overbuying. Here are some tips to help you buy just what you need.
Citrus is one of the few fruits that comes in its own natural package. But did you know those peels can be more than just colorful wrappers? We asked Anne-Marie Bonneau, who blogs at The Zero Waste Chef, how she uses citrus peels — she had so many great ideas that we put them together in an infographic.
As you scrape food into the trash, do you ever stop to think about all the resources you’re throwing away along with it? The land it was grown on, the water and fertilizer that helped it grow, the energy used to harvest, store and deliver it?
A new study, by researchers from the University of Texas at Austin and Sustainable America, considered these questions by analyzing the resource use associated with our diet, including the portion that gets wasted. Our infographic breaks down the results.