Lunch time at Harris Bilingual Elementary School in Fort Collins, Colo., displays all the usual trappings of a public school cafeteria: Star Wars lunch boxes, light up tennis shoes, hard plastic trays and chocolate milk cartons with little cartoon cows. It’s pizza day, the most popular of the week, and kids line up at a salad bar before receiving their slice.
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If you care about food waste, odds are good that you’ve heard of the Daily Table, a new Boston-based model of grocery store that will take safe food that has been discarded or is close to expiring and sell it at prices that compete with fast food in low-income areas. It’s an important model that comes at a time when U.S. consumers, companies, and businesses throw away 165 billion dollars worth of entirely edible food each year–or 40 percent of the food we produce in this country. Read more
Whether its canned goods or pantry items, most people leave food behind when they move. As one whose family ran a moving company, Adam Lowry saw pounds of food go to waste. Until one day, he had an idea.
“We figured we’d just ask people,” recalls the founder and executive director of Move for Hunger, a hunger relief organization that works with relocation. “In the first month we collected 300 pounds of food.” Read more
The ubiquity of “best before” dates may soon be history. European history, that is.
Under current European Union (EU) law, all packaged foods must have a “best before” date. That could change soon, though, thanks to a recent proposal that would enable European nations to exempt certain shelf-stable foods from date labeling. Read more
Jeff Emtman opens the door of his freezer and one-by-one removes the contents. He pulls out several pounds of Brussels sprouts, loaves of artisan bread, cinnamon rolls, three-plus pounds of locally made chocolate. And there’s more.
Emtman, a Seattle resident deeply concerned about food waste, acquired his bittersweet collection in dumpsters located on FallingFruit.org, a long underground source for dumpster divers or “freegans” who dine on out-dated, over-stocked or overripe food tossed out by stores, restaurants, and bakeries. Now, the map is no longer a buried treasure. Read more
For years, Atlantic bluefin tuna has been the very definition of the seafood red list. And the decision by the high-end restaurant Nobu to continue selling the sought-after, but threatened delicacy has received a great deal of criticism from activists and celebrities alike. (It’s also on Barry Estabrook’s Five Things I Will Not Eat list.) Read more
As a former vegetarian who has evolved into an ethical omnivore, I’m glad that nose-to-tail dining has taken off. I only began eating meat once more pasture-raised meat from humane sources became readily available and I believe that to eat meat, we should use every bit and scrap of an animal that gave its life to nourish us. Read more
The just-released synthesis report on global warming from the Intergovernmental Panel on Climate Change (IPCC) has prompted some to start name-dropping Thomas Malthus. Malthus, you may remember, was the 19th Century British economist and demographer who warned that population growth would inevitably lead to global food shortages. In a New York Times article just days after the long-awaited report was released, reporter Eduardo Porter wrote that the IPCC “rolled straight into Malthus’s territory, providing its starkest warning yet about the challenge imposed by global warming on the world’s food supply.”
So should we be stockpiling Chef Boyardee and plowing down forests for farms to forestall famine? Not so fast. Read more
There is no denying it: Food waste is a serious problem. When we take farm, retail, and domestic waste into account, an estimated 40 percent of the food produced in the United States goes uneaten. And while a great deal of systematic change is in order, one solution is to make sure we eat more food deemed inedible.
You may have heard about the scheme by ex-Trader Joe’s executive, Doug Rauch, to sell prepared meals using “expired” foods.” Well, he’s not the only one doing his part to put unused food to good use. From jam to wine byproducts, here is a list of businesses and organizations rescuing food from the waste bin. Read more
No matter how many times we’re reminded that 40 percent of the food we produce in the U.S. goes to waste, it still manages to be a pretty shocking number. So when someone suggests a realistic solution to the problem, it’s definitely worth listening. Read more