Recent Articles About Food Waste

Don’t Panic, Go Organic: The IPCC Report Should be a Wakeup Call for Climate-Smart Food

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

Nine International Projects Making Wasted Food Edible Again

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

Wasted Food = Wasted Water

Grocery stores do it. So do restaurants. Schools, farmers, you and I. We all waste food. At the local, state and federal level, discarded food is widely recognized as a serious environmental and socioeconomic problem. Today, the U.S. Department of Agriculture (USDA) and Environmental Protection Agency (EPA) launched a national Food Waste Challenge to encourage reduction of food waste. Read more