Food, as we know, is a terrible thing to waste. Roughly one third of the food produced in the world for human consumption gets lost or wasted every year. But what if we could use food waste to create more food?
That's the elegantly full-circle idea behind Indie Ecology, a West Sussex food waste farm that collects leftovers from some of London's best restaurants and turns it into compost. The nutrient-rich matter is then used to grow high quality produce for the chefs to cook with. Call it table-to-farm-to-table—and again and again.
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Live in an apartment or condo and think you can't compost because you don't have a large backyard?
It is possible—and fairly easy—to compost indoors. If properly managed, a compost bin won't attract pests or rodents or smell bad.
Food scraps and yard waste make up 20 percent to 30 percent of what we throw away and are the largest category of municipal solid waste going into landfills and incinerators, says the U.S Environmental Protection Agency. Food scraps in landfills take up space and release methane, a potent greenhouse gas.
In 2011, more than 36 million tons of food waste was generated, with only 4 percent diverted from landfills and incinerators for composting.
Composting your food scraps keeps these materials out of landfills. At the end of several weeks (and with the help of some red wiggler worms), you will have compost, a rich organic material that can be added to soil to help your houseplants grow, improve your vegetable garden, or make your lawn greener.
Here is some help on composting indoors from Sustainable America:
Visit EcoWatch’s TIPS page for more related news on this topic.
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Replacing non-biodegradable polystyrene trays with a compostable version is the first target of a pioneering attempt by six big-city school systems to create new markets for sustainable food and lunchroom supplies.
The Urban School Food Alliance—whose members are public school districts in Chicago, Dallas, Los Angeles, Miami, New York and Orlando, FL—hopes to persuade suppliers to create and sell healthier, cheaper and more environment-friendly products by combining their purchasing power.
Replacing the polystyrene trays with compostable plates are the alliance's first objective. New York and Miami are running pilot programs and another 30 schools are expected to join in about two weeks.
The alliance hopes to keep a lot of trash out of landfills and save money for other uses. A test run of the program last year reduced cafeteria waste by 85 percent in eight schools.
If all goes as planned, the compostable plates will replace styrofoam lunch trays by September for more than 2.6 million students nationwide. That could add up to some 271 million plates annually that will no longer be burned as trash or buried in landfills.
The alliance’s next target is healthier food and leaders are now considering suppliers of antibiotic-free chicken. Future initiatives could include sustainable tableware, pesticide-free fruit and goods with less packaging.
Short-term environmental and health benefits, such as reducing antibiotic use in food animals, are not the only goals, Eric Goldstein, the chief executive of school support services in New York City, told the New York Times. Using recyclable plates or serving healthier chicken sets an example students may carry into adulthood, he said, and sets a standard for other school systems.
The foam trays used in many districts are made from petroleum byproducts and can be quickly manufactured in large quantities. The compostable plates, which are made from sugar cane, take longer to make and require more machinery to produce in volume.
The Natural Resources Defense Council (NRDC), as part of its overall food advocacy work in New York and around the country, is working with the alliance.
"Like these school districts, we see huge potential through this unique coalition to build new national markets for sustainable food and other products," Mark Izeman, NRDC senior attorney and director of the New York Urban Program, wrote this week in his blog.
By Graham Salinger
The United Nations Food and Agriculture Organization (FAO), reports that an estimated one-third of the food produced worldwide for human consumption is wasted annually. In the U.S., an estimated 40 percent of edible food is thrown away by retailers and households. In the United Kingdom, 8.3 million tons of food is wasted by households each year. To make the world more food secure consumers need to make better use of the food that is produced by wasting less.
Today, Nourishing the Planet presents five ways that consumers can help prevent food waste.
1. Compost—In addition to contributing to food insecurity, food waste is harmful to the environment. Rotting food that ends up in landfills releases methane, a potent greenhouse gas, that is a major contributor to global climate change and can negatively affect crop yields. Composting is a process that allows food waste to be converted into nutrient rich organic fertilizer for gardening.
Compost in Action—In Denver, the city contracts with A1 Organics, a local organic recycling business, to take people’s waste and turn it into compost for local farmers. Similarly, a new pilot program in New York City allows patrons to donate food scraps to a composting company that gives the compost to local farmers.
2. Donate to food banks—Donating food that you don’t plan to use is a great way to save food while helping to feed the needy in your community.
Food Banks in Action—In Atlanta, Ga., the Atlanta Community Food Bank relies on food donations to supply 20 million pounds of food to the poor each year. In Tennessee, the Second Harvest Food Bank works to reduce waste resulting from damaged cans by testing the cans to make sure that they don’t have holes in them that would allow food to spoil. For more on how you can donate food that would otherwise go to waste, visit Feed America, a national network of food banks.
3. Better home storage—Food is often wasted because it isn’t stored properly, which allows it to mold, rot or get freezer burn. By storing food properly, consumers can reduce the amount of food they waste.
Better storage in Action—The National Center for Home Food Preservation is a great resource for consumers to learn a range of techniques to increase the shelf life of food. For example, they recommend blanching vegetables—briefly boiling vegetables in water—and then freezing them. They also stress canning fruits and vegetables to protect them against bacteria.
4. Buy less food—People often buy more food than they need and allow the excess food to go to waste. Reducing food waste requires that consumers take responsibility for their food consumption. Instead of buying more food, consumers should buy food more responsibly.
Buying Less Food in Action—Making a shopping list and planning meals before shopping will help you buy the amount of food that is needed so that you don’t waste food. There are a number of services that help consumers shop responsibly—Mealmixer and e-mealz help consumers make a weekly shopping list that fits the exact amount of food that they need to buy. Eating leftovers is another great way to reduce the amount of food that needs to be purchased. At leftoverchef.com, patrons can search for recipes based on leftover ingredients that they have. Similarly, Love Food Hate Waste offers cooking enthusiasts recipes for their leftovers.
5. Responsible grocery shopping—Consumers should make sure that they shop at places that practice responsible waste management. Many grocery stores are hesitant to donate leftovers to food banks because they're worried about possible liabilities if someone gets sick. But consumers can encourage grocery chains to reduce food waste by supporting local food banks in a responsible manner.
Responsible grocery shopping in Action—Safeway and Vons grocery chains donate extra food to Feeding America. Additionally, Albertsons started a perishable food recovery program that donates meat and dairy to food banks. The Fresh Rescue program, which partners with various national supermarkets, has also helped food banks with fundraising in 37 states.
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As we head into 2012, many of us will be resolving to lose those few extra pounds, save more money, or spend a few more hours with our families and friends. But there are also some resolutions we can make to make our lives a little greener. Each of us, especially in the U.S., can make a commitment to reducing our environmental impacts.
“The global community, and particularly people living in industrialized societies, have put unsustainable demands on our planet’s limited resources,” says Robert Engelman, president of the Worldwatch Institute, a global environmental research organization based on Washington, D.C. “If we expect to be able to feed, shelter and provide even basic living conditions to our growing population in years to come, we must act now to change.”
The United Nations has designated 2012 as the International Year of Sustainable Energy for All. Broadening access to sustainable energy is essential to solving many of the world’s challenges, including food production, security and poverty. “With so many hungry and poor in the world, addressing these issues is critical,” says Danielle Nierenberg, director of Worldwatch’s Nourishing the Planet project. “Fortunately, the solutions to these problems can come from simple innovations and practices.”
The Nourishing the Planet team recently traveled to 25 countries in sub-Saharan Africa, and will be soon traveling to Latin America, to research and highlight such solutions. The project shines a spotlight on innovations in agriculture that can help alleviate hunger and poverty while also protecting the environment. These innovations are elaborated in Worldwatch’s flagship annual report, State of the World 2011: Innovations that Nourish the Planet.
Hunger, poverty and climate change are issues that we can all help address. Here are 12 simple steps to go green in 2012:
Recycling programs exist in cities and towns across the U.S., helping to save energy and protect the environment. In 2009, San Francisco became the first U.S. city to require all homes and businesses to use recycling and composting collection programs. As a result, more than 75 percent of all material collected is being recycled, diverting 1.6 million tons from the landfills annually—double the weight of the Golden Gate Bridge. According to the U.S. Environmental Protection Agency (EPA), for each pound of aluminum recovered, Americans save the energy resources necessary to generate roughly 7.5 kilowatt-hours of electricity—enough to power a city the size of Pittsburgh for six years.
What you can do:
- Put a separate container next to your trash can or printer, making it easier to recycle your bottles, cans and paper.
(2) Turn off the lights
On the last Saturday in March—March 31 in 2012—hundreds of people, businesses and governments around the world turn off their lights for an hour as part of Earth Hour, a movement to address climate change.
What you can do:
- Earth Hour happens only once a year, but you can make an impact every day by turning off lights during bright daylight, or whenever you will be away for an extended period of time.
(3) Make the switch
In 2007, Australia became the first country to “ban the bulb,” drastically reducing domestic usage of incandescent light bulbs. By late 2010, incandescent bulbs had been totally phased out, and, according to the country’s environment minister, this simple move has made a big difference, cutting an estimated 4 million tons of greenhouse gas emissions by 2012. China also recently pledged to replace the 1 billion incandescent bulbs used in its government offices with more energy efficient models within five years.
What you can do:
- A bill in Congress to eliminate incandescent in the U.S. failed in 2011, but you can still make the switch at home. Compact fluorescent lamps (CFLs) use only 20–30 percent of the energy required by incandescents to create the same amount of light, and LEDs use only 10 percent, helping reduce both electric bills and carbon emissions.
(4) Turn on the tap
The bottled water industry sold 8.8 billion gallons of water in 2010, generating nearly $11 billion in profits. Yet plastic water bottles create huge environmental problems. The energy required to produce and transport these bottles could fuel an estimated 1.5 million cars for a year, yet approximately 75 percent of water bottles are not recycled—they end up in landfills, litter roadsides, and pollute waterways and oceans. And while public tap water is subject to strict safety regulations, the bottled water industry is not required to report testing results for its products. According to a study, 10 of the most popular brands of bottled water contain a wide range of pollutants, including pharmaceuticals, fertilizer residue and arsenic.
What you can do:
- Fill up your glasses and reusable water bottles with water from the sink. The U.S. has more than 160,000 public water systems, and by eliminating bottled water you can help to keep nearly 1 million tons of bottles out of the landfill, as well as save money on water costs.
(5) Turn down the heat
The U.S. Department of Energy estimates that consumers can save up to 15 percent on heating and cooling bills just by adjusting their thermostats. Turning down the heat by 10 to 15 degrees Fahrenheit for eight hours can result in savings of 5–15 percent on your home heating bill.
What you can do:
- Turn down your thermostat when you leave for work, or use a programmable thermostat to control your heating settings.
(6) Support food recovery programs
Each year, roughly a third of all food produced for human consumption—approximately 1.3 billion tons—gets lost or wasted, including 34 million tons in the U.S. according to the United Nations Food and Agriculture Organization (FAO). Grocery stores, bakeries and other food providers throw away tons of food daily that is perfectly edible but is cosmetically imperfect or has passed its expiration date. In response, food recovery programs run by homeless shelters or food banks collect this food and use it to provide meals for the hungry, helping to divert food away from landfills and into the bellies of people who need it most.
What you can do:
- Encourage your local restaurants and grocery stores to partner with food rescue organizations, like City Harvest in New York City or Second Harvest Heartland in Minnesota.
- Go through your cabinets and shelves and donate any non-perishable canned and dried foods that you won’t be using to your nearest food bank or shelter.
(7) Buy local
“Small Business Saturday,” falling between “Black Friday” and “Cyber Monday,” was established in 2010 as a way to support small businesses during the busiest shopping time of the year. Author and consumer advocate Michael Shuman argues that local small businesses are more sustainable because they are often more accountable for their actions, have smaller environmental footprints, and innovate to meet local conditions—providing models for others to learn from.
What you can do:
- Instead of relying exclusively on large supermarkets, consider farmers markets and local farms for your produce, eggs, dairy and meat. Food from these sources is usually fresher and more flavorful, and your money will be going directly to these food producers.
(8) Get out and ride
We all know that carpooling and using public transportation helps cut down on greenhouse gas emissions, as well as our gas bills. Now, cities across the country are investing in new mobility options that provide exercise and offer an alternative to being cramped in subways or buses. Chicago, Denver, Minneapolis and Washington, D.C. have major bike sharing programs that allow people to rent bikes for short-term use. Similar programs exist in other cities, and more are planned for places from Miami, Florida, to Madison, Wisconsin.
What you can do:
- If available, use your city’s bike share program to run short errands or commute to work. Memberships are generally inexpensive (only $75 for the year in Washington, D.C.), and by eliminating transportation costs, as well as a gym membership, you can save quite a bit of money.
- Even if without bike share programs, many cities and towns are incorporating bike lanes and trails, making it easier and safer to use your bike for transportation and recreation.
(9) Share a car
Car sharing programs spread from Europe to the U.S. nearly 13 years ago and are increasingly popular, with U.S. membership jumping 117 percent between 2007 and 2009. According to the University of California Transportation Center, each shared car replaces 15 personally owned vehicles, and roughly 80 percent of more than 6,000 car-sharing households surveyed across North America got rid of their cars after joining a sharing service. In 2009, car-sharing was credited with reducing U.S. carbon emissions by more than 482,000 tons. Innovative programs such as Chicago’s I-GO are even introducing solar-powered cars to their fleets, making the impact of these programs even more eco-friendly.
What you can do:
- Join a car share program. As of July 2011, there were 26 such programs in the U.S., with more than 560,000 people sharing over 10,000 vehicles. Even if you don’t want to get rid of your own car, using a shared car when traveling in a city can greatly reduce the challenges of finding parking (car share programs have their own designated spots), as well as your environmental impact as you run errands or commute to work.
(10) Plant a garden
Whether you live in a studio loft or a suburban McMansion, growing your own vegetables is a simple way to bring fresh and nutritious food literally to your doorstep. Researchers at the FAO and the United Nations Development Programme estimate that 200 million city dwellers around the world are already growing and selling their own food, feeding some 800 million of their neighbors. Growing a garden doesn’t have to take up a lot of space, and in light of high food prices and recent food safety scares, even a small plot can make a big impact on your diet and wallet.
What you can do:
- Plant some lettuce in a window box. Lettuce seeds are cheap and easy to find, and when planted in full sun, one window box can provide enough to make several salads worth throughout a season.
And what better way to fertilize your garden than using your own composted organic waste. You will not only reduce costs by buying less fertilizer, but you will also help to cut down on food and other organic waste.
What you can do:
- If you are unsure about the right ways to compost, websites such as HowToCompost.org and organizations such as the U.S. Composting Council, provide easy steps to reuse your organic waste.
(12) Reduce your meat consumption
Livestock production accounts for about 18 percent of all human-caused greenhouse gas emissions and accounts for about 23 percent of all global water used in agriculture. Yet global meat production has experienced a 20 percent growth rate since 2000 to meet the per capita increase of meat consumption of about 42 kilograms.
What you can do:
- You don’t have to become a vegetarian or vegan, but by simply cutting down on the amount of meat you consume can go a long way. Consider substituting one meal day with a vegetarian option. And if you are unable to think of how to substitute your meat-heavy diet, websites such as Meatless Monday and Eating Well offer numerous vegetarian recipes that are healthy for you and the environment.
The most successful and lasting New Year’s resolutions are those that are practiced regularly and have an important goal. Watching the ball drop in Times Square happens only once a year, but for more and more people across the world, the impacts of hunger, poverty and climate change are felt every day. Thankfully, simple practices, such as recycling or riding a bike, can have great impact. As we prepare to ring in the new year, let’s all resolve to make 2012 a healthier, happier and greener year for all.
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The holiday season is a time for gifts, decorations and lots and lots of food. As a result, it’s also a time of spectacular amounts of waste. In the U.S., we generate an extra 5 million tons of household waste each year between Thanksgiving and New Year’s, including three times as much food waste as at other times of the year. When our total food waste adds up to 34 million tons each year, that equals a lot of food. With the holidays now upon us, the Worldwatch Institute offers 10 simple steps we all can take to help make this season less wasteful and more plentiful.
According to the United Nations Food and Agriculture Organization, roughly one-third of all food produced for human consumption—approximately 1.3 billion tons—is lost or wasted each year. Consumers in developed countries such as the U.S. are responsible for 222 million tons of this waste, or nearly the same quantity of food as is produced in all of sub-Saharan Africa.
As Americans prepare for the upcoming Thanksgiving holiday, here are 10 tips to help reduce the amount of food we waste:
Before the meal—Plan your menu and exactly how much food you’ll need.
1. Be realistic—The fear of not providing enough to eat often causes hosts to cook too much. Instead, plan out how much food you and your guests will realistically need, and stock up accordingly. The Love Food Hate Waste organization, which focuses on sharing convenient tips for reducing food waste, provides a handy “Perfect portions” planner to calculate meal sizes for parties as well as everyday meals.
2. Plan ahead—Create a shopping list before heading to the farmers’ market or grocery store. Sticking to this list will reduce the risk of impulse buys or buying unnecessary quantities, particularly since stores typically use holiday sales to entice buyers into spending more.
During the meal—Control the amount on your plate to reduce the amount in the garbage.
3. Go small—The season of indulgence often promotes plates piled high with more food than can be eaten. Simple tricks of using smaller serving utensils or plates can encourage smaller portions, reducing the amount left on plates. Guests can always take second (or third) servings if still hungry, and it is much easier (and hygienic) to use leftovers from serving platters for future meals.
4. Encourage self-serve—Allow guests to serve themselves, choosing what, and how much, they would like to eat. This helps to make meals feel more familiar and also reduces the amount of unwanted food left on guests’ plates.
After the meal—Make the most out of leftovers.
5. Store leftovers safely—Properly storing our leftovers will preserve them safely for future meals. The U.S. Department of Agriculture recommends that hot foods be left out for no more than two hours. Store leftovers in smaller, individually sized containers, making them more convenient to grab for a quick meal rather than being passed over and eventually wasted.
6. Compost food scraps—Instead of throwing out the vegetable peels, eggshells and other food scraps from making your meal, consider composting them. Individual composting systems can be relatively easy and inexpensive, and provide quality inputs for garden soils. In 2010, San Francisco became the first U.S. city to pass legislation encouraging city-wide composting, and similar broader-scale food composting approaches have been spreading since.
7. Create new meals—If composting is not an option for you, check out Love Food Hate Waste’s creative recipes to see if your food scraps can be used for new meals. Vegetable scraps and turkey carcasses can be easily boiled down for stock and soups, and bread crusts and ends can be used to make tasty homemade croutons.
8. Donate excess—Food banks and shelters gladly welcome donations of canned and dried foods, especially during the holiday season and colder months. The charity group Feeding America partners with over 200 local food banks across the U.S., supplying food to more than 37 million people each year. To find a food bank near you, visit the organization’s Food Bank Locator.
9. Support food-recovery programs—In some cases, food-recovery systems will come to you to collect your excess. In New York City, City Harvest, the world’s first food-rescue organization, collects approximately 28 million pounds of food each year that would otherwise go to waste, providing groceries and meals for over 300,000 people.
Throughout the holiday season—Consider what you’re giving.
10. Give gifts with thought—When giving food as a gift, avoid highly perishable items and make an effort to select foods that you know the recipient will enjoy rather than waste. The Rainforest Alliance, an international nonprofit, works with farmers and producers in tropical areas to ensure they are practicing environmentally sustainable and socially just methods. The group’s certified chocolates, coffee and teas are great gifts that have with long shelf-lives, and buying them helps support businesses and individuals across the world.
As we sit down this week to give thanks for the people and things around us, we must also recognize those who may not be so fortunate. The food wasted in the U.S. each year is enough to satisfy the hunger of the approximately 1 billion malnourished people worldwide, according to Tristram Stuart, a food waste expert and contributing author to State of the World 2011. As we prepare for upcoming holiday celebrations, the simple changes we make, such as using food responsibly and donating excess to the hungry, can help make the holiday season more plentiful and hunger-free for all.
For more information, click here.