By Douglas Broom
- In the US, over half of fresh fruit and vegetables go to waste.
- But a new invention claims to extend the shelf life of fresh fruit.
- A simple sticker can add an extra 14 days of freshness, says StixFresh.
- Using natural plant compounds, the sticker creates a protective layer, slowing the ripening process.
- The company is hoping to extend the process to vegetables.
<p><span></span>Roughly <a href="http://www.fao.org/food-loss-and-food-waste/flw-data)" target="_blank">a third of all the food produced around the world goes to waste</a>. But now an innovator has come up with a way of making fruit last longer by simply applying a sticker.</p>
<p><em>Reposted with permission from the </em><em><a href="https://www.weforum.org/agenda/2021/03/sticker-helps-cut-food-waste/" target="_blank">World Economic Forum</a>. </em></p>
<p>It sounds too good to be true, but the inventor of StixFresh says that the sticker acts in the same way as the natural protections used by plants themselves. Simply sticking one to a piece of fruit can extend its shelf life by up to two weeks, says Zhafri Zainudin.<span></span></p>
Going to Waste
<p>The COVID-19 pandemic has upended food supply chains, leaving <a href="https://www.weforum.org/agenda/2020/06/covid-19-food-waste-mountains-environment/" target="_blank">fruit and vegetables to rot because they cannot reach buyers in time</a>.</p><img
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China has the most estimated food waste per year. Statista
<p>It's not a new problem, either. Even before the pandemic, <a href="https://www.rubicon.com/blog/food-waste-facts/" target="_blank" rel="noopener noreferrer">52% of fruits and vegetables grown in the United States</a> went to waste, part of a $161 billion mountain of wasted food. More than <a href="https://www.feedingamerica.org/sites/default/files/2020-10/Brief_Local%20Impact_10.2020_0.pdf" target="_blank" rel="noopener noreferrer">50 million Americans currently experience food insecurity</a>, up by 13 million since 2018.</p><p>Zainudin says his StixFresh stickers will <a href="https://uplink.weforum.org/uplink/s/uplink-contribution/a012o00001OT3jwAAD/stixfresh" target="_blank" rel="noopener noreferrer">tackle hunger and improve health </a>by giving more time to get fruit to consumers before it goes bad.</p>So How Does it Work?
<p>The stickers, <a href="https://www.stixfresh.com/" target="_blank" rel="noopener noreferrer">which are the size of a 50 cent piece</a>, use 100% natural ingredients which replicate the antimicrobial compounds that plants use to protect themselves against post-harvest diseases.</p><p>Once the sticker is attached to the fruit, the chemicals spread out to create a protective layer covering the surface of the fruit and slowing the ripening process.</p><img
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StixFresh stickers are said to increase the shelf life of fruit such as mangoes by up to two weeks. StixFresh
<p><span>Zainudin came up with the idea after a friend asked for help to reduce the amount of stock on his fruit stall he was losing to spoilage.</span></p><p>After hundreds of experiments, he arrived at a formula that would protect fruit. But how to apply it? It turned out that the answer was right in front of him on his friend's fruit stall in a community near Kuala Lumpur, Malaysia.</p><p>Most of the fruit already carried a sticker describing the variety, so Zainudin reasoned that using another sticker to protect the fruit would work with existing processing and avoid the need for extra investment by growers and retailers.</p><span style="display:block;position:relative;padding-top:56.25%;" class="rm-shortcode" data-rm-shortcode-id="b973096fdee04ac268da194635f17d8d"><iframe lazy-loadable="true" src="https://www.youtube.com/embed/Z1Njemplq9Y?rel=0" width="100%" height="auto" frameborder="0" scrolling="no" style="position:absolute;top:0;left:0;width:100%;height:100%;"></iframe></span>
Future Goals
<p>The stickers work best on apples, avocados, citrus fruits and mangoes. Zainudin's team are now working on new versions that will enhance the shelf life of berries and vegetables as well.</p><p>By reducing food waste they hope to help farmers, distributors, retailers and consumers save money, while at the same time protecting the environment.</p><p>Zainudin and StixFresh have been selected to join <a href="https://uplink.weforum.org/uplink/s/uplink-issue/a002o00000vOnfaAAC/the-circulars" target="_blank" rel="noopener noreferrer">The Circulars Accelerator Cohort 2021</a>, an initiative to help circular economy entrepreneurs scale their innovations.</p><p>The accelerator is a collaboration with <a href="https://uplink.weforum.org/uplink/s/" target="_blank" rel="noopener noreferrer">UpLink</a>, the World Economic Forum's innovation crowdsourcing platform, and is led by professional services company <a href="https://www.accenture.com/gb-en" target="_blank" rel="noopener noreferrer">Accenture</a> in partnership with<a href="https://www.angloamerican.com/" target="_blank" rel="noopener noreferrer"> Anglo American</a>,<a href="https://en-uk.ecolab.com/" target="_blank" rel="noopener noreferrer"> Ecolab</a>, and<a href="https://www.se.com/uk/en/" target="_blank" rel="noopener noreferrer"> Schneider Electric</a>.</p>From Your Site Articles
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Hawaiian food rescue group Aloha Harvest has helped to prevent food waste during the ongoing pandemic.
Last year, COVID-19 lockdowns forced many restaurants to close and events to be canceled at the last minute, so a lot of food that was already purchased stood to be wasted.
<iframe style="border: none" src="//html5-player.libsyn.com/embed/episode/id/18327881/height/45/theme/standard/thumbnail/yes/direction/backward/" height="45" width="100%" scrolling="no" allowfullscreen webkitallowfullscreen mozallowfullscreen oallowfullscreen msallowfullscreen></iframe>
<p>"There were a lot of businesses that were faced with that harsh reality that they just had so much food that could not be utilized," says Phil Acosta of <a target="_blank" href="https://alohaharvest.org/">Aloha Harvest</a>, a Hawaiian food rescue organization.</p><p>The group quickly mobilized to collect that food and distribute it to people in need.</p><p>As the pandemic wore on, chefs whose restaurants were closed rushed to help meet the growing demand. Aloha Harvest partnered with an organization called <a target="_blank" href="https://www.chefhui.com/">Chef Hui</a>.</p>
<p>"And we started to prepare foods and get that out to the community – so, ready-to-eat, ready-to-heat type of meals," Acosta says.</p><p>Rescuing food not only helps feed people. It can also reduce global warming pollution because less food needs to be grown, packaged, and shipped. And less waste ends up rotting in landfills and releasing methane, a potent greenhouse gas.</p><p>"We want to make sure that everything that's produced is consumed in some way and not wasted," Acosta says. "We need to do a much better job of utilizing our precious food resources."</p>
<p><em>Reposted with permission from <a href="https://yaleclimateconnections.org/2021/03/food-rescue-group-in-hawaii-reduces-food-waste-feeds-community/" target="_blank">Yale Climate Connections</a>.</em></p>
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waterlust.com / @tulasendlesssummer_sierra .
Each product featured here has been independently selected by the writer. If you make a purchase using the links included, we may earn commission.
The bright patterns and recognizable designs of Waterlust's activewear aren't just for show. In fact, they're meant to promote the conversation around sustainability and give back to the ocean science and conservation community.
Each design is paired with a research lab, nonprofit, or education organization that has high intellectual merit and the potential to move the needle in its respective field. For each product sold, Waterlust donates 10% of profits to these conservation partners.
<h2>Eye-Catching Designs Made from Recycled Plastic Bottles</h2><p class="shortcode-media shortcode-media-rebelmouse-image">
<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNjA0MjY1Ny9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYyNzg2MDUxMH0.vQSqaQyzxYslKiEII1Gdq-PoUNRNlJM2pokU5p882zw/img.jpg?width=980" id="e856d" width="1280" height="720" data-rm-shortcode-id="90bb13b6170b81423ec00e83705be2ca" data-rm-shortcode-name="rebelmouse-image" alt="Waterlust whale shark">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">waterlust.com / @abamabam</small></p><div style="display: none;"><img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNjA0MjY1Ny9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYyNzg2MDUxMH0.vQSqaQyzxYslKiEII1Gdq-PoUNRNlJM2pokU5p882zw/img.jpg?width=980" id="e856d" width="1280" height="720" data-rm-shortcode-id="90bb13b6170b81423ec00e83705be2ca" data-rm-shortcode-name="rebelmouse-image" alt="Waterlust whale shark"></div><p>The company sells a range of eco-friendly items like leggings, rash guards, and board shorts that are made using <a data-linked-post="2636592849" href="https://www.ecowatch.com/trash-art-2636592849.html" target="_blank">recycled post-consumer plastic bottles</a>. There are currently 16 causes represented by distinct marine-life patterns, from whale shark research and invasive lionfish removal to sockeye salmon monitoring and abalone restoration.<br></p><p>One such organization is <a href="https://getinspiredinc.org/" target="_blank">Get Inspired</a>, a nonprofit that specializes in ocean restoration and environmental education. Get Inspired founder, marine biologist Nancy Caruso, says supporting on-the-ground efforts is one thing that sets Waterlust apart, like their apparel line that supports Get Inspired <a href="https://waterlust.com/collections/abalone-restoration" target="_blank">abalone restoration programs</a>.</p><p>"All of us [conservation partners] are <em>doing</em> something," Caruso said. "We're not putting up exhibits and talking about it — although that is important — we're in the field."</p><p>Waterlust not only helps its conservation partners financially so they can continue their important work. It also helps them get the word out about what they're doing, whether that's through social media spotlights, photo and video projects, or the informative note card that comes with each piece of apparel. </p><p>"They're doing their part for sure, pushing the information out across all of their channels, and I think that's what makes them so interesting," Caruso said.</p><p>And then there are the clothes, which speak for themselves.</p><h2>Advocate Apparel to Start Conversations About Conservation</h2><p class="shortcode-media shortcode-media-rebelmouse-image">
<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNjA0MjY2Ni9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY3ODM2OTcyN30.zAM54UVcfS629qaE3kNkyl1UYNXyywyal4hwIooJDAI/img.jpg?width=980" id="a4b91" width="1280" height="720" data-rm-shortcode-id="99e0e9c7fbef1a85cce5c55e8fd6fe9b" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">waterlust.com / @oceanraysphotography</small></p><p>Waterlust's concept of "advocate apparel" encourages people to see getting dressed every day as an opportunity to not only express their individuality and style, but also to advance the conversation around marine science. By infusing science into clothing, people can visually represent species and ecosystems in need of advocacy — something that, more often than not, leads to a teaching moment.<br></p><p>"When people wear Waterlust gear, it's just a matter of time before somebody asks them about the bright, funky designs," said Waterlust's CEO, Patrick Rynne. "That moment is incredibly special, because it creates an intimate opportunity for the wearer to share what they've learned with another." </p><p>The idea for the company came to Rynne when he was a Ph.D. student in marine science.</p><p>"I was surrounded by incredible people that were discovering fascinating things but noticed that often their work wasn't reaching the general public in creative and engaging ways," he said. "That seemed like a missed opportunity with big implications." </p><p>Waterlust initially focused on conventional media, like film and photography, to promote ocean science, but the team quickly realized engagement on social media didn't translate to action or even knowledge sharing offscreen. </p><p>Rynne also saw the "in one ear, out the other" issue in the classroom — if students didn't repeatedly engage with the topics they learned, they'd quickly forget them.</p><p>"We decided that if we truly wanted to achieve our goal of bringing science into people's lives and have it stick, it would need to be through a process that is frequently repeated, fun, and functional," Rynne said. "That's when we thought about clothing."</p><h2>Support Marine Research and Sustainability in Style</h2><p>To date, Waterlust has sold tens of thousands of pieces of apparel in over 100 countries, and the interactions its products have sparked have had clear implications for furthering science communication.</p><p>For Caruso alone, it's led to opportunities to share her abalone restoration methods with communities far and wide.</p><p>"It moves my small little world of what I'm doing here in Orange County, California, across the entire globe," she said. "That's one of the beautiful things about our partnership."</p><p>Check out all of the different eco-conscious apparel options available from Waterlust to help promote ocean conservation.</p><p><em><em><strong><a href="https://www.ecowatch.com/about-ecowatch-2641507575.html?rebelltitem=47#rebelltitem47" target="_self">Melissa Smith</a> </strong>is an avid writer, scuba diver, backpacker, and all-around outdoor enthusiast. She graduated from the University of Florida with degrees in journalism and sustainable studies. Before joining EcoWatch, Melissa worked as the managing editor of Scuba Diving magazine and the communications manager of The Ocean Agency, a non-profit that's featured in the Emmy award-winning documentary Chasing Coral.</em></em></p>
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The boom in the meal kit industry has never been more apparent than in the last 12 months. Meal kit delivery services are helping even the least talented cooks enjoy fresh, home-cooked meals and more and more companies are recognizing the value of this sector. The adoption rate of this fairly new industry has led to estimates of $5 billion in growth over the next decade. It's also clear this in an industry with promise as big names, including Amazon, want in on the game. But while meal kits have come into their own since the outbreak of COVID-19, are they a positive step forward for the environment?
<p>The meal kit industry is<a href="https://www.packagedfacts.com/Meal-Kits-Delivery-Services-Edition-10975993/" rel="noopener noreferrer" target="_blank"> currently worth over $1.5bn</a> and this is definitely set to increase, but can you consciously purchase these goods if you're committed to a sustainable lifestyle? Many of the meal kit and recipe box companies push the idea that you'll waste less food, as you're getting exactly what you need for the right sized portions all in the box. But what about the packaging? Is the balance of minimizing food waste equal to the additional packaging? Different sides would have you believe different things, so we're considering the case in depth, looking at the ecological impact of these kits and whether the good factors outweigh the bad.</p><p>Many food service providers have added value to their business or expanded it in this new direction, with great results. Others have taken advantage of the restrictions of the coronavirus pandemic to reposition their business and deliver the same restaurant-quality food to people's doors. Some companies have green ethics at the core of their business, so you may find their meal boxes are naturally eco-friendly whereas others may have a way to go to reach this stage. Therefore, it is important to consider your choice of meal kit as well as whether the industry as a whole is the right choice environmentally.</p><h2>Why Have Meal Kits Become So Popular?</h2><p>Meal kits provide a solution to multiple problems. People order fast-food or takeout and then feel guilty and worry about the excess calories. Others cook at home but are disappointed by their efforts to create quality meals, or aren't sure they have all of the ingredients they need.</p><p>Meal kits can be a solution for both these problems, and this has driven their popularity. They often provide a healthier alternative to fast food, come pre-portioned so there's no risk of overeating, and many providers of the kits or recipe boxes consult recognizable names in the food industry to produce their range of options. Meal kits also provide an easy solution to the "what's for dinner?" question and allow you to spend less time grocery shopping and meal-prepping. With all these benefits, however, not everyone is sold. A primary concern is the question of their environmental impact.</p><h2>Analyzing America's Waste</h2><p class="shortcode-media shortcode-media-rebelmouse-image">
<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTc5NzQ5NS9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYzNzM1ODYzNn0.0LVGYxSQJDEcDtLSGUKJ87nOjvCIQCYhA1thCaUVnyw/img.jpg?width=980" id="851c9" width="1200" height="729" data-rm-shortcode-id="31c64cce50731f01addd954bfab2ede9" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">Lucy Lambriex / Getty Images</small></p><p>Waste in the U.S. is a huge problem. Here we can split it into two categories to help look at how meal kits contribute to the waste problem. <a href="https://www.ecowatch.com/world-plastic-waste-leader-us-2648607158.html?rebelltitem=2#rebelltitem2" target="_blank">America generated</a> 42 million metric tons of plastic in 2016 alone. Packaging makes up a huge proportion of plastic waste and statistics from the Environmental Protection Agency show that around 75.4% of all plastics end up in landfills, the worst possible outcome.<br></p><p>When it comes to food waste, the picture isn't much prettier. Food waste is estimated to be as much as 40% of the whole food supply according to research from<a href="https://www.usda.gov/foodwaste/faqs" target="_blank"> USDA's Economic Research Service</a>. Wasted food is considered the single largest category of material in all municipal landfills and much of this food could be used to help the millions in food poverty. Reducing food waste has become a focus and commitment of the government, as the USDA, EPA and the US Food and Drug Administration (FDA) signed a joint formal agreement to look to improve coordination and communication between federal agencies who could minimize food waste. They are also committed to better educating Americans, so they understand the impact of every ingredient thrown in the trash.</p><p>Meal kits may not be the whole solution to either of these problems, but finding out their impact on both of these areas could help decide whether they're the right choice for you and your family.</p><h2>Do Meal Kits Contribute to the Packaging Problem?</h2><p>Some of the first complaints about meal kits were around the packaging. There has been research carried out to analyze the packaging of meal kits. Many meal kits include a cardboard box for storage but also packaging to preserve all the ingredients, individual packing for different ingredients, linen materials, ice packs, recipe cards and more.</p><p> <a href="https://resource-recycling.com/plastics/2017/06/28/meal-kits-not-sitting-well-plastics-recovery-chain/" rel="noopener noreferrer" target="_blank">The Association for Plastic Recyclers</a> found "each had more than two dozen different packages, including one with 31 different pieces of packaging." Much of the packaging was also found to be plastic and many weren't recyclable. Another cause for concern with many meal kits is the ice packs they are delivered with. These are almost always non-recyclable because they contain chemicals which need to be disposed of safely and cannot be reused.</p><p>The issue of adding more non-recyclable plastics into the ecosystem is not something any meal kit company would want to take responsibility for. While many may not have found a solution to the problem yet, others have already made steps to show they are committed to a greener approach to their packaging and their business as a whole.</p><p><a href="https://www.blueapron.com/recycle" target="_blank">Blue Apron</a>, one of the biggest names in meal kits, says that around 85% of their packaging is recyclable by weight. This includes any rigid plastics, glass bottles, metal cans, molded fiber, cardboard boxes, and the plastic bags for their drain-safe ice packs. They've also partnered with How2Recycle to implement their labels on all packaging. Martha and Marley Spoon, a European brand teamed up with Martha Stewart, offers highly-effective recycling program to ensure boxes are properly disposed of. This shows that brands who want to make their products sustainable and eco-friendly can do so.</p><p>There are other <a href="https://www.ecowatch.com/best-meal-delivery-service-2648715336.html">eco-friendly boxes</a> which ensure all their packaging is fully recyclable or even compostable in some cases.</p><h2>Could Meal Kits Solve the Food Waste Problem?</h2><p class="shortcode-media shortcode-media-rebelmouse-image">
<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTc5NzU3Ny9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY1NDQ1MTA2MX0.5JkImpSAo0gN5U0wh2MQV6XJatvIlhwvu1-FBXxM81E/img.jpg?width=980" id="e0ee9" width="1200" height="734" data-rm-shortcode-id="bac4a010c808ecfa4e76507cab100901" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">yulkapopkova / Getty Images</small></p><p>Believers in the meal kit idea and the companies themselves regularly tell us they could play a key role in solving the huge food waste problem. Having looked at the figures, it's clear action is needed and the average American needs to find a way to minimize the roughly 30% of food thrown in the trash.<br></p><p>Convinced of meal kits' role in tackling food waste, <a href="https://www.sciencedirect.com/science/article/abs/pii/S0921344919301703" target="_blank">research</a> published in the journal <em>Resources, Conservation and Recycling </em>argues that average meals sourced from a store are responsible for 33% more greenhouse gas emission than the equivalent meal from a meal kit service.</p><p>The research suggests that the environmental benefits of meal kits can somewhat balance out the excessive packaging in some cases. It also found that meal kits can have a significant impact on food waste reduction because ingredients and portions are precisely measured.</p><p>The researchers selected five different Blue Apron meals (not in a sponsored or funding arrangement with the company) and used data about the environmental costs of different food production methods, fuel needs involved in delivery and concluded that most delivery services produced a similar level of emissions. To replicate this experience with grocery food, they visited the store and bought the ingredients to make the recipes from the kits.</p><p>The USDA food waste rate estimates were then used to estimate as accurately as possible how much of the leftover food and ingredients would end up thrown in the trash by the average American family. They then analyzed various aspects of the grocery-store meals versus the kit meals comparing factors such as waste, energy usage and requirements, emissions from transportation and selected other factors.</p><p>Of the five meals chosen from the meal kit provider, only the cheeseburger kit produced a higher level of greenhouse gas emissions than its grocery store comparison. This is in part due to the weight of the ingredients and also that beef production has a high impact on the environment in almost all situations. It's in the field of food waste that meal kits really stood out, as they significantly minimize the waste produced by the average person for each meal.</p><p>This study found that the environmental impact of meal kits beyond food waste reduction is minimal, but with the extent of the food waste problem, it's definitely something to consider. As meal kit delivery services continue to improve their packaging and offer more recyclable or compostable options, this could also change for the better.</p><h2>Lifestyle Changes and Choices to Reduce Waste</h2><p>Meal kits have their advantages and disadvantages, but they are an effective way of minimizing food waste if you have a busy lifestyle and need quick and easy access to fresh, quality food. Many meal kit companies also offer a <a data-linked-post="2650624251" href="https://www.ecowatch.com/best-vegetarian-meal-delivery-2650624251.html">selection of vegetarian</a> and vegan options. They often come at a premium price, but are a great way to introduce a plant-based diet.</p><p>There are other ways to eat more sustainably with the planet and environment in mind including:</p><ul class="ee-ul"><li><strong>Eat more plants: </strong>Upping the plant content of your diet is not only great for your health, it's also good for the environment.</li><li><strong>Consider your waste carefully:</strong> With meal planning, better organization can help you avoid wasting any food on a weekly basis. Utilizing your freezer properly can also help.</li><li><strong>Minimize meat: W</strong>e've already mentioned the environmental impact of beef production, but this also applies to other meats; if you can consider cutting back, it'll benefit the environment and potentially your health too.</li><li><strong>Buy the best you can: A</strong>lways opting for the best-quality meats and animal products means you are considering the quality of life of the animals you eat and the way they are raised. Buying eggs from uncaged hens is a good example of this. Look for certifications like USDA organic on your purchases.</li><li><strong>Celebrate your region: </strong>Eating locally and regionally minimizes the carbon footprint and emissions of the food you eat. Align your eating with your local area. Soy beans are the top crop in Illinois for example whereas Maine is the home of dairy and potatoes. Eating regionally, and seasonally, cuts down on emissions in the transport of food products.</li></ul><p class="shortcode-media shortcode-media-rebelmouse-image">
<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTc0NzQ2MC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY3MDYyODE3Nn0.l8yfMGay9tN_Mu8tAijDBpm_kHbllDO-ayDGowsFJh4/img.jpg?width=980" id="01c10" width="1000" height="667" data-rm-shortcode-id="48f821f0624386878485c83c11375159" data-rm-shortcode-name="rebelmouse-image">
</p><h2>Environmentally Friendly Meal Kits<br></h2><p>As we've already mentioned, there are some meal kit brands who make their commitment to environmentalism a selling point. Meal kits from environmentally-minded brands can offer a better alternative when it comes to both packaging and ingredient sourcing. <a data-linked-post="2649520242" href="https://www.ecowatch.com/sunbasket-reviews-2649520242.html">Sunbasket,</a> for example, only offers 100% organic kits while Green Chef offers certified organic food with paleo and keto options. There are <a data-linked-post="2650624251" href="https://www.ecowatch.com/best-vegetarian-meal-delivery-2650624251.html">plenty of plant-based</a> and vegan meal kits too where proteins are not derived from animal sources. The sheer range of kits available ensures even the most environmentally-focused diners can find a kit which suits their palate and their eco-friendly commitments.</p><p>They're not a perfect solution, but meal kits can help to tackle the food waste problem. Many people will also be rightly concerned about the food insecurity problem in the country, with the <a href="https://www.feedingamerica.org/hunger-in-america#:~:text=According%20to%20the%20USDA's%20latest,uncertain%20access%20to%20enough%20food." rel="noopener noreferrer" target="_blank">USDA's latest figures</a> showing as many as 50 million Americans may experience food insecurity as a result of the pandemic. Uncertainty in access to food when so much is wasted should be a concern for everyone, and some meal kit companies have partnered with charities like Feeding America to donate to their cause and support their work in ridding the country of food poverty.</p><p>Many diners see the benefits of a meal kit in the perfectly portioned, high quality food that can be delivered at a competitive price. While there is still a lot to improve in terms of packaging, meal kits can definitely help reduce food waste and produce fewer green house gases than store-bought meals overall. With a little research, you can find an environmentally-minded company who offers the kind of food you love.</p>
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About 931 million tons of food waste were generated across the world in 2019, but there are gaps in the data. Wachira Wacharapathom / Getty Images
By Thomas Gordon-Martin
According to a global food waste index released on Thursday, some 931 million tons of food waste were generated across the world in 2019. The report, published by the UN Environment Programme (UNEP), and UK charity WRAP, equates that to 17% of all food available to consumers.
<p>At 61%, the majority was created in households. The retail and food service sectors performed better, generating 13% and 26% respectively. </p><p>The index does not factor in food loss, which differs from <a href="https://www.dw.com/en/learningpack-foodwaste/a-49571717" target="_blank" rel="noopener noreferrer">food waste</a> in that it occurs during production, storage or processing and never reaches the consumer. </p><p>"If we want to get serious about tackling climate change, nature and biodiversity loss, and pollution and waste, businesses, governments and citizens around the world have to do their part to reduce food waste." UNEP Executive Director Inger Anderson said in a press release.</p><p><span></span>Six years after the UN agreed to the 17 Sustainable Development Goals (SDGs), an ambitious set of targets addressing global inequality and climate change, the report focuses attention on halving per capita global food waste by 2030. With that deadline looming, the document's 2019 data underscores the scale of the challenge in a world that saw at least 690 million people affected by hunger in 2019. And that figure is predicted to rise in the wake of the <a href="https://www.dw.com/en/coronavirus-exacerbates-indias-hunger-problem/a-55299109" target="_blank">global pandemic</a>. </p>
<h2>Household Food Waste Is Not Just a Problem in High-Income Countries </h2><p>One key finding points to broadly similar quantities of household food waste — which includes inedible parts such as bones and peel — in high-, upper-middle- and lower-middle-income countries. The global average for lower-middle-income countries such as Pakistan and Vietnam was 91 kilograms (200 pounds) per person, as opposed to 76 kilograms in middle-income countries and 79 kilograms in high-income countries such as Ireland and the United States. </p><p>This breaks with the narrative that food waste is an issue in high-income countries while <a href="https://www.dw.com/en/kenyas-farmers-face-threat-of-new-locust-swarms/a-56599904" target="_blank" rel="noopener noreferrer">food loss</a> is more prevalent in lower income states.</p><p>Although the report is missing valuable data about habits in lower-middle-income countries, one possible explanation for higher levels of waste is that more food is cooked at home and therefore more inedible parts are discarded. </p><p>Musa Aamir, co-founder of the food waste charity Rizq in the Pakistani city of Lahore, told DW that the group doesn't operate a food collection service in lower-income neighborhoods because "the quantity of foods recovered from there is practically negligible." </p><p>"When I see the household food waste problem exist, it is inextricably tied to the income structure of the household," Aamir said. </p>
<h2>Data Gaps </h2><p>The report also exposes holes in global data. For example, there is little information from low-income countries or on retail and service waste outside high-income countries. </p><p>"It's a mixed picture," Tom Quested, lead analyst at WRAP, told DW. "Highlighting these data gaps provide(s) the framework for them to be filled," which "is a crucial step towards halving global food wastage by 2030."</p><p>Data gaps correlate closely with the level of national income, and areas with higher coverage include parts of Europe and North America. Data is thinner to nonexistent in lower-income regions such as Northern Africa and Central Asia. </p><p>"Measuring food waste is a relatively new endeavor," Clementine O'Connor from UNEP, co-author of the report told DW in an email, adding that since the problem was previously presented as a developed country issue, many countries lacked the incentive to invest in tracking. </p><p>"This report shows that food waste is a significant issue in nearly every country where it has been measured, and makes a strong financial, food security and environmental case for middle-income countries to begin taking action," O'Connor said. </p>
<h2>U.S. Data Shows Culture of Food Waste </h2><p>The report found that the United States generated some 59 kilograms of household food waste per capita in 2019. That is significantly lower than the global average of 74 kilograms. </p><p>The country's service sector wastage, however, was estimated at 64 kilograms per capita, which is much higher than the global average of 32 kilograms. The authors say this reflects U.S. habits of consuming more meals away from home.</p><p>These findings are supported by a U.S. Department of Agriculture <a href="https://www.ers.usda.gov/webdocs/publications/90228/eib-196_summary.pdf?v=7048.6" target="_blank" rel="noopener noreferrer">report</a> that said eating out had been gaining popularity since the 1980s. In 2010, the research found, spending on food away from home surpassed spending on food at home for the first time. </p>
<h2>What Can Be Done About Global Food Waste? </h2><p>To halve global <a href="https://www.dw.com/en/mealsaver-app-promises-to-cut-food-waste/a-38607944" target="_blank" rel="noopener noreferrer">food waste</a> by 2030, the index includes a three-tier guide to help countries measure waste on a national level. </p><p>"Approaches for tackling food waste will differ by country," Quested said. "Therefore, to ensure solutions are appropriate for a particular country, they need to be based on evidence relevant to that country."</p><p>The UNEP plans to collect national information every two years. This data will be published at regular intervals up to 2030 and made publicly available. The next results will be reported by February 2023. </p>
<p><em>Reposted with permission from </em><em><a href="https://www.dw.com/en/household-food-waste-unep-environment-climate/a-56768848" target="_blank">Deutsche Welle</a>.</em></p>From Your Site Articles
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If you've found yourself in the kitchen more than usual during the past year, you're not alone. About 40% of American adults report that they are cooking more since the coronavirus struck, according to the U.S. Grocery Shopper Trends 2020 report. Demand for online food content and recipes has soared, and without lengthy commutes or social engagements, many adults have more time to experiment in the kitchen and make more of their own meals.
<p><a href="https://www.ecowatch.com/tag/food-waste">Food waste</a>, however, remains a major problem in the United States; the USDA estimates that <a href="https://www.usda.gov/foodwaste/faqs" target="_blank">30-40% our national food supply is wasted</a>. Wasted food is the <a href="https://www.fda.gov/food/consumers/food-loss-and-waste" target="_blank">largest category of material in municipal landfills,</a> and represents a major source of greenhouse gas emissions, thus having a substantial impact on global <a href="https://www.ecowatch.com/climate-change/">climate change</a>. Without food waste, <a href="https://www.worldwildlife.org/stories/fight-climate-change-by-preventing-food-waste" target="_blank">about 11% of all greenhouse gas emissions from the global food system would be eliminated</a>, found the World Wildlife Foundation.</p><p>While global food waste can seem like a distant problem, <a href="https://www.saveonenergy.com/food-power-per-hour/" target="_blank">individual homes represent the largest source of that waste</a> in terms of dollars, resulting in major economic consequences for individuals and families. American households spend <a href="https://www.forbes.com/sites/lanabandoim/2020/01/26/the-shocking-amount-of-food-us-households-waste-every-year/?sh=726ba1ea7dc8" target="_blank">roughly $1,866 a year</a> on food that ends up being wasted.</p><p>For both beginner cooks and seasoned chefs, these tips for creatively reducing food waste in your kitchen will both cut down on your environmental impact and save you money by keeping more food out of the trash.</p>
1. Freeze leftover herbs.
<div id="b5acf" class="rm-shortcode" data-rm-shortcode-id="35ceec3c11404d6d839ab2db0c2e7a24"><blockquote class="instagram-media" data-instgrm-captioned data-instgrm-version="4" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:8px;"> <div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;"> <div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"> </div></div><p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/B-vYQpkpY3h/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_top"></a></p> </div></blockquote></div><p>If you find yourself with more fresh herbs than you can use, they don't have to slowly wilt in the fridge until they're beyond help: rosemary, thyme, cilantro, sage, basil, or whatever else you have on hand can be <a href="https://www.epicurious.com/expert-advice/how-to-freeze-herbs-for-long-term-storage-article" target="_blank">frozen for future use</a>.</p><p>Make sure to thoroughly wash and dry the herbs, and prepare them the way you normally would before eating (stems removed, spoiled pieces discarded, etc.). Finely chop and press into each "cube" of an ice tray. Top them off with olive oil and freeze. Once solid, the cubes can be removed from the tray and stored in a freezer bag.</p><p>The cubes can be tossed directly into a pan for sautéing vegetables, or melted to dress a salad.</p><p>Even fresh ginger can be frozen – either shaved and stored in ice trays for individual servings, or peeled and frozen whole to be grated as needed.</p>2. Save leftover lemon peels for a homemade cleaning solution.
<img class="rm-lazyloadable-image rm-shortcode" lazy-loadable="true" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTY2MTkzMC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY2MjI2NTI5MH0.QM1D5-3OG9c_BC7ybLaMzyNrbjzaafIalEdmH9Sk7B0/img.jpg?width=980" id="ceb1a" width="2520" height="1472" data-rm-shortcode-id="62ee477030d186070b6e3c1fb59c1f4b" data-rm-shortcode-name="rebelmouse-image" />Pexels
<p><span>If you use a lot of lemons for cooking or beverages, repurpose the rinds for an </span><a href="https://toriavey.com/home-garden/natural-all-purpose-homemade-citrus-cleanser/" target="_blank" rel="noopener noreferrer">easy, organic surface cleaner.</a></p><p>After squeezing lemons for use, collect the rinds in a clean glass jar in the fridge, packing them tightly. Make sure to remove any stickers and thoroughly wash the lemons beforehand. Once full of peels, fill the jar with vinegar, cap it tightly, and keep in a dark, cool place (like the back of the fridge).</p><p>After about two weeks, your lemon-cleanser base should be ready. Strain the liquid through a piece of cheesecloth or a mesh strainer into another clean jar, discarding the peels.</p><p>In a spray bottle, combine the cleanser base with water in a 1:1 ratio, and it's ready to go.</p><p>This organic surface cleaner is excellent for glass windows and mirrors, showers and sinks, countertops, and other surfaces. Since the mixture is very acidic, avoid using on marble or stone, as it might cause pitting on the surface. </p>3. Keep produce dirty.
<img class="rm-lazyloadable-image rm-shortcode" lazy-loadable="true" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTY2MTkzNy9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY2Mjg0MTE1N30.GPLlrouDytglxsYd8kf-5aYpLw5XviCXnVGgVEzOtmU/img.jpg?width=980" id="0b400" width="2250" height="1500" data-rm-shortcode-id="9ace23bc0948e5c1070b8f2d9d184a51" data-rm-shortcode-name="rebelmouse-image" />Pexels
<p>Extend the life of fruits and vegetables by refraining from washing until you're ready to use them; too much moisture on produce can cause premature decay and send food to the trash. If you get a particularly dirty batch of potatoes or other fruits and veggies, you can still give them a good wash if they're dried completely before being stored in the fridge.</p>4. Stock up on scraps.
<span style="display:block;position:relative;padding-top:56.25%;" class="rm-shortcode" data-rm-shortcode-id="50c2e1555d736cc96bc754f0249119b9"><iframe lazy-loadable="true" src="https://www.youtube.com/embed/NcUEZaOp-5s?rel=0" width="100%" height="auto" frameborder="0" scrolling="no" style="position:absolute;top:0;left:0;width:100%;height:100%;"></iframe></span><p>Save veggie scraps in the freezer to make your own <a href="https://tasty.co/recipe/how-to-make-veggie-stock-with-kitchen-scraps" target="_blank">veggie stock</a>. Not only will you keep peels out of the trash, but you'll circumvent buying pre-made stock, which often comes in wasteful, non-recyclable packaging.</p><p>As you accumulate vegetable scraps – stalks, skins, stems, chopped-off tops and bottoms – add them to a Ziplock bag or Tupperware container in the freezer, where they can stay for up to six months. While peeling often eliminates the need for washing some foods, like potatoes, you'll need to thoroughly wash any vegetables from which you plan to save scraps in order to avoid a muddy stock.</p><p>Once you have a decent amount of scraps, drop them in a pot and fill it with water. Bring the water to a boil and let simmer for 30-40 minutes, adding salt as needed. Strain the stock, making sure to remove any visible scraps.</p><p>The stock can be refrigerated for up to four days (or frozen for up to three months), and can be used in all of your favorite <a href="https://www.tasteofhome.com/collection/vegetable-broth-recipes/" target="_blank">recipes calling for vegetable broth</a>.</p>5. Rescue avocados from browning.
<img class="rm-lazyloadable-image rm-shortcode" lazy-loadable="true" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTY1ODUyNy9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY0NzQxMjMzNn0.jUgBXyjppaC90MlBH5gp7FR-xngjTxoXXm11_7nQYW8/img.jpg?width=980" id="5b67a" width="2520" height="1418" data-rm-shortcode-id="9268446a6be0ed1ec32961df4b33fd57" data-rm-shortcode-name="rebelmouse-image" />Pexels
<p>Before stowing an avocado-half in the fridge, rub a few drops of lemon or lime juice on the exposed surface. The citric acid will <a href="https://www.thespruceeats.com/keep-avocados-from-turning-brown-1328686" target="_blank" rel="noopener noreferrer">slow down the browning process</a> and your avocado will stay fresh for longer.</p>6. Revive limp kale.
<img class="rm-lazyloadable-image rm-shortcode" lazy-loadable="true" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTY1ODI0MS9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYzNzMwNDcxN30.p7GRQQXdqHVyvQCer-GV2PCor3KLuvs5_BFK-SSJ5gE/img.jpg?width=980" id="b56ac" width="2250" height="1500" data-rm-shortcode-id="e0327b9603b190483309e95035633f6f" data-rm-shortcode-name="rebelmouse-image" />Pexels
<p>Kale and most other leafy greens like to be kept dry – a dish towel wrapped around the leaves and placed inside a produce bag should keep them fresh in the fridge; but, droopy kale isn't a lost cause! <a href="https://foodess.com/article/tuesday-tips-how-to-bring-wilted-kale-back-to-life/#:~:text=treat%20them%20like%20flowers!,new%20in%20a%20few%20hours!" target="_blank">Cut the edges of the stems and submerge</a> in a few inches of water in a glass. Tuck them in the fridge for a few hours, and the leaves will perk right up.</p>7. Store smarter.
<span style="display:block;position:relative;padding-top:56.25%;" class="rm-shortcode" data-rm-shortcode-id="ab62f5612af50e64219e1ff23e3a0810"><iframe lazy-loadable="true" src="https://www.youtube.com/embed/tk0omultgnU?rel=0" width="100%" height="auto" frameborder="0" scrolling="no" style="position:absolute;top:0;left:0;width:100%;height:100%;"></iframe></span><p>Storing produce more mindfully is an important way to <a href="https://www.nytimes.com/wirecutter/blog/keep-your-produce-fresh/" target="_blank">extend the shelf life of your produce</a>, and prevent tossing foods that have been gone bad.</p><p>Most importantly, keep foods that produce more ethylene gas away from those that don't. Ethylene promotes ripening and can cause nearby foods to spoil – especially ethylene-sensitive foods, like leafy greens, eggplant, peppers, squash, and sweet potatoes. <a href="https://www.subzero-wolf.com/assistance/answers/ethylene-producing-foods" target="_blank">Ethylene-producing foods</a> include apples, avocadoes, ripening bananas, mangoes, peaches, pears, plantains, and tomatoes. Storing these in a separate drawer will prevent your other groceries from rotting prematurely.</p>8. Grow your own herbs.
<img class="rm-lazyloadable-image rm-shortcode" lazy-loadable="true" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTY2MTgxNC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY0NTM0NDM5Mn0.FvlesWdpXFqyNBEnOtiStcj_cYmBCP-8YA5ASak63sI/img.jpg?width=980" id="0f650" width="4505" height="3317" data-rm-shortcode-id="86af269289f5916085736a8aca66b444" data-rm-shortcode-name="rebelmouse-image" />s0ulsurfing - Jason Swain / Moment / Getty Images
<p>At most mainstream grocery stores, fresh herbs come pre-packaged in disposable plastic containers and in rather large quantities. When a recipe calls for only a dash of rosemary or a handful of chopped basil for serving, you might find yourself with more than you can realistically use.</p><p>Luckily, you don't even need a backyard to have a <a href="https://www.ecowatch.com/how-to-create-your-indoor-edible-garden-1881995906.html" target="_self">beautiful, indoor herb garden</a>. Many herbs will <a href="https://www.gardeners.com/how-to/herbs-indoors/8920.html" target="_blank" rel="noopener noreferrer">thrive in a pot on your windowsill</a>, close at hand to pluck exactly the amount you need for a given recipe.</p><p>To grow sage, thyme, oregano and rosemary, look out for planter starters – a small piece of the plant that has already rooted and started growing – at a local hardware, grocery, or garden store. Herbs like dill, basil, parsley, and chives are easier to grow from seed, although purchasing starters can jumpstart the process.</p><p>Plant the starters or seeds in a well-draining pot, and water only when the soil is dry or the herbs are drooping. If you have a window sill that gets around 6 hours of indirect sunlight a day, great; if not, a small <a href="https://www.thespruce.com/best-grow-lights-4158720" target="_blank">grow light</a> can brighten up any corner of the house where you have space for growing.</p>9. First in, first out.
<img class="rm-lazyloadable-image rm-shortcode" lazy-loadable="true" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTY2MTc1Mi9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY3MDAwMzcyMH0.NZGtVC_aNqaRuJq28cHL0WvosQ4E7tH8m1uOZRR-I6s/img.jpg?width=980" id="dab8d" width="2250" height="1500" data-rm-shortcode-id="1f0d5cd241221b7335a4a261da8b4e6e" data-rm-shortcode-name="rebelmouse-image" />Pexels
<p>When unloading your bags from the grocery store, don't let the new items sit front and center. Bring older groceries to the front to encourage your household to eat these first. Designating a "use first" drawer will also remind you what to eat before breaking into the new stuff.</p>10. Get pickling.
<span style="display:block;position:relative;padding-top:56.25%;" class="rm-shortcode" data-rm-shortcode-id="5598db264d01a78a70b8b574945d7c20"><iframe lazy-loadable="true" src="https://www.youtube.com/embed/jJSaSyIHeEQ?rel=0" width="100%" height="auto" frameborder="0" scrolling="no" style="position:absolute;top:0;left:0;width:100%;height:100%;"></iframe></span><p>If it's becoming clear that you won't get around to cooking with that red onion, try preserving it instead of tossing it in the trash.</p><p><a href="https://www.thekitchn.com/how-to-quick-pickle-any-vegetable-233882" target="_blank">Pickling</a> is a great way to squeeze some extra life out of foods. Cucumbers, onions, cauliflower, beets, green beans, onions, and even <a href="https://www.southernliving.com/food/entertaining/pickled-fruit-video" target="_blank" rel="noopener noreferrer">fruit</a> can be easily pickled for future use. By keeping some some vinegar, sugar, and salt on hand, you'll be ready to prepare an <a href="https://www.feastingathome.com/quick-pickled-vegetables/" target="_blank" rel="noopener noreferrer">easy brine</a> in a pinch for preserving your produce.</p><p>Some easy <a href="https://www.liveeatlearn.com/quick-pickled-vegetables/" target="_blank" rel="noopener noreferrer">pickling recipes</a> even add extra spices and seasoning for a more flavorful product.</p>11. Blend up the extras.
<div id="ca24e" class="rm-shortcode" data-rm-shortcode-id="e0b7ec64e659e80d3a5f689c13734a88"><blockquote class="instagram-media" data-instgrm-captioned data-instgrm-version="4" style=" background:#FFF; border:0; border-radius:3px; box-shadow:0 0 1px 0 rgba(0,0,0,0.5),0 1px 10px 0 rgba(0,0,0,0.15); margin: 1px; max-width:658px; padding:0; width:99.375%; width:-webkit-calc(100% - 2px); width:calc(100% - 2px);"> <div style="padding:8px;"> <div style=" background:#F8F8F8; line-height:0; margin-top:40px; padding:50% 0; text-align:center; width:100%;"> <div style=" background:url(data:image/png;base64,iVBORw0KGgoAAAANSUhEUgAAACwAAAAsCAMAAAApWqozAAAAGFBMVEUiIiI9PT0eHh4gIB4hIBkcHBwcHBwcHBydr+JQAAAACHRSTlMABA4YHyQsM5jtaMwAAADfSURBVDjL7ZVBEgMhCAQBAf//42xcNbpAqakcM0ftUmFAAIBE81IqBJdS3lS6zs3bIpB9WED3YYXFPmHRfT8sgyrCP1x8uEUxLMzNWElFOYCV6mHWWwMzdPEKHlhLw7NWJqkHc4uIZphavDzA2JPzUDsBZziNae2S6owH8xPmX8G7zzgKEOPUoYHvGz1TBCxMkd3kwNVbU0gKHkx+iZILf77IofhrY1nYFnB/lQPb79drWOyJVa/DAvg9B/rLB4cC+Nqgdz/TvBbBnr6GBReqn/nRmDgaQEej7WhonozjF+Y2I/fZou/qAAAAAElFTkSuQmCC); display:block; height:44px; margin:0 auto -44px; position:relative; top:-22px; width:44px;"> </div></div><p style=" margin:8px 0 0 0; padding:0 4px;"> <a href="https://www.instagram.com/p/B-ptQOXJ-ai/" style=" color:#000; font-family:Arial,sans-serif; font-size:14px; font-style:normal; font-weight:normal; line-height:17px; text-decoration:none; word-wrap:break-word;" target="_top"></a></p> </div></blockquote></div><p>When you find yourself with produce on the brink, whip up a "<a href="https://www.wellandgood.com/whatever-smoothie-formula/" target="_blank" rel="noopener noreferrer">whatever smoothie</a>," adding anything you have on hand: overripe bananas, leftover stalks from leafy greens, wilting kale and spinach, or soon-to-be-spoiled produce that you just don't know what to do with. This <a href="https://foodwastefeast.com/recipes/2018/6/5/bruised-fruit-and-surplus-vegetable-smoothies" target="_blank" rel="noopener noreferrer">delicious, waste-free smoothie</a> is an easy alternative to tossing your less-than-perfect produce.</p>12. Compost if you can.
<img class="rm-lazyloadable-image rm-shortcode" lazy-loadable="true" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTY2MTc4NC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY0MzIzMTEyNn0.B_seUe74jSp1YEy6-4kMPXqXkVXNsfIONiC7mQrjL1k/img.jpg?width=980" id="daa45" width="2121" height="1414" data-rm-shortcode-id="f6737c8807237b0b7e0314c067964fcd" data-rm-shortcode-name="rebelmouse-image" />svetikd / E+ / Getty Images
<p>Composting is one of the most effective ways to divert food waste from <a href="https://www.usda.gov/foodlossandwaste/why" target="_blank">landfills, where it decomposes and contributes to methane emissions</a>: a harmful greenhouse gas accelerating climate change.</p><p>As composting becomes increasingly recognized as an important practice, practical (and cute!) <a href="https://www.thespruceeats.com/best-compost-bins-4150354" target="_blank">indoor compost bins</a> are widely available and fit right on a kitchen counter or tucked discreetly underneath. <a href="https://www.thespruce.com/what-to-compost-1709069" target="_blank" rel="noopener noreferrer">Be wary of what you toss in</a>, avoiding meat, dairy, and greasy leftovers that harbor pathogens and give the compost a strong odor.</p><p>When it's time to empty the bin, indoor and outdoor composting systems allow for the natural processes that break down food and create rich, organic fertilizer for lawns and gardens. If you have an outdoor space, maintaining your own <a href="https://www.bobvila.com/slideshow/10-compost-bins-for-backyard-gardeners-8119" target="_blank" rel="noopener noreferrer">backyard composting system</a> is rather simple, with many different styles and options to fit your space. There are even <a href="https://www.bobvila.com/articles/indoor-composting/" target="_blank" rel="noopener noreferrer">excellent options for indoor composting</a> if you don't have access to a yard.</p><p>Many cities have developed large-scale <a href="https://www.ecowatch.com/city-compost-programs-2646170908.html?rebelltitem=2#rebelltitem2" target="_self">municipal composting programs</a> for residents – including <a href="https://www.greenmatters.com/p/top-composting-cities" target="_blank" rel="noopener noreferrer">San Francisco, Seattle, and Boulder</a> – allowing city- and apartment-dwellers without their own outdoor space to compost. Even if your city doesn't have a composting program, there are plenty of <a href="https://compostnow.org/compost-services/" target="_blank" rel="noopener noreferrer">independent groups</a> that might accept your scraps, including some community gardens and communal composting centers. Research what options exist in your area and consider how composting might work for you.</p><p>Remaining mindful of our food waste and incorporating some new habits are great first steps to lowering our environmental impact. As we spend more time at home – perhaps trying new dishes and making more home-cooked meals – we have the opportunity to develop patterns and practices that reduce our food waste and save both money and resources in the process.</p>
<p><em>Linnea graduated from Skidmore College in 2019 with a Bachelor's degree in English and Environmental Studies, and now lives in Brooklyn, New York. Most recently, Linnea worked at Hunger Free America, and has interned with WHYY in Philadelphia, Saratoga Living Magazine, and the Sierra Club in Washington, DC. </em><em>Linnea enjoys hiking and spending time outdoors, reading, practicing her German, and volunteering on farms and gardens and for environmental justice efforts in her community. Along with journalism, she is also an essayist and writer of creative nonfiction.</em></p>From Your Site Articles
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Home Chef meal delivery service aims to make your life easier with a focus on simple yet healthy and delicious meals. Similar to other meal kit delivery services like Blue Apron and HelloFresh, you get all of the ingredients you need – pre-portioned – right to your doorstep. Home Chef also uses packaging designed to be recycled or reused, and their meal kits can reduce the food waste associated with clean up from takeout.
<h2>How We Review Meal Delivery Services</h2><p>To review different meal delivery services, we base our review on several factors. These include their food options, ingredient sourcing, packaging, and customer reviews to ensure that they are both good for you and for the environment.</p><ul class="ee-ul"><li><strong>Dietary options</strong> - We look at both the quality and variety of the recipes and whether they offered vegan, paleo, vegetarian, gluten-free, and dairy-free options.</li><li><strong>Ingredients</strong> - We research how they source their ingredients, whether they use organic, non-GMO, and locally grown products. We also look for important <a href="https://www.ecowatch.com/eco-friendly-labels-1881939362.html" target="_self">eco-friendly labels</a> from authorities like the <a href="https://www.usda.gov/topics/organic" rel="noopener noreferrer" target="_blank">USDA</a>, <a href="https://www.nongmoproject.org/" rel="noopener noreferrer" target="_blank">Non-GMO Project,</a> and the <a href="https://www.msc.org/standards-and-certification/fisheries-standard" rel="noopener noreferrer" target="_blank">Marine Stewardship Council</a>.</li><li><strong>Packaging</strong> - The packaging for each meal is also very important. We want to know how much of their packaging is recyclable or biodegradable, and whether the brand used recycled materials in their packaging.</li><li><strong>Customer reviews</strong> - Finally, we look at customer reviews to see what users think about the meals and the service overall.</li></ul><h2>Home Chef Meal Delivery Service Overview</h2>
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<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTU1MTUyNy9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTY3NjU5NjcwNn0.TCUPrWPcaBToN-rClXDbs95y4Evwn2K0yGTaA8hdKKs/img.png?width=980" id="f1edc" width="400" height="419" data-rm-shortcode-id="6e6bfa7159c8f0e6ac61edae32ee09b7" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">Home Chef</small></p>
<p>The company was founded in 2013 to make preparing home-cooked meals simpler and easier by removing the hassle of grocery shopping. Founder and CEO Pat Vihtelic partners with chefs to create the menu options and bring more enjoyment to cooking at home. Since then, Pat and his team have ramped up production to deliver more than 10 million meals each year, reaching more than 97% of the U.S. population. Healthy meals are finding their way to families across the country, and they don't have to leave home to get them.<br></p><p>Over the years, the company has grown to more than 700 employees spanning all aspects of design, production, technology, customer service, and more. Everyone is dedicated to bringing fresh, healthy, easy-to-prepare menu options to customers throughout the United States. As Home Chef continues to evolve, it is always looking to incorporate new menu items, ingredients, and customization options to its meal subscription service portfolio.</p><h2>Sustainability Practices at Home Chef</h2><p>Home Chef's menu options change each week. That means that different products are needed. The company is committed to sustainability in sourcing and packaging its meal delivery kits.</p><ul class="ee-ul"><li>All suppliers must follow industry best practices for the humane treatment of animals and animal welfare standards. Home Chef only uses high-quality ingredients.</li><li>The company sources products from a wide range of suppliers, and some of these products are organic. Customers also have the option to swap out a traditional ingredient for an organic one when available.</li><li>There are a variety of vegetarian options and customers can customize meals to fit various dietary needs as available.</li><li>Packaging is designed with a focus on reducing waste, recycling paper and <a href="https://www.ecowatch.com/us-plastics-pact-recycling-2647098576.html" target="_blank">plastic</a>, and reusing materials when possible. Many materials are readily recyclable, though collection depends on what individual recycling centers accept.</li><li>Meal delivery can reduce carbon emissions by limiting trips to the store, and can decrease food waste as well by providing pre-portioned ingredients and appropriate serving sizes.</li></ul><h2>Home Chef's Corporate Citizenship Efforts</h2><p>Communities benefit when companies give back. Home Chef partakes in the ID.me program to offer up to 10% off to first responders, doctors, nurses, hospital employees, military members, and teachers. There are also discount programs for students to make healthy meals more affordable and accessible.</p><p>In 2018, Home Chef merged with Kroger to make Home Chef meal kits available in select Kroger grocery stores. This means that meal kits are conveniently on the spot for quick preparation without the wait or need for a subscription. While subscription members have access to a broader range of menu options, anyone can try a few recipes at home by purchasing them at the grocery store.</p><p>The company is also committed to charitable giving. Over the years, it has donated a portion of its proceeds to organizations such as Heifer International and the Midwest Food Bank. These funds are used to support individuals in need and ensure that they have nutritious food available to them.</p><h2>Protecting the Environment with Recyclable Packaging</h2>
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<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTU1MTUyOS9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTYxOTk3NDE0MH0.J2ARyCm9jxH4wsecL4JYDikN4xyWtWXypp5LBjGJHQU/img.png?width=980" id="bfe0a" width="400" height="277" data-rm-shortcode-id="5c07985f4e820e39a1e48507af9dc941" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">Home Chef</small></p>
<p>Home Chef strives to balance its packaging demands to guarantee that products arrive safely and in good condition while also reducing waste. Materials can either be recycled or reused around the home. The company also uses recycled products for some of its packaging supplies, such as the cardboard boxes and insulated liners.<br></p><ul class="ee-ul"><li>Recycle boxes and bags: Everything from the cardboard boxes the meal kits are delivered in, to the plastic bags used to portion products or keep them cool are recyclable. Check with collection facilities to determine which number recyclables they accept.</li><li>Plastic containers: Just like the cardboard boxes and plastic bags, the plastic containers used to ship the foods in your weekly menu are also curbside recyclable.</li><li>Insulated liners: Home Chef uses recycled cotton and denim to insulate their shipments. Simply cut the liner open, throw the cotton or denim contents away, and recycle the plastic bag.</li><li>Ice packs: Ice packs can be refrozen and reused in lunch bags or coolers. To dispose of them, carefully cut open the plastic pouch, pour the non-toxic contents into the trash, and rinse and recycle the plastic bag.</li></ul><h2>Home Chef Pricing</h2><p>Pricing for Home Chef varies depending on what types of meals you order, but pricing starts at $6.99 per serving. There are several different types of meals to choose from including:</p><ul class="ee-ul"><li>Meal kits, which are ready in approximately 30 minutes.</li><li>15-minute meal kits for a faster cook time.</li><li>Oven-ready meal kits that are baked to perfection.</li><li>Grill-ready meal kits that come with a grill-safe bag.</li><li>Culinary Collection which includes premium meats and ingredients to upgrade your meal.</li></ul><p>There are also entree selections that are vegetarian, <a href="https://www.homechef.com/recipes/without-wheat" target="_blank">gluten-free</a>, nut-free, soy-free, wheat-free, dairy-free, calorie-conscious, and carb-conscious. Simply fill out the dietary preferences and allergen restrictions and meals will be recommended for you to choose from. You can also customize each meal with various swaps and add-ons.</p><p>In addition, there are meal kit subscription discount programs for first responders, doctors, nurses, hospital employees, teachers, military members, and students, which can also reduce the price of weekly plans. Groupon vouchers can also be used for first-time customers on your first order. Plus, with the Home Chef referral program, active subscribers receive a $30 Home Chef credit each time a new member signs up using their referral invitation.</p><h2>Home Chef Pros and Cons</h2>
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<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTU1MTUzMC9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYzNDQxNTc2MX0.AiP6JT_88ebn1d_WJ2AQvQdSomptSx6uErM7dSZdJ1A/img.jpg?width=980" id="1d318" width="850" height="567" data-rm-shortcode-id="26105aa90bc112a2437c9293a6b8ddac" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">Home Chef</small></p>
<p>We love that Home Chef offers so many ways for customers to customize their meals. Their "Customize It" feature lets you upgrade, swap, or even double up on the protein for many meals. They also give you the flexibility to skip deliveries or pause your account if something comes up. And, of course, we give them high marks for their approach to packaging, specifically their recycled cotton and denim insulation.<br></p><p>One big downside to Home Chef is that they offer less organic options than some other services. According to <a href="https://support.homechef.com/hc/en-us/articles/360014890212-Are-your-products-organic-" target="_blank">their site</a>, while their products are "occasionally organic," it's not something they guarantee. If you are looking for USDA organic produce and meats, you might need to consider another service.</p><h2>More Healthy Meals, Less Wasteful Packaging</h2><p>Home Chef has a plethora of menu options to fit virtually any lifestyle. Whether you want something quick and fresh you can pop in the microwave or have a little more time to spend on prep work, there are is a meal plan for you. Plus, you can choose meal options ranging from vegetarian to seafood to dairy-free to low-carb and low-calorie depending on your dietary goals and preferences. All of these are also delivered in recyclable and reusable packaging. Change things up to try something new and feel good knowing that ingredients in this meal kit delivery service are responsibly sourced and delivered in eco-friendly packaging.</p><p><em><strong><br></strong></em></p><p><em><strong></strong></em><em><strong>Josh Hurst</strong> </em><em> is a journalist, critic, and essayist. He lives in Knoxville, TN, with his wife and three sons. His writing on natural health, nutrition, and supplements has appeared in Health, Shape, and Remedy Review.</em><em></em></p>
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If you're tired of grocery shopping and cooking each night, but also worry about the environmental impact of takeout and fast food, Freshly might be the perfect solution. This meal kit service provides delicious meals in recyclable packaging that can also help you reduce food waste. Read our Freshly review to see if it's worth it for you.
<h2>How We Review Meal Delivery Services</h2><p>When evaluating meal delivery services, we base our review on several factors. These include their food options, ingredient sourcing, packaging, and customer reviews to ensure that they are both good for you and for the environment.</p><ul class="ee-ul"><li><strong>Dietary options</strong> - We look at both the quality and variety of the recipes and whether they offered vegan, gluten-free, and dairy-free options.</li><li><strong>Ingredients</strong> - We research how they source their ingredients, whether they use organic, non-GMO, and locally grown products. We also prioritize important <a href="https://www.ecowatch.com/eco-friendly-labels-1881939362.html" target="_self">eco-friendly labels</a> from authorities like the <a href="https://www.usda.gov/topics/organic" rel="noopener noreferrer" target="_blank">USDA</a>, <a href="https://www.nongmoproject.org/" rel="noopener noreferrer" target="_blank">Non-GMO Project,</a> and the <a href="https://www.msc.org/standards-and-certification/fisheries-standard" rel="noopener noreferrer" target="_blank">Marine Stewardship Council</a>.</li><li><strong>Packaging</strong> - The packaging for each meal is also very important. We want to know how much of their packaging is recyclable or biodegradable, and whether the brand used recycled materials in their packaging.</li><li><strong>Customer reviews</strong> - Finally, we look at customer reviews to see what users think about the meals and the service overall.</li></ul><h2>Freshly Overview</h2>
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<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTU1MTQyMi9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTY1NDEyNzc0OH0.OqaAGXhtreIRE_gdaHn4NepG-VtCh6K6hPG3HKaorAg/img.png?width=980" id="891ac" width="400" height="404" data-rm-shortcode-id="de6052ecb4bb627d7a7d27f3e2f3b058" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">Freshly</small></p>
<p>A lot of meal subscription services, like Blue Apron, <a href="https://www.ecowatch.com/purple-carrot-reviews-2650160094.html" target="_blank">Purple Carrot</a>, and HelloFresh, send meal kits with all of the necessary pre-measured ingredients to create a healthy meal at home. Freshly does all of the work before the dish is even shipped. Meals are already prepared, cooked, and delivered frozen to your doorstep. All you do is pop the tray in the microwave, and three minutes later (or less), you're ready to eat. No mixing or baking. No dishes or clean up. Just a healthy meal ready to go.<br></p><p>When ordering, you simply select how many meals you want for the week, which meals you want, and your delivery date. Each meal arrives pre-cooked, so all you have to do is heat it up in the microwave (three minutes or less!) and it is ready to eat. Plus, meals can be frozen to eat at a later date if your dinner plans change.</p><p>Another advantage to Freshly is that all of their portion sizes are designed for a single serving, which can help you reduce <a data-linked-post="2645135271" href="https://www.ecowatch.com/food-waste-twice-as-much-2645135271.html" target="_blank">food waste</a>. Many companies focus on dishes that serve two to four or more people. If you live alone or it's just you and a spouse or roommate, you don't have to order more food than you need. Each person can pick the dishes they want; no need to agree on what you are having or worry about leftovers. </p><p>Freshly makes eating healthy easy and less wasteful. Meals are both nutritious and delicious, focusing on incorporating more vegetables and nutrient-dense ingredients and less sugar and processed foods. Furthermore, every meal is certified gluten-free by the Gluten Tolerance Group. If you have other dietary restrictions such as dairy-free, soy-free, or nut-free, the company can often accommodate those as well. While they don't offer any vegetarian options, they do offer plenty of low-carb, high-protein entrees with plenty of veggies. They offer specific plans for dietary preferences like Protein Powerhouses, Carb Conscious, Sodium Smart, and Curb Calories.</p><h2>Freshly's Dedication to Sustainability</h2><p>You want to know what you are eating, how it is grown, and where it comes from. Freshly not only ensures that all of their different meals are prepared with high-quality ingredients, they also work to reduce the footprint of their preparation facilities and packaging.</p><ul class="ee-ul"> <li>A majority of Freshly ingredients are sourced from vendors within the United States. All meat comes from providers in the U.S. and is inspected by the USDA to verify that is free from fillers, chemical additives, and preservatives. Most produce is grown here, with the exception of some fruits or vegetables that are out of season and may be brought in from other countries.</li><li>Because meals come already prepared in individual portions, it reduces food waste. There are no ingredients to store in the refrigerator to prepare later. Meals can also be frozen if they are not going to be eaten within a few days.</li><li>All Freshly meals are free from 85 banned ingredients that range from artificial colors and flavors to bleached flour to partially hydrogenated oil. The list continues to grow to ensure that only the best quality ingredients are used for cleaner eating.</li></ul><h2>Corporate Citizenship at Freshly</h2><p>Food insecurity and food scarcity are serious problems in the United States. Some people don't know where their next meal will come from. One example of how Freshly gives back is through its recent partnership with Nestle and Meals on Wheels America to support senior citizens during the coronavirus pandemic. Together, Freshly and Nestle donated $500,000 to Meals on Wheels America, enabling more seniors to have access to fresh, nutritious meals that are ready to eat once heated.</p><h2>Protecting the Environment: Packaging and Recycling</h2>
<p class="shortcode-media shortcode-media-rebelmouse-image">
<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTU1MTQ0OS9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTYzMjc3ODgzOX0.lfgwdOSXXKUOlOkwsRJkm13ll_zEva0JPJpk68o00zk/img.png?width=980" id="9cae7" width="400" height="414" data-rm-shortcode-id="fd330a237d5ebc13bfbf7eeb3dd69426" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">Freshly</small></p>
<p>Every order is <a href="https://support.freshly.com/hc/en-us/articles/115005393808-Is-your-packaging-environmentally-friendly-" target="_blank">carefully packaged</a> and shipped using non-toxic, recyclable, biodegradable, and reusable materials. From the cardboard boxes meals are delivered in to the ice packs used to keep them frozen, each piece can be broken down.<br></p><ul class="ee-ul"><li>All of the cardboard – including the tray sleeves – can be recycled, or you can reuse them to store or ship packages of your own.</li><li>The black plastic trays each meal comes in are recyclable – just rinse first!</li><li>They use 85% biodegradable recycled denim insulation to pack their meals. This can be thrown away or reused. The plastic from the insulator bag can recycled.</li><li>The ice packs can be refrozen and used over and over again, or they can be cut open and the non-toxic, water-soluble gel inside can be poured into a trash can, and the plastic bag recycled.</li></ul><h2>Freshly Meal Delivery Pricing</h2><p>A major point of consideration when selecting meal delivery program is cost. Like most services, Freshly's pricing is based on how many meals you order with your weekly menu. The more meals you get, the lower the cost per meal.</p><ul class="ee-ul"><li><a href="https://www.freshly.com/plans-and-menu" target="_blank">Plans</a> range from four meals per week at $11.49 a piece, to 12 meals per week at $8.49 a piece. That equates to between $46 and $102 per week excluding shipping.</li><li>Remember that each meal is a single serving for one person; a 12-meal plan would be 12 meals for an individual, 6 meals for two people, or 3 meals for a family of four each week.</li><li>Larger households can opt for more than one subscription to receive more than 12 meals each week.</li></ul><h2>Freshly Pros and Cons</h2>
<p class="shortcode-media shortcode-media-rebelmouse-image">
<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTU1MTQ1MS9vcmlnaW4ucG5nIiwiZXhwaXJlc19hdCI6MTYyNjUwNTAwNH0.v5TbovBDM3vLyoJQa8UytlsCyrp6VSg4LrrYtwbpp_M/img.png?width=980" id="5ca5c" width="400" height="412" data-rm-shortcode-id="8664362d3dcc46b902c0af9b0767656c" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">Freshly</small></p>
<p>Freshly is ideal for individuals who don't have the time to go to the grocery store and prepare a full meal, or those who simply don't like to cook – or aren't very good at it. Because each meal is a single serving, it is geared more toward individuals or smaller families. We love that Freshly uses recyclable cardboard sleeves for each tray, and that they incorporate biodegradable elements in their insulation. They definitely use <a data-linked-post="2647049724" href="https://www.ecowatch.com/how-to-stop-plastic-waste-2647049724.html" target="_blank">less plastic</a> than some other meal delivery services in their packaging.<br></p><p> One thing to consider with Freshly, though, is that there are fewer vegetarian and vegan options to choose from. Many of the meals contain chicken, turkey, or sausage. However, every meal is gluten-free and peanut-free.</p><h2>A Less Wasteful Prepared Meal Option</h2><p>Freshly is the largest fresh-prepared meal delivery service in the country, and it has an impressive commitment to using only high-quality ingredients and recyclable or biodegradable packaging. You can feel good knowing that your meal is made with fresh ingredients that you can pronounce. Furthermore, everything is already prepared for you, so no prep work or dirty dishes once you're done. It is definitely a meal delivery service worth looking into if you want fast, healthy food without the excess waste of fast food or takeout.</p><p><br></p><p><em><strong></strong></em><em><strong>Josh Hurst</strong> </em><em> is a journalist, critic, and essayist. He lives in Knoxville, TN, with his wife and three sons. His writing on natural health, nutrition, and supplements has appeared in Health, Shape, and Remedy Review.</em><em></em></p>
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Food organizations help redistribute quality food to those in need. Candle Photo / Getty Images
By Amy Martin
One-third of the world's food is wasted, according to the United Nations (UN). That number jumps to 40 percent in the United States—enough to feed 2 billion people.
<p>Uneaten food has dire consequences for the planet: decomposing waste <a href="https://www.worldwildlife.org/stories/fight-climate-change-by-preventing-food-waste#:~:text=Today%2C%20an%20estimated%20one%2Dthird,the%20world%20goes%20to%20waste.&text=And%20if%20food%20goes%20to,if%20we%20stop%20wasting%20food." target="_blank">releases methane</a>, a potent greenhouse gas. According to the UN, if food waste was its own country, it would be the <a href="http://www.fao.org/3/a-bb144e.pdf" target="_blank">third-largest</a> emitter of greenhouse gas in the world, after the United States and China.</p><p>And yet, a recent Census Bureau survey finds that <a href="https://www.census.gov/data/tables/2020/demo/hhp/hhp20.html" target="_blank">1 in 8</a> Americans is struggling to secure reliable, nutritious food.</p><p>"There's no shortage of food," Regina Anderson, Executive Director of the Food Recovery Network, <a href="https://foodtank.com/news/2020/03/regina-anderson-talks-food-recovery-network-covid-19/" target="_blank" rel="noopener noreferrer">tells Food Tank</a>. That has never been the case in America—we have so much food. We can throw most of it—almost all of it—away, and still have enough food to feed everybody. It's just a distribution issue."</p><p>Fortunately, innovative organizations are finding ways to recover and redistribute food to people in need. Food Tank highlights 17 of these groups below.</p><p>And to learn more about organizations fighting food waste in your neighborhood, follow the link to Sustainable America's<a href="https://foodrescuelocator.com/" target="_blank" rel="noopener noreferrer"> food rescue directory</a>.</p>
<p>1. <a href="https://alohaharvest.org/" target="_blank">Aloha Harvest</a>, Hawai'i, United States</p><p>One in 5 Hawai'ians relies on food pantries for assistance—yet 237,000 tons of quality food is wasted each year. Aloha Harvest—the state's largest food waste nonprofit—aims to bridge that gap by picking up excess food from donors and delivering it to food relief organizations across O'ahu. Since 1999, the group has rescued and distributed nearly 11 million kilograms (24 million pounds) of food.</p><p>2. <a href="https://www.cityharvest.org/" target="_blank">City Harvest</a>, New York, United States</p><p>Each day, City Harvest deploys 26 refrigerated trucks to pick up food from nearly 2,500 farms, restaurants, grocery stores, and manufacturers, then delivers that food to hundreds of soup kitchens, food pantries, and community food programs. The organization rescues nearly 136,000 kilograms (300,000 pounds) of food every day and has delivered more than 385 million kilograms (850 million pounds) to food-insecure New Yorkers since 1982.</p><p>3. <a href="https://dreamingoutloud.org/" target="_blank" rel="noopener noreferrer">Dreaming Out Loud</a>, District of Columbia, United States</p><p>Dreaming Out Loud (DOL) aims to improve food access and create economic opportunities for at-risk District residents by distributing food from local farms. This summer, DOL offered a weekly CSA called the Black Farm Bag, composed entirely of produce sourced from Black farmers. The organization has coordinated, produced, and distributed more than 300,000 meals and thousands of kilograms of groceries across DC to date.</p><p>4. <a href="https://foodforward.org/" target="_blank" rel="noopener noreferrer">Food Forward</a>, California, United States</p><p>Food Forward was conceived when founder Rick Nahmias stumbled upon wasted fruit on the sidewalk. The nonprofit now rescues over 226,000 kilograms (500,000 pounds) of surplus fruits and vegetables each week fresh from trees, farmers markets, and the Los Angeles Wholesale Produce Market. Food Forward donates 100 percent of its harvest to more than 1,800 hunger relief groups throughout Southern California. Over the last 11 years, the organization has rescued more than 400 million servings of fresh produce.</p>
<p>5. <a href="https://www.foodrecoverynetwork.org/" target="_blank">Food Recovery Network</a>, United States</p><p>The student-led Food Recovery Network unites volunteers to collect surplus food from college campuses and deliver it directly to local soup kitchens and shelters. Food Recovery Network has launched 230 chapters since 2011, donated 3.2 million meals, and prevented nearly 3.4 million kilograms (7.4 million pounds) of carbon emissions.</p><p>6. <a href="https://www.forgottenharvest.org/" target="_blank">Forgotten Harvest</a>, Michigan, United States</p><p>Five days a week, Forgotten Harvest delivers more than 62,500 kilograms (138,000 pounds) of surplus food to charities in greater Detroit. So far this year, Forgotten Harvest volunteers have fulfilled more than 54,000 hours of service, and the group has redistributed roughly 21 million kilograms (46 million pounds) of food. Forgotten Harvest also grows fresh produce for those in need at its own <a href="https://www.forgottenharvest.org/farm/" target="_blank" rel="noopener noreferrer">Forgotten Harvest Farms</a>.</p><p>7. <a href="https://handsforhunger.org/" target="_blank" rel="noopener noreferrer">Hands for Hunger</a>, Nassau, The Bahamas</p><p>Hands for Hunger was founded by Bahamian students in 2008. The organization collects excess perishable and prepared foods from hospitality industry businesses, farms, and individuals, and redistributes it to soup kitchens, youth programs, rehabilitation centers, and shelters. The group also offers "Hunger Huddle" classes to teach students about advocacy, food-raising, and fundraising.</p><p>8. <a href="https://www.ozharvest.org/" target="_blank" rel="noopener noreferrer">OzHarvest</a>, Australia</p><p>Founder Ronni Kahn AO started OzHarvest with a single van in 2004, when she delivered 4,000 meals in the first month. Today, OzHarvest rescues more than 180 tons of food each week from more than 3,500 commercial donors across the country. The organization recently opened the country's first rescued food supermarket in Sydney, which operates by a "take what you need, give if you can" philosophy.</p>
<p>9. <a href="https://trjfp.com/" target="_blank">The Real Junk Food Project York</a>, United Kingdom</p><p>The Real Junk Food Project (TRJFP) intercepts surplus food from supermarkets, restaurants, wholesalers, food banks, and food photographers, and redistributes it to schools, organizations, and individuals in need. TRJFP also redistributes food through its catering service and "pay-as-you-feel" Sharehouse Supermarkets. Since 2013, the program has rescued the equivalent of 14.3 million meals.</p><p>10. <a href="https://www.refed.com/?sort=economic-value-per-ton" target="_blank">ReFED</a>, United States</p><p>ReFED is a network of business, nonprofit, and government leaders using data to discover new ways to fight food waste. ReFED has identified 27 points of the food chain where waste can be reduced: first through prevention—like standardizing date labeling and educating consumers—then recovery—like redistributing food to people in need—then recycling—such as converting would-be wasted food into energy and animal feed. By implementing these solutions, the team projects that 20 percent of food waste can be reduced over the next decade.</p><p>11. <a href="https://www.rescuingleftovercuisine.org/" target="_blank" rel="noopener noreferrer">Rescuing Leftover Cuisine</a>, United States</p><p>Rescuing Leftover Cuisine picks up excess food from businesses and drives it to homeless shelters and soup kitchens across 16 cities, including Atlanta, Chicago, Dallas, New Orleans, and New York. The organization has served more than 3.6 million meals so far. A US$5 donation to Rescuing Leftover Cuisine can save 22 kilograms (50 pounds) of food.</p><p>12. <a href="https://www.rethinkfood.org/" target="_blank" rel="noopener noreferrer">Rethink Food</a>, New York, United States</p><p>Rethink Food partners with restaurants and chefs to feed food insecure communities in New York City. More than 35 "Rethink certified" restaurants have committed to incorporating surplus food into their meals. The organization also operates Rethink Café, a donation-based restaurant that invites "anyone and everyone" to enjoy nutritious, dignified meals for a suggested US$5 donation. Rethink has invested more than US$10 million in local communities and provided more than 2 million nutritious meals.</p>
<p>13. <a href="https://secondharvest.ca/" target="_blank">Second Harvest</a>, Canada</p><p>Second Harvest is Canada's largest food rescue organization. The group recovers unsold food from farms and restaurants, and redistributes it to more than 1,000 social service organizations. Second Harvest rescues enough food to provide 43,000 meals each day. Since 1985, it has rescued more than 70 million kilograms (155 million pounds) of unsold food.</p><p>14. <a href="https://www.sesc.com.br/portal/site/mesa+brasil+en" target="_blank">Sesc Mesa Brasil</a>, Brazil</p><p>Sesc Mesa Brasil is a national network of food banks that collect surplus food from rural producers, retailers, food companies, and more, then distribute it to institutions serving Brazilians afflicted by hunger, addiction, and homelessness. Mesa Brasil also mobilizes to serve those affected by humanitarian crises. The organization brings together professionals, volunteers, and beneficiaries for conversations on nutrition and social care.</p><p>15. <a href="https://thefelixproject.org/" target="_blank" rel="noopener noreferrer">The Felix Project</a>, London, England</p><p>The Felix Project collects fresh fruit and vegetables, baked goods, meat, and fish from more than 450 supermarkets, wholesalers, farms, and restaurants. The organization's workers then sort and deliver foods to more than 400 charities, schools, and holiday programs. The Felix Project has provided food for 14 million meals since 2016.</p><p>16. <a href="https://www.tua.jo/ar" target="_blank" rel="noopener noreferrer">Tkiyet Um Ali</a>, Jordan</p><p>Tkiyet Um Ali manages multiple hunger-fighting initiatives across Jordan. Through the organization's "Aber Sabeel" program in Amman, volunteers serve hot, calorically-dense lunches to 400 people each day. Tkiyet Um Ali also delivers food parcels to more than 18,000 families each month. Since 2003, the organization has distributed more than 2 million food parcels, provided more than 2.6 million lunches, and performed more than 237,000 animal sacrifices for Jordanians in need.</p><p>17. <a href="https://www.whiteponyexpress.org/" target="_blank" rel="noopener noreferrer">White Pony Express</a>, California, United States</p><p>The San Francisco-based White Pony Express recovers an estimated 6,800 kilograms (15,000 pounds) of high-quality food per day, 364 days a year. The group lets donors pre-schedule donations, which are then picked up by volunteers and brought to more than 70 local charities. White Pony Express hopes their volunteer-based "circle of giving" will serve as a model for other communities.</p>
<p><em>Reposted with permission from <a href="https://foodtank.com/news/2020/12/organizations-diverting-food-waste-to-provide-meals-for-people-in-need/" target="_blank">Food Tank</a>.</em></p>From Your Site Articles
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There are a lot of meal delivery companies out there, and while most of them offer great food for a decent price, not all meal delivery services are created equal with regard to sustainability practices. In this Sunbasket review, we'll introduce you to a company that truly makes it easy to cook delicious meals responsibly. Not only does the company offer a host of clean and organic meal kit options, but it also set a high bar when it comes to minimizing environmental footprint.
<p>Below, we'll tell you everything you need to know about the sustainable home cooking options that are available through Sunbasket.</p><h2>How We Review Meal Delivery Services</h2><p>When evaluating each meal delivery service, we based our review on their food options, ingredient sourcing, packaging and customer reviews to ensure that they are both good for you and for the environment.</p><ul class="ee-ul"><li><strong>Dietary options</strong> - We considered both the quality and variety of the recipes and whether they offered vegan, gluten-free and dairy-free options.</li><li><strong>Ingredients</strong> - We looked to see how they sourced their ingredients, whether they were organic, non-GMO and locally grown. We looked for important <a href="https://www.ecowatch.com/eco-friendly-labels-1881939362.html" target="_blank">eco-friendly labels</a> from authorities like the <a href="https://www.usda.gov/topics/organic" target="_blank">USDA</a>, <a href="https://www.nongmoproject.org/" target="_blank">Non-GMO Project</a> and the <a href="https://www.msc.org/standards-and-certification/fisheries-standard" target="_blank">Marine Stewardship Council</a>.</li><li><strong>Packaging</strong> - A very important component was also the packaging for each meal. We wanted to know how much was recyclable or biodegradable and whether the brand used recycled materials in their packaging.</li><li><strong>Customer reviews</strong> - Finally, we looked at Sunbasket reviews to see what users liked or didn't like about each service.</li></ul><h2><em></em>Sunbasket Meal Delivery Overview</h2><p>It's impossible to talk about Sunbasket without mentioning Justine Kelly, aka Chef Justine. As Sunbasket's executive chef, she's the one who develops each recipe and ensures wholesome, delicious flavors in every box that's delivered.<br></p><p>Chef Justine has an amazing track record that includes a role at Slanted Door, an award-winning restaurant in the San Francisco area. From her time in the restaurant world to her current role at Sunbasket, Chef Justine has developed a strong reputation for championing the very best, most <a href="https://sunbasket.com/farms/" target="_blank">sustainably sourced</a> produce, seafood and meats.</p><p>She has brought her commitment to healthy, environmentally responsible and farmer-friendly cuisine to Sunbasket, a meal delivery service that's defined by its very admirable corporate values:</p><ul class="ee-ul"><li>First and foremost, the company is devoted to meals that <em>taste good</em>, relying on clean and high-quality ingredients. Sunbasket reviews indicate the company is going this well, with many customers impressed by the caliber of meals.</li><li>Sunbasket is a certified organic handler and is committed to providing patrons with ingredients that are well-sourced and 100% organic, all the time.</li><li>The company offers meal plans that accommodate a range of lifestyles and dietary choices, including paleo, vegetarian, gluten-free and more.</li><li>Sunbasket champions sustainability, from its compostable packaging to its partnerships with eco-friendly farms and fishermen.</li></ul><p>These are just some of the reasons why Sunbasket stands out from other meal delivery services. Now, let's take a closer look at how some of these values play out day-to-day.</p><h2>Sunbasket's Sustainability Practices</h2><p class="shortcode-media shortcode-media-rebelmouse-image">
<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTU0NjU4Ny9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTYzMjY2MTA0Nn0._uxHiOif_066QaAtRQ0odEbo-3072ajO_zzc0ghZgIg/img.jpg?width=980" id="f008c" width="400" height="267" data-rm-shortcode-id="0f3ea14e138062c7f212bcab9ced3bc8" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">Sunbasket</small></p><p>There are a number of ways in which Sunbasket proves its commitment to sustainability, starting with its partnerships with farmers, fishermen and ranchers:<br></p><ul class="ee-ul"><li>Chef Justine has always been known for ensuring thoughtful partnerships with local agriculturalists, and she's brought that ethos to Sunbasket. The company is steadfast and judicious in sourcing farms, partners who pioneer sustainable practices such as crop rotation and water efficiency.</li><li>Similarly, the Sunbasket team shows great care in the fishermen they choose to work with, only selecting seafood providers recommended by the Monterrey Bay Aquarium Seafood Watch Program and fisheries certified by the Marine Stewardship Council. This ensures all of their suppliers use low-impact fishing methods that preserve natural populations and ecosystems.</li><li>Sunbasket also sources its meat from ranches that treat animals with respect. They provide only antibiotic- and hormone-free meat, organic eggs and <a href="https://sunbasket.com/organic/" target="_blank">organic meat</a> and poultry options like grass-fed beef.</li></ul><p>These are just a few examples of how Sunbasket ensures that its wholesome and delicious meals also promote good stewardship of the environment.</p><h2>Corporate Citizenship at Sunbasket<br></h2><p>Additionally, make note of the ways in which Sunbasket demonstrates responsible corporate citizenship.</p><p>Specifically, Sunbasket does a lot to give back and to reinvest in local communities. It does so through a partnership with Feeding America, as well as key relationships with local food banks. They also have various employee programs that allow them to be a force of good in the world.</p><p>This, combined with their support for independent and sustainable farms, shows that Sunbasket is serious about modeling good corporate citizenship. Simply put, this is a company you'll likely be able to support without qualms of conscience.</p><h2>What About Sunbasket Packaging and Recycling?</h2><p>One specific concern about sustainability is <em>packaging. </em>After all, Sunbasket meals are delivered to your door in a box, which can't help but produce a lot of physical waste. What steps do they take to ensure eco-friendly packaging?</p><ul class="ee-ul"><li>All Sunbasket packaging is recyclable and/or compostable.</li><li>Sunbasket also <a href="https://sunbasket.com/recycle/" target="_blank">lists a lot of ways</a> in which the items in their boxes can be reused around your home.</li><li>Reclaimed denim is used as insulation.</li><li>Ice packs may also be reused in various ways, or the non-toxic gel can be thrown out and the plastic packs recycled at store drop off locations.</li></ul><div>You can read more about the sustainability of meal kit delivery services below.</div><h2>Sunbasket Meal Options and Pricing</h2><p class="shortcode-media shortcode-media-rebelmouse-image">
<img class="rm-lazyloadable-image rm-shortcode" type="lazy-image" data-runner-src="https://assets.rebelmouse.io/eyJhbGciOiJIUzI1NiIsInR5cCI6IkpXVCJ9.eyJpbWFnZSI6Imh0dHBzOi8vYXNzZXRzLnJibC5tcy8yNTU0NjYwMy9vcmlnaW4uanBnIiwiZXhwaXJlc19hdCI6MTY0NDE2MTI3OX0.rjN4h54jYsctDDYxqaEgttG00T9nQSlB0mJxLkl-oiI/img.jpg?width=980" id="d80b2" width="400" height="400" data-rm-shortcode-id="385c82b6dfa33ed49b1ba9df33707dfc" data-rm-shortcode-name="rebelmouse-image">
<small class="image-media media-photo-credit" placeholder="Add Photo Credit...">Sunbasket</small></p><p>There are four types of Sunbasket meals to choose from, depending on the amount of time and effort you have to spare on making your meals:</p><ul class="ee-ul"> <li><strong>Classic Meal Kits: </strong>Sunbasket provides the ingredients, but you'll do all the work. Chop, slice and dice as needed, then cook everything up and serve. Most recipes are ready in 30 minutes or less.</li><li><strong>Fresh & Ready Meals: </strong>These meals come ready-made in heat-safe baskets. All you need to do is pop them in the microwave or oven, and they're ready to eat in as little as six minutes.</li><li><strong>Pre-Prepped Meal Kits: </strong>With this option, all ingredients come pre-chopped, mixed and measured. You simply cook and assemble the meal, which can be done in 15 to 20 minutes.</li><li><strong>Chef's Table Meal Kits:</strong> These Sunbasket meals feature premium ingredients and more unique flavor combinations. These kits are perfect for celebrating special occasions like birthdays or date nights.</li></ul><div>The company also offers grocery add-ons, so you can order snacks and additional ingredients to be delivered with your meal kit. Sunbasket reviews show that many customers take advantage of this convenient option.</div><p>A final topic for consideration is pricing.</p><ul class="ee-ul"><li>Sunbasket meals cost anywhere from $11 to $13 per serving; the price goes down depending on how many meals you opt to get each week.</li><li>You may also choose to get either two or four servings for each recipe.</li><li>An order may be as low as $52 per week, or as high as $175; again, the price is determined by serving number and meal number.</li></ul><div>These prices are on the higher side of average for the industry, but they're not the most expensive we've seen.</div><h2>Sunbasket Pros and Cons</h2><p>One thing we love about Sunbasket's meal delivery service is that it gives you the option to choose between meal kits and Fresh & Ready pre-made meals. Many Sunbasket reviews mention how easy it is to adjust your Sunbasket menu for the week if you have a lot going on and don't have time for as much prep and clean up.</p><p>We also love that Sunbasket menus can be customized. The company offers many different meal plans for different lifestyles and dietary needs, including options for gluten-free, low-carb, paleo, vegetarian, pescatarian and diabetes-friendly meals, just to name a few. Many Sunbasket reviews mention that the food is tasty and easy to prep. However, the company does not offer a vegan option at this time.</p><p>The only thing we found that we didn't love about Sunbasket meals is that not all meat is guaranteed organic. The company says that it offers "organic options," meaning that you can sometimes select things like <a href="https://www.ecowatch.com/grass-fed-beef-will-not-help-tackle-climate-change-report-finds-2492451529.html" target="_blank">grass-fed beef</a>, but that it may not always be available. While Sunbasket touts the fact that it works with ranchers and farmers who raise meat "responsibly and sustainably," it does not list any certifications on its site to back this up. The company's seafood, however, is certified by multiple sources, so you can always feel good about those Sunbasket meals.</p><h2>Final Thoughts on Sunbasket: Delicious, Sustainable Meals Delivered to Your Door</h2><p>Sunbasket isn't the only meal delivery service out there, but it may be the most impressive with regard to its commitment to eco-friendliness, sustainable agriculture, <a data-linked-post="2646084874" href="https://www.ecowatch.com/local-farm-rebirth-2646084874.html" target="_blank">local farms</a> and astute corporate citizenship. That Sunbasket meals are also filling, delicious, creative and reasonably priced only makes the company more appealing. There are many Sunbasket reviews from customers praising the company's delicious meals, great customer service and push toward sustainability.<br></p><p>If you're looking for a way to cook at home more regularly, and with less impact on the environment, Sunbasket is a meal delivery service that deserves your attention.</p><h2>Are Meal Kit Delivery Services Really Sustainable?</h2><p>Over the past several years, home cooking has made a big resurgence with a contemporary twist. Thanks to the rise of meal delivery services, anyone who wants to make their own meals at home can do so, with relative ease. Most of these services work in roughly the same way: They allow you to denote some basic dietary preferences, as well as the frequency with which you'd like to receive your meals. Each meal is then shipped in a box, with all the ingredients you need as well as clear, accessible instructions. You can then make your own delicious meals without the hassle of recipe sourcing, going to the market, or ensuring the right quantity of ingredients.<br></p><p>But, do you have to sacrifice sustainability for convenience? Well, it depends on how you define sustainability. While meal kit boxes produce more packaging waste, they have lower greenhouse gas emissions and result in less food waste compared to grocery store meals.</p><p>According to studies <a href="https://repositories.lib.utexas.edu/handle/2152/61651" target="_blank">out of the University of Texas at Austin</a> and in the journal <em><a href="https://www.sciencedirect.com/science/article/abs/pii/S0921344919301703" target="_blank">Resources, Conservation and Recycling</a>,</em> meal kits produce 33% lower greenhouse gas emissions, lead to less <a href="https://www.ecowatch.com/tag/food-waste" target="_blank">food loss and waste</a> because of their pre-portioned ingredients, have lower last-mile transportation emissions and produce fewer emissions from refrigeration than grocery store meals.</p><p>The studies also mentioned that meal kits produce more packaging waste than grocery store meals — UT Austin estimated an average of 3.7 more pounds of packaging material per meal. One <a href="https://www.sciencedirect.com/science/article/abs/pii/S0959652619324011" target="_blank">study</a> found that "disposable packaging can represent over 50% of per-meal energy use for meal-kits." Sunbasket gives customers tips on how to reuse every last bit of its packaging, but it's likely most will still end up in a landfill.</p><p>So, it's up to you whether you think the pros of lower carbon emissions outweigh the cons of more plastic waste.</p><p><em><strong>Josh Hurst</strong> </em><em>is a journalist, critic and essayist. He lives in Knoxville, TN, with his wife and three sons. His writing on natural health, nutrition, and supplements has appeared in Health, Shape and Remedy Review.</em><em></em></p><p><em><br></em><em></em></p>
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Chef Regina Tchelly with her food creations on her veranda, with Copacabana Beach in the background. Favela Organica
By Agostino Pestroni
Take a dozen banana peels, wash them gently with a brush under running water, then chop them into small pieces. Next, blend the peels with five spoons of cacao and a cup of ice water. Once the lumps have been removed, place the mixture in a hot, buttered pan and stir it for five minutes. Let it cool down to thicken, and then roll the resulting dough into small spheres. Lastly, dip the balls into sesame or peanut powder, and you'll have a brigadeiro, an iconic Brazilian dessert.
But this is not the standard version of the sweet: It's a unique variant created by Regina Tchelly, a 39-year-old Brazilian chef and resident of Rio de Janeiro's Babilônia slum.
<p>"I always wanted to be a chef, but not a normal one," Tchelly says.</p><p>In 2001, Tchelly moved from a small town in northeastern Brazil to the favelas, or slums, of Rio looking for a better future for her and her daughter. She initially worked as a housemaid, a common profession for women coming into the city from poorer areas. But the longer she shopped at the local markets, the more she grew disappointed by the amount of food being thrown out each day.</p><p>Back in her hometown, she had learned to use all parts of the fruits and vegetables she prepared, and she couldn't make peace with the wastefulness of the city. She knew that the thrown-away peels, seeds, and rinds held precious nutritional value. Tchelly has since worked to give a second life to food that would otherwise go to waste. She shows that repurposing food waste is not only a solution to the problem of access to healthy food, but also one remedy to help address a broken social system.</p>
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Regina Tchelly giving a talk about the impact of food on health in a Rio de Janeiro hospital. Favela Organica
<h2>Democratizing Real Food</h2><p>The difficulty of making ends meet in rural areas of Brazil is <a href="https://www.britannica.com/place/Brazil/Ongoing-domestic-migration" target="_blank" rel="noopener noreferrer">one of the reasons for migration within the country</a>. Small farmers leave their homes to crowd into the favelas of the megalopolis, where they can no longer afford the quality of food they used to produce on their land.</p><p>About <a href="https://catcomm.org/favela-facts/" target="_blank" rel="noopener noreferrer">1.5 million</a> people live in the slums of Rio de Janeiro, known as the Cidade maravilhosa, or city of wonder. Electricity, running water, and sanitation systems are often lacking in those informal settlements long neglected by the government, and life is tough for those who live in them. <a href="https://www.cambridge.org/core/journals/journal-of-biosocial-science/article/family-food-insecurity-and-nutritional-risk-in-adolescents-from-a-lowincome-area-of-rio-de-janeiro-brazil/2557E62F6E770DC4144FF5D00B0E0E58" target="_blank" rel="noopener noreferrer">Food insecurity</a> is one of the most significant divides between the favelas and wealthy areas of Rio: In the slums, many rely on government-subsidized schools, food banks, or junk food to feed their children.</p><p>It's a matter of affordability rather than supply, though. Food abounds in Brazil. A 2014 <a href="http://www.fao.org/in-action/fapda/publications/country-fact-sheets/en" target="_blank" rel="noopener noreferrer">study</a> by the Food and Agriculture Organization listed Brazil as the world's third-largest exporter of agricultural products. Yet <a href="https://www.scielosp.org/article/csc/2020.v25n9/3421-3430/en/" target="_blank" rel="noopener noreferrer">5 million people</a> still suffer from <a href="https://www.cambridge.org/core/journals/public-health-nutrition/article/malnutrition-in-all-its-forms-and-social-inequalities-in-brazil/89E445C46FF53653A6604163C1EB86E4" target="_blank" rel="noopener noreferrer">malnutrition</a>.</p><p>"My idea was to democratize real food, so to allow everybody to be able to access it," Tchelly says.</p><p>In 2011, Tchelly gave her first course on how to cook with food scraps to six other housekeepers in her slum, which led her to create a social enterprise called <a href="https://favelaorganica.com.br/pt/" target="_blank" rel="noopener noreferrer">Favela Organica</a>. Her goal was to teach others how to repurpose food waste produced by Rio's markets, and to learn how to grow produce on their balconies and in their yards. Tchelly's project relies on the idea of an integrated food cycle: growing food, utilizing it all, and creating compost with what's left to fertilize a garden.</p>
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A class on how to use juicing residue for skin care. Favela Organica
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Favela Organica's work focuses on the cycle of life and uses yoga and meditation as part of its classes. Favela Organica
<p>While Tchelly initially aimed at tackling food waste, her project soon turned into something more powerful. With the pandemic and the resulting food insecurity <a href="https://www.washingtonpost.com/world/2020/08/10/covid-brazil-deaths-inequality/?arc404=true" target="_blank" rel="noopener noreferrer">spreading widely within the crowded favelas</a>, what Regina Tchelly ultimately provides is a way for people to gain dignity by making their own nutritious food. She's part of the <a href="https://www.terramadre.info/en/" target="_blank" rel="noopener noreferrer">Terra Madre</a> network, a global movement of food producers, chefs, and academics who believe that through a holistic approach to food, communities affected by systemic social disparities can regain power over what they eat, which is the first step towards self-determination.</p>
<h2>Innovating for Food Justice</h2><p>The balcony of Favela Organica overlooks the famous Copacabana Beach. A small vegetable garden adds to the produce coming from local farmers who donate to Tchelly what they cannot sell. Tchelly's workplace is a forest of hanging pans and pots, with a cooking station for two people and a larger space where she gave free classes to 60 people at a time — until the pandemic hit. Now she offers her courses online.</p><p>Tchelly supports the free lessons for residents of the favela. She covers her costs with the income earned from her high-end catering services and the money she receives from giving talks around the world, or winning prizes such as the Prêmio Aliança Empreendedora from the Brazilian Entrepreneurial Alliance. Over the years, Tchelly has built up enough recognition for her work that, in 2016, she was invited to San Paolo to give a <a href="https://www.youtube.com/watch?v=vXqc29uVIbo" target="_blank">TEDx Talk</a>. Since she began offering courses, Tchelly has taught some <a href="https://www.youtube.com/watch?time_continue=208&v=yPDD8O14tsg&feature=emb_logo" target="_blank">30,000 people</a>, mostly women, around Brazil how to regain power over the food they eat.</p>
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'Tabuli de broccoli,' a salad created by Tchelly made with broccoli stems. Favela Organica
<p>The only requirement to attend Tchelly's classes is that attendees must develop a new recipe to bring to market from the widely available food scraps of Rio de Janeiro. Last year, Ivonides Silva, 54, joined one of the classes.</p><p>"When you go to the market, you spend 10 reais ($2) and use seeds, fruit, and everything else," Silva says. By cooking this way, nothing goes to waste, and Silva has been saving money on groceries.</p><p>As her final project, Silva transformed pumpkin rinds and seeds — parts of the fruit that are usually thrown away — into flour, which she then used to bake a cake. Her classmates liked it, so she began selling more cakes to neighbors and at the salon where she works as a hairdresser. She now sells about five cakes each month, which adds 240 reais ($42) to her income. If it wasn't for the pandemic, Silva says, she could sell many more.</p><p>"Tchelly gives us the tools to have the autonomy to create a small business to make some money," Silva says. In the slums of Rio de Janeiro, where people make on average <a href="https://www.rioonwatch.org/?p=57787" target="_blank">734 reais ($130) a month</a>, the supplementary income from the sale of cakes is a welcome help.</p>
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Tchelly at a food bank in Curitiba, Brazil, teaching how to make pumpkin risotto. Favela Organica
<p>Maria Beatriz Martins Costa, CEO of <a href="http://www.greenrio.com.br/" target="_blank" rel="noopener noreferrer">Green Rio</a>, a network that advocates for fairer and better food, is fond of Tchelly's work, but told me that to have a greater impact, projects like Tchelly's need more public support. According to a <a href="https://www.iisd.org/publications/food-security-brazilian-case" target="_blank" rel="noopener noreferrer">report</a> by the International Institute of Sustainable Development, limited access to food is not the result of lack of food availability, but of its unaffordability for many Brazilians. The Brazilian government has worked toward reducing social inequality in the past two decades with programs like the <a href="http://www.fao.org/3/i3023e/i3023e00.htm" target="_blank" rel="noopener noreferrer">Zero Hunger Program</a>, which aims to give all Brazilians enough good and nutritious food through a series of multi-sectoral public policies. Thanks to this program, the country was removed from the FAO's world hunger map in 2014.</p><p>But malnutrition problems remain, and the pandemic is accentuating them.</p><p>Growing one's own food can help, which is why Tchelly and many other activists around the world also teach students how to grow urban gardens.</p><p>"This kind of agriculture is important because it gives you support," says Costa, who sees urban gardens as another expression of family farming. She believes family farmers play an essential role in future food scenarios and are critical in diminishing food and social disparities. About 77% of Brazil's farmers are family farmers (as opposed to agribusinesses), but they receive only <a href="http://www.fao.org/family-farming/detail/en/c/283339/" target="_blank">36% of the total industry revenues</a>. According to Costa, the difference in income between small and large farms is partly because of a lack of logistics to distribute products and infrastructures to scale up.</p>
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Tchelly teaching a class at a food bank in Curitiba, Brazil, on how to use all parts of the produce. Favela Organica
<p>"Public policies are fundamental," Costa says. Over the past 20 years, Brazil has constructed a robust food security policy that includes Safra, a credit program for family farmers, and a program that pushed schools to buy food from local small farms. But in 2019, the current government, led by President Jair Bolsonaro, eliminated the Consea, Conselho Nacional de Segurança Alimentar e Nutricional — a body that allowed Brazilian civil society to have a say in the formulation of food policies — a <a href="https://www.slowfood.com/lets-defend-brazils-food-security/" target="_blank">move that many fear</a> is the first step toward deconstructing the country's food security policy.</p><p>Still, Costa believes that Brazil, with all its flaws, is working toward issuing policies that promote family farmers. For example, the country's current secretary for Family Agriculture and Cooperation, Fernando Schwanke, has created the first bioeconomy plan for biodiversity and family farming. Such policies, combined with entrepreneurial efforts like Tchelly's, could brighten Brazil's food future.</p><p>"Regina Tchelly was a pioneer and game-changer and deserves all credit as being a forerunner fighting for a change in the food system," Costa says. Tchelly, with her daily fieldwork, represents a larger, and often unseen, global movement that focuses on the roots of nutrition inequalities. Together, they are working to provide access to fairer, cleaner, and better food for all.</p>
<p><em>Reposted with permission from <a href="https://www.yesmagazine.org/social-justice/2020/10/09/food-waste-brazil-communities/" target="_blank">YES! Magazine</a>.</em><br/></p>From Your Site Articles
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The European Commission launched a new Farm to Fork strategy in an effort to reduce the social and environmental impact of the European food system. European Environmental Agency / Flickr / CC by 2.0
By Katell Ané
The European Commission launched a new Farm to Fork strategy in an effort to reduce the social and environmental impact of the European food system. It is the newest strategy under the European Green Deal, setting sustainability targets for farmers, consumers, and policymakers.
<p>"Farmers are under extreme pressure," Stefan de Keersmaeker, European Commission Spokesperson for Public Health and Food Safety, tells Food Tank. "But our environment and health are under pressure." </p><p>The strategy aims to reduce the use of chemical pesticides by 50 percent, increase the proportion of land used for organic farming to 25 percent, and reduce nutrient loss by 50 percent before 2030. It is also working to tackle food waste, loss of biodiversity, and unfair wages in the food chain. </p><p>Olivier de Schutter, Co-Chair of the International Panel of Experts on Sustainable Food Systems, explains on <a href="https://foodtank.com/news/2020/06/new-on-the-podcast-olivier-de-schutter-on-democratic-food-policy-reform/" target="_blank">Food Tank Live</a> that the strategy comes after calls for a single, integrated food policy framework. After three years of advocacy, a <a href="https://www.arc2020.eu/wp-content/uploads/2019/12/EU-FPC_Open-Letter-F2F-2.pdf" target="_blank">coalition</a> of more than 250 European organizations persuaded the newly elected European Commission to consolidate existing agricultural, health, trade, and environmental policies.</p>
<p>To achieve its goals, the European Commission plans to <a href="https://ec.europa.eu/info/sites/info/files/food-farming-fisheries/sustainability_and_natural_resources/documents/analysis-of-links-between-cap-and-green-deal_en.pdf" target="_blank">reformulate</a> the Common Agricultural Policy (<a href="https://ec.europa.eu/info/food-farming-fisheries/key-policies/common-agricultural-policy/cap-glance_en" target="_blank">CAP</a>), which provides funding for farmers and rural development. The revised CAP will create <a href="https://eur-lex.europa.eu/resource.html?uri=cellar:ea0f9f73-9ab2-11ea-9d2d-01aa75ed71a1.0001.02/DOC_1&format=PDF" target="_blank">eco-schemes</a> to support farmers engaging in sustainable agricultural practices. This new system will reward precision agriculture, agroecology, carbon farming, and agroforestry, amongst other practices.</p><p>"We really believe that if we take this step…if we can set the standard, this will be a win-win situation for all involved," de Keersmaecker tells FoodTank. "What's important is that we ensure that the ensuing value is fairly distributed along the food chain so that those that really invest in this transition are actually rewarded."</p><p>But while de Keersmaekcker says the strategy marks a turning point in food systems legislation, some activists argue that it must go further. </p>
<p>Madeleine Coste, Policy Officer at <a href="https://www.slowfood.com/sloweurope/en/" target="_blank">Slow Food Europe</a>, warns that the 50 percent pesticide reduction target is still too low. </p><p>"[We] are worried that these targets do not go far enough to trigger a much-needed radical shift to agroecological practices," Coste tells Food Tank. If member states do not help farmers transition to more sustainable practices, she explains, "bee and pollinator [species will] continue to be wiped out due to the perpetuation of a farming system based on monoculture and…chemical inputs." </p><p>Coste also fears the European Commission's focus on food waste is too narrow by accounting only for consumer and retail waste. Alongside the <a href="https://eeb.org/" target="_blank">European Environmental Bureau</a> and the <a href="https://www.wwf.eu/" target="_blank">World Wildlife Fund</a>, Slow Food Europe advocates targeting<a href="https://foodpolicycoalition.eu/wp-content/uploads/2020/07/NGO-Joint-letter_EC-Commitment-on-Tackling-Food-Waste-in-the-F2F-Strategy.pdf" target="_blank"> pre-retail waste</a>, which makes up 30-59 percent of Europe's total food waste, according to the <a href="http://www.fao.org/3/mb060e/mb060e.pdf" target="_blank">U.N. Food and Agriculture Organization</a>. </p>
<p>Others worry about the Farm to Fork's stance on industrial animal agriculture. The <a href="https://www.eurovia.org/" target="_blank">European Coordination of Via Campesina</a> (ECVC), joined by more than a dozen civil society organizations, <a href="https://actionaid.org/sites/default/files/publications/Less%20and%20better%20animal%20products%20in%20the%20Farm%20to%20Fork%20strategy.pdf" target="_blank">counseled</a> the European Commission to tackle the overconsumption of meat, dairy, and eggs.</p><p>These organizations argue that a reduction in the consumption of animal products would have a positive effect on the environment. But Pierre Maison, Coordination Committee Member of ECVC tells Food Tank, "we believe the capacity of the Farm to Fork strategy to facilitate this transition is very weak." Maison fears that the current policy environment may thwart the Farm to Fork's chances of moving Europe away from large industrial animal agriculture, and reaching its soil health and organic farming targets.</p><p>In order to meet the Farm to Fork's targets, the CAP must enhance <a href="https://www.eurovia.org/report-and-video-of-the-webinar-food-sovereignty-and-the-farm-to-fork-strategy-building-a-fairer-and-more-just-agricultural-model-in-the-eu/" target="_blank">food sovereignty</a> by centering small farmers, according to Maison. "Without market and product regulation, farmers will not receive decent and stable revenue, which will hinder their transition towards sustainable production systems," Maison tells Food Tank.</p>
<p>But by re-localizing supply chains and improving the resilience of farms, he believes the Farm to Fork strategy has the potential to empower small farmers. And Maison says that while organizers have a long way to go, the strategy is an important first step.</p><p>"The transition towards sustainable food systems cannot be successfully achieved if we do it on our own," de Keersmacker tells Food Tank, "it's a fight we're in together."</p>
<p class=""><em>Reposted with permission from <a href="https://foodtank.com/news/2020/08/social-and-environmental-justice-activists-react-to-eu-farm-to-fork-strategy/" target="_blank">Food Tank.</a></em></p>
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By Danielle Nierenberg
Since the first episode of Food Talk Live aired on March 19, our twice-daily live conversation series has featured nearly 150 food system experts, advocates, scientists, chefs and more.
<p>This means that, over the past four months, I've probably asked more than 1,000 questions to these folks about the future of the food system. There has been a lot of news to unpack this week alone, between <a href="https://foodtank.com/news/2020/07/with-us3-million-in-grants-refeds-covid-19-fund-is-saving-food-waste-and-feeding-people/" target="_blank">funding food waste reduction</a>, <a href="https://foodtank.com/news/2020/07/little-free-pantries-providing-covid-19-food-relief-in-seattle/" target="_blank">addressing community food insecurity</a>, and <a href="https://foodtank.com/news/2020/07/corporate-accountability-report-details-big-business-influence-on-nutrition-policy/" target="_blank">understanding the influence of the food industry on nutrition policy</a>. And during my live conversations, every question I ask raises even more.</p>
<p>This week, Food Tank is highlighting 15 quotes that address thorny, world-changing questions about building a more sustainable and equitable food system.</p>
How do we rectify racial inequities in land ownership?
<p>"As a result of colonial genocide, land grabbing, USDA discrimination, state-level nativism, lynching, and expulsion, over 98% of the farmland in this county is owned by white Americans today. Ralph Paige of the Federation of Southern Cooperatives put it simply, "Land is the only real wealth in this country and if we don't own any we'll be out of the picture." We need a nationwide commitment to share the land back, so that all communities can have the means of production for food security."</p><p>— Leah Penniman, founder and director of Soul Fire Farm. <a href="https://link.springer.com/article/10.1007/s10460-020-10055-3" target="_blank">Read more here</a>.</p>How impactful can collective agricultural labor unions be to protect farm workers?
<p>"In 2019, through our collective bargaining procedures, we resolved cases on wage issues amounting to over US$800,000 dollars. If they were non-union, that money would have been lost to the worker's pocket. If this is what we recoup for workers in the union setting, imagine what must be happening in non-union settings."</p><p>— Baldemar Velásquez, founder and president of the Farm Labor Organizing Committee. <a href="https://foodtank.com/news/2020/06/new-on-the-podcast-baldemar-velasquez-on-amplifying-the-voices-of-migrant-farmworkers/" target="_blank">Listen to more here</a>.</p>What does it mean to support local, regional, and sustainable food by engaging in good food purchasing?
<p>"This is a time I think of as a great reckoning. Seeing the public interest in food and how important food is as a public service is how procurement works — it aligns the purchasing power of government institutions with what the values of the public are. I think an important next step would be to have city or municipal leaders set aggregate purchasing targets and invite, encourage, persuade all large food service institutions to participate in setting these aggregate targets. And then you can really start making accelerated change in the local food economy, which is something we know we need to build back right now. The idea of good food purchasing is to support equity and to support creating economic opportunity for those who have not had that economic opportunity."</p><p>— Paula Daniels, co-founder, chair of the board, and chief of what's next at the Center for Good Food Purchasing. <a href="https://foodtank.com/news/2020/07/new-on-the-podcast-didier-toubia-on-cultivated-meat-and-paula-daniels-on-good-food-purchasing-policies/" target="_blank">Listen to more here</a>.</p>What is the importance of “middle-man” food processors in supporting local farm-based food systems?
<p>"Can we imagine how to circle out of this in a way that is better than what we had before? I want to shine an uncomfortable light on the farm-to-table movement. It turns out to have a very weak link. I don't know that the answer is to return to that moment, because what this shows is that it wasn't as strong in conception of feeding people and a food system moving forward as we would've imagined."</p><p>— Dan Barber, executive chef and co-founder of Blue Hill at Stone Barns. <a href="https://foodtank.com/news/2020/04/dan-barber-and-luke-saunders-on-keeping-the-farm-to-community-connection-during-covid-19/" target="_blank">Listen to more here</a>.</p>What can we do to make regenerative farming not only the norm, but affordable?
<p>"We need to realize that economic justice and the growth of organic and regenerative food and farming and land use go together. We can't have one without the other. That's what's so beautiful about this Green New Deal."</p><p>— Ronnie Cummins, executive director of the Organic Consumers Association. <a href="https://foodtank.com/news/2020/04/cummins-talks-green-new-deal-regenerative-agriculture-covid-19/" target="_blank">Listen to more here</a>.</p>How can traditional resource-management techniques lay the foundation for food sovereignty?
<p><em>"Tagal</em> is a traditional fisheries management practice in [the Malaysian state of] Sabah, in which communities swear oaths to nurture wild fisheries until they teem with river carp, and then open them, by agreement, for communal consumption at special times. During COVID-19 the power of tagal has therefore also become a key topic: how communities who have reinvigorated their culture of river stewardship have been able to access their own protein resources in their places."</p><p>— Cynthia Ong & Kenneth Wilson of Forever Sabah in Sabah, Malaysia. <a href="https://link.springer.com/article/10.1007/s10460-020-10082-0" target="_blank">Read more here</a>.</p>What role can mutual aid and distributive food systems play in feeding our communities?
<p>"Resilience and regeneration are not a given, they need to be purposefully nurtured. We therefore need to invest and facilitate the creation of distributive food systems based on local needs and capacities that assure a fair redistribution of value, knowledge and power across actors and territories to deliver sustainable food for all."</p><p>— Ana Moragues-Faus, professor of economics and business, Universitat de Barcelona, Barcelona, Spain. <a href="https://link.springer.com/article/10.1007/s10460-020-10087-9" target="_blank">Read more here</a>.</p>How can greater public funding drive food innovation in Latin America and the Global South?
<p>"One of the forgotten links in all these food systems, connections between agriculture, nutrition, and health, is that you need knowledge. You need to do some research, and then you need to innovate. … If we can put trillions and trillions of dollars into good research on safeguarding the economy, we should also be putting in quite a bit of funding for health and food systems."</p><p>— Ruben Echeverria, senior research fellow at International Food Policy Research Institute and research associate at the Latin American Center for Rural Development. <a href="https://foodtank.com/news/2020/05/new-on-the-podcast-john-piotti-discusses-a-farmers-relief-fund-and-ruben-echeverria-talks-global-food-policy/" target="_blank">Listen to more here</a>.</p>What role can entrepreneurs play in building a better food system?
<p>"We have this really beautiful rich, diverse country where we can produce and we can create so much wealth for all of us, and it's now about zooming in and resourcing these gaps that we know exist."</p><p>— Caesaré Assad, CEO of accelerator Food System 6. <a href="https://foodtank.com/news/2020/03/caesare-assad-on-the-food-system-covid-19/" target="_blank">Listen to more here</a>.</p>How do we build a new European community-based sustainable food system that doesn’t replicate the past?
<p>"My vision is for a new food economy with more and more of us growing a percentage of our own food, and preferentially purchasing in season and local food from local and sustainable farmers. This future food system will not be identical to those that I remember from my childhood in the '50s and '60s, since the world has changed since then. The internet and other related digital innovations including on-line marketing, and the emergence of farmers markets and community supported agriculture, are all expressions of the boundless innovation of humanity. So, let us hope that the farming community will prosper and come to play a more central role in our future food systems. Let the new food revolution flourish and thrive!"</p><p>— Patrick Holden, British farmer and founder of Sustainable Food Trust. <a href="https://link.springer.com/article/10.1007/s10460-020-10049-1" target="_blank">Read more here</a>.</p>How can we understand and prepare for the connections between COVID-19 and diet health?
<p>"Because [the pandemic of diet-related disease] has happened over 30 to 40 years, we've ignored that equivalent or even larger pandemic. And now they're coming together, and we're seeing that we set up an environment of people with poor metabolic health who are predisposed to COVID. … We have not invested in the science that we should have invested in up until this point, to have answers to these questions. People are talking about stocking personal protective equipment and stocking ventilators and stocking vaccines — but what about stocking science on food and health and nutrition? That would've been incredibly important."</p><p>—Dariush Mozaffarian, cardiologist and dean of the Tufts University Friedman School of Nutrition Science and Policy. <a href="https://foodtank.com/news/2020/05/new-on-the-podcast-dr-dariush-mozaffarian-on-creating-healthier-american-diets-and-nutrition-programs/" target="_blank">Listen to more here</a>.</p>How is localized, diverse seed security vital to our food security and national security?
<p>"As the world slowly rebuilds and recovers, we all have a fresh opportunity to regenerate and share a greater diversity of seeds—and to honor and return benefits to traditional seed keepers from many cultures. We would be remiss not to sow true, place-based seed sovereignty in every region and among every culture on this planet, well before a future crisis could uproot us again."</p><p>— Gary Paul Nabhan, ethnobotanist and co-founder of Native Seeds/SEARCH. <a href="https://foodtank.com/news/2020/07/a-call-for-community-based-seed-diversity-during-the-covid-19-pandemic/" target="_blank">Read more here</a>.</p>How has the COVID-19 crisis played into forces of industrialization threatening Iranian smallholder farmers?
<p>"There is an irony in expecting governments to kick into action in an emergency to support people and production systems that they actively undermine in the best of times. This shows that COVID-19 is not impacting food systems in a vacuum, but is in fact a shock to an ongoing struggle for power and survival. Like many smallholder producers worldwide who make a massive contribution to food security, pastoralists struggle against forces that seek to upend their way of life in favor of industrial food systems."</p><p>— Maryam Rahmanian & Nahid Naghizadeh of the Centre for Sustainable Development in Tehran, Iran. <a href="https://link.springer.com/article/10.1007/s10460-020-10093-x" target="_blank">Read more here</a>.</p>How do we encourage young Africans to stay on farms and improve agriculture on the continent?
<p>"I would argue that what is missing in the [agricultural] sector is those young people who have access to productive resources and have the knowledge and the skillset that can help improve productivity. … If we want young people to stay in agriculture, then we have to make agriculture profitable for those young people. And for agriculture to be profitable, it has to be productive. Giving them access to those productive resources that will allow them to increase the productivity of agriculture will be critical."</p><p>— Felix Kwame Yeboah, social science researcher and professor of international development at Michigan State University. <a href="https://foodtank.com/news/2020/06/new-on-the-podcast-dr-felix-kwame-yeboah-on-youth-powered-agricultural-development/" target="_blank">Listen to more here</a>.</p>Finally, what will it take to help us use suffering as a springboard into liberation?
<p>"We're all suffering. But at the end of the day, folks, what makes us strong is our belief in one another, that we will come together to help one another get back on our feet. … This is our time, this is our moment to not go back to politics and Wall Street, but to move forward. It's more about people than profits. This is our time to move forward and change the system."</p><p>— Karen Washington, farmer and founder of Rise and Root Farm. <a href="https://www.facebook.com/watch/live/?v=227538081894588&ref=watch_permalink" target="_blank">Watch more here</a></p>From Your Site Articles
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