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Food

This Innovative App Spreads Good Food Karma

The problem of food waste made headlines last month with the release of a study that found that about one third of all food is wasted, and that amount is projected to grow by another third by 2030.

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Food Waste Set to Increase by 33 Percent Within 10 Years

Every year, one third of all food produced is wasted, according to a major new study published by the Boston Consulting Group (BCG).

1.6 billion tons of food worth around $1.2 trillion are lost or wasted every year, the study found, and the problem is only getting worse. By 2030, food waste will increase to 2.1 billion tons, worth around $1.5 trillion, BCG estimated.

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A worker inspects recycled plastic in a plastics factory. Getty Images

The Plastic Waste Crisis Is an Opportunity to Get Serious About Recycling

By Kate O'Neill

A global plastic waste crisis is building, with major implications for health and the environment. Under its so-called "National Sword" policy, China has sharply reduced imports of foreign scrap materials. As a result, piles of plastic waste are building up in ports and recycling facilities across the U.S.

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Food

Toronto's Pay-What-You-Can Grocery Store Feeds the Hungry, Not the Landfill

The Feed It Forward Grocery Store—Toronto's first pay-what-you-can food market, bakery and cafe—lets customers pay only what they can afford.

The store, located on 3324 Dundas St. West, opened earlier this month thanks to the efforts of chef Jagger Gordon and his team of volunteers.

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Food
Vegetables in Whole Foods Market. Masahiro Ihara / CC BY 2.0

Food's Environmental Impact Varies Greatly Between Producers

By Jason Daley

There's no way around it—everything in the grocery store, from nuts and kale to beef and apples, has an environmental impact. Fertilizer causes water pollution, farm fields can encroach on habitat, and a lot of carbon gets released when food is transported from one place to another. But it turns out not every stalk of broccoli or pound of Gouda has the same ecological footprint. A new study of food systems in the journal Science shows the same items sitting next to each other on the shelf can have radically different impacts.

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A Ghanaian Chef Feeding His Country and Combating Food Waste

Ghanaian chef Elijah Amoo Addo is on a mission to feed his nation on the excesses the food industry creates. Since 2012, he has been collecting unwanted stock or food nearing its use-by date from suppliers, farmers and restaurants in Ghana to redistribute to orphanages, hospitals, schools and vulnerable communities through his not-for-profit organization Food for All Africa. They provide meals through a Share Your Breakfast program in addition to donating stock to be used later. The organization supports and encourages communities to farm and works with stakeholders within Ghana's food industry on ways to combat waste.

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Business

Sustainable Fashion Innovator Makes Fiber From Pineapple Leaves

In 1960, 97 percent of the fibers used in clothing came from natural materials. Today that number has fallen to 35 percent. But sustainable fashion veteran Isaac Nichelson wants to reverse that trend.

His company, Circular Systems S.P.C. (Social Purpose Corp.), has developed an innovative technology for turning food waste into thread, according to a Fast Company profile published Friday.

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Rebecca Murphey / Flickr / CC BY 2.0

Solution: How to Build a Three-Bin Compost System

By Anita B. Stone

Compost—there never seems to be enough. And if you keep adding material to a single heap, the stuff is never really finished. The solution? A three-bin compost system.

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Food
Indie Ecology / Instagram

Table-to-Farm-to-Table: Startup Grows Food for Restaurants With Kitchen Leftovers

Food, as we know, is a terrible thing to waste. Roughly one third of the food produced in the world for human consumption gets lost or wasted every year. But what if we could use food waste to create more food?

That's the elegantly full-circle idea behind Indie Ecology, a West Sussex food waste farm that collects leftovers from some of London's best restaurants and turns it into compost. The nutrient-rich matter is then used to grow high quality produce for the chefs to cook with. Call it table-to-farm-to-table—and again and again.

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