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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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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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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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Tesco supermarket near Ashford Hospital in West Bedfont, England. Maxwell Hamilton / CC BY 2.0

UK's Largest Grocer Takes on Food and Plastic Waste

It's been a green week for Tesco, the UK's largest supermarket.

First, the chain said it would remove "Best before" labels from around 70 pre-packaged fruits and vegetables in an attempt to stop customers from discarding still-edible food, BBC News reported Tuesday.

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Taz / Flickr / CC BY 2.0

5 Reasons the World Wastes So Much Stuff (and Why It's Not Just the Consumer's Fault)

By Mathy Stanislaus

If you need motivation to skip the straw at lunch today, consider this: Scientists found that even Arctic sea ice—far removed from most major metropolitan areas—is no longer plastic-free. According to Dr. Jeremy Wilkinson of the British Antarctic Survey, "this suggests that microplastics are now ubiquitous within the surface waters of the world's ocean. Nowhere is immune."

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20 Good Food Reads for Spring

By Elliott Brennan

Food Tank has collected 20 of the best new books in food and agriculture to celebrate spring. Our favorite reads this season cover critical topics including the paradox of obesity and malnutrition, building strong communities through socially-conscious food systems and the essential link between food and health.

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August Muench / Flickr

Healthy Diets Lead to More Food Waste, But You Should Still Eat Your Vegetables

By Dan Nosowitz

It's commonly cited that the U.S wastes about 40 percent of the food supply. In recent years, with a new focus on reducing food waste for environmental and public health reasons, researchers have begun to get ever more granular in their study of exactly how, why, when, where and what food gets wasted. A new one, this time from the University of Vermont, University of New Hampshire and the USDA, takes a look at how diet is correlated with food waste, and comes up with some interesting conclusions.

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