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On Monday, Sept. 23, the Climate Group will kick off its 11th annual Climate Week NYC, a chance for governments, non-profits, businesses, communities and individuals to share possible solutions to the climate crisis while world leaders gather in the city for the UN Climate Action Summit.
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The UN set a global goal to cut food loss and waste in half by 2030. Alarming figures show just how big of a challenge remains.
By Jared Kaufman
Eating a better diet has been linked with lower levels of heart disease, stroke and type 2 diabetes. But unfortunately 821 million people — about 1 in 9 worldwide — face hunger, and roughly 2 billion people worldwide are overweight or obese, according to the U.N. World Health Organization. In addition, food insecurity is associated with even higher health care costs in the U.S., particularly among older people. To help direct worldwide focus toward solving these issues, the U.N. Sustainable Development Goals call for the elimination of hunger, food insecurity and undernutrition by 2030.
When it comes to creating waste, no one tops the U.S. And when it comes to recycling waste, well, the U.S. is one of the worst, according to a new analysis by the English risk management firm Verisk Maplecroft.
The numbers for the outsized contribution to the global waste crisis by the U.S. are staggering. The U.S. makes up only four percent of the world's population, but produces 12 percent of the world's global waste. By contrast, China and India make up more than 36 percent of the world's population and produce 27 percent of global municipal solid waste, as The Guardian reported.
By Douglas Donnellan
With growing awareness of how food waste affects the environment, many conscious eaters are looking for ways to reduce their impact. According to the UN Food and Agriculture Organization, the global greenhouse gas emissions from food waste are larger than those of all countries except for China and the U.S. Part of curbing those emissions may take many revolutionary changes in the food system, but individuals can also reduce their own foodprint by using every part of their grocery store haul.
Jose A. Bernat Bacete / Moment / Getty Images
By Bridget Shirvell
On a farm in upstate New York, a cheese brand is turning millions of pounds of food scraps into electricity needed to power its on-site businesses. Founded by eight families, each with their own dairy farms, Craigs Creamery doesn't just produce various types of cheddar, mozzarella, Swiss and Muenster cheeses, sold in chunks, slices, shreds and snack bars; they're also committed to becoming a zero-waste operation.
Meal kit delivery services are an easy target for eco-conscious people concerned with waste: the ingredients are meticulously packaged in plastic and insulation, put into cardboard boxes and shipped to the customer's front door each week. But how does all that waste and energy use stack up against the environmental impact of buying the same meal at the grocery store?