We are all part of the problem -- and we are all part of the solution. Pointing fingers and creating scapegoats won't work in the long run: If you need to end the global food waste scandal, you need to be united against food waste.
I started volunteering with Earth Matter several years ago because I was drawn to the chickens, rabbits and goats. Aggressive squirrels, threatening rats and dive-bombing pigeons made up most of my wildlife interactions in NYC, and I longed to be around creatures more friendly and fun.
We would have never accept the "why do we need computers - we have paper and pens" argument in the corporate world, yet in the non-profit world, funding tends to flow the way it always has simply because that is the way it has always been.
The subject of food waste has never been more popular, generating vigorous discussions about the amount of edible food that ends in the trash. How we create and think about our trash - like food waste - has evolved with the growth of our consumer economy.
Trimming your waste makes sense economizing at home and being more sensitive to the global issues of food waste, food insecurity and the environment. So don't trash your dinner. Reheat! Reuse! Repurpose!
We asked which visionary grassroots leader most inspired you -- and thousands of people answered. The winner of the 2015 Pollination Project Visionary Award is Padmanaban Gopalan, who started an ingenious effort to feed the hungry and reduce trash in Coimbatore, India.
According to the Green Restaurant Association, the average restaurant in the U.S. produces 150,000 pounds of garbage each year. Café owner Justin Vrany thinks this number cannot only be reduced, but eliminated entirely.
While rescuing surplus food from any channel is not easy, rescuing food from local retailers and foodservice outlets is particularly difficult. This is because excess food from these sources is often highly perishable and comes in smaller volumes.
One in six Americans struggles with food insecurity. Yes, we said Americans. Yet 40 percent of all food goes to waste. While a good part of that percentage is derived from people throwing out half-eaten grub, another significant chunk of waste is generated far before a meal reaches a diner's plate.