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.
Big businesses and the private sector are undergoing a major overhaul as we all need to consider the impacts of our current rates of consumption, manufacturing processes, and sourcing of raw materials to sustain our future existence.
Making an effort to decrease the amount of food you waste has several benefits, from money savings to environmental support and even philanthropy. Curious where to start? A little planning and self-awareness goes a long way.
Carrots are another vegetable that can be used top to root -- the peelings too. There is nothing as fragrant and rich as fresh carrot tops and I often offer to take a bag full of discarded tops from farmers who dutifully remove them for many of their customers.