Tag Archives: Food waste

Report: A leftovers digester project can be done at the Yahara Hills Golf Course | Local government | Instant News


“From a sustainability point of view, we can’t put 20% into landfills with limited space,” said Reece.

At the meeting, city recycling coordinator Bryan Johnson said the city collected about 45,000 tonnes of trash and about 10,000 tonnes of this was food waste. That means 10,000 tonnes of groceries “we could do better than just park them in landfills”.

Digesters can also combat the linear economic mindset of buying, using and disposing.

“It has to be circular,” said Reece.

Committee members received the report with the additional recommendation that the city develop a detailed model for applying the digester to the greater Madison area by a specific date to be determined.

The consultants completed an analysis of available raw materials, or raw materials that could be processed in a digester, in Dane County from sources such as waste carriers, food production facilities, and wholesalers.

Among other tasks, engineers provide a financial analysis of the project to determine its feasibility. To do that, they chose the Yahara Hills Golf Course, which is located across from the Dane County Sanitary Landfill, as a potential location for building a digester facility.

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Reduce Food Waste, Save Resources with SWACO | Instant News


If you are a resident of Central Ohio, chances are 86% of your population is concerned about the amount of local food being wasted. Each year, 160,000 acres of land are used to grow food thrown by the people of Central Ohio – about half the size of Franklin County.

When residents of Central Ohio throw away uneaten or old food, they may think all they are throwing away is leftovers. But what many people don’t realize is that they also waste all the resources that go into growing, harvesting and transporting food.

It may not seem like much, but when it all adds up, nearly a million pounds of food waste are dumped in Franklin County every day. And across the country, nearly 40% of the food that is produced goes to waste.

That’s why the Solid Waste Authority in Central Ohio, or SWACO, started the Save More Than Food campaign, to educate community members about the impact of food waste in Central Ohio, and provide simple tips every day on how to be more sustainable.

We all have a role to play in reducing food waste. In fact, a lot of food waste occurs at the household level, in our own refrigerators. When you make small decisions such as thinking about what foods to buy and taking the time to store food properly, You can make a difference.

Want to get involved, but not sure where to start? Check out the resources below.

  • Reducing food waste is more than just composting leftovers. Learn about other ways to reduce food waste, such as saving food before it becomes waste to feed our communities or protecting our environment and natural resources by preventing food waste.
  • Think you know food waste? Put your knowledge to the test with the Save More Than Food Quiz and learn how you can make a difference. Post your results on social media and compare your scores with friends.
  • Sign up for the Save More Than Food Quarterly Newsletter to stay abreast of the Central Ohio Food Waste Initiative’s latest food waste reduction efforts and learn more about seasonal tips, tricks and ways to make a difference.

Visit the Save More Than Food website to learn more about how to make a difference by reducing food waste at home, in school, working, and enter food business.

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Garbage New Life Food | Instant News


World renowned chef Thomas Keller once said, “Respecting food is respecting life, for who we are and what we do.” But, at the moment 40% of the country’s food is not eaten – over 66 million tons a year – and the results are widespread, from starvation to taxes on the environment and the economy.

Growing, processing, transporting, and disposing of uneaten food in the United States is expensive. Nationally, this translates to an estimated annual price of $ 218 billion, at the cost of a house of four an average of $ 1,800 a year. Apart from that, needy wasted food more than 20% of national landfills, where it produces methane, a greenhouse gas up to 86 times stronger than carbon dioxide.

Now, a team from the University of California, Riverside (UCR), has found a way to keep unused food out of landfills and use it for more beneficial uses.

What the researchers found in their studies Citrus plants, published in the journal Frontier in Sustainable Food Systems, show that fermented food waste can actually increase bacteria which – in addition to increasing plant growth – can make plants more resistant to pathogens and reduce carbon emissions from agriculture.

“The beneficial microbes increase dramatically when we add fermented food waste to plant growth systems,” says UCR microbiologist Deborah Pagliaccia, who led the research. “When there are sufficient numbers of these good bacteria, they produce antimicrobial compounds and metabolites that help plants grow better and faster.”

To help combat some of the environmental damage caused by food waste, the UCR research team set out to find alternative uses other than bins. For their research, they examined the byproducts of two types of waste available in Southern California: beer collision – a byproduct of beer production – and mixed food waste dumped by grocery stores.

After the waste is fermented, it is added to the citrus irrigation system in greenhouses. Within a day, the average population of beneficial bacteria has doubled to two to three times greater than that of untreated plants. This trend continues whenever researchers add treatments.

The end result is the same as optimal production for crops as well as reduced costs for farmers. “If the waste byproducts can increase the carbon to nitrogen ratio in the plant, we can leverage this information to optimize the production system,” says Pagliaccia.

The study suggests the use of the food waste byproducts under study could also complement the use of synthetic chemical additives by manufacturers – in some cases eliminating the use of those additives altogether. Plants will, in turn, become cheaper.

“There is an urgent need to develop new agricultural practices,” said UCR plant pathologist and study co-author Georgios Vidalakis. “California oranges, in particular, face historical challenges such as Huanglongbing’s bacterial disease and limited water availability.”

Pagliaccia also emphasized that new methods must be developed. “We have to transition from a linear ‘take-make-consume-waste’ economy to a circular economy where we use something and then find new purposes for it. This process is critical to protecting our planet from depletion of natural resources and the threat of greenhouse gases. That’s the story of this project. “

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How Bad Is The Problem and How You Can Help Fix It – NBC Bay Area | Instant News


Throwing out leftovers is not just wasting food. Experts say it destroys the planet. But even though the problem is huge, fixing it can be simple.

The United States is a global leader on a number of issues, but sadly, food waste is one of them.

“The food wasted from the United States is equivalent to how much greenhouse gas 37 million cars make,” said Saloni Shah, a food and agriculture analyst at the Breakthrough Institute in Oakland.

Each year, Americans waste 30 to 40% of their food supply. The amount of food wasted could fill 730 soccer fields, according to Shah.

“If food waste were a country, it would be the third largest emitter of greenhouse gases in the world after the US and China,” said Shah.

Shah explained that most of the food is wasted at home, but is also wasted on farms, in grocery stores and in restaurants.

No matter where it happens, Shah says it ends up in landfills and rot.

The rotting food sends methane gas into the air. Methane is a much more potent greenhouse gas than carbon dioxide and much worse for global warming and the environment.

“Food waste is very bad for the climate and also a huge waste of water,” said Shah.

Food waste is not just about food. All the resources used to grow and produce it were also wasted.

“If you throw an apple, it’s like pouring 25 gallons of water down the drain,” Shah said. “And the average American does this 17 times a year.”

A Bay Area grocery delivery company called Imperfect Foods sells food to customers that grocery stores don’t want because it doesn’t look pretty or the packaging isn’t right.

“A lot of people don’t know this, but grocery stores have very rigid aesthetic or beauty standards for what they will buy and what they won’t,” said Reilly Brock, associate creative director at Imperfect Foods.

This can be an asymmetrical carrot or a lemon that is a few millimeters too large or too small.

“There’s nothing wrong with the food,” said Brock. “It looks a little different. Ironically, anyone who owns a garden or says has lemon trees growing, they will recognize our food because our food looks like what you might find at a farmers market or market in your own backyard garden.”

Companies can ship to about 80% of the US population. People can check if it is offered in their area by visiting the company website.

Meanwhile, here are some other solutions to the problem of food waste recommended by the Breakthrough Institute:

  • Make a grocery list and stick to it so you don’t buy more than you’re going to eat
  • Store one portion in your refrigerator for food that will spoil faster so you will eat it first
  • Freeze food to make it last longer
  • Compost at home

Making compost at home is like throwing more than 11,000 cars off the road by simply putting food scraps in the trash, not dumping the trash or in the trash.

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Get Restaurant Food with Big Discounts With This Application | Instant News


Illustration for article titled Get Restaurant Food at Big Discounts With This App

Photo: Kristini (Shutterstock)

Have you ever wondered how restaurants decide how much food to buy? For example, what if one day, all your diners want salmon, but next week it’s all about beef? Will there be lots of really tasty, but unused salmon in their fridge? Sometimes!

Although we tend to think of food waste individually or in households, it is a problem in restaurants (and grocery stores, bakeries, agriculture, etc.) too. And that’s where new apps get called Too Good To Go come in, sell These are excellent foods but are perishable straight away to the consumer at a deep discount. Here’s what you need to know.

How it works

The idea behind the app is to connect customers (like us) with local restaurants, bakeries, and grocery stores who happen to have excess food, groceries and ingredients – reducing our food waste and grocery bills in the process. Too Good to Go started in Copenhagen in 2016 and now operates in 15 countries. So far in the United States, it’s only available in New York City and Boston Washington, DC and Philadelphia most likely next.

To register

If you live in New York or Boston and want to try it, start by downloading the application from your regular application provider (free), enter your email address to register, then provide a physical address or provide application access to your location. From there, you’ll get a list of foods available in your area, listed by establishment and providing information on what’s available, how much it costs, and how many units are left for the day (tends to run out quickly).

So, for example, earlier today, the Murray’s Cheese location near me offered me a surprise “milk bag” for $ 3.99 – which is very reasonable for their product. (It’s sold out.) There’s also a surprise meal at a local Mexican restaurant for $ 4.99 which is usually $ 15.

And that’s another thing: often times, you don’t know exactly what you’ll get in a surprise bag or with a surprise meal – so if you have a food allergy, this might not be the best option for you. (Or call the restaurant to find out what’s available that day.)

Additionally, you have to physically go to the diner to collect your own food, and often need to carry your own bag. But that’s a small price to pay for a delicious and affordable surprise meal.

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