New York City is doing what it can to be more eco-friendly. We’re not just talking recycling plastic bottles or taxing plastic bags; we’re also talking about behind-the-scenes efforts that tackle waste before it hits the streets. Starting July 19, 2016, many hotels, wholesalers, and other large vendors in New York City will be required to separate their organic waste and recycle it. Businesses can dispose of the waste themselves, or they can coordinate a pick-up from a third party.
We waste a lot of food, but with a little meal planning and creativity, it’s easy enough to avoid food waste and eat everything you buy. To make it even easier, Apartment Therapy suggests a “hurry up and eat” shelf for your kitchen.
Once stuff is even a little questionable, I just won’t eat it. I could just throw it away once it reaches that threshold, but no. I have to let it hang out until it’s green and fuzzy, so I don’t feel guilty pitching it in the compost/disposal.
As we show in the video above, this is what chef Dan Barber demonstrated earlier this year, when he temporarily turned Blue Hill, his Michelin-starred restaurant in New York City, into an incubator for garbage-to-plate dining.
Barber’s intent was to raise awareness about the vast issue of food waste. As we’ve reported, an estimated 133 billion pounds of food is wasted in the U.S. each year. The typical American family tosses out about $1,500 of food yearly.
Pasteurized milk doesn’t sour – it putrefies. Only raw milk will sour and not many people can even get that anymore. Any milk sold at the grocery store is pasteurized… Alternately, you can make something like clabbered milk by adding a little bit of acid to your milk – lemon juice or white vinegar both work. This tip also works for Russian style crepes (blini).
I don’t know that “garbage to plate” is the best way to sell this to people. I think everybody can enjoy tips like this to make use of things considered waste that really aren’t.
When you toss manky lettuce or moldy berries think about this: Globally, according to the Food and Agriculture Organization, we waste more than a third of the food we produce.
To combat that, a group of Swedish graduate students in the Food Innovation and Product Design program at Lund University have come up with a way to use produce that is about to go to waste—and to help people who have limited access to food.
It’s been a while, but the inexact science of “expired food” has been covered in the past. At first I was thinking that for the volume of food compared to the need for humanitarian aid, it wouldn’t be long before supply outstrips demand. Also, the article doesn’t mention shelf life of the powder… The local food shelters could stand to benefit. A lot of people contribute food to shelters, but they also need things like toiletries.
Method of transport would be the next hurdle, but considering that food powder is less size and weight (without the need for refrigeration/etc either)… there’d still be a cost, but substantially less than whole food. I would have thought this to be astronaut food, but there’s no mention.
Finally, I decided to do something about it and called my friend Nick McNaught who owns one of Toronto-based meal service Fuel Foods. Despite the connection, until then, I had never considered doing a delivery service. I don’t know if it was a pride thing, a cheapness thing or a laziness thing, but suddenly it made so much sense: why not invest in a system that would help my energy, health and physique and make life easier during this transitional time? So I did. Turns out there was a lot to be both gained and discovered from having healthy meals delivered to my doorstep. Here’s what I learned from my time on a meal system.
It depends on your lifestyle, but I could see meal service working for myself or anyone doing a lot of training.
Everyone in my beginner program talked at some point about how difficult it was to deal with meals – prep, cooking, consumption and issues with consumption. Nevermind with respect to having a family… We all came to learn about ourselves – what foods we can and can not tolerate with respect to training.
I’ve become very economical about how I prepare food, mostly with respect to time. I will cook a batch that will last me a week, portioning as I need. Variety suffers, as any would imagine. But there’s a lot of value to me in foods that I can serve quickly.
Food waste has been covered in numerous posts in the past – “wonky veg” and such.
I don’t know when it started, but locally we have to separate food scraps from garbage. The food scraps go to a compost facility, which I believe is being relocated because neighbours complain of the smell.
And the whole reason they’re doing it is to combat food waste.
Via NPR’s Meghan Collins Sullivan, Rob Hagenouw and Nicolle Schatborn of Amsterdam founded a food truck called The Kitchen of the Unwanted Animal thanks to the problem of geese. Anyone who has ever dealt with geese knows they’re total assholes, particularly Canada Geese.* Hunting laws in the 1970’s only emboldened them and sent the population to new heights, causing particular airline safety problems for airports in the Netherlands to which the geese are attracted (because in addition to being total assholes, geese are the morons of the avian kingdom). NPR estimates that roughly 40,000 geese are now shot as part of efforts to curtail this problem.
… they have My Little Pony burgers,’ little girls will say. Most of the time the girls eat the burgers; it’s the mothers who don’t like it.