6 Feasible Ways to Reduce Food Waste
Every year, over $165 billion worth of food is thrown away in the United States, which represents approximately 40% of the entire annual production. With consumerism as the dominant ideology in our current society and the incredibly vast range of products we can choose from when shopping for groceries, it should not be surprising that such a staggering amount of food goes to waste periodically. While the issue of food waste is very complex and far-reaching, each of us can make a difference by becoming mindful of our consumption habits and by subsequently striving to reduce the amount of edibles we thoughtlessly throw away as much as is practicably possible.
Reboot through Reuse, part 2
Evaluating waste streams with reuse in mind is important for providing an analysis of what reusable items may be available for capture. Collaboration between reuse enterprises and solid waste and recycling facilities can provide reusable material streams to be harnessed by reuse enterprises. Establishing incentives such as pay-as-you-throw collection (in which residents are charged more for larger trash volumes) can spur reuse as well. Small-scale and community-based programs, including repair cafés and tool lending libraries, offer the most positive and sustainable models to move reuse forward. Public monitoring of reuse programs and businesses – and promoting those which provide the most benefits to communities, the economy and the environment – will help move reuse in the right direction.
Reboot through Reuse
Recycling markets are down. Recycling rates are stagnant. And recycling as a whole has received some negative press over the last year. Clearly, materials management needs some fresh energy – and reliable revenue streams. Reuse may hold the key. The rapidly evolving reuse landscape is vast and exciting. We’ve long been accustomed to “traditional reuse” – shopping at thrift stores, for example, and refillable mugs for to-go coffee. But the sector now also includes concepts such as upcycling, building adaptation and the sharing economy. These trends can have significant impacts. By extending product life cycles, reuse conserves resources and lowers greenhouse gas emissions and pollution associated with new product manufacturing.
Weird (but Innovative) Recycling News
Mushrooms and fungi are fascinating things, and the edible ones are fabulously delicious! Many of us know the invaluable role that fungi have in decomposition. If we did not have fungi, we’d likely be buried in dead organic matter everywhere! These decomposers are found in terrestrial, marine and freshwater environments. Then there’s Mushroom® Packaging—fully compostable, made in America, versatile sustainable packaging. And, now these versatile mycelium are being used to recycle old buildings into new ones!
Food Lost on the Farm: Empirical Data and Good Ideas
Salvation Farms in Morrisville has produced the first empirical data on farm-level food loss in New England. Using a survey to collect data, it quantifies on-farm losses and investigates reasons for the losses. One finding shows that in Vermont 16 percent of vegetables and 15 percent of berries were considered lost but salvageable in 2015.In farming, there will always be some degree of loss and waste (or some degree of deficit). But, if more entities across the US do as Salvation Farms has done—gathering empirical data—more food-system and supply-chain interventions become possible.