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1. Why have Americans stopped eating their leftovers? (see: graph at right). Most Americans know that food waste is a problem and are taking steps to reduce it in their homes, but nearly 75% believe they waste less food than the national average (Center for a Livable Future).  Yep, you read that right--nearly three quarters of Americans think they waste less food than 50% of the country. In other words, we should all be taking a look at our own kitchens! 

2. And now, this: Massimo Bottura (You'll recognize him from the first episode of Chef's Table--if you don't, treat yourself and watch it tonight. You won't regret it.) shows you how to transform your Thanksgiving leftovers into world-class dishes

3. Calcium propion-whaa? Recent research by Iowa State University highlights the complexity of "clean" eating. Decoding food labels is tricky even for well-informed consumers, but these researchers share that just because an ingredient has an unfamiliar name doesn't mean it's automatically bad for you--and removing them can mean a lot more food waste. Sometimes additives and preservatives control growth of microorganisms that speed decomposition of food.

Looking forward... 
February 28, 2018: Washington DC Food Tank Summit Buy tickets today for Food Tank's annual summit, Cultivating the Next Generation of Young Food Leaders.

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Your Weekly Food Waste Digest

Three must-reads to help you avoid food waste on Thanksgiving:

  1. This Thanksgiving, we are thankful for Save The Food. Check out their Guestimator to help you plan how much food to make for your guests. It’ll even let you differentiate between small eaters and big eaters.

  2. If you work best with lists, check out this step-by-step guide to a Thanksgiving dinner without food waste from Popular Science.

  3. Did you know that “Americans discarded the equivalent of 6 million turkeys last year?” If you haven’t read enough about why it’s important to avoid food waste this Thanksgiving and are looking for more tips, check out the Huffington Post guide for more ideas.

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Your Weekly Food Waste Digest

Last Week in Food Waste:

  1. Do you love your leftovers? In NRDC’s latest report, their study on households in Nashville, Denver and New York showed that 23% of the edible food wasted by individuals consisted of prepared leftovers.

  2. With Thanksgiving coming up, it’s time to start planning the dinner. Thanks to Save the Food and NRDC’s digital portion planning calculator, you can now do so responsibly and minimize food waste while keeping your guests’ bellies full.

  3. Speaking of Thanksgiving, check out this illustrated guide to hosting your very own mindful Friendsgiving.

  4. The latest app: UGottaEat. Users can post and share dishes with other users. "It is about homemade and fresh-made food. It's moving away from fast or processed food as a way of living and moving into mindful eating” says Tonya Kinlow, the app’s founder.

  5. Check out this free e-book on using data to reduce food waste from Spoiler Alert. Made for food manufacturers, wholesale distributors and grocery retailers.

  6. BONUS: We are thrilled to be sharing Compass Group’s 2017 CSR Report. We’ll label this one as a must-read, especially if you want to see how the leading food-service company is fighting food waste.

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Your Weekly Food Waste Digest

Last Week in Food Waste:


  1. Need a new podcast to add to your usual mix? This episode of Impact Hustlers features Tessa Cook, OLIO’s Co-founder and CEO. OLIO is a free food sharing app that launched in 2015.
  2. In the UK, Tesco relaxes its quality specifications to sell more (and waste less) unusual produce. Green clementine anyone?
  3. This month, California Gov. Jerry Brown signed a new date labeling act into law.
  4. The NRDC report (reviewed by Eatable) reveals that two-thirds of the food we waste is edible.
  5. Also, can brewing beer from waste really make a dent on our food waste problem?
  6. BONUS: Read Harvard Law School’s Food Law & Policy Clinic's toolkit on local food policy and take action!

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Your Weekly Food Waste Digest

Last week in food waste:

  1. Did you know that the number of food waste startups is up 500% since 2011? Check out this list of food waste startups and the food waste issues they solve from Forbes. Crowd Cow, a cow-sharing company, is a great solution for consumers who want to make sustainable meat purchases.

  2. A vehicle running on food waste sounds like the epitome of sustainability. The Bio-Bee launched in the UK; it collects commercial food waste in Bristol AND runs on that same waste.

  3. This fact caught our attention in this opinion piece written by Danielle Nierenberg and Brian Frederick of Food Tank,  “The FAO estimates that if we managed to eat all the food we currently waste, we could feed every hungry person in the world — four times over.

  4. Can we reduce food waste by making produce last longer? Edipeel provides a protective layer for fresh produce and is made of extracts from fruits and vegetables.

  5. Last week was World Food Day and now it’s time to take action in your own home. You can start by trying these simple tips.

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Your Weekly Food Waste Digest

Last week in food waste:

  1. Over the weekend, Feedback hosted a “Feeding the 5000” in Toronto, feeding 5,000 people with food that would otherwise be wasted. Just in time for Thanksgiving in Canada.

  2. It’s finally here! Wasted! The Story of Food Waste came out on Friday, October 13th. If you’ve already watched the film, but can’t get enough, check out this Q&A with Anthony Bourdain.

  3. Want to extend the shelf life of your strawberries?  FreshPaper is a paper towel product infused with organic spices and botanicals that extend the shelf life of produce.

  4. Austin, Texas is a great example of the complex business of tackling food waste at the city level.

  5. And in Australia, Queensland research shows that on one farm, as much as 84% of tomatoes grown were left on the field.

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Your Weekly Food Waste Digest

Last Week in Food Waste:

  1. If you haven’t yet heard of Wasted! The Story of Food Waste, this is your chance to get hyped before it comes out this Friday, October 13th! Check out the article for another trailer and top tips from Chefs Mario Batali, Dan Barber and Danny Bowien, featured in the film. The film will be available in theaters, On Demand, Amazon and iTunes.

  2. Looking for an interesting read? You're in for a treat with Ligaya Mishan’s storytelling in her New York Times piece The Novel Taste of Old Food.

  3. The Specialty Food Foundation put together these 12 Ideas for Reducing Food Waste collected from independent grocers, chefs, restaurant owners, and reps from retail and resort chains.

  4. Quaker Foods has partnered up with the James Beard Foundation on a new food waste reduction initiative. This video will inspire you to think creatively about how to use your Quaker Oats.

  5. This short feature from the Harvard Food Law and Policy Clinic takes a deeper look at expiration dates in America.

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Your Weekly Food Waste Digest

Last Week in Food Waste:

  1. On Wednesday, September 20th, at The Rockefeller Foundation, companies a part of the  Champions 12.3 initiative will announce new corporate commitments and efforts to reduce food waste. This cohort of companies is working to halve food waste and reduce food loss by 2030. 

  2. Food waste has a detrimental impact on wildlife too. That’s why the World Wildlife Fund has spent time working with The American Hotel and Lodging Association, The Rockefeller Foundation and dozens of hotels across the country to start food waste pilot projects. In November they will be releasing a toolkit on food waste reduction for other brands in the hospitality sector.

  3. Feedback has done it again -- hosting the largest ever disco soup in the UK. You can't ever have too much soup, right?

  4. Mushrooms from discarded coffee grounds,  plates made from recycled bags --restaurants and bars use innovative recipes and products to achieve zero waste.

  5. NYC is hosting a restaurant week with a food rescue twist -- aka the Restaurant Rescue Week which will be held from October 9th to October 16th featuring restaurants that donate surplus food to community partners.

  6. And lastly, congrats to Ikea for saving 350,000 meals in the last eight months. Find out how here.

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Last Week in Food Waste:

  1. Our favorite story from the week: how orange juice can directly benefit national parks.

  2. The Ugly Fruit and Veg Campaign goes to elementary school -- and the kids love it!

  3. Check out these food waste tips from Hong Kong.

  4. If you are in the UK, head to Starbucks during the last hour of the day to receive 50% off select items. This effort is part of their initiative to reduce food waste and fight hunger.

  5. Struggling to not waste the leftovers that pile up in your fridge by the end of the week? One of these hash recipes might be your solution -- a short history of Hash included.

  6. Bokashi aka the Japanese compost method.

  7. Need more charts in your life? Check out these charts and stats breaking down food waste and food waste awareness in the U.S.

  8. According to this research conducted by Grundig (a European manufacturer of home electronics), consumers want to live more sustainably and waste less food -- but most aren’t sure how and lack the time to do so.

  9. New Yorkers -- dine at these five restaurants that are taking an innovative approach to food waste.

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  1. It’s almost here!! The moment we have all been waiting for. On October 13, "Wasted! The Story of Food Waste" will be released and available in select theaters. Here’s another trailer to get you pumped.

  2. Find out how La Soupe, a nonprofit in Cincinnati Ohio, is fighting child hunger. The nonprofit collects leftover produce from local grocery stories and organic farms and turns it into big batches of soup that is then frozen and distributed in the area.

  3. Imperfect Produce is taking over the West Coast (in a good way). The company expanded its services to Portland, Oregon earlier this month. If you are a Portland area resident and looking for a CSA full of ugly produce, you can sign up online here.

  4. Would you try this Smart FridgeCam to cut down on food waste? This new product will allow consumers to look at what they have in their fridges from their smartphones at any moment. It also suggests recipes, reminds you when you are low on essentials, and helps keep track of expiration dates. Now that’s a pretty smart fridge.

  5. Do you prefer your alcohol distilled with Twinkies or Ho-Hos? With Misadventures & Co you might not have to choose. They make their vodka with unused bread and bakery products from a local food bank.

  6. Tesco is bringing mini avocados to the UK, selling avocados similar in size to eggs that are not usually purchased from growers. 

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Last week in Food Waste:

  1. San Francisco takes its food waste seriously -- in the city it is required by law to compost your food waste. This is one of many efforts made in San Fran to reach zero waste by 2020.

  2. Which countries are leading the way in sustainable food? Barilla makes a list of the top five.

  3. Fresh Pod pilots a new technology for fridges to keep produce fresher for longer.

  4. The World Wildlife Fund examines food waste in South Africa.

  5. In Wisconsin, watermelon rinds and potato peelings are being used to power buildings.

  6. Check out these innovative techniques that restaurants are using to minimize food waste.

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Summer Food Waste Hits:

  1. Check out this sector-by-sector food waste fighting overview, featuring Food Recovery Network.
  2. Would you eat a year old sandwich? This Mental Floss video explores how to make a sandwich last an entire year.

  3. If you’re like us, you haven’t heard enough about Toast Ale -- a company that brews its beer with unsold and otherwise discarded bread.

  4. And if beer isn’t enough, Misadventure & Co. startup makes vodka out of discarded bread.

  5. NYC hosted a Food Waste Fair on July 25th.

  6. Find out how this new Denver-based BICYCLE-powered start up, Scraps, tackles composting.

  7. Can’t completely eliminate food scraps? Here’s a list of 101 Ways to Use Food Waste.

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  1. FoodShare, the new program by Starbucks which donates unsold food, has donated one million meals to date. And get this, Starbucks just set a goal to donate 50 million meals A YEAR by 2020. Fun fact: the idea for the program was sparked by in store employees.

  2. Researchers from Concordia University identified cold-tolerant bacteria to fuel the breakdown of food waste. Why is this important? Most of the time anaerobic digestion requires a lot of heat. This bacteria will make it a lot easier for colder regions to turn their food waste into energy and compost.

  3. More science! Find out how Cornell University engineers transform food waste into green energy.

  4. Make sure to have a warm dinner roll on hand....when you watch this promo video of WASTED! The Story of Food Waste you’ll be craving it.

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Last week in food waste:

  1. What would ice cream flavored with “food waste” taste like? In Portland, Oregon, Salt & Straw has come out with flavors like “Roxie Road”, made up of leftover movie theater popcorn, and  “Top of the Beet”, made with rescued sweet beet greens. Instagram photos included.

  2. In NYC, Starbucks, Feeding America and City Harvest have partnered together to take food recovery to the next level. It is estimated that through Starbucks Foodshare 197,000 pounds of food will be provided to NYC annually -- and that’s just the beginning.

  3. Know any farmers in Virginia? If the answer is yes -- they’ll want to know that if they donate crops to food banks they can save up to 30% in tax credit for their donation.

  4. Now on Amazon’s Alexa -- you can download the Save the Food skill and Alexa will tell you how to properly store food! Thanks Alexa.

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  1. The business case for food recovery: how reducing food waste can help companies ensure consumer loyalty.

  2. What if your food came packaged in….get this, other food. Find out how researchers and innovators are using mushrooms, kelp, milk and tomato peels.

  3. Check out How New York Is Turning Food Waste Into Compost and Gas -- and you’ll be rewarded with fun moving infographics outlining their process.

  4. What’s peach, sour, ugly & stoned? The new Rescue Beer brew from Atlas Brew Works and MOM’s Organic Market sounds refreshingly delicious.

  5. ICYMI: John’s Hopkins report on wasted nutrients summarized in this video.

  6. What’s a blog post about food waste without creative recipes? Featuring German Panzanella, Italian Cauliflower AND a homemade orange cleaner.

international corner: 

  1. In the UK: Tesco is using new, thicker resealable bags to package salads, which are commonly wasted.

  2. In China: Black soldier fly maggots are  being used to process food waste.

  3. In Tokyo:  Tackling food waste is a priority for the 2020 olympics.

  4. In Dubai: these hotels are tackling food waste.

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Your Weekly Food Waste Digest

In 2012, this NRDC report quantified the amount of food wasted in the United States. A staggering 40% of all food produced is sent to a landfill. Policy makers, NGOs, entrepreneurs, chefs and food businesses have stepped up and made tremendous efforts to reduce food waste in the past five years. 

At Eatable, we're thrilled to see the food waste breakthroughs happening across the country and around the globe. Check out our favorite food waste stories on our blog weekly and get inspired to end food waste. 

Last week in food waste:

  1. Johns Hopkins Center for A Livable Future published a study breaking down the nutritional content of food waste in America. Researchers found that the amount of food we waste is enough to provide a 2,000 calorie diet to 84% of the population. Read the full study here.

  2. UK households throw away 1.4 million bananas EVERY day. So Sainsbury created banana rescue stations in their grocery stores.  Bring on the banana bread!

  3. If you could push a button, and it would keep food from being wasted, would you do it? Check out this video to see how the MIT Media Lab deals with extra food.

  4. Getting creative with recipes to reduce waste isn’t limited to chefs and restaurants. Bartenders can learn a thing two from Scout, a sustainable cocktail bar in the UK. Beetroot cocktail anyone?

  5. So, we waste a lot of food. What are some of the biggest reasons why?

  6. Now that you are sufficiently motivated to reduce your food waste -- check out this kitchen food waste infographic for simple tips on how to waste less in your own kitchen!