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. WWF 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.


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.




  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.



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.




  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.


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!