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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

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!