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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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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. 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!