Food Waste is the New Haute Cuisine

Read the full post at Triple Pundit.

Almost half of the world’s food is thrown away every year, while over 800 million people go hungry. In America, our trash cans eat better than 25 percent of the world’s children. Food waste is one of the most pressing social and environmental justice issues of our time, and more than just dumpster-divers are jumping on the bandwagon.

All across the world, food waste experiments are emerging. From pop-up restaurants like INSTOCK in Amsterdam to WastED in New York, food waste is being rescued from local grocery stores and given the celebrity treatment. Even newspapers are serving up food waste recipes to the masses. Food waste is the cause du jour, and a growing number of restaurants and food-preneurs are following the trend.

Winnow Scores Seed Funding For Its Food Waste Smart Meter

Read the full post at TechCrunch.

Winnow is on a mission to help the hospitality industry cut down on food waste by making the kitchen ‘smarter.’ It does this via the Winnow smart meter, a set of smart scales and accompanying tablet app that lets kitchen staff easily log what food is thrown away. That data is then uploaded to the cloud, analysed by Winnow’s algorithm, and disseminated so that food waste can be reduced.

To support its mission, the U.K. startup has raised a $900,000 seed round led by Mustard Seed’s Social Investment Fund. D:Ax, Axel Johnson’s digital venture capital fund, also participated, along with a number of private investors, including Alan Parker (former CEO of Whitbread) and Jeremy Oppenheim (head of McKinsey’s Sustainability and Resource Productivity practice).

Marine Debris & Plastic Source Reduction Toolkit for Colleges & Universities

Download the document.

Many plastic food service ware items originate on  college and university campuses — in cafeterias, snack rooms, cafes, and eateries with take-out dining options. That’s why we created this Campus Plastic Source Reduction Toolkit. The toolkit was piloted at three University of California (UC) campuses–Santa Barbara (UCSB), San Diego (UCSD), and San Francisco (UCSF) — but we designed each of these steps to be replicable and easily implemented by other colleges and universities around the country. By following the steps in the toolkit, you can help your college or university reduce plastic waste through source reduction–the process of minimizing the amount of plastic used. Together, we can cut down on plastic waste and reduce the amount of marine debris polluting the planet’s oceans and waterways.

New York’s beloved hot dogs are becoming a lot greener

Read the full story at Grist.

Be it tacos, shawarma, or the classic dirty water dog, any true New Yorker knows some of the city’s best food is found along its sidewalks (but not on them — very important distinction.) We’re talking street meat, people: delicious, delectable street meat, sizzling atop grills caked inches-deep in grease or soaking in mysterious vats of lukewarm gray water. It is the best. The end.

And soon enough, you may not have to deal with the guilt hangover that comes with contemplating the source of that meat — well after you’ve already eaten it, of course. Thanks to a new city-wide initiative, food carts will become lot more sustainable come Memorial Day, The Wall Street Journal reports:

How one California restaurant is dealing with the drought

Read the full story in Restaurant-Hospitality.

To date, stringent new rules on water usage in drought-stricken California haven’t had much of an impact on restaurants. But chef John Cox, who runs the kitchen at Sierra Mar restaurant in Big Sur, CA, is ready if they do. He’s come up with a water-saving procedure any restaurant can use to strictly limit back-of-the-house water consumption. His idea: use compressed air, not water, to blast leftovers from dirty pans and dishes before they are sent through the dish machine.

Reducing use of BPA and BPS Thermal Paper in the Hospitality Sector

Download the report.

This whitepaper describes how assistance and education to businesses can reduce use of thermal paper receipts and potential exposure to the chemical. It details several steps businesses can take and what reduction they can expect. It also addresses issues such as communicating with employees and customers and the alternative papers available.

Minneapolis, food-sellers prep for a ban on foam food containers

Read the full story in the Minneapolis Star-Tribune.

Restaurants, hotels and other businesses that sell takeout food in Minneapolis have six weeks to go before they’ll no longer be able to package up your food in foam containers — or in any container that isn’t recyclable, reusable or compostable.

The Minneapolis City Council voted last year to tighten up an earlier ordinance by outlining which products can and can’t be used and making it a required check for health inspectors, who will be able to issue warnings and citations for businesses that don’t comply with the rules. Now, the city and industry associations are trying to make sure businesses understand the changes and are ready for April 22 — Earth Day — when the ordinance goes into effect.