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.
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).
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:
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.
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.