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.
Read the full story in the Huffington Post.
One Philadelphia homeless shelter used to have a major pea problem.
Bethesda Project’s My Brother’s House had an abundance of smooth Alaska peas for its clients, but demand did not match supply, Drexel Now reported.
“One of the problems we struggle with is how to be creative with food that was clearly designed for quantity and not quality,” Larry Russock, program coordinator at My Brother’s House, told Drexel Now, explaining that not too many diners had an appetite for the “heat and serve” canned vegetable. The facility was often forced to throw away foods, like the peas, that are less popular but affordable and available in bulk.
My Brother’s House serves three meals and a snack every day with just a $600 monthly food budget, so frugality is essential.
Russock found answers to his problem at Drexel Food Lab — a student-run group out of Drexel University’s Center for Hospitality and Sport Management. The program has used food to solve real-world problems since launching in January 2014.
Read the full story at Shareable.
Adam Smith knows food. A trained chef who has worked in numerous restaurants, the 29-year old also knows firsthand how much perfectly good food is wasted. Smith hails from Leeds, England, but it was a year spent working on farms in Australia that inspired The Real Junk Food Project (TRJFP), which changed the direction of his life. A pay-as-you-feel cafe model, TRJFP intercepts food headed for the landfill and turns it into restaurant-quality meals.
Read the full story in The Guardian.
Europe’s growing craft beer movement cuts down on beer miles, provides jobs and creates demand for local ingredients.
When: March 9, 2015, 9-11 am
Where: Venue One, 550 Lake Cook Road Deerfield, IL
Register at http://business.dbrchamber.com/events/details/eco-nomic-restaurant-workshop-2786
The Village of Deerfield is excited to invite restaurants, cafeterias, caterers, schools and entities serving food in Lake County to attend this complimentary workshop. Join the Village of Deerfield, Bannockburn, SWALCO and the Green Restaurant Coalition for this informative morning of experts on composting, energy conservation, water conservation and sustainable food options.
Read the full story in GreenBiz.
Recent years have ushered in greater recognition of a link between “too-big-to-fail” investment practices and the growing list of casualties resulting from the industrial takeover of our food systems.
One response: Think smaller. The restoration of healthy, local food systems — which can be achieved through greater emphasis on nutrient- and carbon-rich soil and small-scale, ethical, sustainable farming enterprises — offer an alternative to Big Food.
Woody Tasch’s paradigm-shifting book, “Slow Money” — a rejection of hyper-complex financial systems that argues to “bring money back down to earth” — has become a beacon for people who recognize the big money-agriculture linkage and hope to reform our food system. That is especially true amid controversy over new types of genetically engineered food products, increased anxiety about lagging food supply for a growing population and massive amounts of food waste.
Read the full post from The Salt.
You want a cup of decaf. Your significant other is craving the fully caffeinated stuff. With the simple push of a button, Keurig’s single-serving K-Cup coffee pods can make both of you happy.
But those convenient little plastic pods can pile up quickly, and they’re not recyclable. And that’s created a monster of an environmental mess, says Mike Hachey. Literally…
The point, says Hachey, is to use cinematic tactics to raise awareness of the waste. Consider this startling statistic: In 2013, Keurig Green Mountain produced 8.3 billion K-Cups — enough to circle the Earth 10.5 times. (In 2014, output shot up to 9.8 billion portion packs.)