November 16, 2017 — noon-1:30 pm CST
Register at https://register.gotowebinar.com/rt/5416976415757959938
The top tier of EPA’s Food Recovery Hierarchy is source reduction, which is reducing the volume of surplus food generated. Source reduction can be challenging to understand, quantify, and implement. Businesses and organizations can learn to effectively prevent wasted food by taking source reduction steps such as inventorying supplies, changing processes, and buying less. Looking through a sustainable materials management lens, preventing wasted food provides the greatest potential for cost savings and resource conservation relative to the other food recovery hierarchy activities, as demonstrated by the US EPA Waste Reduction Model (WARM). This webinar will introduce progressive examples from a state agency and the business community that prevent wasted food at the source.
Read the full story from NPR.
Sam Chereskin and Whit Rigali want to redefine what it means to get trashed. The pair discovered that the sugars in almost-stale bread, bagels and cakes destined for the landfill could be distilled into premium vodka, turning imbibing into an act of social responsibility.
The pair launched Misadventure Vodka this past summer with the dual goals of producing that vodka and reducing food waste. The southern California distillery makes all of its liquor from discarded starches, collecting up to 1,200 pounds of aging bakery products from the local food bank each week.
Read the full story at Triple Pundit.
Food waste has long been a problem on both sides of the Atlantic, with estimates suggesting that as much as 40 percent of all food in the U.S. and U.K. ends up in the trash bin. One huge part of this problem is confusing food labeling. Terms such as “best by,” “use by” and “sell by” are only a few examples that often leave consumers puzzled. Now industry is taking notice. Earlier this year, the Grocery Manufacturers Association said it would move to standardize food labeling nationwide.
Recently the Consumer Goods Forum, a global food industry network that boasts executives from about 400 retailers, manufacturers and food service companies, said it will urge its membership to simplify date labels by 2020.
Read the full story at Foodtank.
The United Kingdom-based Toast Ale is brewing beer from leftover bread and is using its profits to fund the nonprofit Feedback. The company, launched in 2015, expanded to the United States by launching in New York City in July 2017. In NYC, Toast Ale is also available for delivery in as little as an hour via FoodKick.
Read the full press release at Food Manufacturing.
Colorado-based engineering firm CH2M is changing the way we think about water. Direct potable reuse (DPR) purified water was delivered Thursday to three breweries earmarked to become Colorado’s first to produce craft beer from recycled water. CH2M is spearheading the effort to drive sustainable water reuse technology and to build public acceptance of recycled water.
Read the full story at Utility Dive.
Anheuser-Busch has inked an agreement with Enel Green Power to purchase electricity delivered to the grid and renewable electricity credits amounting to 152.5 MW of output from the Thunder Ranch wind project in Oklahoma.