Free eBook: A Strategic Guide for Using Data to Drive Food Loss and Waste Reductions

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Effective food waste reduction programs are built upon comprehensive data. Data provides insight into why food losses occur in operations; which areas provide the biggest opportunity for improvement; and how to continously make progress towards goals. This guide is intended for food manufacturers, wholesale distributors, and grocery retailers interested in using data to better manage unsold inventory and reduce the volume of food sent to landfill.

Denver Breweries To Brew Colorado’s First Beer From Recycled Water

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.

Anheuser-Busch buys enough wind power to brew 20 billion beers a year

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.

A Step-by-Step Guide to Conducting a Wasted Food Assessment with the Reducing Wasted Food and Packaging Toolkit

This webinar series, part of U.S. EPA’s Sustainable Materials Management (SMM) Web Academy, provides comprehensive guidance on conducting a tracking assessment using EPA’s Reducing Wasted Food & Packaging Toolkit. The toolkit includes a guide and a tracking spreadsheet to assist commercial and institutional food services in tracking and reducing their food and packaging waste by implementing reduction strategies. Reducing food and packaging waste saves money, reduces the environmental impacts of waste, and improves organizational image.

For more resources on reducing food waste, visit EPA’s Sustainable Management of Food site. The Tools for Preventing and Diverting Wasted Food page is particularly useful.

Food Loss Prevention Options for Grade Schools, Manufacturers, Restaurants, Universities and Grocery Stores

Businesses and organizations can learn to effectively prevent wasted food by taking source reduction steps such as inventorying supplies, changing processes and buying less. EPA has developed tip sheets for grade schools, food manufacturers, restaurants, universities and grocery stores that provide suggestions for ways these sectors can prevent food loss and waste.

Anthony Bourdain Would Like To Talk To You About Food Waste

Read the full post at Gothamist.

If anyone can make the very important and urgent topic of food waste sexy and interesting maybe it’s Anthony Bourdain? The chef and TV host is the executive producer Wasted! The Story Of Food Waste, a documentary film on the subject that premiered at this year’s Tribeca Film Festival, with a wider release coming in October. Sorry John Oliver; maybe get some more tattoos?

The film—directed by The Mind of a Chef and Bourdain properties The Layover and Anthony Bourdain: Parts Unknown producers/directors Anna Chai and Nari Kye— draws attention to the crisis while also offering solutions from industry luminaries like chef Dan Barber, who’s been a local champion of the cause at his Blue Hill restaurants. The film also includes appearances and insights from the likes of Mario Batali, Massimo Bottura and Danny Bowien, among others.

From beer to bread and back again to solve ‘the world’s dumbest problem’

Read the full story in the Washington Post.

Historians have long debated what came first, beer or bread. Both can be made relatively easily using grains, water and yeast, and they were some of the first accomplishments of agricultural societies.

Tens of thousands of years later, innovators are looking to these ancient staples to solve a modern dilemma: food waste. Brewing beer leaves behind excess grains, and bread doesn’t keep long. Rethinking how to make these and other grain-based foods is leading to some quirky and — according to our expert tasters — occasionally but not always delicious creations.