Read the full story at Triple Pundit.
Discounted food, supporting local business, eliminating food waste and an element of surprise – the only thing Too Good To Go, a food app committed to ending food waste, is missing is a market in my stomping grounds of Atlanta (reference “heartbroken” in the dictionary for an apt description of how I felt when I realized this).
The app serves as a marketplace for hungry users looking to score “surprise bags” from restaurants dealing with a surplus of food. Instead of a bakery, for example, tossing away its unsold baguettes and croissants at the end of the night, a bread-loving consumer may pop into the app and purchase the goods at a fraction of the market rate. Too Good To Go calls its commitment to reducing food waste, trading otherwise trashed food for profits for business owners and boosting savings for hungry consumers a win-win-win.
Read the full story at Food Manufacture.
Reports are surfacing of substantial amounts of vegetables going to waste that would otherwise be destined for fresh produce or frozen food processors because of the lack of labour required to harvest them.
Read the full story at Centered.
Food waste is a major problem in the United States, with about one-third (30%-40%) of the country’s food supply becoming waste, according to USDA 2010 estimates. That’s about 133 billion pounds of food worth $161 billion thrown away, wasting the energy, water, and other resources used to produce it and creating emissions during product transportation and processing.
Bread is the most wasted food product in the U.S., often discarded when it is still edible but simply past peak freshness. Students at the University of Minnesota developed ReToast, a cookie in the shape of toast that is made from at least 30% upcycled food products, such as bread, that would otherwise be wasted.
Read the full story at Food Manufacture.
Putting sustainability and sugar substitution at the forefront of innovation, Netherlands-based Fooditive transforms food waste into a sugar substitute for consumers.
Sep 30, 2021 10:30 AM – 11:30 AM CDT
The multiple aspects of a (food) waste to biogas project: Two case studies from UW Oshkosh Biogas Systems – One case study from a new anaerobic digester-urban farm project in Chicago.
Anaerobic Digestion of organic waste such as food waste is an alternative to landfilling that results in environmental benefits such as improved air quality, biogas recovery, and nutrients recovery. Anaerobic digestion projects are multifaceted ventures, and each has its own peculiarity. During this webinar we will discuss some of the many aspects of a waste to biogas project, featuring two existing facilities owned by the University of Wisconsin Oshkosh and one new digester-urban farm project under construction in Chicago and we will talk about available technical and educational assistance from the University of Illinois Chicago.
Read the full story from Waste360.
Misfits Market has officially arrived in four new states—Arizona, Nebraska, New Mexico and Oklahoma—and they’re delivering to every zip code, from urban centers, to suburbs, to rural areas. All residents of these states now have access to organic produce, high-quality meats, seafood, and plant-based proteins, and other sustainably sourced grocery items at affordable prices.
This two-part article explores new activity on the federal food waste reduction policy front. Part 1 looks at two newly introduced bills: The Zero Food Waste Act and the COMPOST Act.
Part 2 shows how Harvard Law School Food Law and Policy Clinic and partners are working to help shape such federal policy and what strategies they think make most sense.
Read the full story in Forbes.
Cofounded by Ben Simon and Ben Chesler, Imperfect Foods is an online eCommerce retailer that delivers directly to subscribers in most states of the union affordable, high-quality food that might have otherwise been trashed.
Read the full story at Decanter.
Research in South Australia has been exploring how wine grapes tainted by wildfire smoke may be used to create spirits like brandy and gin.
Read the full story at CNN.
There is nothing more dear to us than our food culture — what our momma cooks, what our grandma fed us. Being told that what is on our plate is hurting the planet can feel like a threat to our souls.
Science and innovation are bringing a dizzying number of new meat alternatives, from the booming rise of Beyond and Impossible to dozens of global startups hoping to replace land-hungry, pollution-belching animal agriculture with protein fermented in labs.
But chef Camilla Marcus prefers to look back to find food solutions. Modern diets are formed by “an overhang from the industrial revolution,” she says. “Which is not how your mom cooked. That isn’t how historical cultures cooked. It was much more about zero waste and being sustainable. Nothing was left on a plate, nothing wasn’t repurposed.”