Food Tank talks with Food Network chef Justin Warner about sustainability, cooking around the world, and how Food Network avoids wasting ingredients.
Roughly 40 percent of all food in the United States goes to waste, and much of this food is still edible when wasted. For the past six years, Food Recovery Network (FRN) has been building solutions to fight this problem.
The L.A. Kitchen is teaming up with the Los Angeles Chargers football team and The Summit Series to serve 30,000 meals across the city of Los Angeles (L.A.), California in the first iteration of a new initiative called “The One Table Pledge.” They plan to match each of the 30,000 meals served by Sum
In the global fight against food waste, pasta can be a valuable ally. A dynamic base for meals central to numerous culinary traditions, pasta’s utility lies in its versatility. Leftovers unable to fill a plate on their own can be incorporated into pasta dishes or served alongside many quick-to-prepa
While distributing food waste to the poor has long been used as a solution to food insecurity, the author of Big Hunger says the moral imperative around reducing waste has also contributed to the never-ending nature of both problems.
“With this important new research, cities like Denver, Nashville, and NYC can better rescue surplus, wholesome food; they have the data they need to set policy and feed more people in their cities. Everyone wins.”
Anthony Bourdain partners with other chefs and food leaders to explore potential ways to help solve the food waste problem in his new documentary “WASTED! The Story of Food Waste.”
Advocates say there are many reasons turning citrus into saisons and sourdough into session IPAs could make a major contribution to both reducing and raising awareness of food waste.
FAO estimates that if we managed to eat all the food we currently waste, we could feed every hungry person in the world—four times over
Apeel Sciences have developed Edipeel, an invisible peel made from plant material which dramatically slows the rate of produce spoil and providing benefits to growers, distributors, and consumers.