Each year, roughly 40 percent of the food produced in the United States is never eaten. This waste takes a huge toll on the environment: not only does a huge amount of our water, energy and land go into growing food, but much of the produce that is trashed never makes it into a compost heap; instead, it rots in a landfill, emitting methane, a greenhouse gas 25 times more potent than carbon dioxide. Continue reading
Roughly 40 percent of food produced in America never makes it to the table. Whether it rots in the field, is trashed at the supermarket, or thrown out at home, NPR’s Allison Aubrey looks at why good food is being discarded, and what can be done to prevent it. Continue reading
As part of a collaborative report with the PBS News Hour, NPR’s Allison Aubrey looks at efforts to cut food waste. Continue reading
Bountiful buffets can make many people’s eyes too big for their stomachs as they pile too much food onto their plates. For customers at one Swiss restaurant, wasting food is going to cost them.
Petrizietta, a restaurant in Losone, Switzerland, charges customers 12 francs for an all-you-can-eat lunch buffet. But for customers who do not consume all the food on their plate, they will be charged an additional 5 francs. Continue reading
HARI SREENIVASAN: And now to our “Viewers Like You” segment. Your thoughts about our program. Our piece last week about new entrepreneurial efforts to limit food waste was well received. James Carnazza tweeted us“It’s encouraging to see more mainstream coverage … Continue reading
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According to the USDA, 30 to 40 percent of the food produced in America goes uneaten. Mona Iskander reports from West Virginia on how new businesses have emerged to help kitchens reduce food waste while turning a profit. Continue reading