Forty percent of the food in the United States is never eaten—a staggering amount of waste, especially when you consider that one-sixth of the country struggle with food insecurity. Reducing food waste by just 15% would save enough food to feed more than 25 million Americans each year.
Innovative food waste solutions were the topic of discussion at “Beyond the Green Bin,” a panel discussion cohosted by CUESA and the Commonwealth Club on March 24 . Moderator Julie Cummins of CUESA introduced the panel by explaining that although San Francisco is justifiably proud of its green bin program, composting is not a panacea. “The value of an apple is much greater than the value of the compost that comes out of that apple. Our goal is to reduce, reuse, and recycle—in that order. Only after reducing waste should we think of recycling what is left over.”