Several years ago a study found that up to a third of all food sold was thrown away uneaten … such depressing findings do have a glass-half-full side. .
To wrap up this series on accessing fresh, affordable food in an urban setting I’m focusing on food waste. Could we eat better by changing what we consider “waste”?
Food saving apps like “Karma” and “Too Good To Go” promise to reduce greenhouse gas emissions while providing affordable take-out meals – but what does the commodification of food saving really entail?
At the heart of both the environmental crisis and the obesity crisis is the capitalist market economy. It is the definition of capitalism that capital is multiplied.
Addressing the food waste epidemic requires us to widen our perspective and develop practical, comprehensive solutions that can be implemented by everyday people. A number of tech companies and nonprofits have developed apps aimed at doing just that.
In 2011, Tchelly gave her first course on how to cook with food scraps to six other housekeepers in her slum, which led her to create a social enterprise called Favela Organica.
Seven years ago, two sustainable horticulture students took a field trip to an organic farm in the U.K. and were shocked to see cauliflowers left in the field due to their irregular shape or size. In reaction, they founded Food in Community, which aims to tackle food waste, food poverty, and social isolation in Totnes, England, by connecting producers with food banks and other distributors.
For as long as humans have engaged in agriculture, and even before, we’ve relied on healthy soil and the organisms it supports.
Food has this unique power to connect us all, and the table is that magic field where we can look to each other, eye level, no matter our backgrounds, and allow the magic of dialogue to happen,” said Mariana Vilhena, Gastromotiva’s communication and marketing director. “Social gastronomy is all about this.”
As the only school employee in the country whose sole responsibility is fighting food waste, Deming has transformed the Oakland Unified School District — and somewhat reluctantly herself — into a national leader.
Thus, the low cost of ingredients and labor enable food waste. And if the food industry is addicted to overproduction, then the emergency food system is its enabler.
To best address the steps toward resilience the Transition Movement has made in the United States over the last ten years, it seems sensible to start with a project that has contributed roughly a quarter-million pounds of organic fruits and vegetables to food insecure families since its inception in 2010