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”?
Rethink Food is working to help restaurants stay open while feeding the communities hardest hit by the COVID-19 pandemic. The Brooklyn-based nonprofit, which recovers excess food from restaurants and grocery stores, launched several emergency programs to create jobs and distribute meals to people in need.
For as long as humans have engaged in agriculture, and even before, we’ve relied on healthy soil and the organisms it supports.
On “Food Talk with Dani Nierenberg,” Executive Director of Kanbe’s Markets Maxfield Kaniger talks about the market’s model to reduce food waste and food insecurity.
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.”
In new research, my colleague and I have mapped the growth of social supermarkets and found that while they help support people who are struggling, they do little to challenge the inequalities in the food system.
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.
In less than two years, Pittsburgh’s 412 Food Rescue has recovered over four million pounds of surplus food, recruited a fleet of over 4,000 volunteer drivers, and pioneered a more efficient and effective way to source and distribute fresh food that would otherwise end up in landfills. Now, the organization is expanding nationally.
As traditional distribution systems and supermarkets are slow to address the food waste epidemic, there is growing momentum among a range of new companies to decrease waste by reshaping the food system itself.
America’s Grow-a-Row works to positively improve the lives of people in the Northeast United States by planting, harvesting, rescuing, and delivering fresh produce to those in need, free of charge.
Based on the concept “From Plate to Plate,” the Guandu Institute offers environmental solutions for large restaurants and seeks to inspire restoring the planet’s health. How? By composting organic trash, food preparation excess and leftovers, which go to landfills. Composting doesn’t only help to diminish the volume in landfills but it also produces fertilizer, such a fundamental resource for food production.
Fungusloci, based in Stroud, Gloucestershire, is a mushroom micro-farm growing gourmet oyster mushrooms on spent coffee grounds collected from local independent cafés. It’s not surprising that its creator, Dominic Thomas, is familiar with permaculture and indeed founded the urban micro-farm on such principles.