food recycling archives - planet forward - 克罗地亚vs加拿大让球

peril & promise: turning milk into sustainable tees

thu, 17 dec 2020 00:49:48 +0000

imagine wearing a t-shirt made out of … spoiled milk. in our latest episode of planet forward, seen on pbs’s peril and promise and produced in association with asu’s global futures laboratory, we meet a young climate innovator who is taking the issue of food waste into his own hands. we speak with robert luo, a 24-year-old ceo who was inspired by — yes — expired milk. he saw a product that was going to waste, and, using science, he turned it into a fiber that he now weaves into sustainable t-shirts. we also meet greta hardy-mittell, a sophomore at carleton college, who highlights the work of students on campus to eliminate piles of plastic waste from dining services. it’s a program that took just a year to get going — driven by students, propelled by the pandemic. robert and greta will impress you with great ideas, powered by imagination and innovation, that inspire action.

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barrels of tumbling compost

mon, 20 oct 2014 07:25:44 +0000

my mother told me to never waste food, but little did she know how literally those words would be taken. there are countless reasons to compost, but most people don’t do it out of fear of the flies, the smell, the ugly piles of compost material in your yard and the inevitable labor it takes to shovel the compost in order to aerate it and allow it to breakdown. but a compost tumbler conceals the compost in its drum and does all the hard work for you. a compost tumbler allows the compost to process faster because it aerates it productively, so you will have compost that is ready to use within a couple of weeks rather than a full season. compost adds to soil productivity as it enriches the soil, it can eliminate the need for fertilizer, and it produces higher yields of agricultural crops. why not start composting using a compost tumbler today? it is fast, simple, and can revolutionize what you can do in your small garden in the city, or on a large country farm.

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from the farm to fork: recovering food to feed 5,000 people daily

fri, 17 jan 2014 07:43:12 +0000

how much food do you think you waste? perhaps you bought too much spinach and now it sits in the fridge awaiting its fate in the garbage, or too much milk and now it’s time to pour it down the sink. americans waste approximately 40 percent of the food we consume or grow. this is especially concerning when by 2050, there will 2 billion more people to feed on our planet. in our quest to learn about innovators who are combating waste, we didn’t have to travel too far from planet forward headquarters. right here in the district, the d.c. central kitchen (dcck), which makes 5,000 meals per day for the hungry, has targeted food waste at the most basic level – at the farm.

the organization distributes meals to various shelters and organizations around the city through their program of recovering uneaten, perfectly edible cooked food from large events and donors. they needed to incorporate cheaper and healthier options with fruits and vegetables. it turns out that a lot of food waste in the country starts out not in our refrigerators but farms. in 2012, dcck recovered over 700,000 pounds of food, much of it from farms.

the process of recovering food from farms is called gleaning, and we caught up with the procurement manager at dcck, amy bachman, to capture the process. check out the journey of apples that will become desert for thousands of dc residents.

dcck has taken their model on the road and colleges and organizations around the country are trying to emulate the kitchen. how are you going to reduce food waste? join the conversation below!

asthaa chaturvedi is a senior majoring in international affairs at the george washington university. jenny rabago is a senior majoring in journalism and biological anthropology at the george washington university.

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