The trouble with food trucks is that because they don’t have a full kitchen – meaning a space to wash dishes – they rely completely on disposable plates, utensils, cups, and napkins. When you look at the food truck movement as a whole, that’s millions of pounds of waste each year. In Portland, Oregon alone, where they have a thriving food truck scene, diners toss around 60,000 pounds of waste every single month.
British chef Aurthur Potts-Dawson runs two sustainable restaurants in the UK: Acorn House and Water House. In the TED Talk below, he talks about how he’s mimimizing waste through alternative power, design, portion control, composting and more.
A new paper came out recently which deals with wasted energy in U.S. food production and consumption. It appeals to my nerdy side to see things quantified in numbers.
According to James Poterba, Head of the National Bureau of Economic Research, we are officially in a recession, so it’s more critical than ever to start cutting expenses wherever possible. [ … ]
I hate throwing anything away, especially food, and every time I do, I remind myself that there are starving people in the world and that I should be a little [ … ]