Saved by sari
The war on food waste is a waste of time
It’s really quite straightforward. Right now, the dominant assumption in economics is that all sectors of the economy must grow, all the time, regardless of whether or not we actually need them to. This is an irrational way to manage an economy at the best of times, but during an ecological emergency it is clearly dangerous. Instead, we should deci
... See moreJason Hickel • Less is More: How Degrowth Will Save the World
Reducing food waste might seem to be much easier than reforming complex production processes, and yet this proverbial low-hanging fruit has been difficult to harvest.
Vaclav Smil • How the World Really Works: The Science Behind How We Got Here and Where We're Going
The carbon footprint of US food waste is bigger than the airline industry’s (source), and more than a third of that food waste is produced in our homes. We are poor inventory managers when we do groceries in bulk: we ambitiously buy ingredients that we don’t cook, fruits start to mold by mid-week, forgotten purchases zombie in the freezer for a yea... See more
Stuti Pandey • The Modern Milk Man Sits in the Dark: Demanding More From On-Demand Delivery
This global unevenness calls for a range of solutions. In wealthier countries, our strategy includes standardized labeling, municipal composting programs, and public awareness campaigns. And we need more effective waste-reduction programs between retailers and food banks and their supply chains.
Ryan Panchadsaram • Speed & Scale
more than 20 percent of food is simply thrown away, allowed to rot, or otherwise wasted. In the United States, it’s 40 percent. That’s bad for people who don’t have enough to eat, bad for the economy, and bad for the climate. When wasted food rots, it produces enough methane to cause as much warming as 3.3 billion tons of carbon dioxide each year.
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