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  • America trashes 40% of its food. A Colorado startup is connecting the discards to dinner tables.

    November 26, 2019 |

    The Colorado Sun |

    Text |

    1500-3000 Words

    Response Location: United States, Colorado Springs, Colorado

    Finding alternatives for uneaten or imperfect food reduces waste. In Denver, multiple initiatives, ranging from the city’s Certifiably Green Denver program to tech startups and nonprofits, are working to tackle the problem of excess and wasted food. The nonprofit organization, We Don’t Waste, redistributes unused food from large venues at food banks and farmers markets. The tech startup, FoodMaven, similarly aims to reroute food from the landfill to consumers.

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  • How this North Salt Lake plant will turn table scraps into natural gas

    November 24, 2019 |

    Deseret News |

    Text |

    800-1500 Words

    Response Location: United States, Salt Lake City, Utah

    Food waste often ends up in landfills, but the Wasatch Resource Recovery facility in Utah transforms the thrown-out food into renewable energy instead. Companies such as Kroger, Dannon, and Nestle send their food waste to the facility on a daily basis, where it is liquefied, broken down by microbes and eventually converted into natural gas.

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  • Green party: how are festivals upping their environmental credentials?

    November 19, 2019 |

    Positive.News |

    Text |

    1500-3000 Words

    Response Location: United Kingdom, London

    Finding ways to implement circular systems reduces the environmental impact of festivals. The London-based nonprofit, a Greener Festival, works with festival planners across Europe to make events more sustainable. In addition to recycling and moving toward plant-based food options, a Greener Festival also leverages its partnerships to collect and reuse catered food through its EighthPlate initiative.

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  • A Wasteful Life: Rethinking Sustainabilty

    November 13, 2019 |

    The Daily Evergreen |

    Text |

    800-1500 Words

    Response Location: United States, Kooskia, Idaho

    In Kooskia, a rural area in Idaho, local farmers are finding success in working with residents to make sure produce is being used to its fullest. From using the leftover apple chunks from cider-making to feed livestock to relying on neighbor's produce to provide for local businesses, sustainable homesteads are gaining popularity amongst communities.

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  • One Woman's $5 Vegan Meals Are Served in an Unexpected Place: The Bodega

    November 13, 2019 |

    NationSwell |

    Text |

    Under 800 Words

    Response Location: United States, Westlake, California

    Improving community nutrition requires making healthy food accessible and affordable. In Westlake, California, LaRayia’s Bodega provides healthy food at a convenience store price point of five dollars or less. Donations of misshapen fruit help to reduce costs. The bodega operates as part of the Love Without Reason nonprofit, which operates a meal program.

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  • Leading Maggot Farmer to Expand From Cape Town to California

    October 31, 2019 |

    Bloomberg |

    Text |

    800-1500 Words

    Response Location: South Africa, Cape Town

    AgriProtein, a large-scale maggot farm in Cape Town, is one of many companies addressing the “long on waste and short on protein” problem the world is facing. Maggots provide protein sustenance for animals like fish, poultry, and pigs while also eating organic waste. While the facilities are costly to make, the industry has been booming as the world shifts how it thinks about waste and sustainability.

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  • US Supermarkets Are Doing Bulk Food All Wrong

    October 28, 2019 |

    Civil Eats |

    Text |

    1500-3000 Words

    Response Location: United States

    Many supermarkets throughout the U.S. have made bulk food shopping available but have failed to take into account the packaging of these foods, which are oftentimes plastic. While some stores have committed to cutting down their plastic waste, zero-waste bulk shopping is still a possibility as evident in countries in Europe.

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  • Food is biggest stumbling block on zero-waste nature tour

    October 10, 2019 |

    Mongabay |

    Text |

    1500-3000 Words

    Response Location: United States, Yellowstone National Park, Wyoming

    Natural Habitat Adventures, a tour company, has run the first no-waste, week-long trip through Yellowstone. With ecotourism producing millions of pounds of waste per year, the group wanted to demonstrate that doing so was possible as a way of holding other tour companies to a higher standard. Natural Habitat was able to reach the zero-waste success through composting, sharing meals at restaurants, heavy planning and preparation, and consulting with sustainability and waste experts.

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  • Parisians fight climate change with a surprising weapon Audio icon

    September 27, 2019 |

    BBC |

    Video |

    3-5 Minutes

    Response Location: France, Saint-Denis, Paris Region

    Les Alchimistes is a social enterprise outside of Paris that turns the 900,000 tons of food waste produced every year into compost that is then sold to farmers. The group is supported by industrial composters named Tidy Planet who have managed to speed up the natural composting process from 6-12 months to less than two weeks. The Alchimistes have six composting sites across France, and they rely on city cyclists to pick up the food waste from each participating restaurant.

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  • Food waste: how to get cheap grub and help save the planet

    July 06, 2019 |

    The Guardian |

    Text |

    800-1500 Words

    Response Location: United Kingdom, Cambridge

    In Cambridge, an app is helping connect restaurants with extra food to sell with customers who are looking for a less expensive meal. Although the app is limited to those who have access to a smartphone and the consumer has no say over what food they will be served when purchasing, the meals come at a significantly reduced price and the process is helping to reduce food waste.

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