June 26, 2015 |
The statistics would make anyone's grandmother cringe in shame. According to the Environmental Protection Agency, Americans jammed 35 million tons of food waste into landfills in 2013. Food waste leads to more greenhouse gases, which in turn contributes to climate change. Wasted food represents wasted resources and calories that hungry people could be eating. Another less significant but no less valid concern for serious cooks: It's tons of wasted flavor. Though the EPA has been pushing the idea that Americans should generate less waste at home through videos like "Feed People Not Landfills," new ideas about how restaurants, food-service providers, and stores can do the same are coming to the forefront.
June 1, 2015 |
You might consider Glenn Bergman, 63, something of the Zelig of Philadelphia's food scene. There he was in the '80s, humping desserts for a Frog Commissary-catered party. Then grilling stuffed veal loin at La Terasse. Then running a corporate dining unit. By 2004, he was leading the fourfold growth of Mount Airy's (and later Chestnut Hill's) Weaver's Way Co-op from funky grocer to spiffy organics purveyor to urban farmer. Next month, he'll put on a new hat - top manager of Philabundance, the city's enduring antihunger organization.
January 12, 2015 |
When Paul Rozin was growing up, his parent thought food waste was terrible, telling him to "finish your food. Think of the starving children in Europe. " The psychology worked. "I would eat my food," he said. Now, Rozin is a cultural psychologist at the University of Pennsylvania, and one of his research areas is food attitudes. He spoke recently at the Last Food Mile, a national conference on food waste sponsored by the University of Pennsylvania School of Veterinary Medicine. Food waste happens all along the supply chain, from farms to stores to restaurants, but waste in the American home is the single largest component, with the average family of four discarding an estimated 1,164 pounds of food a year - about three pounds a day. A third of that is inedibles, such as chicken bones and orange peels.
December 30, 2014
ISSUE | LIBRARIES Shelving print Temple University's announcement of plans for a new library is no cause for celebration ("Temple's new library must go digital," Dec. 12). A major research university requires a large circulating print collection that is browsable and open. Computerized databases cannot replace the discovery process of exploring the stacks, nor have they been proven to have the same value and life span as a traditional bound book. It is a disservice to Temple's students and scholars to sacrifice such a necessity to make room for flavor-of-the-month gadgetry.
November 28, 2014 |
Sustainability managers throughout the region were left scrambling recently when the region's largest composting facility, in Wilmington, closed because of ongoing foul odors and other problems. What would happen now to the meat bones, vegetable peelings, uneaten portions and other food scraps they had been so diligently collecting? The demise of the Wilmington Organics Recycling Center, which had been processing 160,000 tons of food waste a year, came just as interest in composting it is burgeoning nationwide.
November 19, 2014 |
The table was set, the delicacies beckoned. Smoothies whipped up with overripe strawberries. A cobbler confected from aged pineapple, bruised kiwis, and stale birthday cake. EPA administrator Gina McCarthy couldn't wait to dig in. "It's not often," she said, "that I get to taste the fruits of our labor. " McCarthy was in Philadelphia on Friday to laud a partnership aimed at solving two problems at once: food waste and hunger. Since last spring, Drexel University Food Lab students have been creating recipes that incorporate foods commonly donated to soup kitchens, where, despite best intentions, they may get thrown out anyway because they are unappetizing.
September 20, 2013
T IM BENNETT, 31, is founder and president of Bennett Compost, which he runs from his Point Breeze home. The Temple grad started the business part time with $100 in 2009, collecting organic material and food scraps, mostly from residents and some businesses in the city. The waste that he collects is turned into compost for Philly's urban growers. Q: How did you come up with the idea for the business? A: I knew a little bit about composting, but didn't really have a good place to do it. I started talking to people and they wanted to compost, and it grew from there.
April 12, 2013 |
THE FOOD in front of Shawn O'Hanlon looks like slop suited solely for a pig trough: leftover cheeseburgers, peas, bologna sandwiches and other bits stewing in the sunshine on concrete outside the old Holmesburg Prison. But to Laura Cassidy, it's liquid gold. "We have drive-bys every day, people asking: 'When's it going to be ready?' " Cassidy brags. O'Hanlon, an inmate laborer, pushes his shovel under the food and mixes it with wood chips before hurling it into a concrete bay, where it will decompose for a month or so into compost.
October 3, 2012 |
At Lincoln Financial Field, workers rip open trash bags after Eagles games, on the lookout for wayward pizza crusts and french fries. At Holmesburg Prison, inmates mix vegetable trimmings and leftover green beans into a large pile of wood chips. At the Federal Reserve Bank, M. Lee Meinicke drives her truck in to make a withdrawal - of food scraps from the cafeteria. In the continuing battle to reduce the waste stream - the stuff going to landfills and incinerators, at great expense for businesses and municipalities - food is considered to be "the next frontier" of recycling, said Maurice Sampson II, a solid-waste expert.
May 24, 2012 |
In the quest to green Philadelphia, officials are turning to the city's kitchen sinks. At an event Thursday, the city will unveil a pilot program to install garbage disposals in 200 Point Breeze and West Oak Lane homes. The goal is to reduce the food waste going to the landfill, which costs the city $68 a ton just for the tipping fee. Instead, residents will be encouraged to pulverize their veggie trimmings, orange rinds, and leftovers in the disposal, sending it to the city's treatment plants, where it will provide fuel for electricity generation and be transformed into fertilizer.