August 22, 2016 |
Hello there Lee and Sara had their lives all figured out. Then they met each other. In 2006, Sara, who grew up in University City, was the Nature Conservancy's Pennsylvania director of philanthropy. Married for more than 20 years, she lived with her husband and their two sons in Whitpain Township. Lee, who grew up in Portland, Ore., and came east for college, was a strategic planning consultant based in D.C., where she lived with her partner of 16 years. Sara's office hired her for a project.
August 6, 2016 |
An app created to lessen food waste during the Democratic National Convention will continue to serve the homeless after collecting more than five tons of food over eight days. The Food Connect app, launched July 15 by Food Connect and other local antihunger organizations, allows restaurants, caterers, and individuals to enter their location and have extra food picked up by a vehicle driven by volunteers. Between July 21 and 29, the app collected 11,239 pounds of food, enough for 9,366 meals, city officials said Thursday.
July 17, 2016 |
Think of it as Uber for leftovers. Instead of ordering a personal ride, imagine a lift to run unused meals to a local food bank. The Food Connect app, launched Friday by Food Connect and other local antihunger organizations, was created as a solution to the massive food waste anticipated during the Democratic National Convention. The app is available for download on iTunes and the Google Play store. Starting Saturday, restaurants, caterers, and anyone who has food to donate can download the app, enter their location and a pickup time, and have their extra food picked up by a car, van, or truck, depending on the size of the donation.
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.