After years of being treated like chopped liver, the issue of food waste is finally getting its due, and rightfully so. It is a huge environmental and social problem that we need to tackle immediately.
On November 17, Manhattan’s American Museum of Natural History opened its newest exhibit, Our Global Kitchen. The exhibition leads museum visitors on a meandering path from farm to fork, with a stop in the middle for fresh-pressed cider made from real New York apples.
During the holiday season, the mindset of overabundance and a house full of dinner guests can lead to even more waste. We asked Jonathan Bloom, author of American Wasteland, why food waste in our country is so high and what we can do to help ourselves and others during the holiday season.
All of us at Ecocentric are reflecting on the New Year and making our resolutions to make 2013 happy, healthy and sustainable. If you are similarly inclined, we have tons of resources here on the blog and at our new GRACE website. To get you started, here are some tips to help you have a lean, green 2013.
"Food, Water and Energy: Know the Nexus" describes how and where food, water and energy systems intersect, how they rely upon each other to function and how they can have a significant impact on each other.
'Food, Water and Energy: Know the Nexus' explains how food, water and energy systems are connected, how and where these systems intersect, how they rely upon each other to function and how they can have a significant impact on each other.
Our paper, "Food, Water and Energy: Know the Nexus," explains that when the food, water and energy nexus becomes unbalanced, there are clear consequences for public health, our economy and the environment.
Meet FoodStar and its courageous partner Andronico's Community Market. Together, they are taking a chance on the idea that maybe we consumers aren't as picky as most supermarkets seem to think we are. Maybe we'd be willing to buy a slightly smaller apple that only has 37 percent red coverage instead of the requisite 40 percent needed to qualify as the "fancy" grade that stores usually buy (yes, it's actually measured).
While the food, water and energy nexus may be a new concept for many of us, there are numerous examples of individuals, businesses and governments that already benefit from taking a nexus approach. Here are just four examples of people who, because they strongly believe in sustainability, are mindful of how these three systems interact.