How can you stop wasting so much food?
The Beard Foundation wants to teach you
This article was originally published on The Washington Post.
As with the impacts of climate change and poor dietary habits, the effects of food waste are not immediately felt. You may notice the amount of leftovers and spoiled produce that you toss into the trash every week, but you don’t see the mountains of waste rotting in landfills, generating billions of metric tons of greenhouse gases and wasting the Earth’s freshwater resources.
The James Beard Foundation, under new chief executive Clare Reichenbach, wants to use its national platform to raise awareness and help professional chefs and home cooks alike combat a complex production, supply and consumer problem that annually results in the waste of about a third of all the food grown in the world. As part of its new multiyear campaign, the foundation has released a new cookbook, “Waste Not,” featuring tips and chef-driven recipes that use whole vegetables or scraps, and has launched a weekly promotion called Waste Not Wednesday to encourage consumers to learn how to better manage their household food.
Read the complete article on: The Washington Post