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Posts tagged ‘food waste’

It’s Farmers Market Season!

Summer is here and along with it are the Salt Lake City area Farmers Markets. June 7th and 8th marked the start of another great summer of Farmers Markets with the Liberty Park Farmers Market on Friday night and the Downtown Farmers Market on Saturday morning. The markets ushered in summer with everything from delicious food trucks to fresh heirloom vegetables to artisan dog cookies!

On Saturday, interns from SLCgreen tabled alongside farmers and vendors including Buzzed Coffee, Raclette Machine, Mamachari Kombucha, Volkers Bakery, and many more. Salt Lake City’s Farmers Market are a great way to support local growers; eat fresh, locally grown food; and to learn about sustainability projects in Salt Lake City.

SLCgreen Interns Linda Derhak and Atticus Olmedo tabling at the Downtown Farmers Market.
SLCgreen Interns Linda Derhak and Atticus Olmedo at the Downtown Farmers Market.

Support Farmers Markets

Salt Lake City supports community-based food production as a means of making fresh, sustainable foods more readily accessible.

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Goal: Reduce food waste this holiday season

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Photo by Pixabay on Pexels.com

Thanksgiving is fast approaching, bringing the friend and family food fest with it! While we prepare the feast and give thanks for the plentiful food we have, it is important to consider the amount of food that goes to waste this holiday season.

Food is one of the most important areas of sustainability in our daily lives and it is often overlooked! Reducing food waste is important for everyone because it saves both money and resources.

Did you know that the U.S. Department of Agriculture estimates 35 percent of turkey meat cooked at Thanksgiving gets wasted?

That’s a lot of wasted resources!

When we reduce food waste we save:

  • The resources and water used to grow crops and raise animals
  • Manufacturing and energy resources
  • Transportation resources and greenhouse gas emissions
  • Money by buying less and throwing away less
  • Disposal costs and emissions

That last one is significant– food sent to landfills is a powerful source of methane. A whopping 40 percent of food meant for eating is thrown away.

All of this rotting food produces a lot of greenhouse gases. In fact if food waste could be represented as its own country, it would be the third largest greenhouse gas emitter, behind China and the U.S.

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Eliminating Food Waste Helps the Earth and the Hungry

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Welcome to SLCgreen Connections, an occasional series highlighting SLCgreen’s fantastic local partners—the people and organizations with whom we work closely to make Salt Lake City a greener, more vibrant, and sustainable city!

by Ardyn Ford, SLCgreen intern

It is the rideshare of philanthropy: simple, quick, and on your own time. Designed with the fast-paced nature of the modern world in mind, Food Rescue US makes it easy to make a significant difference without overbooking your calendar.

Currently, Americans waste 40 billion pounds of food every year. This translates to 40% of the food supply. On the other side of this waste stands 50 million food insecure Americans who are unsure where their next meal is coming from. If you do the math, you’ll discover that the food being wasted could feed 36 million people three meals a day. There is a clear disconnect here.

Food waste is also a large source of carbon pollution–that includes all the wasted energy it took to grow, transport, and package the food in the first place, as well as the direct emissions rotting food produces in landfills.

So this Earth Week, learn more about what this unique organization is doing about it– and how you can get involved!

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A New Partnership Aims to Reduce Food Waste in Salt Lake City and Beyond

by Terra Pace

In Salt Lake City, we’re proud to offer curbside compost collection for residents. That means those brown bins can take more than just leaves and twigs– they can take your fruit and vegetable scraps, eggshells, and coffee grounds.

However, food waste is still a big problem. In the U.S. nearly 40% of the nation’s food supply is thrown out, and according to the EPA, 20% of what goes to municipal landfills is food waste.

While compost operations can handle raw fruit and vegetable scraps, a missing piece of the food waste puzzle– particularly for large operations– is what to do with prepared products. This includes cooked foods, packaged foods, meat, cheese, and leftovers from someone’s dinner plate.

Enter Wasatch Resource Recovery.

Slated for operation in fall of 2018, the company will open an “anaerobic digester” that will be able to turn organic waste– including fats, oils, and grease– into sustainable resources –– biogas and bio-based fertilizer.  This project, which will help to greatly reduce the amount of food going to our landfill, will also generate energy.

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Climate Week: Steps to Eliminate Food Waste

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Today is World Food Day. World Food Day is a day of action against hunger. On October 16, people around the world come together to declare their commitment to eradicate hunger in our lifetime. Because when it comes to hunger, the only acceptable number in the world is zero.

Reducing food waste is an important component of climate action at home and worldwide.

Worldwide Food Waste Facts

  • Every year, consumers in industrialized countries waste almost as much food as the entire net food production of sub-Saharan Africa (222 million vs. 230 million tons)
  • The amount of food lost and wasted every year is equal to more than half of the world’s annual cereals crops (2.3 billion tons in 2009/10)
  • More facts

North American Food Waste Facts

  • In the USA, organic waste is the second highest component of landfills, which are the largest source of methane emissions
  • In the USA, 30-40% of the food supply is wasted, equaling more than 20 pounds of food per person per month
  • More facts

So what can you do? Here are the recommendations from the United Nations Environment Programme, Regional Office of North America:

Think. Be a smart shopper and think about what you are buying and when it will be eaten. Wasting food is often a subconscious act – become aware of how much food you throw away. Plan meals and use shopping lists. Bring your leftovers home from restaurants in reusable containers.

Eat. Become a more mindful eater. Eyes bigger than your stomach? Request smaller portions and become a leftovers guru.

Save. Save your food, save your money and save the environment. Donate to food banks and become a conscious consumer.

Learn more at FoodDayUSA.org.

e2 Business Best Practice: Future of Food Waste

On Tuesday, e2 Business members gathered at the Central Valley Water Reclamation facility to learn about anaerobic digestion and how it can help solve the long standing issue of what to do to “recycle” food waste and prevent it from ending up in our valley’s landfills. And by food waste they mean just about anything — from bread, to fish, to expired milk and everything in between!
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Glen Perry is Vice President of ALPRO Energy & Water, the project development firm that has partnered with Momentum Recycling and Central Valley Water Reclamation facility to develop the proposed food waste anaerobic digester.

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The group noshed on delicious vegan sandwiches, salads and burritos from Bud’s Sandwich Company as they learned the ins and outs of anaerobic digestion (and its similarities to human digestion — interesting lunch talk!)

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Kate Whitbeck with Momentum Recycling shared how their organization plans to play a roll in providing the “feedstock” for the anaerobic digester in the form of post-consumer food waste, primarily from restaurants.

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Following the discussion, the group took a tour of the Central Valley Water Reclamation facility, highlights including a rooftop view of the reactors and waste digesters. Learn more about the waste operations at the facility.

Green your business with the help of Salt Lake City’s e2 business program!

Five Quick Tips for a Greener Thanksgiving

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Thanksgiving is a time for gratitude, delicious food and great company. Unfortunately this most American of holidays can generate a lot of waste: food waste, disposable plates, plastic utensils and cups, and wasted energy.

Here are five quick tips to reduce waste and focus on the things that matter.

1. An Organic Bird: When it comes to buying the holiday turkey, we recommend buying an organic bird. Look for labels saying, “USDA certified organic” or “No Antibiotics Administered” with a “USDA Process Verified” seal. e2 Business Liberty Heights Fresh offers some great options.

2. Local Sides: Swing by the Winter Farmers Market this Saturday from 10 a.m. to 2 p.m. at the Rio Grande Depot to pick up local greens, squash, root vegetables, etc. Also, think about minimizing your use of meat in recipes — vegetarian dishes have a lower carbon footprint. For recipe suggestions, visit our Green Thanksgiving Pinterest board.

3. Durable Tableware: We understand the temptation, but please resist the urge to purchase single-use table settings. After their one use, they go right to the landfill where they take years to degrade (if they ever!) If you’re hosting, ask your guests to pitch in to help wash dishes. If you’re headed to a celebration away from your home, pack up some silverware, plates, and cups (or a water bottle) and bring them along. The extra ten seconds it takes to pack up your own dishes saves landfill space and energy.

4. Creative Leftovers: Thanksgiving dinner is wonderful, but we all know that there is plenty of food left over after the big meal. If you’re planning to take some leftovers home with you, bring along a few empty glass food containers from home, which will eliminate the need for disposable containers. You can also minimize food waste by turning your turkey, potatoes, stuffing, and other foodstuff into innovative leftover recipes. Dispose of spoiled fruits and vegetables food in a compost bin.

5. Compost and Recycle: For those hosting Thanksgiving meals, be sure to clearly mark bins for recycling and composting. This will eliminate the build-up of trash in your home and will keep unnecessary waste out of the landfill.

For more information, visit these websites: