Skip to content

Posts tagged ‘food waste’

Waste Less Solutions Introduces Restaurant Certification Program

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!

On average, we waste one full meals worth of food ever 2.3 days. In a state in which many people are food insecure, discarded edible food is a substantial waste. Food waste is also financially wasteful and uneaten food – especially meat – contributes to a larger carbon footprint. Luckily, Salt Lake City based nonprofit Waste Less Solutions is working to solve the food waste problem. Founder and President Dana Williamson started Waste Less Solutions in 2017 in an effort to reduce food waste in our community. The food rescue program works to divert edible food from donors in the food industry to individuals experiencing food insecurity with the help of receiving agencies including the YWCA, Rescue Mission, and the Boys & Girls Club. To date, Waste Less Solutions has saved 339,048 pounds of food, serving 282,540 meals to underfed community members, and saving $586,533 worth of food.

Scan of a fact sheet on recycled seed paper. Text is in green and orange and black. At the top is a green and orange stripe. Green text reads "DID YOU KNOW" followed by two columns of facts. "If food waste were a country, it would be the third largest greenhouse gas emitter after the US and China" 
"Reducing our food waste is the third best solution to reverse greenhouse hases"
"55% of leftover restaurant food doesn't get taken home"
"38% of leftovers taken home aren't eaten"
"Did you know the best way to reheat pizza is in a skillet"
Below the columns reads "when planning your week, plan a leftover night to make sure your leftovers are enjoyed. Create an 'eat first shelf' in your fridge; put your leftovers there so family knows it's something they are encouraged to enjoy."

At the bottom in larger font reads Enjoy Your Leftovers and a orange carrot Waste Less Solutions logo. The bottom of the page reads "This handmade paper is embedded with a hearty mix of wildflower seeds. Plant this card under a thin layer of soil and water thoroughly."
Read more

Catch Up With Utah Recycling Alliance

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!

Is going zero waste one of your New Year’s resolutions for 2021? Utah Recycling Alliance is here to help!  Utah Recycling Alliance (URA) has been encouraging Utahns to recycle more and reduce waste since 2011. The non-profit promotes reuse, recycling, and resource conservation through programs developed to engage and educate residents statewide.

This year, like many organizations, URA has moved much of their programming online due to the pandemic. However, they have stayed busy, and the organization is gearing up for exciting new projects in 2021. 

SLCgreen chatted with URA co-presidents David Johnston and Sarah Bateman to find out more about what URA has been up to in 2020. David and Sarah also filled us in on how you can get involved in building a zero waste future in the New Year!

The 3 R’s and Beyond

David, who is also the Permits Coordinator for SLCgreen’s Waste and Recycling Division, told us that URA started with a mission that went beyond recycling. “Although we’ve always been there to help Utahns around the state recycle in the right ways, many of what we now consider core programs are all about the other Rs” – including reduce, reuse, repair, and rot.  

Sarah, who is the founder of the City of Orem’s Natural Resources Stewardship Committee and a full-time mom, joined URA because of her passion for encouraging zero waste in Utah County. Prior to joining URA, she “felt somewhat alone in advocating a low-waste lifestyle.” However, URA connected Sarah to other zero waste organizers who were just as passionate about waste reduction and conservation. Sarah says that she is “honored to work alongside this well-educated and skilled team of volunteers, dedicated to reducing waste in Utah.”

The organization relies on volunteer support to operate their diverse projects, which connect businesses, individuals, and local governments that are committed to zero waste efforts.

CHaRMs and Fix-It Clinics

In the past few years, URA has helped Salt Lake City residents divert unusual waste (including toothpaste tubes, old electronics, shredded paper, and other things that aren’t accepted in the City’s curbside recycling program) in the CHaRM events.

The acronym stands for Collection of Hard to Recycle Materials, and the events help divert a considerable amount of waste each year. David notes that “in 2019 alone, with the help of more than 40 additional volunteers, URA was able to divert almost 5,000 lbs. from the landfill, accepting material for recycling from more than 1,100 attendees.”

Read more

Going Green at Home: Eating Healthy and Supporting Local Farmers

Our food choices are important. In fact, in Utah, food choices contribute 25% of the household carbon footprint. This a result of the growing, harvesting, transportation, packaging, and cooking processes involved with getting our food to our tables.

While the restrictions as a result of COVID-19 have made shopping for groceries difficult, and food access remains an issue. However, the country’s farmers still have a large supply of food. Safely harvesting and selling the produce is what’s challenging.

Even though the farmers markets are temporarily closed, we can still support local growers and get healthy, sustainably grown food at the same time.

Our local farmers need support right now! With only 2-3% of the produce consumed in Utah grown in the state, local agriculture is already in a fragile state.

SLCgreen is working hard with our partners to find ways to support these farmers so they can continue operating– during this challenging time and into the future.

Plus, eating more produce and eating local is good for you!

Read on . . .

Rows of vegetables in a local urban farm.
Read more

DIY Composting

By Salt Lake Valley Landfill Compost Marketer & Recycling Specialist, Zak Breckenridge

As we mentioned in our last post, compost is awesome! And when you put yard trimmings, leaves, vegetable and fruit scraps, and more in your curbside brown compost container, you’re engaging in one of the best forms of local recycling: Composting.

Municipal composting saves landfill space, reduces landfill greenhouse gas emissions, and maintains the local nutrient cycle.

About 30% of what we put in the trash could be turned into compost, which has a big impact on our community carbon emissions and our landfill space.

But what do you do if you don’t have access to curbside yard waste disposal?

Or, perhaps you prefer to skip the brown bin and make your own nutrient-rich compost for your vegetable, flower gardens, and lawn.

Whatever the case may be, today we’re focusing on at-home composting, which gives you the convenience of fresh compost right at home, plus all of the environmental benefits of putting your kitchen and yard waste to good use.

Of course, there isn’t only one right way to compost. While composting methods share the same basic principles, there are many factors to keep in mind. Read on to learn about the main composting techniques so you can decide what method will work best for you.

Compost bin
Read more

Your Yard Waste Container: Get the Dirt on Compost

by Salt Lake Valley Landfill Compost Marketer & Recycling Specialist, Zak Breckenridge

It’s variably called the “yard waste bin,” the “brown can,” or the “compost container.”

Whatever name you give it, all Salt Lake City Waste & Recycling customers have the familiar brown can and use it to dispose of leaves, yard trimmings, small branches, grass, weeds, and other green waste.

It can also take your fruit and vegetable scraps, eggshells, coffee grounds and filters, and tea bags.

Salt Lake City’s compost container . . . aka “yard waste bin” aka “brown can.”

Today we’re taking a deep dive into the brown can. We’re (figuratively, not literally) getting down and dirty not only with what should and shouldn’t go in your bin, but also what happens to all of that “green waste” at its destination?

Welcome to the world of compost and why we’re so proud to have a commercial compost facility here in the Salt Lake Valley, which services Salt Lake City and many Salt Lake County curbside programs.

What exactly is Compost?

We all know that putting carrot tops and tomato stems in the compost is somehow better than putting them in the trash, but how do your food scraps and yard waste become a useful and valuable natural product that’s also better for the environment and better for our community?

Fresh compost
A BIG pile of Salt Lake Valley’s Certified Compost
Read more

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.

Read more

Goal: Reduce food waste this holiday season

agriculture basket close up colorful

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.

Read more

Eliminating Food Waste Helps the Earth and the Hungry

24059136_1841667029186138_8708998877396888049_n

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!

Read more

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.

Digester Read more

Climate Week: Steps to Eliminate Food Waste

ClimateWeek-Web-2

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.