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Would You Eat Food Waste To Help Tackle The Climate Crisis? These Companies Are Betting On It.

Kyla Mandel

September 23, 2020 |

The Huffington Post |

Text |

800-1500 Words

Response Location: United States

Companies around the world are investing in “food upcycling,” which involves turning food waste that would usually end up in a landfill into new edible products. In 2019, member companies of the Upcycled Food Association — which includes pet food, juice, and snack brands — helped prevent 8 million pounds of food waste. Though scaling these operations can be difficult, the food upcycling sector was worth $46.7 billion in 2019 and is expected to grow.

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The luxury of food waste

Thomas McMullan

September 14, 2020 |

Hothouse Solutions |

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800-1500 Words

Response Location: United Kingdom, London

At St George the Martyr church in London, an initiative to offer food to people that would otherwise have been wasted is taking on new meaning due to the effects of the COVID-19 pandemic. The “community fridge” started in 2019 as a way to combat the environmental impacts of food waste by giving away free fruit, vegetables, milk, bread, and meat, and was helping up to 20 people each week. Now, more than 100 people have turned up because they’re experiencing economic hardship and social distancing restrictions is making it a challenge to deliver food to those who need it.

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Shared solar fridges prevent massive waste in Nigerian markets

Morgane le Cam

August 24, 2020 |

Heidi.news |

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800-1500 Words

Response Location: Nigeria, Obinze

In Nigeria, shared solar refrigerators known as "ColdHubs" have allowed food producers and sellers to preserve their perishable goods and avoid throwing away many of their products. Throughout the region, 3,500 producers and retailers have used these containers with many doubling their monthly income.

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2.4 million pounds and counting: How sending surplus crops to food banks is helping Washington farmers and hungry families

Scott Hanson

July 21, 2020 |

The Seattle Times |

Text |

800-1500 Words

Response Location: United States, Washington

When the economy came to a sudden halt with the onset of a global pandemic, farmers were left with produce meant for the restaurant industry while families who lost incomes struggled to put food on their tables. For one good samaritan “it was just a matter of connecting the dots.” George Ahearn's idea to crowdsource transportation from farms to food banks led to the creation of EastWest Food Rescue, a nonprofit that has delivered 2.4 million pounds of crops to 160 food banks.

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Direct-selling helps Indian farmers swerve food waste under lockdown

Mary-Rose Abraham

May 27, 2020 |

Deutsche Welle (DW) |

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800-1500 Words

Response Location: India, Bengaluru, Karnataka

As the spread of COVID-19 forced residents of Bengaluru into lockdown, farmers had to get creative to sell their goods and turned to social media channels to directly connect to consumers. For example, the Farm to Fork Bangalore Facebook page allowed a grape grower to sell about 400 kilograms of his crops that otherwise would have gone to waste. While direct-selling can be challenging for those who are not in urban centers, many farmers are rethinking their business models.

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Brazilian Farmers Hatch A Plan To Send Healthy Food To The Favelas

Patrícia Monteiro

May 24, 2020 |

NPR |

Photojournalism |

800-1500 Words

Response Location: Brazil, São Paulo

During the COVID-19 pandemic, Rafael Duckur, an organic food producer in Brazil, started Pertim, a network of farmers working to help families in neighborhoods who can’t meet their basic needs. The group buys food like fruits, vegetables, eggs, and coffee from farmers to fill boxes that are sent to the neighborhoods. While the logistics of collecting and distributing the boxes can be difficult, Pertim hopes to cut down on food waste from unsold produce while supporting local agriculture producers.

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The coronavirus broke the food supply chain. Here's how to fix it.

Sierra Garcia Emily Pontecorvo

May 14, 2020 |

Grist |

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800-1500 Words

Response Location: United States, Newark, New Jersey

The Do-Good Auto Coalition in northern New Jersey is recruiting car dealerships and automakers to help shuttle supplies and food to people experiencing economic hardships during the COVID-19 pandemic. The closing of restaurants, schools, and other businesses has created a disconnect in the food supply chain, with fresh produce stuck on farms with no easy way to get it to consumers. While there’s no quick fix to reduce food waste, the organization is hopeful they can bridge the gap between farmers and people who can’t meet their basic needs.

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Tech startups want to reinvent the bulk aisle—grocery's most glorious, affordable, unwieldy section. That's going to be harder than it looks.

Karine Vann

April 18, 2020 |

The Counter |

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Over 3000 Words

Response Location: United States, San Francisco, California

The bulk food aisle in grocery stories - where dry goods are weighed and put in containers that consumers can bring from home - is getting more attention as tech solutions arise to revamp this shopping experience. From SmartBins to MIWA, solutions typically involve using technology to track weight more efficiently and cleanly while generating data on consumer habits. These solutions help consumers save money, have a higher profit margin for companies, and reduce waste in the process.

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In Czech Republic, cryptocurrency mining boosts agriculture

Inbar Preiss

April 05, 2020 |

Inkline |

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Over 3000 Words

Response Location: Czech Republic

Using cryptocurrency mining, technological innovation, and entrepreneurial thinking, Parallel Garden, a Czech-based initiative, is tackling unsustainable agricultural practices. The project seeks to increase local food production and reduce waste, while sharing best practices with other communities through open-sourcing.

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Baker who recycles bread expands waste-busting range

Rebecca Smithers

March 09, 2020 |

The Guardian |

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Under 800 Words

Response Location: United Kingdom, London, England

At Gail’s, a UK bakery chain, its new “Waste Not” line of food repurposes day-old food into new menu items, reducing waste in the process. By reusing resources, as part of the circular economy model, Gail’s minimizes waste while also making new bread, sandwiches, and even beer.

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