Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.
Tag: food waste
A meal with produce that would otherwise be headed for the compost or landfill will feed 5000 this Saturday in Oakland, organizers hope. Meet the groups behind Feeding the 5000 Oakland.
In the U.S., consumers account for the biggest share of waste in the food chain. Demand for stocked shelves and unblemished produce, and confusion over date labels lead to mountains of tossed meals.
Nine American fisheries together throw overboard as much as 340 million pounds of fish and other species they were not trying to catch, a report finds. Much of it is perfectly edible fish.
A Brooklyn waste treatment plant has become an unlikely lab for an ambitious effort to turn millions of tons of food scraps from New York City’s apartments and restaurants into renewable energy.
If you really want to fight food waste, eat fish heads, the U.N. says. They’re nutritious and delicious, but most fish heads get thrown back in the sea as trash or turned into livestock feed.
In the U.S., nearly 40% of the food we grow, distribute, put on store shelves then ultimately buy as consumers never gets eaten. But cooperative associations of organic food producers like Marin Organic based in Point Reyes Station are striving to cut down on food waste. Learn more in this new video from “Lexicon of Sustainability” filmmaker Douglas Gayeton.
From GMOs to apps on your phone, these were some of the biggest food stories and trends in 2013.
Wednesday is World Food Day, an occasion meant to strengthen the commitment to end global hunger. Across Europe, activists are throwing disco soup parties to turn leftover food into delicious food to give to the hungry. And as the name suggests, there’s music, too.
In the United States, 40 percent of the food produced annually goes to waste. Doug Rauch, former president of Trader Joe’s, wants to do something about it. He’s opening a restaurant that will transform produce past its sell date into healthful take-out food.