Chances are you live a stone’s throw away from a Thai restaurant in your neighborhood, and you’ve got a go-to local favorite for pad thai. These days I often find myself traveling north of Berkeley, where there’s quite a few wonderful Thai eateries clustered in Albany, El Cerrito and San Pablo locales.
Tag: food waste
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.
Wasted food creates billions of tons of greenhouse gases, and it costs us precious water and land. The rice lost in Asia and the meat wasted in rich countries contribute most heavily to the problem.
Tara Duggan, author of Root to Stalk Cooking, shares tips, recipes, and advice on making the most of produce odds and ends with BAB’s Sarah Henry. Candied fennel, anyone?
Some 45 trillion gallons of water are lost each year with all of the food that’s thrown out around the world, according to a report from the World Resources Institute. This represents a staggering 24 percent of all water used for agriculture.
Inspired by shows like Fear Factor, an Austrian artist teamed up with chefs and waste divers to demonstrate the delicious possibilities of trash. In each episode, they set off by bike in search of “bio trashcans,” where organic waste is most likely to be found.
Guilty of letting salad greens go limp or yogurt languish long past its use-by date? You’re not alone. Sarah Henry offers tips on how to prevent food waste at home.
I love fresh squeezed juice. It’s one of Sunday’s little pleasures. But every time I make it, I am a bit annoyed by all the left over peels. In fact, I feel this way anytime I eat or use citrus fruit in a recipe. And while I haven’t gone full-on freegan (or even tried it), candying citrus peels seems like a reasonable compromise. Right?