Earth911 Podcast: Hungry Giant's Chris O'Brien on Reducing Institutional Food Waste
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Description
How can we eliminate food waste created by restaurants, institutional cafeterias, and retail grocers? According to the National Conference of State Legislators, food waste is a plague in our supply...
show moreChris contributed a new article on Earth911, Restaurants, Cafeterias, Grocers Can Turn Food Waste Into Food Value. Business needs new tools and processes to reduce waste and the CO2 emissions created when food rots in landfills. Drying food waste also reduces the frequency with which waste haulers must visit a food service company, contributing to lower CO2 emissions. Chris and Mitch Ratcliffe explore how bio-grinders and bio-digesters might also help process compostable service items in restaurants, as well as the questions you can ask at the grocery store or a quick service restaurant to encourage them to turn unused food into a low-carbon alternative to today's methane-emitting wet waste. You can learn more about Hungry Giant at https://hungrygiantrecycling.com/
Information
Author | Mitch Ratcliffe |
Organization | Earth911.com |
Website | earth911.com |
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