Tags: food waste

From boxed rice to a can of soup, our food comes in packaging that is designed to be disposed of; even produce at some stores is offered in pre-packaged, cling-filmed trays. While it is encouraged that we recycle as much of these disposable packaging materials as possible (including the plastic wrap!),

In a bold piece of legislation, New York City will reduce its waste by one third by requiring that, by 2015, restaurants, grocery stores, and other commercial food generators send all of their organic waste, including food scraps, to either a compost facility or an anaerobic digester.

It might be easy to imagine designating a bottle or a newspaper for recycling or reuse – but food? That is the purview of former Mayor Bloomberg’s Food Waste Challenge. Over 100 New York City restaurants have made a commitment to divert at least 50% of their food waste.