Trader Joe's Ex-President Opens Store With Aging Food And Cheap Meals. Noemi Sosa shops at Daily Table, a nonprofit supermarket in Dorchester, Mass. Jesse Costa/WBUR hide caption itoggle caption Jesse Costa/WBUR Noemi Sosa shops at Daily Table, a nonprofit supermarket in Dorchester, Mass. Jesse Costa/WBUR Daily Table opened its doors Thursday with shelves full of surplus and aging food. The nonprofit grocery store is in the low-to-middle income Boston neighborhood of Dorchester.
"That's good. Daily Table founder Doug Rauch greets Latoya Rush after she walks into the store. Daily Table founder Doug Rauch greets Latoya Rush after she walks into the store. The reason these prices are so low? Grocery stores like Trader Joe's aren't donating any food to Daily Table yet, but the plan is to get food from them eventually, too. It was Doug Rauch, the former president of Trader Joe's, who came up with this concept.
Rauch first announced he would open the store in September 2013. "It's been a long time coming," he says. "I looked around, I saw the date. Trader Joe's Ex-President Opens Store With Aging Food And Cheap Meals. Think Nobody Wants To Buy Ugly Fruits And Veggies? Think Again. Remember that old movie trope, in which the mousy girl who never gets noticed takes off her eyeglasses and — voila! — suddenly, everyone can see she was beautiful all along? She was a beauty the whole time?! Marilyn Monroe in How To Marry A Millionaire. The Kobal Collection hide caption itoggle caption The Kobal Collection She was a beauty the whole time?! The Kobal Collection Well, a similar sort of scenario is starting to play out in the world of produce in the U.S. Around the country, food service companies, grocers and entrepreneurs passionate about fighting food waste are rallying to buy up fruits and vegetables excluded from the produce aisle because of their defects.
Such imperfections happen all the time on the farm, but they don't fit the standardized version of fruits and vegetables consumers have come to expect. Not so ugly, eh? Itoggle caption Far left and far right: Courtesy of Ron Clark/Better Harvests. Not so ugly, eh? "The worst offender for us is potatoes. France to force big supermarkets to give unsold food to charities. French supermarkets will be banned from throwing away or destroying unsold food and must instead donate it to charities or for animal feed, under a law set to crack down on food waste. The French national assembly voted unanimously to pass the legislation as France battles an epidemic of wasted food that has highlighted the divide between giant food firms and people who are struggling to eat. As MPs united in a rare cross-party consensus, the centre-right deputy Yves Jégo told parliament: “There’s an absolute urgency – charities are desperate for food.
The most moving part of this law is that it opens us up to others who are suffering.” Supermarkets will be barred from deliberately spoiling unsold food so it cannot be eaten. Those with a footprint of 4,305 sq ft (400 sq m) or more will have to sign contracts with charities by July next year or face penalties including fines of up to €75,000 (£53,000) or two years in jail. This new startup wants to sell you ugly fruit and veggies. Originally published on Grist. Remember the ugly fruit and vegetables that were all the rage in France last summer?
We’ll, they’re coming to America. More to the point: They’ve actually been here this whole time — just not on most people’s plates, nor in supermarket aisles. A new Oakland-based startup called Imperfect is out to change that. Its founders, three veteran food-waste entrepreneurs, are on a mission to bring ugly produce (they prefer the term "cosmetically challenged") to, quite literally, your doorstep. "Our bold vision is for consumers across America to have the option of having a box of Imperfect produce delivered to them weekly, for 30 to 50 percent cheaper than [what they’ll find in] grocery stores," said Ben Simon, Imperfect’s cofounder. Before they go national, however, the team will roll out a trial in Oakland and Berkeley in the summer of 2015, with the goal of reaching 1,000 customer households in the first six months. Food Recovery Network mini documentary. Chefs Daniel Patterson and Roy Choi Reimagine Fast Food.
IN COPENHAGEN in the summer of 2013, Daniel Patterson, a two-Michelin-star chef with four restaurants in California’s Bay Area, watched as the Los Angeles–based chef Roy Choi gave a speech about the millions of Californians who are hungry or live in fear of going hungry. As Patterson sat in the audience at the MAD Symposium in the Danish capital, an annual event that gathers thought leaders in the field of food, he was reminded of his own social-justice initiative, called the Cooking Project, which works with kids and adults in San Francisco’s toughest neighborhood, the Tenderloin. “The idea,” he says, “is that by teaching some basic cooking skills, we can greatly improve eating in areas where nutritious and delicious meals are hard to come by.”
Patterson wanted to expand his idea in the form of a fast-food restaurant. It would link the Cooking Project to social enterprise, creating jobs in the Tenderloin. The Loco’l burger is two-thirds meat and one-third whole grain. “A million?” Food Forward | the picking, donating or distributing of fruit for humanitarian purposes. For Businesses - Feedback. Food For Good. FREQUENTLY ASKED QUESTIONS. Q1:Does Food Not Bombs get its food from dumpsters?
Food Not Bombs does not get food out of dumpsters. We arrange the collection of produce, bread and other food that can't be sold from grocery stores, bakeries, and produce markets. They put this food to the side and we pick it up at a scheduled time. This way we build personal relationships with local food providers and are able to collect larger amounts of better quality food with more regularity. In some cities the groceries and bakeries are not willing to help and we may seek some of our food from dumpsters but this is not generally the case. Volunteers can show grocery workers the law showing they will not be liable if they donate the food. Q2: When was Food Not Bombs founded? Q3: Where was Food Not Bombs founded and who were the people that started the movement? Q4: How did Food Not Bombs get started? Q5: What is the concept behind Food Not Bombs?
Q6: What is Food Not Bombs trying to achieve? Q14: How much food is wasted? Food Recovery Network | Fighting Waste, Feeding People. Food waste feeds the future - Agriculture - Livestock. AS THE price of feed grain remains high about $10 a tonne to $15/t above this time last year, and seasons across the country continue to be dry, producers are looking for alternatives when it comes to stock feed. By-products used for livestock now include everything from cotton seed, grape mark, almond hulls and citrus pulp to holmany, and copra according to Narrabri nutritionist Gary Morrison, Nutra-mix. Mr Morrison said with grain prices well above $200/t, producers were cutting back on the amount fed to livestock, by integrating other products.
"These are the biggest things now, with grain as expensive as it is people will be looking for every alternative there is," he said. One of these alternatives is Copra meal - a by-product of coconut - getting fed in dry licks to cattle, sheep, horses and alpacas. "It's 24 per cent protein and its energy value is on par with corn and grains if not higher," Mr Morrison said.
He supplies the beef and dairy industry in an arc from Mount Gambier, South? Bread waste into enzymes: Study. A study published in the Journal of Food and Bioproducts Processing found that through solid state fermentation, it is possible to develop a multi-enzyme solution rich in glucoamylase and protease from waste bread. “Glucoamylases and proteases are the most widely used industrial enzymes with applications in various industries,” the researchers wrote.
These enzymes could also be used to produce nutrient rich hydrolysates which can be fermented to produce value-added chemical products like ethanol and lactic acid, they added. Wasted bread: A big problem Bread is a major food waste around the world and in most European countries, according to the study, and in the UK alone, it is estimated that up to 1.2 million tons of bread are wasted each year. More than 95% of this wasted bread goes to landfill where it is converted into methane, but the EU Landfill Directive wants to decrease levels of waste disposed in this manner. Active enzymes. Food waste u-turn by Labour. “Labour’s backtrack on banning food waste to landfill is hugely disappointing news for the entire waste management sector,” said Philip Simpson, commercial director at ReFood. “In the next five years, landfill sites across the UK will be nearing capacity, which makes minimising the volume of unnecessary waste and increasing recycling figures absolutely essential.”
Election manifesto A spokesman for shadow environment secretary Maria Eagle confirmed that a ban on food waste going to landfill had been discussed at an earlier stage of the parliament, but was not agreed at Labour’s national policy forum last July and would, therefore, not appear in its election manifesto. “On waste policy the commitment to ban food waste going to landfill has been superseded by a commitment to a review of resource,” he said. Simpson claimed that by failing to implement legislation in this area, England was falling behind other EU nations, as well as other parts of the UK. ‘Colossal issue’ Scientists turn Starbucks food waste into bioplastic. The biorefinery changed food waste such as spent coffee grounds and stale bakery goods from the retail chain in Hong Kong into succinic acid for making plastics. Carol S. K. Lin led the research team who developed successful laboratory testing of a biorefinery intended to change food waste into plastics and other everyday products.
Their report on the project came at the 244th National Meeting & Exposition of the American Chemical Society. Biorefineries convert corn, sugar cane and other plant-based material into a range of ingredients for bio-based fuels and other products. How it works The process involves blending the baked goods with a mixture of fungi that excrete enzymes to break down carbohydrates in the food into simple sugars.
The blend then goes into a fermenter, a vat where bacteria convert the sugars into succinic acid. The idea formed last year between representatives of the nonprofit organization ‘The Climate Group’ and Lin at her laboratory at the City University of Hong Kong. A Simple Acid Soak Turns Food Waste Into Plastics | Chemical & Engineering News. Researchers report a simple method to convert food waste into cellulose-based plastics of varying thermal and mechanical properties (Macromolecules 2014, DOI: 10.1021/ma5008557).
Most synthetic plastics have environmental concerns: They’re petroleum-based; they can’t biodegrade; or they potentially contain toxic compounds such as phthalates. Ilker S. Bayer, Athanassia Athanassiou, and their colleagues at the Italian Institute of Technology have sought ways to make plastics from biomass so that the materials are renewable, biodegradable, and possibly less toxic. One potential feedstock is cellulose, which, as a component of plant cell walls, is nature’s most abundant renewable polymer. In their new plastic-making method, the researchers turned to a technique that’s normally used to break down cellulose into simpler sugars for biofuel production: soaking the material in acid. The team used TFA to soak inedible waste from four food crops: spinach, rice, cocoa beans, and parsley.
Whole Foods Market tests novel food waste technology developed by ex-Microsoft execs. The beauty of WISErg’s Harvester devices - which can convert up to 4,000lb/day of food waste (from coffee grounds and meat/bone scraps to produce) into liquid that is later further refined and turned into a nutrient-rich fertilizer - is that they enable retailers to track exactly what they are throwing away, when, and use this knowledge to become more efficient, co-founder Larry LeSueur told FoodNavigator-USA. While retailers already measure shrinkage in the sense that they know the difference between what is delivered to a store and what goes through the checkout, more granular data revealing exactly what is being dumped and when, can help pinpoint where and why waste is being generated, enabling stores to improve inventory management, address staff training issues, or change the way they work, he said.
We wanted to create something that is sustainable and economically viable No smelly odors Users punch in a security code and enter what materials are being dropped into the Harvester. OSU turns winemaking waste into food supplements and flowerpots. CORVALLIS, Ore. – Researchers at Oregon State University have discovered how to turn the pulp from crushed wine grapes into a natural food preservative, biodegradable packaging materials and a nutritional enhancement for baked goods. The United States wine industry creates a tremendous amount of waste from processing more than 4 million tons of grapes each year, mostly in the Pacific Northwest and California, according to the U.S. Department of Agriculture. Wineries typically pay for the pulp to be hauled away, but a small percentage is used in low-value products such as fertilizer and cow feed. "We now know pomace can be a sustainable source of material for a wide range of goods," said researcher Yanyun Zhao, a professor and value-added food products specialist with the OSU Extension Service.
"We foresee wineries selling their pomace rather than paying others to dispose of it. One industry's trash can become another industry's treasure. " Bring the Food. The Bristol Skipchen: a Real Junk Food Project. The Real Junk Food Project.