Friday Buffet

I’ve seen refrigerator makers leverage keeping foods fresher, longer, but I’ve never seen such an overt discussion of how a fridge avoids waste (and saves bushels of cash!).

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Wait, there’s a composting operation in Las Vegas?! Things are looking up. Then again…A1 organics is generating complaints from neighbors (who moved into homes in an industrial area).

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UK food retailer Waitrose is stepping up its use of anaerobic digestion by diverting all food waste from its corporate headquarters to an AD facility. That’s a lot of tea bags. And it isn’t too surprising, given their commitment to the waste-to-energy technology.

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Here’s a thoughtful look at the balance of convenience and conservation with trayless dining at Stanford, where it hasn’t been adopted campus-wide (yet). The piece highlights the benefits, but also reminds us that sustainability is a big picture kind of thing:

“I think it’s ridiculous because here you are, making people feel guilty because you’re using trays … and at the same time every night at midnight you’ve got water spraying everywhere on the lawn,” said Julien Nakache, who is visiting from France.

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2 Comments

  1. WilliamB
    Posted August 6, 2010 at 9:04 am | Permalink

    About that fridge: let’s assume that the new features work as advertised (try to keep a straight face, OK?). Side-by-sides are still the second most expensive type of fridge to buy and IIRC the most expensive to run. Do the food-related savings outweigh the cash and energy costs of getting a side-by-side instead of a freezer-top or -bottom?

    I can only hope that these features migrate quickly to the more efficient models.

  2. Posted August 7, 2010 at 6:31 am | Permalink

    Trying, but failing to keep a straight face. Refrigerator companies are constantly touting new technologies to keep food fresher, longer. But ultimately, preventing food waste comes down to us. But yeah–let’s hope the food-saving features migrate to all models.

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