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!).
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.
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.