Jennifer Rubbel, America’s favorite “vegetable butcher,” also makes art that calls attention to food waste. Or is it just a waste? Depends how you look at it. Here’s her take:
People sometimes look at what I do and think about decadence and waste. They see 150 roasted rabbits in a pile and think it’s obscene. But the level of waste in my projects is no greater — and in many cases, much less — than the waste you’d find at the equivalent catered event.
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The Guardian reports that UK retailers cut their waste in half. And grocers have done a bang-up job cutting food waste.
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A Hartford health store owner has created a community kitchen from overstocks, donated produce from farmers and donated food from local organizations.
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The Financial Times comes through with a nice infographic presentation on UK waste. If only they could reproduce that pink newspaper look online.
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Close to (my) home, Chapel Hill is making noise about recycling food waste. Not a moment too soon!
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Finally, I enjoyed this heartfelt editorial from the UMass paper, which reminded me how few causes I had in college. I did have plenty of fun, though.
