Wasted Food — Jonathan Bloom on food waste and how it can be avoided

Category: Restaurant

  • Chef Matthew Orlando Q & A

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    Matthew Orlando is the owner and head chef at Amass Restaurant in Copenhagen. He was the chef de cuisine at Noma (you may have heard of it…) from 2010 to 2013, when he left to start Amass. Prior to his time at Noma, Orlando worked at the renowned restaurants Per Se in New York City…

  • You Gonna Eat That Crust?

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    Our long, national, nightmare-ish data gap on food waste is finally over. For pizza, at least. A recent survey by Pizza Inn found that 73 percent of Americans eat their pizza crust. Put another way, 27 percent waste their crusts. Or do they?? In another finding, roughly a quarter of Americans (24%) say that they’ve asked for someone…

  • Survey Says…

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    There has been plenty of attention on wasted food in America recently, but very few assessments of how Americans feel about the topic. That changed yesterday with the publishing of the first national consumer survey on wasted food in the US. There’s an abundance of findings to be gleaned from the Johns Hopkins report, which…

  • Reclaimed Gourmet: 5 Takeaways from WastED

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    Dan Barber’s wasted food pop-up/restaurant scene disrupter/edible think-piece ended its run last week. Here’s are five takeaways on the phenomenon that was WastED (#WastEDny): 1. It was a true phenomenon! At least in the New York restaurant—and, hence—media scene. Everyone from The New Yorker to the New Republic raved about the idea and especially the execution.…

  • Swiss Buffet Banking on Waste

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    Jonathan
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    The global, national or even household cost of food waste can be difficult to quantify. Yet, sometimes it’s not too hard. At the Patrizietta restaurant in Switzerland, it costs 5 francs (roughly $5) per person. At the Ticino area restaurant you can take all you want from the 12 franc buffet, but not finishing it will…

  • Redefining ‘Reduce’

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    Small bone to pick here: Several times a week I get excited by headlines like this one: Darden Restaurants Working to Reduce Food Waste. I leap into the story, looking for confirmation that a restaurant is actually trimming the amount of food waste their kitchen and/or customers are creating. Almost invariably, I realize that they’re not doing…

  • Panera Proudly Pushes Donation

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    I was pleasantly surprised to bump into this Panera Bread ad touting their donation program. As you can see, through a Feeding America partnership, Panera will now donate the remaining bread at the end of every day to those in need. Now, this won’t be easy to pull off, given the uniqueness of every market…

  • Waste on the Mind

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    Newsflash: Britons are increasingly focused on food waste. We’d long suspected that, but here’s further quantitative proof to that effect, courtesy of the Sustainable Restaurant Association study The Discerning Diner (here’s the full report PDF). The SRA poll asked: ‘which of these 13 issues are most important for restaurants to focus on.’ The 1,000 poll respondents…

  • Friday Buffet

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    Beginning next month, the University of North Texas will be launching an educational campaign to cut campus food waste. Let’s hope it has an impact on students there! — — The Chinese city of Wuhan will be using GPS to track food waste in the waste stream, a reflection of the increased attention being paid…

  • Senators: Permanent Tax Incentives for Food Donations

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    You would think tax benefits for donating food would be on firm ground. You would think. Instead, they’ve been re-upped annually since coming into existence in 2006. Well, some Senators are trying to end that tenuous situation by making such hunger- and waste-alleviating tax incentives permanent. In addition, the law would also apply to farmers. At…