Don’t even try getting that infectious piano and concise messaging out of your head–it’s physiologically impossible.

Good show, Halfsies! All that remains is raising some cash and spreading the idea nationwide. (And then we’ll tackle the rest of the globe…)

My second thought: I guess taking home leftovers isn’t big in Saudi Arabia. Also, showing the words “the greedy are punished” burning embers flicker on screen made me think the video was headed in another direction.

Any opinions?

Either way, it’s nice to know that Unilever, who commissioned the study, has launched the United Against Waste campaign to get restaurateurs…united against waste.

Once restaurateurs sign up for the initiative, they receive decals to put on their doors and information to help them trim their waste. They can also find plenty of tips online, a forum for sharing best practices, and a chance to request a one-on-one consultation.

And in due time, the United Against Waste site will include a list of participating restaurants that have committed to reducing their food waste. Let’s hope it’s a long list.

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Not sure about the viability of replicating this school without Titanic/Avatar money, but it’s pretty neat–a zero waste elementary school in Malibu. Sure, they’re composting. But what I really want to see is the campus falconer in action.

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Food waste = money waste. Heck, yeah!

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Quote of the week:

“It’s a really awesome substrate to be digesting, because it’s extremely energy-rich.”

– US Environmental Protection Agency (EPA) spokesperson Laura Moreno on using anaerobic digestion on food waste at East Bay Municipal Utility District’s wastewater plant.

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Last night’s dinner can be today’s breakfast? Si, Senor!

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This piece on a chef-led, British campaign to bag food waste has two stunners. One, London diners are less likely than their New York counterparts to take food home? Two, “doggy boxes?”

(More on the campaign here.)

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On a similar note: Stop this ridiculous food waste!

The just-launched site/app will allow participating restaurants to offer real time discounts as the end of the night approaches to avoid waste. The idea needs to gather restaurant interest, which will hopefully build momentum.

Once Zero Percent gets rolling, you’d be able to check your phone or computer for all the latest deals and swoop in while they last. And the deals are all local, as you enter your zip code on the opening screen.

Zero Percent will likely work better as a waste-avoider with certain foods and restaurants. For instance, does Dairy Queen really change its ice cream every night? (I’m guessing no, but I have no idea). My favorite thus far: Dunkin’ Donuts. You don’t see day-old do(ugh)nuts very often. At least I don’t…

There are some other interesting findings in the report, which Unilever will send to you if you request it.

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Meanwhile, there’s some interesting chatter at Vanderbilt about what’s more wasteful–all-you-can-eat meal plans or those that feature an entree and two sides. I’m pretty sure it’s the former, but this discussion hints that a points-based system (which it seems non first years have) might work best.

More than anything, the piece illustrates a heightened awareness to waste among this year’s freshman class.

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I’m a sucker for cause-based mascots. This UK-based WISE owl is kinda fun.

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The Chicago Sun-Times ran this great piece on whole-hog butchery as a way to avoid waste. The worst detail: some whole hams head straight to the trash because they’re not in as high demand as pork chops and bacon.

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A National Food Plan? Not a Farm Bill? One that considers waste? Must be another country, mate.

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Huzzah, Portland! The City Council there voted to expand the composting pilot program to the entire Rose City. In my mind’s eye, all of the city’s compost will be used as a soil amendment for roses.

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Finally, a food waste story with a happy ending: an Indian fruit seller now avoids having a third of his banana shipment rot en route thanks to a refrigerated truck. Gotta love ‘the cold chain!’

Now I’ll eat most things, but carrot tops? There are uses, but no runaway successes.

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Not to be outdone, the WSJ’s Juggle blog ran this helpful post on making the most of your CSA subscription.

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Restaurant customers have spoken–we want smaller portions. An NPD Group survey found that 57 percent of diners want to eat smaller portions in the coming year.

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Uh oh–looks like we may have a new global food waste “champion.” China tosses more trash per person than the U.S., and a larger portion of it (25% to 14%) is food.

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And just a head’s up: Monday on this very blog (and Sunday on the Wasted Food Facebook page) I’ll unveil the new paperback cover! It comes out in exactly one month!