food waste Articles

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Trade food waste collection case studies

by Ecosack  (Apr. 3, 2014)

In the continuing effort to separate food waste from the landfill stream, councils are looking to the viability of collecting trade food waste Carmarthenshire Council is among the most proactive of councils looking at tackling this problem. Using Ecosack 25L Paper Sacks for food waste they are successfully collecting a large volume from local ...

Tightening the belt by reducing food waste

by BioCycle Magazine  (Nov. 1, 2012)

Improved trimming skills, dating items to ensure the oldest is used first and daily fresh deliveries are among source reduction steps used by grocers and food service companies. Every year Americans generate more than 34 million tons of food waste, most of which ends up in landfills. While composting, instead of disposal, reduces the impact of ...

Practical Plan For Hospital Food Waste Recovery

by BioCycle Magazine  (Sep. 1, 2012)

Americans throw away an estimated 40 percent of the total U.S. food supply. Hospitals are a major contributor to this waste stream, with food waste making up 10 to 15 percent of the 6,600 tons of waste they dispose each day. For hospitals with a mission-driven commitment to sustainability, tackling food waste at all levels — from purchasing ...

Packaging as a solution to food loss and waste - UN SAVE FOOD initiative - Interview with Joseph Mpagalile of the UN

by Smithers Information  (Feb. 7, 2013)

Just a few weeks ago, the UN Environment Programme (UNEP), the Food and Agriculture Organization (FAO) and other partners launched the Think.Eat.Save. Reduce Your Foodprint campaign in support of the SAVE FOOD Initiative to reduce food loss and waste along the entire chain of food production and consumption. Packaging plays a big role in this ...

Benefits of Grease Traps for Restaurant kitchens

by Hydra International Ltd  (Jan. 4, 2013)

Grease traps interceptors are composed mainly to solve the problem linked to grease retain under the drain pipes of the sink of kitchen. The amount of grease is more in restaurants kitchen or in commercial area kitchens as the foam load is no doubt in a great extent than residential ones. Grease trap for restaurant ...

Why waste management

by MERCODOR GmbH Sondermaschinenbau KG  (May 1, 2013)

Since 1973 we are a part of environmentally friendly and economical shredding systems for all types of waste. Since 1973 MERCODOR GmbH Sondermaschinenbau KG (Special Products), Frankfurt/Main, The company’s shredding systems are used for the reduction of waste volume in various commercial and industrial applications, including hotels, ...

Food security: Facts and figures

by SciDev.Net  (Nov. 21, 2013)

Food security is deeply connected to other development challenges and poor health. Michael Hoevel traces the links. Food security addresses one of humankind’s most fundamental needs — access to a nutritious and adequate diet. It is also seen ...

Cutting food loss and waste will benefit people and the environment, says new study on World Environment Day

by World Resources Institute WRI  (Jun. 4, 2013)

One out of every four calories produced by the global agricultural system is being lost or wasted, according to new analysis. This situation poses a serious challenge to the world’s ability to reduce hunger and meet the food needs of the rapidly-expanding global population. Released on World Environment Day (WED), which this year carries the ...

Creating a sustainable food future, installment two: Reducing food loss and waste

by World Resources Institute WRI  (Jun. 1, 2013)

The Food and Agriculture Organization of the United Nations (FAO) estimates that 32 percent of all food produced in the world was lost or wasted in 2009. This estimate is based on weight. When converted into calories, global food loss and waste amounts to approximately 24 percent of all food produced. Essentially, one out of every four food ...

Reducing food waste: Making the most of our abundance

by GLOBE Foundation  (Jun. 28, 2011)

According to staggering new statistics from the United Nations Food and Agriculture Organization (FAO), roughly one-third of the food produced worldwide for human consumption is lost or wasted, amounting to some 1.3 billion tons per year. In the developing world, over 40 percent of food losses occur after harvest-while being stored or ...

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