A guide to potential savings through tax deductions and waste management
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As COVID-19 continues to exacerbate and illuminate systemic inequities, we’re seeing more clearly than ever how increased unemployment quickly leads to greater food insecurity. But our national hunger crisis didn’t start with the pandemic. 35.2 million people lived in food-insecure households in 2019, and that’s the lowest number we’ve seen in eight years.
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We often villainize carbon dioxide, thinking of it as the enemy in our fight against climate change. But in doing so, we forget the essential role it plays in our ecosystem. Plants need CO2 to photosynthesize, and almost all other organisms depend on the energy from this process to live. If you look at anything living or once living—from a tree branch, to a celery stalk, to your own body—you are looking at something that is storing lots of carbon.
Pete Ternes, one of the owners of Middlebrow Beer Co. in Chicago, ran his business with an eye toward social justice well before the start of COVID-19. Now that the heart of his work—gathering community around craft beer and good food—is physically inoperable, he’s doubled down on his mission to create a restaurant that nourishes the people who grow and prepare its food as much as it nourishes its customers.
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Recycling: it’s the answer to all of our waste problems…right? While the push for recycling in recent decades has been rampant, the industry of recycling has had major struggles with the resale market (or lack thereof), consumer behavior, and where to go next.
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As 2019 winds down to a close, we find ourselves reflecting on all of the growth and change Replate has been through in our almost four years of operations. We’ve gone from one man with a cart to contracted Food Rescuers in cities all over North America.
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The shocking reality of how much food is wasted on a daily basis has sparked global action: people are dumpster diving, cities are implementing preventative waste policies, families are consuming imperfect produce, and startups like Replate are working to redistribute surplus food.
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We broke this piece into two parts so that we could address both the difficulty of being a small-to-medium sized farm dealing with water policies that create challenges for them in carrying out their livelihood. But we also wanted to discuss the importance of restoring and maintaining the sources of this water that provide for agriculture.
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This is the second installment of our series focusing on inputs that are wasted when food is - and we have broken down this one even further to cover water waste along the agricultural supply chain and farming communities who lack access to clean drinking water. Stay tuned next week for Part 2 of this piece that will cover the urgency of protecting our water sources for the environment and the future.
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Today is a holiday you have probably never heard of: National Farm Worker’s Day. But why have most of us never heard of it?
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Everything you need to know to convince your company that you should be donating your surplus food.
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Replate’s Product Manager, Jack Rogers, shares about his experience changing careers to work for a mission driven nonprofit.
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Replate makes steady moves to serving 16 million donated meals by 2022
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Food waste has more to do with climate change than you think
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Businesses in California are soon going to have to make the extra effort to donate their surplus or leftover edible food with S.B. 1383.
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