Most of us love delicious food, good company, a nice stroll through the park. These are some of the magical elements of life. Yet each year, such simple luxuries are altered dramatically by climate change, and for some of our nation’s communities, the impacts are deep.
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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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Originally this was intended to be a profile of a stellar small business doing meaningful work and the woman behind it all - and that it still is, but now it is also a call for you to support those businesses in your community that need your patronage now more than ever as we contend with the economic consequences of the COVID-19 pandemic
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What is composting and why should we do it? The invisible menace of the food we waste is what happens when it gets to landfill.
Read MoreSueli Shaw leads Social Impact at DoorDash, the nation’s leading on-demand food platform founded in 2013. Project DASH is a strong logistical partner of Replate, so we wanted to speak with the woman behind it all about her connection to food, and how she ended up spearheading community initiatives for DoorDash.
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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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Chef Nick Balla wasn’t even introduced to the concept of food waste until his first job in the restaurant industry. Since then he’s spent his career trying to work waste out of restaurant culture and practices.
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Not only does soil support so much life under the ground, but also all of our life above ground by growing and enriching our food. Its health is crucial to our planet’s health, to our health, to the future viability of life in all its splendid forms. And this life force is disappearing.
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Welcome to Waste Hater Profiles -- the first in a series where we interview friends in the industry doing interesting and awesome work to reduce all kinds of waste, food or otherwise. We spoke to the Founder and CEO of ReGrained, Dan Kurzrock, about how the seeds of the business were sewn during his days as an underaged home brewer in college.
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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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Replate spoke with Urban Remedy’s CEO, Paul Coletta, to discuss the efforts his team is making to ensure that they create the least amount of food waste possible. Read about their work below in our latest Community Story.
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