Food Waste

Carnival Corporation Pilots Food Waste Bio-Digester Technology to Improve Environmental Compliance

As part of corporate commitment to sustained excellence in environmental compliance, 15 Carnival Corporation ships are testing food waste bio-digester machines, or "steel stomachs," that separate plastics from food waste while naturally breaking down food
Press Release

MIAMI, December 12, 2019 /3BL Media/ - Carnival Corporation & plc (NYSE/LSE: CCL; NYSE: CUK), the world's largest leisure travel company, recently announced it is pilot-testing food waste bio-digester technology to improve environmental compliance and the food waste disposal process on board its ships, and plans to expand the program across its fleet in the near future.

The new innovation in green technology at sea provides a number of benefits, including:

Turning Cafeterias Into Classrooms to Fight Food Waste

By Pete Pearson, Senior Director, Food Loss and Waste, World Wildlife Fund
Blog

Every school day when the end-of-lunch bell rings and students return to class, a little something often gets left behind: the remains of their lunch. Maybe their tray was over-filled, maybe they weren’t hungry yet for lunch, maybe they didn’t have enough time to finish everything. Some of what’s left on their tray might be inedible scraps, like a banana peel, but likely some portion of it is still edible food. Whatever the reason, this food ends up in the trash – to the tune of as much as 530,000 tons each school year in the U.S. alone.

Plate Waste in US Cafeterias Could Total 530,000 Tons per Year

Significant Reductions Possible with Student Education and Empowerment, says WWF Report
Press Release

WASHINGTON, DC, December 5, 2019 /3BL Media/– Today, World Wildlife Fund (WWF) released Food Waste Warriors: A Deep Dive Into Food Waste in US Schools. The report, which gathered information from WWF’s Food Waste Warriors education program, analyzed post-service food waste in 46 schools in nine U.S. cities across eight states. Based on the results from this sample, food waste in schools could amount to an estimated 530,000 tons per year, costing as much as $9.7M per day or $1.7B every school year.  

Pro Bono Perspectives Episode 37: Robert Lee, Rescuing Leftover Cuisine

Tackling Food Waste & Hunger Together
Multimedia with summary

In celebration of the Thanksgiving holiday this week, Common Impact's Pro Bono Perspectives podcast revisits host Danielle Holly's conversation with Robert Lee, Co-Founder & CEO of Rescuing Leftover Cuisine, a national nonprofit that tackles the intertwined issues of food waste and hunger.

Our Food Is a Gift From the Planet: A Gift to Be Treasured, Not Wasted

By Mary Jane Melendez | Chief Sustainability & Social Impact Officer; President, General Mills Foundation
Blog

Food has an intrinsic value to feed, nourish, heal, satisfy, and connect us. Food is a universal, human experience to be savored and cherished. It is best enjoyed and experienced when shared with others.

Addressing the British Food Waste Problem

Article

Although the U.K. is one of the richest countries in the world, many people are struggling to afford food while there are estimates that up to 95% of a supermarket’s surplus food goes to waste. Inspired by this, a group of Legg Mason employees in London volunteered with The Felix Project, a charity which collects surplus food from supermarkets and wholesalers and delivers it to more than 200 charities and schools across the capital.

ReFED Accelerates Action to Cut Food Waste in Half by 2030 at 2019 Food Waste Summit

Press Release

SAN FRANCISCO, October 24, 2019 /3BL Media/ — Today, ReFED, the only U.S. nonprofit wholly dedicated to reducing food waste, announced the annual ReFED Food Waste Summit taking place October 28-30, 2019 at METREON in San Francisco.

Bold and Broad Action Needed to Ensure Food Is Well Grown and Well Used

By Nicola Dixon | Executive Director of the General Mills Foundation
Article

The daunting facts – 820 million people today remain malnourished and hungry, while one-third of all food produced for human consumption each year is wasted or lost – can leave some with the belief that our global food system is irrevocably broken; imbalanced to such a tragic degree that significant improvement couldn’t possibly be attainable.

Yet that kind of resignation, if left unchecked, poses a dangerous threat to our collective ability to make real and lasting progress.

Costa Cruises Celebrates World Food Day Every Day of the Year Thanks to “4GOODFOOD”

Summary: 

In the last 18 months or so, Costa has achieved a reduction of over 35% in food wastage on board its ships, enabling both the creation of 100 food gardens in Africa in collaboration with the Slow Food Foundation for Biodiversity and the donation of more than 150,000 portions of food in partnership with Fondazione Banco Alimentare Onlus.

Press Release

In the last 18 months or so, Costa has achieved a reduction of over 35% in food wastage on board its ships, enabling both the creation of 100 food gardens in Africa in collaboration with the Slow Food Foundation for Biodiversity and the donation of more than 150,000 portions of food in partnership with Fondazione Banco Alimentare Onlus.

Sysco Helps Feed the Hungry While Reducing Seafood Waste

Multimedia with summary

How can we help feed the hungry in our communities while also reducing seafood waste? Gleaning, with only 1% of participation from commercial fishermen, could help us do just that and would yield about 420 million meals a year! Gleaning is a growing movement in the fishing industry to donate seafood that can’t be sold (and is usually thrown out) to food pantries.

Trinity Seafood, a Sysco specialty seafood company based in New Jersey, recently partnered with local food banks and fishermen to pilot the New Jersey Seafood Gleaning program.

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