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London.","imgSizes":{"thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-160x113.jpg","width":160,"height":113,"mimeType":"image/jpeg"},"medium":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-800x566.jpg","width":800,"height":566,"mimeType":"image/jpeg"},"medium_large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-768x543.jpg","width":768,"height":543,"mimeType":"image/jpeg"},"large":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-1020x721.jpg","width":1020,"height":721,"mimeType":"image/jpeg"},"fd-sm":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-960x679.jpg","width":960,"height":679,"mimeType":"image/jpeg"},"post-thumbnail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-672x372.jpg","width":672,"height":372,"mimeType":"image/jpeg"},"twentyfourteen-full-width":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-1024x576.jpg","width":1024,"height":576,"mimeType":"image/jpeg"},"xxsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-240x170.jpg","width":240,"height":170,"mimeType":"image/jpeg"},"xsmall":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-375x265.jpg","width":375,"height":265,"mimeType":"image/jpeg"},"small":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-520x368.jpg","width":520,"height":368,"mimeType":"image/jpeg"},"guest-author-32":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-32x32.jpg","width":32,"height":32,"mimeType":"image/jpeg"},"guest-author-50":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-50x50.jpg","width":50,"height":50,"mimeType":"image/jpeg"},"guest-author-64":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-64x64.jpg","width":64,"height":64,"mimeType":"image/jpeg"},"guest-author-96":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-96x96.jpg","width":96,"height":96,"mimeType":"image/jpeg"},"guest-author-128":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-128x128.jpg","width":128,"height":128,"mimeType":"image/jpeg"},"detail":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90-150x150.jpg","width":150,"height":150,"mimeType":"image/jpeg"},"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo3_custom-49cdb81e9cf724865a35f86b3eabdd0fe6534f90.jpg","width":1024,"height":724}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_133734":{"type":"authors","id":"byline_bayareabites_133734","meta":{"override":true},"slug":"byline_bayareabites_133734","name":"Allison 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Our 24/7 online resource serves up stories on the best food and drink, arts and culture, style and design, hikes and wellness, regional travel, and more. Visit us anytime at \u003ca href=\"https://www.7x7.com/\">7x7.com\u003c/a>, and also find us on \u003ca href=\"https://www.facebook.com/7x7/\">Facebook\u003c/a>, \u003ca href=\"https://www.instagram.com/7x7bayarea/\">Instagram\u003c/a>, and \u003ca href=\"https://twitter.com/7x7\">Twitter\u003c/a>. Plus, subscribe to our podcast, \u003ca href=\"https://itunes.apple.com/us/podcast/7x7-bay-area-people-will-talk/id1444756628\">\"People Will Talk,\"\u003c/a> for insightful interviews with Bay Area luminaries; you'll find it on iTunes and wherever you get your podcasts.","avatar":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]}],"headData":{"title":"7x7 Bay Area | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/1084e0a66476f14f77589475632b61a7?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/7x7bayarea"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_138307":{"type":"posts","id":"bayareabites_138307","meta":{"index":"posts_1591205157","site":"bayareabites","id":"138307","score":null,"sort":[1595532971000]},"guestAuthors":[],"slug":"9-bay-area-food-companies-whose-upcycled-treats-are-battling-food-waste","title":"9 Bay Area Food Companies Whose Upcycled Treats are Battling Food Waste","publishDate":1595532971,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. Each year, around 4 percent of crops never get harvested; of those that do, around 20 percent are rejected for being too large, too small, or just plain ugly.\u003c/em>\u003c/p>\n\u003cp>Now, food companies are stepping up to upcycle those unwanted edibles—along with the byproducts of beer, soy milk, and coffee production—into brand new products that include everything from baking flour to chips to tea.\u003c/p>\n\u003cp>These \u003ca href=\"https://www.upcycledfood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">entrepreneurs\u003c/a> come from all over the country, but the Bay Area is seriously kicking butt and taking names in the upcycled food revolution. Check out nine local food companies that are making a difference, one imperfect apple at a time.\u003c/p>\n\u003ch2 data-role=\"headline\">Renewal Mill's Gluten-Free Okara Flour\u003c/h2>\n\u003cp>Each year, manufacturers of tofu, soy milk and other soy-based foods leave millions of tons of soybean curd residue, also known as okara, to rot in landfill. But Oakland-based \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Renewal Mill\u003c/a> has come up with a much sweeter solution: Upcycle okara into baked goods, instead. The company dries and mills okara pulp into a protein- and fiber-rich baking flour, a soft gluten-free grain that works beautifully in biscuits and pie crusts, among other things. Renewal Mill also uses their okara flour to produce an ooey-gooey vegan dark chocolate brownie mix and pre-baked vegan chocolate chip cookies. // \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">renewalmill.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B_qP_iTBzKW\u003c/p>\n\u003ch2 data-role=\"headline\">ReGrained's Spent Grain Puffs\u003c/h2>\n\u003cp>https://www.instagram.com/p/B_qP_iTBzKW/\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Breweries produce billions of pounds of spent grain each year. And while the waste material has tons of fiber and protein that can be used as animal feed, it also spoils so quickly that most of the grain ends up in landfill. \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">ReGrained\u003c/a> has approached the problem with a process for preserving the \"spent\" grain and upcycling it into tasty new treats. Their puffs, a light snack chip—sold in flavors like smoked sea salt and pepper and Texas pit barbecue—and super-grain bars, in flavors like chocolate coffee and blueberry sunflower, are wholesome, flavorful, and good for the planet. // \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">regrained.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B9-L3t_JyZW\u003c/p>\n\u003ch2 data-role=\"headline\">Tia Lupita's Cactus and Okara Chips\u003c/h2>\n\u003cp>You may already know \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tia Lupita\u003c/a>'s well-loved hot sauce, a recipe created by founder Hector Saldivar's mother, and tortillas and tortilla chips made with sustainable cassava. Now the company is dipping their toe into upcycled foods. Tia Lupita has just released a new line of tortillas that blend okara, the leftover pulp from tofu and soy milk production, with nopal cactus and cassava. The grain-free wraps aren't just delicious, they have just 45 calories and six grams of carbs a pop. // \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">tialupitafoods.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCCL11zBqvE/\u003c/p>\n\u003ch3 data-role=\"headline\">Ugly Pickle's Upcycled Condiments and Dips\u003c/h3>\n\u003cp>\u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ugly Pickle\u003c/a> is on a mission to help mend the broken links in the American food system, which wastes around a third of all fresh farm produce each year. The company rescues fruits and veggies headed for landfill and then upcycles them into dips, condiments and, of course, pickles. Try their roasted root hummus, King of Krauts (apple-beet-ginger sauerkraut), carrot top chimichurri, and spicy bread 'n' buttah pickles. These goodies, and others, are sold Saturdays at the Ferry Plaza Farmers Market, at Bi-Rite Market on Divisadero, and at Douglas in the Mission. // \u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">eatuglypickle.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B0ePyCmhXOe/?\u003c/p>\n\u003ch3 data-role=\"headline\">Imperfect Foods' Ugly Produce Box\u003c/h3>\n\u003cp>Despite the fact that they are equally as nutritious and tasty as more attractive produce, farms often can't sell products that are off-color, strangely shaped, or cosmetically scarred. Each year, 20 billion pounds of it goes unsold or unharvested. It's a problem \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Imperfect Foods\u003c/a> is on a mission to change. The company allows you to put together a box made up of the produce and other products of your choosing, instead of sending items you may end up throwing out. All fruits and veggies, along with eggs, meats and pantry items, are sustainably sourced and delivered straight to your door. // \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">imperfectfoods.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CCL2NNIFUwb/\u003c/p>\n\u003ch3 data-role=\"headline\">Treasure 8's Food Waste–Reducing Technology\u003c/h3>\n\u003cp>Treasure Island–based \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Treasure 8\u003c/a> is working to accelerate a food revolution by using new technologies to fight waste and provide consumers with minimally processed, highly nutritious options. Using a patented food dehydration process, Treasure 8 upcycles imperfect fruits and veggies into single ingredient beet and apple chips sold under the label \u003ca href=\"https://www.groundrulesfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ground Rules\u003c/a>. Their newest collaboration with \u003ca href=\"https://shamelesspets.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Shameless Pets\u003c/a> will help reduce the environmental impact of the pet industry by rescuing waste from farm and dairy operations and turning them into tasty dog treats. // \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">treasure8.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/BrNxbIbg8Po/\u003c/p>\n\u003ch3 data-role=\"headline\">The Cultured Kitchen's Cashew-Based Spreads\u003c/h3>\n\u003cp>The vegan cheese and butter company \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Cultured Kitchen\u003c/a> produces cashew-based spreads using a process of fermentation free from fillers, gums, and artificial flavors. Spiked with rescued and upcycled herbs, spices, and produce like red bell pepper and garlic, the resulting foods include creamy spreadable pepper jack, aged and cultured smokey chipotle, and smooth cinnamon date vanilla butter. Order The Cultured Kitchen's plant-based delights \u003ca href=\"https://gtfoitsvegan.com/\" target=\"_blank\" rel=\"noopener noreferrer\">online\u003c/a> or find them at stores throughout California (see a full list of locations on their website). // \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">cashewreserve.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/B8Zz3aihna8/\u003c/p>\n\u003ch3 data-role=\"headline\">Good Use's Cold-Pressed Juices\u003c/h3>\n\u003cp>The \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Good Use\u003c/a> team works with West Coast farmers to upcycle their unloved and ugly surplus produce into healthful cold-pressed juices. Founded in San Francisco in 2016, the company's juices like Vitamin Sea (maple water, lemon, apple, and blue spirulina) and If Looks Could Kale (kale, apple, celery, spinach, ginger, and lime), and ginger turmeric wellness shots, are available online and at stores around the Bay. // \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">gooduse.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CAtYph3JHXr/\u003c/p>\n\u003ch3 data-role=\"headline\">The Republic of Tea's Upcycled Teas\u003c/h3>\n\u003cp>Since its founding in 1992, social responsibility and ethical business practices have been at the center of \u003ca href=\"https://www.republicoftea.com/root-to-petal/c/roottopetal/\" target=\"_blank\" rel=\"noopener noreferrer\">The Republic of Tea\u003c/a>. With their root to petal teas, the company is now tackling the problem of food waste. The company has created an antioxidant-rich Cascara Grape tea from fruit, skins, leaves, stems, and roots discarded from the production of wine (14 million tons of waste per year) and coffee (23 million tons of waste per year). Their Dandelion Mint tea is produced from the leaves of the dandelion root, a part of the plant that despite having digestive cleansing properties is often thrown out. // \u003ca href=\"https://www.republicoftea.com/\" target=\"_blank\" rel=\"noopener noreferrer\">republicoftea.com\u003c/a>\u003c/p>\n\u003cp>https://www.instagram.com/p/CChNWyoJ-b0/\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Story by Shoshi Parks via\u003ca href=\"https://www.7x7.com/\"> 7x7\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. ","status":"publish","parent":0,"modified":1621633811,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":1171},"headData":{"title":"9 Bay Area Food Companies Whose Upcycled Treats are Battling Food Waste | KQED","description":"It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"138307 https://ww2.kqed.org/bayareabites/?p=138307","disqusUrl":"https://ww2.kqed.org/bayareabites/2020/07/23/9-bay-area-food-companies-whose-upcycled-treats-are-battling-food-waste/","disqusTitle":"9 Bay Area Food Companies Whose Upcycled Treats are Battling Food Waste","templateType":"standard","featuredImageType":"standard","path":"/bayareabites/138307/9-bay-area-food-companies-whose-upcycled-treats-are-battling-food-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>It's no secret that the American food system is broken. We throw out as much as 40 percent of the food we purchase each year, almost twice as much as any other developed country. But there's also a staggering amount of food that never even makes it off the farm. Each year, around 4 percent of crops never get harvested; of those that do, around 20 percent are rejected for being too large, too small, or just plain ugly.\u003c/em>\u003c/p>\n\u003cp>Now, food companies are stepping up to upcycle those unwanted edibles—along with the byproducts of beer, soy milk, and coffee production—into brand new products that include everything from baking flour to chips to tea.\u003c/p>\n\u003cp>These \u003ca href=\"https://www.upcycledfood.org/\" target=\"_blank\" rel=\"noopener noreferrer\">entrepreneurs\u003c/a> come from all over the country, but the Bay Area is seriously kicking butt and taking names in the upcycled food revolution. Check out nine local food companies that are making a difference, one imperfect apple at a time.\u003c/p>\n\u003ch2 data-role=\"headline\">Renewal Mill's Gluten-Free Okara Flour\u003c/h2>\n\u003cp>Each year, manufacturers of tofu, soy milk and other soy-based foods leave millions of tons of soybean curd residue, also known as okara, to rot in landfill. But Oakland-based \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Renewal Mill\u003c/a> has come up with a much sweeter solution: Upcycle okara into baked goods, instead. The company dries and mills okara pulp into a protein- and fiber-rich baking flour, a soft gluten-free grain that works beautifully in biscuits and pie crusts, among other things. Renewal Mill also uses their okara flour to produce an ooey-gooey vegan dark chocolate brownie mix and pre-baked vegan chocolate chip cookies. // \u003ca href=\"https://www.renewalmill.com/\" target=\"_blank\" rel=\"noopener noreferrer\">renewalmill.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_qP_iTBzKW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2 data-role=\"headline\">ReGrained's Spent Grain Puffs\u003c/h2>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B_qP_iTBzKW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Breweries produce billions of pounds of spent grain each year. And while the waste material has tons of fiber and protein that can be used as animal feed, it also spoils so quickly that most of the grain ends up in landfill. \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">ReGrained\u003c/a> has approached the problem with a process for preserving the \"spent\" grain and upcycling it into tasty new treats. Their puffs, a light snack chip—sold in flavors like smoked sea salt and pepper and Texas pit barbecue—and super-grain bars, in flavors like chocolate coffee and blueberry sunflower, are wholesome, flavorful, and good for the planet. // \u003ca href=\"https://www.regrained.com/\" target=\"_blank\" rel=\"noopener noreferrer\">regrained.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B9-L3t_JyZW"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2 data-role=\"headline\">Tia Lupita's Cactus and Okara Chips\u003c/h2>\n\u003cp>You may already know \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Tia Lupita\u003c/a>'s well-loved hot sauce, a recipe created by founder Hector Saldivar's mother, and tortillas and tortilla chips made with sustainable cassava. Now the company is dipping their toe into upcycled foods. Tia Lupita has just released a new line of tortillas that blend okara, the leftover pulp from tofu and soy milk production, with nopal cactus and cassava. The grain-free wraps aren't just delicious, they have just 45 calories and six grams of carbs a pop. // \u003ca href=\"https://tialupitafoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">tialupitafoods.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCCL11zBqvE"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Ugly Pickle's Upcycled Condiments and Dips\u003c/h3>\n\u003cp>\u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ugly Pickle\u003c/a> is on a mission to help mend the broken links in the American food system, which wastes around a third of all fresh farm produce each year. The company rescues fruits and veggies headed for landfill and then upcycles them into dips, condiments and, of course, pickles. Try their roasted root hummus, King of Krauts (apple-beet-ginger sauerkraut), carrot top chimichurri, and spicy bread 'n' buttah pickles. These goodies, and others, are sold Saturdays at the Ferry Plaza Farmers Market, at Bi-Rite Market on Divisadero, and at Douglas in the Mission. // \u003ca href=\"https://www.eatuglypickle.com/\" target=\"_blank\" rel=\"noopener noreferrer\">eatuglypickle.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B0ePyCmhXOe"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Imperfect Foods' Ugly Produce Box\u003c/h3>\n\u003cp>Despite the fact that they are equally as nutritious and tasty as more attractive produce, farms often can't sell products that are off-color, strangely shaped, or cosmetically scarred. Each year, 20 billion pounds of it goes unsold or unharvested. It's a problem \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Imperfect Foods\u003c/a> is on a mission to change. The company allows you to put together a box made up of the produce and other products of your choosing, instead of sending items you may end up throwing out. All fruits and veggies, along with eggs, meats and pantry items, are sustainably sourced and delivered straight to your door. // \u003ca href=\"https://www.imperfectfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">imperfectfoods.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CCL2NNIFUwb"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Treasure 8's Food Waste–Reducing Technology\u003c/h3>\n\u003cp>Treasure Island–based \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Treasure 8\u003c/a> is working to accelerate a food revolution by using new technologies to fight waste and provide consumers with minimally processed, highly nutritious options. Using a patented food dehydration process, Treasure 8 upcycles imperfect fruits and veggies into single ingredient beet and apple chips sold under the label \u003ca href=\"https://www.groundrulesfoods.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Ground Rules\u003c/a>. Their newest collaboration with \u003ca href=\"https://shamelesspets.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Shameless Pets\u003c/a> will help reduce the environmental impact of the pet industry by rescuing waste from farm and dairy operations and turning them into tasty dog treats. // \u003ca href=\"https://www.treasure8.com/\" target=\"_blank\" rel=\"noopener noreferrer\">treasure8.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BrNxbIbg8Po"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">The Cultured Kitchen's Cashew-Based Spreads\u003c/h3>\n\u003cp>The vegan cheese and butter company \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">The Cultured Kitchen\u003c/a> produces cashew-based spreads using a process of fermentation free from fillers, gums, and artificial flavors. Spiked with rescued and upcycled herbs, spices, and produce like red bell pepper and garlic, the resulting foods include creamy spreadable pepper jack, aged and cultured smokey chipotle, and smooth cinnamon date vanilla butter. Order The Cultured Kitchen's plant-based delights \u003ca href=\"https://gtfoitsvegan.com/\" target=\"_blank\" rel=\"noopener noreferrer\">online\u003c/a> or find them at stores throughout California (see a full list of locations on their website). // \u003ca href=\"https://www.cashewreserve.com/\" target=\"_blank\" rel=\"noopener noreferrer\">cashewreserve.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"B8Zz3aihna8"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">Good Use's Cold-Pressed Juices\u003c/h3>\n\u003cp>The \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">Good Use\u003c/a> team works with West Coast farmers to upcycle their unloved and ugly surplus produce into healthful cold-pressed juices. Founded in San Francisco in 2016, the company's juices like Vitamin Sea (maple water, lemon, apple, and blue spirulina) and If Looks Could Kale (kale, apple, celery, spinach, ginger, and lime), and ginger turmeric wellness shots, are available online and at stores around the Bay. // \u003ca href=\"https://www.gooduse.com/\" target=\"_blank\" rel=\"noopener noreferrer\">gooduse.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CAtYph3JHXr"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch3 data-role=\"headline\">The Republic of Tea's Upcycled Teas\u003c/h3>\n\u003cp>Since its founding in 1992, social responsibility and ethical business practices have been at the center of \u003ca href=\"https://www.republicoftea.com/root-to-petal/c/roottopetal/\" target=\"_blank\" rel=\"noopener noreferrer\">The Republic of Tea\u003c/a>. With their root to petal teas, the company is now tackling the problem of food waste. The company has created an antioxidant-rich Cascara Grape tea from fruit, skins, leaves, stems, and roots discarded from the production of wine (14 million tons of waste per year) and coffee (23 million tons of waste per year). Their Dandelion Mint tea is produced from the leaves of the dandelion root, a part of the plant that despite having digestive cleansing properties is often thrown out. // \u003ca href=\"https://www.republicoftea.com/\" target=\"_blank\" rel=\"noopener noreferrer\">republicoftea.com\u003c/a>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"CChNWyoJ-b0"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Story by Shoshi Parks via\u003ca href=\"https://www.7x7.com/\"> 7x7\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/138307/9-bay-area-food-companies-whose-upcycled-treats-are-battling-food-waste","authors":["11590"],"categories":["bayareabites_1516","bayareabites_109","bayareabites_17082","bayareabites_1875"],"tags":["bayareabites_16618","bayareabites_16877","bayareabites_569","bayareabites_16557","bayareabites_744","bayareabites_3707","bayareabites_14738"],"featImg":"bayareabites_138308","label":"bayareabites"},"bayareabites_133734":{"type":"posts","id":"bayareabites_133734","meta":{"index":"posts_1591205157","site":"bayareabites","id":"133734","score":null,"sort":[1558650097000]},"guestAuthors":[],"slug":"to-reduce-food-waste-fda-urges-best-if-used-by-date-labels","title":"To Reduce Food Waste, FDA Urges 'Best If Used By' Date Labels","publishDate":1558650097,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='food-waste' label='Cutting Back on Food Waste']\u003c/p>\n\u003cp>The Food and Drug Administration sent a \u003ca href=\"https://www.fda.gov/media/125114/download\">letter\u003c/a> to the food industry on Thursday, urging companies to get behind the initiative to standardize the use of the phrase \"best if used by\" on packaged food labels.\u003c/p>\n\u003cp>\"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly,\" says \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/frank-yiannas\">Frank Yiannas\u003c/a>, a deputy commissioner at the FDA.\u003c/p>\n\u003cp>Yiannas says \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods\">confusion over competing labels\u003c/a> — such as \"sell by\" or \"use before\" — accounts for about 20% of food waste in Americans' homes. And this message comes at a time when Americans toss out about $161 billion worth of food each year. This equates to about one-third of all food produced in the U.S. being wasted or lost.\u003c/p>\n\u003cp>\"Imagine going to the grocery store and buying three bags of groceries, and as you walk out, you throw one of those bags in the garbage can,\" Yiannas says. \"It sounds ridiculous, but in essence that's what's happening every day.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n","blocks":[],"excerpt":"Confusion over whether a food is still safe to eat after its \"sell by\" or \"use before\" date accounts for about 20% of food waste in U.S. homes, the FDA says. The new wording aims to clear that up.","status":"publish","parent":0,"modified":1558650097,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":564},"headData":{"title":"To Reduce Food Waste, FDA Urges 'Best If Used By' Date Labels | KQED","description":"Confusion over whether a food is still safe to eat after its "sell by" or "use before" date accounts for about 20% of food waste in U.S. homes, the FDA says. The new wording aims to clear that up.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133734 https://ww2.kqed.org/bayareabites/?p=133734","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/23/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels/","disqusTitle":"To Reduce Food Waste, FDA Urges 'Best If Used By' Date Labels","nprByline":"Allison Aubrey, NPR Food","nprStoryId":"726079350","nprApiLink":"http://api.npr.org/query?id=726079350&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels?ft=nprml&f=726079350","nprRetrievedStory":"1","nprPubDate":"Thu, 23 May 2019 17:50:00 -0400","nprStoryDate":"Thu, 23 May 2019 13:00:00 -0400","nprLastModifiedDate":"Thu, 23 May 2019 16:35:22 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/05/20190523_atc_to_reduce_food_waste_fda_urges_best_if_used_by_date_labels.mp3?orgId=1&topicId=1053&d=193&p=2&story=726079350&ft=nprml&f=726079350","nprAudioM3u":"http://api.npr.org/m3u/1726294683-892e39.m3u?orgId=1&topicId=1053&d=193&p=2&story=726079350&ft=nprml&f=726079350","audioTrackLength":194,"path":"/bayareabites/133734/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2019/05/20190523_atc_to_reduce_food_waste_fda_urges_best_if_used_by_date_labels.mp3?orgId=1&topicId=1053&d=193&p=2&story=726079350&ft=nprml&f=726079350","parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"food-waste","label":"Cutting Back on Food Waste "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Food and Drug Administration sent a \u003ca href=\"https://www.fda.gov/media/125114/download\">letter\u003c/a> to the food industry on Thursday, urging companies to get behind the initiative to standardize the use of the phrase \"best if used by\" on packaged food labels.\u003c/p>\n\u003cp>\"Consumer research has shown that this phrasing helps consumers understand that the date label is about quality, not safety, and that products do not have to be discarded after the date if they are stored properly,\" says \u003ca href=\"https://www.fda.gov/about-fda/fda-organization/frank-yiannas\">Frank Yiannas\u003c/a>, a deputy commissioner at the FDA.\u003c/p>\n\u003cp>Yiannas says \u003ca href=\"https://www.fda.gov/consumers/consumer-updates/confused-date-labels-packaged-foods\">confusion over competing labels\u003c/a> — such as \"sell by\" or \"use before\" — accounts for about 20% of food waste in Americans' homes. And this message comes at a time when Americans toss out about $161 billion worth of food each year. This equates to about one-third of all food produced in the U.S. being wasted or lost.\u003c/p>\n\u003cp>\"Imagine going to the grocery store and buying three bags of groceries, and as you walk out, you throw one of those bags in the garbage can,\" Yiannas says. \"It sounds ridiculous, but in essence that's what's happening every day.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Leading players in the food industry support the guidance from the FDA. \"We absolutely support the message the FDA is sending out today,\" says Meghan Stasz, vice president of sustainability and packaging at the\u003ca href=\"https://reimagine.gmaonline.org/\"> Grocery Manufacturers Association\u003c/a>.\u003c/p>\n\u003cp>In 2017, the \u003ca href=\"http://www.gmaonline.org/news-events/newsroom/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-pr/\">Grocery Manufacturers Association\u003c/a> and the \u003ca href=\"https://www.fmi.org/newsroom/latest-news/view/2017/02/15/grocery-industry-launches-new-initiative-to-reduce-consumer-confusion-on-product-date-labels\">Food Marketing Institute\u003c/a> introduced a \u003ca href=\"http://www.npr.org/sections/thesalt/2017/02/15/515427797/food-companies-may-say-goodbye-to-sell-by-labels\">voluntary initiative to streamline the date labels\u003c/a> on packaged foods. As we've \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">reported\u003c/a>, there's a similar global effort backed by the \u003ca href=\"http://www.theconsumergoodsforum.com/\">Consumer Goods Forum\u003c/a>, a network of big players in the food industry.\u003c/p>\n\u003cp>Stasz says that her industry tested various date label terms with consumers. \"'Best if used by' was a clear winner,\" she says. And she says it means exactly what it says: The product is at its peak — or freshest — if consumed before that date. \"After that date on the package, [the foods] may taste a little stale, but they're still perfectly safe to consume.\"\u003c/p>\n\u003cp>Stasz says food companies that are members of the Grocery Manufacturers Association have already embraced the guidance to use \"best if used by,\" with more than 80% of the products in the portfolios of GMA members using it. \"We've seen great progress towards adoption,\" Stasz says.\u003c/p>\n\u003cp>There's no federal requirement to put date labels on food packages. The only exception is with infant formula. The FDA mandates that infant formulas be labeled with a \"use by\" date. The food industry uses the \"use by\" date in other instances when food safety is a concern. \"'Use by' is basically a discard date,\" Stasz explains. \"So, after that date on the package, the consumer [should] discard that product.\"\u003c/p>\n\u003cp>This labeling guidance applies to shelf-stable, packaged foods. The U.S. Department of Agriculture has similar \u003ca href=\"https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/food-labeling/food-product-dating/food-product-dating\">recommendations\u003c/a> for the voluntary date labels on perishable products that it regulates, such as meat, poultry and eggs.\u003c/p>\n\u003cp>The federal government has established a goal to reduce food waste by 50% by 2030. \"While we don't have a regulatory mandate [on date labels], we do have a responsibility to play a role in trying to reduce food waste, and that's why the FDA is taking this measure,\" Yiannas says.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ci>Copyright 2019 NPR. To see more, visit \u003ca href=\"https://www.npr.org/sections/thesalt/2019/05/23/726079350/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels\">NPR.org\u003c/a>.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133734/to-reduce-food-waste-fda-urges-best-if-used-by-date-labels","authors":["byline_bayareabites_133734"],"categories":["bayareabites_1962","bayareabites_10028","bayareabites_1245","bayareabites_358","bayareabites_60"],"tags":["bayareabites_2608","bayareabites_3707"],"featImg":"bayareabites_133737","label":"bayareabites"},"bayareabites_130124":{"type":"posts","id":"bayareabites_130124","meta":{"index":"posts_1591205157","site":"bayareabites","id":"130124","score":null,"sort":[1534787059000]},"guestAuthors":[],"slug":"beer-drinking-water-and-fish-tiny-plastic-is-everywhere","title":"Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere","publishDate":1534787059,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Plastic trash is littering the land and fouling rivers and oceans. But what we can see is only a small fraction of what's out there.\u003c/p>\n\u003cp>Since modern plastic was first mass-produced, \u003ca href=\"https://eurekalert.org/pub_releases/2017-07/uog-sct071417.php\">8 billion tons\u003c/a> have been manufactured. And when it's thrown away, it doesn't just disappear. Much of it crumbles into small pieces.\u003c/p>\n\u003cp>Scientists call the tiny pieces \"microplastics\" and define them as objects smaller than 5 millimeters — about the size of one of the letters on a computer keyboard. Researchers started to pay serious attention to microplastics in the environment about 15 years ago. They're in oceans, rivers and lakes. They're also in soil. Recent \u003ca href=\"https://www.npr.org/search?query=joyce%20plastic&page=1\">research\u003c/a> in Germany found that fertilizer made from composted household waste contains microplastics.\u003c/p>\n\u003cp>And, even more concerning, microplastics are in drinking water. \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0194970#sec023\">In beer\u003c/a>. In sea salt. In \u003ca href=\"http://www.expeditionmed.eu/fr/wp-content/uploads/sites/6/2015/02/Van-Cauwenberghe-2014-microplastics-in-cultured-shellfish1.pdf\">fish and shellfish\u003c/a>. How microplastics get into animals is something of a mystery, and \u003ca href=\"https://rochmanlab.com/people/\">Chelsea Rochman\u003c/a> is trying to solve it.\u003c/p>\n\u003cp>Rochman is an ecologist at the University of Toronto. She studies how plastic works its way into the food chain, from tiny plankton to fish larvae to fish, including fish we eat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She says understanding how plastic gets into fish matters not just to the fish, but to us. \"We eat fish that eat plastic,\" she says. \"Are there things that transfer to the tissue? Does the plastic itself transfer to the tissue? Do the chemicals associated with the plastic transfer to the tissue?\"\u003c/p>\n\u003cfigure id=\"attachment_130127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-1-3788df03f392dd729423409c777db92a036554cc-e1534786746868.jpg\" alt=\"Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130127\">\u003cfigcaption class=\"wp-caption-text\">Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rochman says she has always loved cleaning up. She remembers how, as a 6-year-old, she puzzled her parents by volunteering to clean the house.\u003c/p>\n\u003cp>In high school in Arizona she got even more ambitious. \"I used to take my friends into the desert and clean up a mile of trash every Earth Day,\" she says. \"I remember finding weird old dolls and strange old toys that I thought were creepy, but that I would also keep.\"\u003c/p>\n\u003cp>As a graduate student, she landed a spot on a research vessel to visit the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/03/22/596142560/the-trash-patch-in-the-pacific-is-many-times-bigger-than-we-thought\">infamous floating garbage patch\u003c/a> in the Pacific Ocean. She and the other scientists on the trip were supposed to count the plastic as it drifted by.\u003c/p>\n\u003cp>She remembers the moment they sailed into the patch, \"Everyone runs up to the bow and says, 'There's trash, there's trash, everyone start counting the trash.' And so we all start counting the trash.\"\u003c/p>\n\u003cp>But something was wrong. \"We're looking and it's, like, basically a soup of confetti, of tiny little plastic bits everywhere,\" she remembers. \"Everyone just stops counting. [They] sat there, their backs up against the wall and said, 'OK, this is a real issue, [and it's] not an island of trash you can pick up.\"\u003c/p>\n\u003cp>To Rochman, a third thing was also clear: \"The tiny stuff, for me as an ecologist, this is really getting into the food chain. You could spend a career studying this stuff.\"\u003c/p>\n\u003cp>So she did.\u003c/p>\n\u003cfigure id=\"attachment_130125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-5_enl-8a99c5bafed71a9aa9accbc7ca91115b34c6041b-e1534786704166.jpg\" alt=\"Microplastics found along Lake Ontario by Rochman's team\" width=\"1920\" height=\"1928\" class=\"size-full wp-image-130125\">\u003cfigcaption class=\"wp-caption-text\">Microplastics found along Lake Ontario by Rochman's team \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A world of plastic\u003c/strong>\u003c/p>\n\u003cp>A typical day for Rochman might start alongside sparkling Lake Ontario, where parks line the shore and joggers and picnickers enjoy the shoreline scenery. The lake, however, hides a mostly invisible menace.\u003c/p>\n\u003cp>To see it, Rochman's student, Kennedy Bucci, brings us to an inlet that's ankle-deep in washed-up debris. An apartment building looms overhead. They squat down, reach into the muck and quickly find what they're looking for. \"I'm digging and just finding more and more,\" Rochman says. \"Like whole bottle caps. This is insane.\"\u003c/p>\n\u003cp>\"It's so ingrained in the soil,\" says Bucci.\u003c/p>\n\u003cp>She comes here regularly to collect plastic for Rochman's research. They work quickly, filling a jar with bits of plastic. Rochman, who's not wearing gloves, inadvertently picks up something she wishes she hadn't. \"Oh!\" she laughs, flinging it aside. \"That's why you've got gloves on,\" she tells Bucci, and then gets right back to digging.\u003c/p>\n\u003cp>Since she started studying microplastics, Rochman has found them in the outflow from sewage treatment plants. And they've \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/06/600174922/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste\">shown up\u003c/a> in insects, worms, clams, fish and birds.\u003c/p>\n\u003cfigure id=\"attachment_130128\" class=\"wp-caption alignright\" style=\"max-width: 1496px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg\" alt=\"Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic.\" width=\"1496\" height=\"1992\" class=\"size-full wp-image-130128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg 1496w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-768x1023.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-901x1200.jpg 901w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-520x692.jpg 520w\" sizes=\"(max-width: 1496px) 100vw, 1496px\">\u003cfigcaption class=\"wp-caption-text\">Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To study how that happens, Bucci makes her own microplastics from the morning's collection. She takes a postage stamp-size piece of black plastic from the jar, and grinds it into particles using a coffee grinder. \"So this is the plastic that I feed to the fish,\" she says.\u003c/p>\n\u003cp>The plastic particles go into beakers of water containing fish larvae from fathead minnows, the test-animals of choice in marine toxicology. Tanks full of them line the walls of the lab.\u003c/p>\n\u003cp>Bucci uses a pipette to draw out a bunch of larvae that have already been exposed to these ground-up plastic particles. The larva's gut is translucent. We can see right into it.\u003c/p>\n\u003cp>\"You can see kind of a line of black, weirdly shaped black things,\" she points out. \"Those are the microplastics.\" The larva has ingested them.\u003c/p>\n\u003cp>Rochman says microplastic particles can sicken or even kill larvae and fish in their experiments.\u003c/p>\n\u003cp>Plastic can also get into fish tissue, particularly plastic fibers from clothing such as fleece. Rochman found fleece fibers in fish from San Francisco Bay. She also looked in fish from Indonesia, a tropical country whose residents are not known for dressing in fleece. She \u003ca href=\"https://www.nature.com/articles/srep14340\">found plastic\u003c/a> in Indonesian fish guts, but no fibers, suggesting that fish bodies tell a story about what kind of plastic resides in local waters.\u003c/p>\n\u003cp>Rochman took this line of research a step further when she bought a washing machine for her lab and washed fleece clothing. Lots of plastic fibers came out in the filter she added to collect the wastewater. In fact, she has found microplastics floating in the air. \"If you put a piece of double-sided sticky tape on a lab bench for an hour, you come back and it's got four plastic fibers on it,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Resilient, durable and potentially dangerous\u003c/strong>\u003c/p>\n\u003cp>Most plastic is inert; it does not readily react chemically with other substances, and that's one reason it has been so successful. Plastic is resilient, durable and doesn't easily degrade. It's a vital part of medical equipment and has revolutionized packaging, especially food storage.\u003c/p>\n\u003cp>But, over time, plastic can break down and shed the chemicals that make it useful, such as \u003ca href=\"https://www.cdc.gov/biomonitoring/Phthalates_FactSheet.html\">phthalates\u003c/a> and \u003ca href=\"https://www.niehs.nih.gov/health/topics/agents/sya-bpa/index.cfm\">bisphenol A\u003c/a>. These substances are\u003cstrong> \u003c/strong>common in the environment and their effects on human health are of concern to public health scientists and advocates, but few large-scale, definitive studies have been done. \u003c/p>\n\u003cp>Plastic also \u003ca href=\"http://rstb.royalsocietypublishing.org/content/364/1526\">attracts other chemicals\u003c/a> in the water that latch onto it, including toxic industrial compounds like polychlorinated biphenyls, or PCBs. Plastic becomes a chemical Trojan horse.\u003c/p>\n\u003cfigure id=\"attachment_130129\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg\" alt=\"Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-130129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-520x693.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tracking all those chemicals is researcher Clara Thaysen's job.\u003c/p>\n\u003cp>\"Right now we're starting with the common types of plastic, so polyethylene, polypropylene [and] polystyrene,\" she explains.\u003c/p>\n\u003cp>\"But, there's...\" she pauses and sighs. \"There's tons.\" Plastic comes in many forms, with a wide variety of chemical additives depending on how the plastic is used. What happens to plastic over decades just hasn't been studied deeply.\u003c/p>\n\u003cp>\"This happens all the time,\" says Thaysen. \"We invent something that seems really great and ... we don't think and we become so dependent on it.\"\u003c/p>\n\u003cp>Rochman notes that this kind of research is relatively new; most of the environmental studies on microplastics have come out within the past 10 years.\u003c/p>\n\u003cp>\"The things we don't know,\" she says, are daunting. \"What are all the sources where it's coming from, so that we can think about where to turn it off? And once it gets in the ocean, where does it go? Which is super-important because then we can understand how it impacts wildlife and humans.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>She says she's ready to spend the rest of her career finding out. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beer%2C+Drinking+Water+And+Fish%3A+Tiny+Plastic+Is+Everywhere&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n","blocks":[],"excerpt":"Plastic trash less than 5 millimeters long is in the things we eat and drink, and the air we breathe. Scientists are just beginning to study where it comes from and how it might affect our health.","status":"publish","parent":0,"modified":1534787359,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1395},"headData":{"title":"Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere | KQED","description":"Plastic trash less than 5 millimeters long is in the things we eat and drink, and the air we breathe. Scientists are just beginning to study where it comes from and how it might affect our health.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"130124 https://ww2.kqed.org/bayareabites/?p=130124","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/08/20/beer-drinking-water-and-fish-tiny-plastic-is-everywhere/","disqusTitle":"Beer, Drinking Water And Fish: Tiny Plastic Is Everywhere","nprByline":"Christopher Joyce, NPR Food","nprImageAgency":"Chris Joyce/NPR","nprStoryId":"636845604","nprApiLink":"http://api.npr.org/query?id=636845604&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/08/20/636845604/beer-drinking-water-and-fish-tiny-plastic-is-everywhere?ft=nprml&f=636845604","nprRetrievedStory":"1","nprPubDate":"Mon, 20 Aug 2018 11:57:00 -0400","nprStoryDate":"Mon, 20 Aug 2018 11:57:55 -0400","nprLastModifiedDate":"Mon, 20 Aug 2018 11:59:01 -0400","path":"/bayareabites/130124/beer-drinking-water-and-fish-tiny-plastic-is-everywhere","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Plastic trash is littering the land and fouling rivers and oceans. But what we can see is only a small fraction of what's out there.\u003c/p>\n\u003cp>Since modern plastic was first mass-produced, \u003ca href=\"https://eurekalert.org/pub_releases/2017-07/uog-sct071417.php\">8 billion tons\u003c/a> have been manufactured. And when it's thrown away, it doesn't just disappear. Much of it crumbles into small pieces.\u003c/p>\n\u003cp>Scientists call the tiny pieces \"microplastics\" and define them as objects smaller than 5 millimeters — about the size of one of the letters on a computer keyboard. Researchers started to pay serious attention to microplastics in the environment about 15 years ago. They're in oceans, rivers and lakes. They're also in soil. Recent \u003ca href=\"https://www.npr.org/search?query=joyce%20plastic&page=1\">research\u003c/a> in Germany found that fertilizer made from composted household waste contains microplastics.\u003c/p>\n\u003cp>And, even more concerning, microplastics are in drinking water. \u003ca href=\"http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0194970#sec023\">In beer\u003c/a>. In sea salt. In \u003ca href=\"http://www.expeditionmed.eu/fr/wp-content/uploads/sites/6/2015/02/Van-Cauwenberghe-2014-microplastics-in-cultured-shellfish1.pdf\">fish and shellfish\u003c/a>. How microplastics get into animals is something of a mystery, and \u003ca href=\"https://rochmanlab.com/people/\">Chelsea Rochman\u003c/a> is trying to solve it.\u003c/p>\n\u003cp>Rochman is an ecologist at the University of Toronto. She studies how plastic works its way into the food chain, from tiny plankton to fish larvae to fish, including fish we eat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says understanding how plastic gets into fish matters not just to the fish, but to us. \"We eat fish that eat plastic,\" she says. \"Are there things that transfer to the tissue? Does the plastic itself transfer to the tissue? Do the chemicals associated with the plastic transfer to the tissue?\"\u003c/p>\n\u003cfigure id=\"attachment_130127\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-1-3788df03f392dd729423409c777db92a036554cc-e1534786746868.jpg\" alt=\"Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles.\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-130127\">\u003cfigcaption class=\"wp-caption-text\">Bucci uses a microscope to look at a fathead minnow larva that has ingested plastic particles. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Rochman says she has always loved cleaning up. She remembers how, as a 6-year-old, she puzzled her parents by volunteering to clean the house.\u003c/p>\n\u003cp>In high school in Arizona she got even more ambitious. \"I used to take my friends into the desert and clean up a mile of trash every Earth Day,\" she says. \"I remember finding weird old dolls and strange old toys that I thought were creepy, but that I would also keep.\"\u003c/p>\n\u003cp>As a graduate student, she landed a spot on a research vessel to visit the \u003ca href=\"https://www.npr.org/sections/thetwo-way/2018/03/22/596142560/the-trash-patch-in-the-pacific-is-many-times-bigger-than-we-thought\">infamous floating garbage patch\u003c/a> in the Pacific Ocean. She and the other scientists on the trip were supposed to count the plastic as it drifted by.\u003c/p>\n\u003cp>She remembers the moment they sailed into the patch, \"Everyone runs up to the bow and says, 'There's trash, there's trash, everyone start counting the trash.' And so we all start counting the trash.\"\u003c/p>\n\u003cp>But something was wrong. \"We're looking and it's, like, basically a soup of confetti, of tiny little plastic bits everywhere,\" she remembers. \"Everyone just stops counting. [They] sat there, their backs up against the wall and said, 'OK, this is a real issue, [and it's] not an island of trash you can pick up.\"\u003c/p>\n\u003cp>To Rochman, a third thing was also clear: \"The tiny stuff, for me as an ecologist, this is really getting into the food chain. You could spend a career studying this stuff.\"\u003c/p>\n\u003cp>So she did.\u003c/p>\n\u003cfigure id=\"attachment_130125\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-5_enl-8a99c5bafed71a9aa9accbc7ca91115b34c6041b-e1534786704166.jpg\" alt=\"Microplastics found along Lake Ontario by Rochman's team\" width=\"1920\" height=\"1928\" class=\"size-full wp-image-130125\">\u003cfigcaption class=\"wp-caption-text\">Microplastics found along Lake Ontario by Rochman's team \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>A world of plastic\u003c/strong>\u003c/p>\n\u003cp>A typical day for Rochman might start alongside sparkling Lake Ontario, where parks line the shore and joggers and picnickers enjoy the shoreline scenery. The lake, however, hides a mostly invisible menace.\u003c/p>\n\u003cp>To see it, Rochman's student, Kennedy Bucci, brings us to an inlet that's ankle-deep in washed-up debris. An apartment building looms overhead. They squat down, reach into the muck and quickly find what they're looking for. \"I'm digging and just finding more and more,\" Rochman says. \"Like whole bottle caps. This is insane.\"\u003c/p>\n\u003cp>\"It's so ingrained in the soil,\" says Bucci.\u003c/p>\n\u003cp>She comes here regularly to collect plastic for Rochman's research. They work quickly, filling a jar with bits of plastic. Rochman, who's not wearing gloves, inadvertently picks up something she wishes she hadn't. \"Oh!\" she laughs, flinging it aside. \"That's why you've got gloves on,\" she tells Bucci, and then gets right back to digging.\u003c/p>\n\u003cp>Since she started studying microplastics, Rochman has found them in the outflow from sewage treatment plants. And they've \u003ca href=\"https://www.npr.org/sections/thesalt/2018/04/06/600174922/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste\">shown up\u003c/a> in insects, worms, clams, fish and birds.\u003c/p>\n\u003cfigure id=\"attachment_130128\" class=\"wp-caption alignright\" style=\"max-width: 1496px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg\" alt=\"Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic.\" width=\"1496\" height=\"1992\" class=\"size-full wp-image-130128\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430.jpg 1496w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-800x1065.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-768x1023.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1020x1358.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-901x1200.jpg 901w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-1180x1571.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-960x1278.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-375x499.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-2_enl-2b570f6c97d4a88c63f65f89dae84fd53f7c3430-520x692.jpg 520w\" sizes=\"(max-width: 1496px) 100vw, 1496px\">\u003cfigcaption class=\"wp-caption-text\">Rochman's scientific team drops a net into a stream in Toronto to collect tiny floating pieces of plastic. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>To study how that happens, Bucci makes her own microplastics from the morning's collection. She takes a postage stamp-size piece of black plastic from the jar, and grinds it into particles using a coffee grinder. \"So this is the plastic that I feed to the fish,\" she says.\u003c/p>\n\u003cp>The plastic particles go into beakers of water containing fish larvae from fathead minnows, the test-animals of choice in marine toxicology. Tanks full of them line the walls of the lab.\u003c/p>\n\u003cp>Bucci uses a pipette to draw out a bunch of larvae that have already been exposed to these ground-up plastic particles. The larva's gut is translucent. We can see right into it.\u003c/p>\n\u003cp>\"You can see kind of a line of black, weirdly shaped black things,\" she points out. \"Those are the microplastics.\" The larva has ingested them.\u003c/p>\n\u003cp>Rochman says microplastic particles can sicken or even kill larvae and fish in their experiments.\u003c/p>\n\u003cp>Plastic can also get into fish tissue, particularly plastic fibers from clothing such as fleece. Rochman found fleece fibers in fish from San Francisco Bay. She also looked in fish from Indonesia, a tropical country whose residents are not known for dressing in fleece. She \u003ca href=\"https://www.nature.com/articles/srep14340\">found plastic\u003c/a> in Indonesian fish guts, but no fibers, suggesting that fish bodies tell a story about what kind of plastic resides in local waters.\u003c/p>\n\u003cp>Rochman took this line of research a step further when she bought a washing machine for her lab and washed fleece clothing. Lots of plastic fibers came out in the filter she added to collect the wastewater. In fact, she has found microplastics floating in the air. \"If you put a piece of double-sided sticky tape on a lab bench for an hour, you come back and it's got four plastic fibers on it,\" she says.\u003c/p>\n\u003cp>\u003cstrong>Resilient, durable and potentially dangerous\u003c/strong>\u003c/p>\n\u003cp>Most plastic is inert; it does not readily react chemically with other substances, and that's one reason it has been so successful. Plastic is resilient, durable and doesn't easily degrade. It's a vital part of medical equipment and has revolutionized packaging, especially food storage.\u003c/p>\n\u003cp>But, over time, plastic can break down and shed the chemicals that make it useful, such as \u003ca href=\"https://www.cdc.gov/biomonitoring/Phthalates_FactSheet.html\">phthalates\u003c/a> and \u003ca href=\"https://www.niehs.nih.gov/health/topics/agents/sya-bpa/index.cfm\">bisphenol A\u003c/a>. These substances are\u003cstrong> \u003c/strong>common in the environment and their effects on human health are of concern to public health scientists and advocates, but few large-scale, definitive studies have been done. \u003c/p>\n\u003cp>Plastic also \u003ca href=\"http://rstb.royalsocietypublishing.org/content/364/1526\">attracts other chemicals\u003c/a> in the water that latch onto it, including toxic industrial compounds like polychlorinated biphenyls, or PCBs. Plastic becomes a chemical Trojan horse.\u003c/p>\n\u003cfigure id=\"attachment_130129\" class=\"wp-caption alignright\" style=\"max-width: 1500px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg\" alt=\"Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto.\" width=\"1500\" height=\"2000\" class=\"size-full wp-image-130129\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7.jpg 1500w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-900x1200.jpg 900w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/08/micro-plastics-4_enl-3afcc42d56bf847e94d477e8225f08d9b2065fd7-520x693.jpg 520w\" sizes=\"(max-width: 1500px) 100vw, 1500px\">\u003cfigcaption class=\"wp-caption-text\">Researcher Kennedy Bucci collects plastics from the shore of Lake Ontario in Toronto. \u003ccite>(Chris Joyce/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tracking all those chemicals is researcher Clara Thaysen's job.\u003c/p>\n\u003cp>\"Right now we're starting with the common types of plastic, so polyethylene, polypropylene [and] polystyrene,\" she explains.\u003c/p>\n\u003cp>\"But, there's...\" she pauses and sighs. \"There's tons.\" Plastic comes in many forms, with a wide variety of chemical additives depending on how the plastic is used. What happens to plastic over decades just hasn't been studied deeply.\u003c/p>\n\u003cp>\"This happens all the time,\" says Thaysen. \"We invent something that seems really great and ... we don't think and we become so dependent on it.\"\u003c/p>\n\u003cp>Rochman notes that this kind of research is relatively new; most of the environmental studies on microplastics have come out within the past 10 years.\u003c/p>\n\u003cp>\"The things we don't know,\" she says, are daunting. \"What are all the sources where it's coming from, so that we can think about where to turn it off? And once it gets in the ocean, where does it go? Which is super-important because then we can understand how it impacts wildlife and humans.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She says she's ready to spend the rest of her career finding out. \u003c/p>\n\u003cdiv class=\"fullattribution\">Copyright 2018 NPR. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Beer%2C+Drinking+Water+And+Fish%3A+Tiny+Plastic+Is+Everywhere&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\u003c/div>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/130124/beer-drinking-water-and-fish-tiny-plastic-is-everywhere","authors":["byline_bayareabites_130124"],"categories":["bayareabites_13306","bayareabites_10028","bayareabites_4084","bayareabites_1245","bayareabites_10916","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_16224","bayareabites_3707","bayareabites_9720","bayareabites_12790"],"featImg":"bayareabites_130126","label":"bayareabites"},"bayareabites_129470":{"type":"posts","id":"bayareabites_129470","meta":{"index":"posts_1591205157","site":"bayareabites","id":"129470","score":null,"sort":[1532103108000]},"guestAuthors":[],"slug":"how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste","title":"How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste","publishDate":1532103108,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The United Nations says nearly one-fourth of food purchases in hotels and restaurants are thrown away. Luxury properties in Mexico, India, and elsewhere are trying programs to bring that figure down.","status":"publish","parent":0,"modified":1532103145,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":948},"headData":{"title":"How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste | KQED","description":"The United Nations says nearly one-fourth of food purchases in hotels and restaurants are thrown away. Luxury properties in Mexico, India, and elsewhere are trying programs to bring that figure down.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"129470 https://ww2.kqed.org/bayareabites/?p=129470","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/07/20/how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste/","disqusTitle":"How Luxury Hotels And Restaurants In Developing Countries Fight Food Waste","nprImageCredit":"Amal Jayasinghe","nprByline":"Laura Ratliff, NPR Food","nprImageAgency":"AFP/Getty Images","nprStoryId":"628206194","nprApiLink":"http://api.npr.org/query?id=628206194&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/07/20/628206194/how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste?ft=nprml&f=628206194","nprRetrievedStory":"1","nprPubDate":"Fri, 20 Jul 2018 08:02:00 -0400","nprStoryDate":"Fri, 20 Jul 2018 08:02:46 -0400","nprLastModifiedDate":"Fri, 20 Jul 2018 08:02:46 -0400","path":"/bayareabites/129470/how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>If you've never considered what happens to the remnants of the fully loaded plate of enchiladas, chips and salsa you grab from the buffet at an all-inclusive Mexico resort, you might be in for a shock.\u003c/p>\n\u003cp>Mexico's \u003ca href=\"https://www.velasvallarta.com/\">Velas Vallarta\u003c/a> produces a veritable ton of food waste each day, but rather than dumping it into the trash, the Puerto Vallarta resort delivers roughly 700 pounds of it, each morning, to a hog farmer down the road to use as feed.\u003c/p>\n\u003cp>Much of what doesn't go to the pigs is composted on site and then used to fertilize the resort's verdant gardens. Ultimately, the combo of food waste, leaves, and grass trimmings are returned to the soil, while diverting waste from Mexico's overloaded landfills. Compost is also shared with staff, for use at their homes.\u003c/p>\n\u003cp>The U.N. Food and Agriculture Organization estimates that \u003ca href=\"http://www.fao.org/3/a-i4068e.pdf\">nearly a quarter of food purchases\u003c/a> in hotels and restaurants are simply thrown away. While food waste is a hot topic in the U.S., it's a particular challenge in low-income nations where food is sometimes a scarce resource to begin with. Some resorts are doing their part to address it — even when governmental regulations and a general lack of awareness make that difficult.\u003c/p>\n\u003cp>In Brazil, food-safety regulations prevent restaurants from giving away food, yet 52 million Brazilians are still threatened by food insecurity, according to 2014 research by the \u003ca href=\"https://www.ibge.gov.br/\">Brazilian Institute of Geography and Statistics\u003c/a>. Meanwhile, the country produces almost more food waste than any other nation, with 40,000 tons wasted each day, according to research by the Brazilian Company of Agriculture. (That amount of food could feed 19 million people.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But in the booming city of Rio de Janeiro, a luxury hotel has been turning trash into treasure for more than a decade, long before food waste was at the forefront of anyone's mind.\u003c/p>\n\u003cp>The glamorous \u003ca href=\"https://www.belmond.com/hotels/south-america/brazil/rio-de-janeiro/belmond-copacabana-palace/\">Belmond Copacabana Palace\u003c/a> — you know, the place where you might see Madonna or Mick Jagger hanging off the balcony — was among the country's first hotels to implement a restaurant waste-management system in 2008. Today, Copacabana Palace recycles more than 1,800 gallons of cooking oil and composts nearly all of its food waste, but not before crushing it to reduce its volume by 88 percent.\u003c/p>\n\u003cp>For many hotels, simple knowledge of the issue has resulted in greater observance from staff and ultimately, less waste.\u003c/p>\n\u003cp>When \u003ca href=\"https://www.soneva.com/soneva-fushi/\">Soneva Fushi\u003c/a>, a luxury resort in the Maldives, conducted a comprehensive food waste audit in 2016, employees sorted, weighed and recorded waste for a full week, ultimately establishing exactly how much food was wasted per guest down to the gram.\u003c/p>\n\u003cp>\"I think part of the benefit of a detailed audit like this is that it increases everyone's mindfulness about what they are doing with food,\" says Gordon Jackson, the manager of the resort's \"Waste-to-Wealth\" initiative. \"This has really helped everybody throughout the food and beverage team and the organization as a whole just to think about what they are doing.\"\u003c/p>\n\u003cp>Since the audit, the resort has seen a 50 percent reduction in the amount of waste sent to compost.\u003c/p>\n\u003cp>While it's easier for large hotels and resorts to fund audits and enlist comprehensive waste-management systems, smaller properties have found low-cost ways to reduce their environmental footprint, too.\u003c/p>\n\u003cp>When Anita Ritter opened her \u003ca href=\"http://www.theislandhideout.com/\">Island Hideout\u003c/a> resort in Koh Yao Noi, Thailand, a year and a half ago, she was shocked by how challenging waste management was on her small, sleepy island, but a few innovative ideas have brought the resort's food waste to almost zero.\u003c/p>\n\u003cp>Ritter composts much of her property's organic waste to use as fertilizer, but she's found uses for compost byproducts too. \"Compost juice,\" sometimes called \u003cem>bokashi\u003c/em>, gets a new life as a cleaning fluid used at the resort. \"It is a very efficient cleaner for clogged drains, perfect to clean toilets and sinks, and is a very good odor remover,\" she says. Leftover Kaffir limes, used in the property's homemade limeade, are repurposed in cleaning products.\u003c/p>\n\u003cp>\"It helps give other islanders something to think about,\" Ritter explains. \"As we use and reuse things, it gives us some social engagement status.\"\u003c/p>\n\u003cp>In May, I experienced one hotel's efforts firsthand, as I stood on the roof at \u003ca href=\"https://www.itchotels.in/hotels/new-delhi/itcmaurya.html\">ITC Maurya\u003c/a>, a hotel in Delhi. It was more than 100 degrees outside and flies swarmed above vats of leftover \u003cem>naan\u003c/em> and curry from the hotel's five restaurants, including Bukhara, arguably the world's most famous Indian restaurant. Next to the putrid mix stood a stainless steel tank, full of, in a sense, money — all in the form of decaying, rotting food.\u003c/p>\n\u003cp>That pricy leftover food — the hotel produces more than 1,300 pounds of it per day — was in the process of being converted to biogas, a methane and carbon dioxide mix that's a result of decomposing food. Ultimately, the resulting biogas powers the staff cafeteria. The hotel also collects around 100 pounds of waste from the community each day, using the same process to convert it into fuel.\u003c/p>\n\u003cp>ITC Maurya's BioUrja plant was a more significant investment than reusing lime peels and \u003cem>bokashi\u003c/em>. The plant, which consists of a giant digester, a pressure vessel, scrubbers, and an automation panel, was installed in June 2016 and cost around 45 \u003cem>lakh\u003c/em>, or roughly $65,000. Still, the hotel expects the project to break even in about four years.\u003c/p>\n\u003cp>In the meantime, the digester will chug along, reducing waste one bowl of leftover \u003cem>dal\u003c/em> at a time. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/129470/how-luxury-hotels-and-restaurants-in-developing-countries-fight-food-waste","authors":["byline_bayareabites_129470"],"categories":["bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60","bayareabites_61"],"tags":["bayareabites_3707","bayareabites_16210"],"featImg":"bayareabites_129471","label":"bayareabites"},"bayareabites_127175":{"type":"posts","id":"bayareabites_127175","meta":{"index":"posts_1591205157","site":"bayareabites","id":"127175","score":null,"sort":[1524245978000]},"guestAuthors":[],"slug":"for-one-fine-dining-chef-cutting-food-waste-saves-the-planet-and-the-bottom-line","title":"For One Fine-Dining Chef, Cutting Food Waste Saves The Planet And The Bottom Line","publishDate":1524245978,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Where other chefs might see kitchen trash, Tim Ma finds treasure — for his culinary creations, and his bottom line.\u003c/p>\n\u003cp>In Ma's kitchen at his popular Washington, D.C., restaurant, \u003ca href=\"https://www.kyirisandc.com/\">Kyirisan\u003c/a>, sea bass filets are served to diners, the bones becoming the basis for stocks while the heads might be deep fried and served as an off-menu item. Carrot tops aren't tossed out — they're blended with sautéed garlic, oil, water, basil, parsley, pistachios and scallions to make a creamy pesto. Carrot peels are recycled, too — fried into thin strips that become a crunchy garnish. Tough kale stalks might be braised, then fried for more texture and tossed into a salad with pickled shallots, radishes and duck confit.\u003c/p>\n\u003cfigure id=\"attachment_127177\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg\" alt=\"For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm in this fine-dining world, but I spend a lot of time going through my garbage,\" jokes Ma.\u003c/p>\n\u003cp>The goal, he says, is not just to show off his culinary creativity, but to fight food waste — and boost his profit margins. \"Food waste and food cost are everyday money things,\" he says. \"We're still learning every day how to be smarter about it. We always look at something and think, oh, I don't want to throw that away. How can I use that in something? And I'd say seven out of 10 times, you can't use that. And the other times, you have to get really creative.\"\u003c/p>\n\u003cp>Indeed, one of Ma's signature dishes — crème fraiche chicken wings with with gochujang (Korean red pepper paste) and sour sudachi juice — was born of this clever conservation. Ma says he used to take the wings left over from the whole chickens he'd order at his previous restaurant, then slather them with his own concoction and serve them to restaurant staff. The wings proved so popular, they ended up on his menu — though Ma was reluctant at first. \"I was like, 'I don't want to put wings on my menu. What's next, loaded potato skins?'\" he jokes.\u003c/p>\n\u003cfigure id=\"attachment_127178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-4_custom-71fdd857bbd520d78bab6d065ae459dffb8a082a-e1524245611540.jpg\" alt='\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded.' width=\"1920\" height=\"1279\" class=\"size-full wp-image-127178\">\u003cfigcaption class=\"wp-caption-text\">\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, it's become almost chic for chefs to fight food waste. About a third of all food produced in the U.S. is tossed out. It's not only a waste of all the water, energy and other resources that went into growing food, but as these edibles decompose in landfills, they release the powerful greenhouse gas methane.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>From Dan Barber's \u003ca href=\"https://www.nytimes.com/2015/04/01/dining/at-the-chef-dan-barbers-pop-up-wasted-bruised-and-misshapen-bits-are-dinner.html\">WastED pop-up event\u003c/a>, which transformed food scraps into a $15-a-plate feast, to Massimo Bottura's efforts to re-purpose surplus ingredients into \u003ca href=\"https://www.npr.org/sections/thesalt/2017/11/24/564820065/less-waste-more-taste-a-master-chef-reimagines-thanksgiving-leftovers\">meals for the hungry\u003c/a>, to Anthony Bourdain's documentary \u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/17/558095104/anthony-bourdain-urges-americans-to-value-the-things-we-eat\">Wasted: The Story of Food Waste\u003c/a>\u003c/em>, many in the culinary world have begun to sound the clarion about the environmental repercussions of this prodigality.\u003c/p>\n\u003cp>But Ma, who appears in the film \u003cem>Wasted,\u003c/em> says there's also a strong economic argument for chefs to cut down on squandered food. \"At the end of the day, it's a business decision,\" he says. \"You do this as a function of saving every penny that you can, because the restaurant margins are so slim right now.\"\u003c/p>\n\u003cfigure id=\"attachment_127179\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg\" alt=\"Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ma adopted his thrifty ways in the kitchen after his first restaurant, Virginia-based Maple Ave, nearly went under a few months after opening. That prompted him to find ways to pinch pennies anywhere he could. Among the changes he implemented: Instead of ordering food items in bulk from large distributors with minimum orders, he sought out local purveyors who would sell him just the amounts he needed. \"I can get one head of cauliflower if I needed to,\" he says, whereas before, he might've felt obliged to order a whole case of it, even if half might end up going to waste.\u003c/p>\n\u003cp>A former electrical engineer, Ma says he's analytical by nature. He says he spends a lot of his time taking mental inventory of the food on hand. \"I walk through the restaurant and see, this is what I have and I think about tomorrow and today. How much of something do I really need?\"\u003c/p>\n\u003cp>That kind of frugality is especially important now, he says: Food prices are rising, but the amount that chefs can charge diners for a plate has stayed the same. \"I don't go above $30, but there are a lot of dishes here that cost a lot more [to produce] than a $30 dish should.\"\u003c/p>\n\u003cp>Ma says he hasn't calculated exactly how much his waste-not philosophy has boosted his profits, but a \u003ca href=\"https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-hotels/\">new report\u003c/a> by the \u003ca href=\"http://www.wri.org/\">World Resources Institute\u003c/a> and the food waste reduction organization \u003ca href=\"http://www.wrap.org.uk/\">WRAP\u003c/a> spells out the business case for professional kitchens.\u003c/p>\n\u003cp>The report uses data from 42 hotel sites in 15 countries that have implemented waste-reduction strategies — from finding ways to re-purpose kitchen scraps and working with suppliers (like Ma has done) to allow for more flexible ordering for perishable foods, to using a smart scale system to measure and categorize their kitchen waste.\u003c/p>\n\u003cfigure id=\"attachment_127180\" class=\"wp-caption aligncenter\" style=\"max-width: 2664px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg\" alt=\"Tim Ma at his D.C. restaurant, Kyirisan.\" width=\"2664\" height=\"1998\" class=\"size-full wp-image-127180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg 2664w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-520x390.jpg 520w\" sizes=\"(max-width: 2664px) 100vw, 2664px\">\u003cfigcaption class=\"wp-caption-text\">Tim Ma at his D.C. restaurant, Kyirisan. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For every dollar invested in cutting down on food waste, these hotel–based restaurants saw a $7 return on average, the report found. Researchers are currently crunching the numbers on another study that looks specifically at traditional restaurants, and while the final figures aren't in, the cost-benefit ratio should be in the same range, says Liz Goodwin, a senior fellow and director of food loss and waste at WRI.\u003c/p>\n\u003cp>Chefs like Ma have a \"very important role\" in fighting food waste, Goodwin says, \"because they are leaders in their kitchen and set the tone and style. It's good for their business, it's good for making their kitchen as profitable as it can be.\"\u003c/p>\n\u003cp>\"But it's also good for their staff,\" she says, \"because staff feel they're working somewhere that's responsible. And I think it's also good for customers, because customers feel as though they're visiting somewhere that's acting responsibly. So I think there are lots of benefits, quite apart from the environmental benefits. In a way, why wouldn't you do it?\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"After nearly going bankrupt, chef Tim Ma cut costs by cooking creatively with every last bit of ingredients. Some dishes born of frugality have become favorites at his acclaimed D.C. restaurant.","status":"publish","parent":0,"modified":1524245978,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":19,"wordCount":1151},"headData":{"title":"For One Fine-Dining Chef, Cutting Food Waste Saves The Planet And The Bottom Line | KQED","description":"After nearly going bankrupt, chef Tim Ma cut costs by cooking creatively with every last bit of ingredients. Some dishes born of frugality have become favorites at his acclaimed D.C. restaurant.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"127175 https://ww2.kqed.org/bayareabites/?p=127175","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/20/for-one-fine-dining-chef-cutting-food-waste-saves-the-planet-and-the-bottom-line/","disqusTitle":"For One Fine-Dining Chef, Cutting Food Waste Saves The Planet And The Bottom Line","source":"Sustainability, Environment, Climate Change","sourceUrl":"https://www.kqed.org/bayareabites/category/sustainability","nprImageCredit":"Becky Harlan","nprByline":"Maria Godoy, NPR Food","nprImageAgency":"NPR","nprStoryId":"601975226","nprApiLink":"http://api.npr.org/query?id=601975226&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/20/601975226/for-one-fine-dining-chef-cutting-food-waste-saves-the-planet-and-the-bottom-line?ft=nprml&f=601975226","nprRetrievedStory":"1","nprPubDate":"Fri, 20 Apr 2018 08:00:00 -0400","nprStoryDate":"Fri, 20 Apr 2018 08:00:24 -0400","nprLastModifiedDate":"Fri, 20 Apr 2018 08:00:24 -0400","path":"/bayareabites/127175/for-one-fine-dining-chef-cutting-food-waste-saves-the-planet-and-the-bottom-line","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Where other chefs might see kitchen trash, Tim Ma finds treasure — for his culinary creations, and his bottom line.\u003c/p>\n\u003cp>In Ma's kitchen at his popular Washington, D.C., restaurant, \u003ca href=\"https://www.kyirisandc.com/\">Kyirisan\u003c/a>, sea bass filets are served to diners, the bones becoming the basis for stocks while the heads might be deep fried and served as an off-menu item. Carrot tops aren't tossed out — they're blended with sautéed garlic, oil, water, basil, parsley, pistachios and scallions to make a creamy pesto. Carrot peels are recycled, too — fried into thin strips that become a crunchy garnish. Tough kale stalks might be braised, then fried for more texture and tossed into a salad with pickled shallots, radishes and duck confit.\u003c/p>\n\u003cfigure id=\"attachment_127177\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg\" alt=\"For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127177\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/tim-ma-food-waste-1_custom-9700fd6bddf3c01fcc2e23ebfa95f7edb8a94458-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">For Ma, kitchen creativity — and frugality — involves finding uses for items that typically end up in the trash, like tough kale stalks and carrot tops. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"I'm in this fine-dining world, but I spend a lot of time going through my garbage,\" jokes Ma.\u003c/p>\n\u003cp>The goal, he says, is not just to show off his culinary creativity, but to fight food waste — and boost his profit margins. \"Food waste and food cost are everyday money things,\" he says. \"We're still learning every day how to be smarter about it. We always look at something and think, oh, I don't want to throw that away. How can I use that in something? And I'd say seven out of 10 times, you can't use that. And the other times, you have to get really creative.\"\u003c/p>\n\u003cp>Indeed, one of Ma's signature dishes — crème fraiche chicken wings with with gochujang (Korean red pepper paste) and sour sudachi juice — was born of this clever conservation. Ma says he used to take the wings left over from the whole chickens he'd order at his previous restaurant, then slather them with his own concoction and serve them to restaurant staff. The wings proved so popular, they ended up on his menu — though Ma was reluctant at first. \"I was like, 'I don't want to put wings on my menu. What's next, loaded potato skins?'\" he jokes.\u003c/p>\n\u003cfigure id=\"attachment_127178\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-4_custom-71fdd857bbd520d78bab6d065ae459dffb8a082a-e1524245611540.jpg\" alt='\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded.' width=\"1920\" height=\"1279\" class=\"size-full wp-image-127178\">\u003cfigcaption class=\"wp-caption-text\">\"This dish is every form of carrot you can use,\" Ma says. It features blanched, sauteed heirloom carrots topped with fried, crunchy strips of carrot skin with a side of pesto made with pureed carrots and the green carrot tops that are usually discarded. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In recent years, it's become almost chic for chefs to fight food waste. About a third of all food produced in the U.S. is tossed out. It's not only a waste of all the water, energy and other resources that went into growing food, but as these edibles decompose in landfills, they release the powerful greenhouse gas methane.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>From Dan Barber's \u003ca href=\"https://www.nytimes.com/2015/04/01/dining/at-the-chef-dan-barbers-pop-up-wasted-bruised-and-misshapen-bits-are-dinner.html\">WastED pop-up event\u003c/a>, which transformed food scraps into a $15-a-plate feast, to Massimo Bottura's efforts to re-purpose surplus ingredients into \u003ca href=\"https://www.npr.org/sections/thesalt/2017/11/24/564820065/less-waste-more-taste-a-master-chef-reimagines-thanksgiving-leftovers\">meals for the hungry\u003c/a>, to Anthony Bourdain's documentary \u003cem>\u003ca href=\"https://www.npr.org/sections/thesalt/2017/10/17/558095104/anthony-bourdain-urges-americans-to-value-the-things-we-eat\">Wasted: The Story of Food Waste\u003c/a>\u003c/em>, many in the culinary world have begun to sound the clarion about the environmental repercussions of this prodigality.\u003c/p>\n\u003cp>But Ma, who appears in the film \u003cem>Wasted,\u003c/em> says there's also a strong economic argument for chefs to cut down on squandered food. \"At the end of the day, it's a business decision,\" he says. \"You do this as a function of saving every penny that you can, because the restaurant margins are so slim right now.\"\u003c/p>\n\u003cfigure id=\"attachment_127179\" class=\"wp-caption aligncenter\" style=\"max-width: 1816px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg\" alt=\"Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots.\" width=\"1816\" height=\"600\" class=\"size-full wp-image-127179\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef.jpg 1816w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-160x53.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-800x264.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-768x254.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1020x337.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1200x396.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-1180x390.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-960x317.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-240x79.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-375x124.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/duck-confit_custom-463d931169088cd634d9fad1239dbdf06c5239ef-520x172.jpg 520w\" sizes=\"(max-width: 1816px) 100vw, 1816px\">\u003cfigcaption class=\"wp-caption-text\">Ma prepared a duck confit salad using kale stalks — an item usually tossed out — braised to tenderness, then fried for texture, as well as two kinds of radishes and pickled shallots. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ma adopted his thrifty ways in the kitchen after his first restaurant, Virginia-based Maple Ave, nearly went under a few months after opening. That prompted him to find ways to pinch pennies anywhere he could. Among the changes he implemented: Instead of ordering food items in bulk from large distributors with minimum orders, he sought out local purveyors who would sell him just the amounts he needed. \"I can get one head of cauliflower if I needed to,\" he says, whereas before, he might've felt obliged to order a whole case of it, even if half might end up going to waste.\u003c/p>\n\u003cp>A former electrical engineer, Ma says he's analytical by nature. He says he spends a lot of his time taking mental inventory of the food on hand. \"I walk through the restaurant and see, this is what I have and I think about tomorrow and today. How much of something do I really need?\"\u003c/p>\n\u003cp>That kind of frugality is especially important now, he says: Food prices are rising, but the amount that chefs can charge diners for a plate has stayed the same. \"I don't go above $30, but there are a lot of dishes here that cost a lot more [to produce] than a $30 dish should.\"\u003c/p>\n\u003cp>Ma says he hasn't calculated exactly how much his waste-not philosophy has boosted his profits, but a \u003ca href=\"https://champions123.org/the-business-case-for-reducing-food-loss-and-waste-hotels/\">new report\u003c/a> by the \u003ca href=\"http://www.wri.org/\">World Resources Institute\u003c/a> and the food waste reduction organization \u003ca href=\"http://www.wrap.org.uk/\">WRAP\u003c/a> spells out the business case for professional kitchens.\u003c/p>\n\u003cp>The report uses data from 42 hotel sites in 15 countries that have implemented waste-reduction strategies — from finding ways to re-purpose kitchen scraps and working with suppliers (like Ma has done) to allow for more flexible ordering for perishable foods, to using a smart scale system to measure and categorize their kitchen waste.\u003c/p>\n\u003cfigure id=\"attachment_127180\" class=\"wp-caption aligncenter\" style=\"max-width: 2664px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg\" alt=\"Tim Ma at his D.C. restaurant, Kyirisan.\" width=\"2664\" height=\"1998\" class=\"size-full wp-image-127180\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e.jpg 2664w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1200x900.jpg 1200w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2018/04/harlan_npr_foodwaste_timma-1-7-91d37f06822003e0de9f97535ee354a5eda25e8e-520x390.jpg 520w\" sizes=\"(max-width: 2664px) 100vw, 2664px\">\u003cfigcaption class=\"wp-caption-text\">Tim Ma at his D.C. restaurant, Kyirisan. \u003ccite>(Becky Harlan/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>For every dollar invested in cutting down on food waste, these hotel–based restaurants saw a $7 return on average, the report found. Researchers are currently crunching the numbers on another study that looks specifically at traditional restaurants, and while the final figures aren't in, the cost-benefit ratio should be in the same range, says Liz Goodwin, a senior fellow and director of food loss and waste at WRI.\u003c/p>\n\u003cp>Chefs like Ma have a \"very important role\" in fighting food waste, Goodwin says, \"because they are leaders in their kitchen and set the tone and style. It's good for their business, it's good for making their kitchen as profitable as it can be.\"\u003c/p>\n\u003cp>\"But it's also good for their staff,\" she says, \"because staff feel they're working somewhere that's responsible. And I think it's also good for customers, because customers feel as though they're visiting somewhere that's acting responsibly. So I think there are lots of benefits, quite apart from the environmental benefits. In a way, why wouldn't you do it?\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/127175/for-one-fine-dining-chef-cutting-food-waste-saves-the-planet-and-the-bottom-line","authors":["byline_bayareabites_127175"],"categories":["bayareabites_2998","bayareabites_11028","bayareabites_10028","bayareabites_4084","bayareabites_358","bayareabites_60"],"tags":["bayareabites_3707","bayareabites_16117","bayareabites_16118"],"featImg":"bayareabites_127176","label":"source_bayareabites_127175"},"bayareabites_126869":{"type":"posts","id":"bayareabites_126869","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126869","score":null,"sort":[1523924265000]},"guestAuthors":[],"slug":"grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts","title":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts","publishDate":1523924265,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"A new report, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" scores the 10 largest grocery stores on how they handle food waste. No store got an A, but Walmart got a B.","status":"publish","parent":0,"modified":1523924265,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1018},"headData":{"title":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts | KQED","description":"A new report, "Supermarkets Fail to Make the Grade in Reducing Food Waste," scores the 10 largest grocery stores on how they handle food waste. No store got an A, but Walmart got a B.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126869 https://ww2.kqed.org/bayareabites/?p=126869","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/16/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts/","disqusTitle":"Grocery Stores Get Mostly Mediocre Scores On Their Food Waste Efforts","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","nprImageCredit":"paul mansfield photography","nprByline":"Menaka Wilhelm, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"602813694","nprApiLink":"http://api.npr.org/query?id=602813694&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/16/602813694/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts?ft=nprml&f=602813694","nprRetrievedStory":"1","nprPubDate":"Mon, 16 Apr 2018 15:04:00 -0400","nprStoryDate":"Mon, 16 Apr 2018 12:13:00 -0400","nprLastModifiedDate":"Mon, 16 Apr 2018 15:04:12 -0400","path":"/bayareabites/126869/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any dumpster diver can tell you: Grocery stores throw away a lot of food.\u003c/p>\n\u003cp>But food discarded off the shelf is just one way that grub gets trashed. There's other waste along a grocery store's supply chain —rejected crops at farms, for example — that's often overlooked. So The \u003ca href=\"http://www.biologicaldiversity.org/\">Center for Biological Diversity\u003c/a> and \u003ca href=\"http://www.UglyFruitAndVeg.org\">The \"Ugly\" Fruit and Veg Campaign\u003c/a> recently asked the 10 largest U.S. supermarkets how they handle food waste, and gave each store's efforts a letter grade.\u003c/p>\n\u003cp>Scores for each store appeared in the \u003ca href=\"http://www.biologicaldiversity.org/programs/population_and_sustainability/grocery_waste/\">report\u003c/a>, \"Supermarkets Fail to Make the Grade in Reducing Food Waste,\" released Monday. Letter grades took three overarching categories into account: how much public information a store shared about food waste, what it was doing to prevent food waste, and where its discarded food went.\u003c/p>\n\u003cp>No store got an A.\u003c/p>\n\u003cp>Walmart ranked highest with a B. Kroger, Albertsons and Ahold Delhaize, the parent company that owns Food Lion and Stop & Shop, all got Cs. Costco, Publix, Whole Foods, Trader Joe's and Target all got Ds, and the German-based discount grocer ALDI got an F.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>NPR asked \u003ca href=\"https://www.linkedin.com/in/jordan-figueiredo-781b7818/\">Jordan Figueiredo\u003c/a>, who runs the \"Ugly\" Fruit and Veg Campaign, a few questions about the report, and how stores could improve their approach to food waste. His answers have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Walmart got the best grade of the American stores you studied. What made it stand out?\u003c/strong>\u003c/p>\n\u003cp>Besides donating and composting a lot of discarded food, Walmart has \u003ca href=\"https://www.npr.org/sections/thesalt/2017/09/20/552116399/global-plan-to-streamline-use-by-food-labels-aims-to-cut-food-waste\">worked\u003c/a> to standardize its expiration labels into two categories: \"Best if Used By\" for nonperishable products, and \"Use By\" for food that can spoil. That matters because when different products have different labels — \"sell by,\" \"best by,\" \"use by\" — most people think, \"Oh, it's bad after that date.\" Not everybody's going to do the sniff test.\u003c/p>\n\u003cp>Walmart has also paid attention to wasting less food in stores. Usually if one egg in a carton cracks, a grocery store will throw the whole thing out. Walmart found a way to replace those eggs and still sell most of the pack, which reduced millions of eggs being thrown out every year.\u003c/p>\n\u003cp>I wasn't expecting Walmart to have this much going on — but that points to something important. There must also be a business case for doing this. Otherwise, why would they?\u003c/p>\n\u003cp>For other chains that scored lower, it's not necessarily that they're not trying to reduce food waste, it's that they're not reporting what they're doing. But if they're not reporting that data, then we have no idea how effective these programs are. And something that's just done here or there isn't really meaningful.\u003c/p>\n\u003cp>\u003cstrong>In terms of reporting more data on food waste — where would you want stores to share that information, and how would that help?\u003c/strong>\u003c/p>\n\u003cp>Ahold Delhaize was the only retailer to \u003ca href=\"https://www.aholddelhaize.com/media/6530/2017_aholddelhaize-annual-report_interactive.pdf\">report\u003c/a> total volume of food waste — in 2017 they discarded 5.32 tons of food for every $1.2 million in sales. Most grocery stores often report how many pounds of food they've donated. But is it all food that would've gone to waste, or is it just canned food they chose to donate? It would be great to see, publicly, somewhere on a store's website, how much food is going to landfill, being composted, and being donated.\u003c/p>\n\u003cp>I know there's fear of losing competitive advantage if stores report too much about what they're doing, but if grocers were to report exactly how much food they're throwing in the landfill or wasting, in a bit more detail, more entrepreneurs could pop out of the woodwork to help reduce food waste with new technology or products. \u003ca href=\"https://misfitjuicery.co/\">Misfit Juicery\u003c/a> is creating juice products out of food that would've been wasted, and \u003ca href=\"https://www.regrained.com/\">Regrained\u003c/a> is creating bars and flour out of spent beer grain.\u003c/p>\n\u003cp>\u003cstrong>Another thing the report mentions is whole crop purchasing. What is that, and why is it important?\u003c/strong>\u003c/p>\n\u003cp>In the U.S., grocers can cancel a produce order from a farm or a supplier whenever they want, for whatever reason, and there's no recourse. Whole crop purchasing is a commitment to work with the supplier to send food somewhere rather than just telling them, \"Oh, sorry, I'm only going to purchase 70 percent of your crop this year, the other 30 percent, the produce that's ugly or weather damaged — you're on your own.\"\u003c/p>\n\u003cp>In the UK, grocery stores sometimes commit to purchasing their suppliers' entire crop and figuring out what to do with all the produce, whether it's processing it or finding other outlets for it. In some cases the crops might be composted or fed to animals, but that's still more preferable than actually just leaving it to rot in a landfill or the field.\u003c/p>\n\u003cp>\u003cstrong>Donating food and recycling is probably one of the first things most people think of to reduce food waste, but those activities were worth significantly fewer points in the stores' grades than other activities. How did you decide how grades would work?\u003c/strong>\u003c/p>\n\u003cp>The Environmental Protection Agency came up with a \u003ca href=\"https://www.epa.gov/sustainable-management-food/food-recovery-hierarchy\">food recovery hierarchy\u003c/a> based on environmental impact ... Since preventing waste has the greatest environmental impact, we wanted to weight strategies that work on reducing food waste even before it gets to a plate or a shelf.\u003c/p>\n\u003cp>So that's all the purchasing, delivering, transport — all the steps before food is sold at the store. Whether it's buying ugly produce, committing to purchasing whole crops, or working with delivery companies to find a place where a rejected order could go instead instead of being tossed in a landfill.\u003c/p>\n\u003cp>Whole Foods does this, where they take produce that they pull off the shelves and then they re-purpose it into meals. That's great. The food is still being eaten, and that's the main point — we want all food to be eaten. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126869/grocery-stores-get-mostly-mediocre-scores-on-their-food-waste-efforts","authors":["byline_bayareabites_126869"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_16103","bayareabites_11003","bayareabites_11952","bayareabites_3707","bayareabites_11840","bayareabites_15185","bayareabites_11872","bayareabites_3063"],"featImg":"bayareabites_126870","label":"source_bayareabites_126869"},"bayareabites_126530":{"type":"posts","id":"bayareabites_126530","meta":{"index":"posts_1591205157","site":"bayareabites","id":"126530","score":null,"sort":[1523223103000]},"guestAuthors":[],"slug":"another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste","title":"Another Place Plastics Are Turning Up: Organic Fertilizer From Food Waste","publishDate":1523223103,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{},"content":"\u003cp>Tiny particles of plastic are showing up all over the world, floating in the ocean, buried in soil, in food and even in beer. Now there's new research that's found microplastics in fertilizer — organic fertilizer from food waste, in fact.\u003c/p>\n\u003cp>Collecting food waste to make fertilizer is a big deal in parts of Europe and is catching on in the U.S. But \u003ca href=\"http://www.chemie.uni-bayreuth.de/macromolecules/en/mitarbeiter/mit/mitarbeiter_detail.php?id_obj=29942\">Ruth Freitag\u003c/a>, a chemist at the University of Bayreuth in Germany, says there's a problem.\u003c/p>\n\u003cp>https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180406_atc_another_place_plastics_are_turning_up_organic_fertilizer_from_food_waste.mp3\u003c/p>\n\u003cp>\"What happens most of the time is that people don't like to put garbage into the bin as it is. They like to wrap it up,\" she says — usually in a plastic bag. Freitag says some of the contamination also comes from plastic food wrappers as well; she can tell by the type of plastic they find.\u003c/p>\n\u003cp>Writing in the journal \u003cem>Science Advances\u003c/em>, the team \u003ca href=\"http://advances.sciencemag.org/content/4/4/eaap8060\">reports\u003c/a> finding plastic in fertilizer made from food waste from both households and commercial sources. These are small particles, fractions of an inch, that result from the composting or \"biodigesting\" processes that turn organic waste into fertilizer.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freitag says the takeaway message here is that even an environmentally friendly idea like using food waste for fertilizer can go awry in unexpected ways.\u003c/p>\n\u003cp>\"Some good ideas work, but only when people are responsible,\" she says, noting that German laws for recycling organic waste are pretty clear — and strict. She notes that communities or businesses planning to recycle food waste should keep in mind how easily it can get contaminated with plastic.\u003c/p>\n\u003cp>Eventually, she says, the plastic pieces get washed out of the fertilizer that's spread on land and washes into waterways.\u003c/p>\n\u003cp>That's where researcher \u003ca href=\"https://rochmanlab.com/\">Chelsea Rochman\u003c/a> at the University of Toronto has been finding tiny pieces of plastic. \"If we move away from the ocean and go upstream,\" she explains, \"there's evidence of microplastics in rivers and lakes and other freshwater bodies.\"\u003c/p>\n\u003cp>In a \u003ca href=\"http://science.sciencemag.org/content/360/6384/28\">perspective\u003c/a> published this week in the journal \u003cem>Science\u003c/em>, Rochman notes that she's found tiny bits of plastic in what comes out of sewage treatment plants. That \"sludge\" is sometimes used for fertilizer. \"The sewage sludge, for example, that we're spreading on the earth [is] a source of plastic out into the environment,\" says Rothman, who studies aquatic ecology. \"How is that interacting with animals and soils?\"\u003c/p>\n\u003cp>Rochman says there hasn't been much research on tracking microplastics on land. Most people have been focusing on where it usually ends up: the oceans. But it's clear that microplastics are making their way into the food chain. \"We find it in our seafood,\" says Rochman, \"we find it in our sea salt. There's now evidence of it in drinking water.\"\u003c/p>\n\u003cp>Rochman says there's good news here, though. As people track the myriad pathways that plastic waste takes, the closer they get to cutting it off at the source. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Turning food waste into fertilizer is popular in parts of Europe and is catching on in the U.S. But tiny plastics are also making their way into that fertilizer — and into the food chain.","status":"publish","parent":0,"modified":1523223103,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":14,"wordCount":505},"headData":{"title":"Another Place Plastics Are Turning Up: Organic Fertilizer From Food Waste | KQED","description":"Turning food waste into fertilizer is popular in parts of Europe and is catching on in the U.S. But tiny plastics are also making their way into that fertilizer — and into the food chain.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"126530 https://ww2.kqed.org/bayareabites/?p=126530","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/04/08/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste/","disqusTitle":"Another Place Plastics Are Turning Up: Organic Fertilizer From Food Waste","source":"Politics, Activism, Food Safety","sourceUrl":"https://www.kqed.org/bayareabites/category/politics-activism-food-safety","nprImageCredit":"Justin Sullivan","nprByline":"Christopher Joyce, NPR Food","nprImageAgency":"Getty Images","nprStoryId":"600174922","nprApiLink":"http://api.npr.org/query?id=600174922&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"https://www.npr.org/sections/thesalt/2018/04/06/600174922/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste?ft=nprml&f=600174922","nprRetrievedStory":"1","nprPubDate":"Fri, 06 Apr 2018 23:44:00 -0400","nprStoryDate":"Fri, 06 Apr 2018 14:34:00 -0400","nprLastModifiedDate":"Fri, 06 Apr 2018 20:50:36 -0400","nprAudio":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180406_atc_another_place_plastics_are_turning_up_organic_fertilizer_from_food_waste.mp3?orgId=1&topicId=1025&d=147&p=2&story=600174922&ft=nprml&f=600174922","nprAudioM3u":"http://api.npr.org/m3u/1600288280-88aa26.m3u?orgId=1&topicId=1025&d=147&p=2&story=600174922&ft=nprml&f=600174922","path":"/bayareabites/126530/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste","audioUrl":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180406_atc_another_place_plastics_are_turning_up_organic_fertilizer_from_food_waste.mp3?orgId=1&topicId=1025&d=147&p=2&story=600174922&ft=nprml&f=600174922","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Tiny particles of plastic are showing up all over the world, floating in the ocean, buried in soil, in food and even in beer. Now there's new research that's found microplastics in fertilizer — organic fertilizer from food waste, in fact.\u003c/p>\n\u003cp>Collecting food waste to make fertilizer is a big deal in parts of Europe and is catching on in the U.S. But \u003ca href=\"http://www.chemie.uni-bayreuth.de/macromolecules/en/mitarbeiter/mit/mitarbeiter_detail.php?id_obj=29942\">Ruth Freitag\u003c/a>, a chemist at the University of Bayreuth in Germany, says there's a problem.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"nprOneAudioLink","attributes":{"named":{"src":"https://ondemand.npr.org/anon.npr-mp3/npr/atc/2018/04/20180406_atc_another_place_plastics_are_turning_up_organic_fertilizer_from_food_waste.mp3"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"What happens most of the time is that people don't like to put garbage into the bin as it is. They like to wrap it up,\" she says — usually in a plastic bag. Freitag says some of the contamination also comes from plastic food wrappers as well; she can tell by the type of plastic they find.\u003c/p>\n\u003cp>Writing in the journal \u003cem>Science Advances\u003c/em>, the team \u003ca href=\"http://advances.sciencemag.org/content/4/4/eaap8060\">reports\u003c/a> finding plastic in fertilizer made from food waste from both households and commercial sources. These are small particles, fractions of an inch, that result from the composting or \"biodigesting\" processes that turn organic waste into fertilizer.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Freitag says the takeaway message here is that even an environmentally friendly idea like using food waste for fertilizer can go awry in unexpected ways.\u003c/p>\n\u003cp>\"Some good ideas work, but only when people are responsible,\" she says, noting that German laws for recycling organic waste are pretty clear — and strict. She notes that communities or businesses planning to recycle food waste should keep in mind how easily it can get contaminated with plastic.\u003c/p>\n\u003cp>Eventually, she says, the plastic pieces get washed out of the fertilizer that's spread on land and washes into waterways.\u003c/p>\n\u003cp>That's where researcher \u003ca href=\"https://rochmanlab.com/\">Chelsea Rochman\u003c/a> at the University of Toronto has been finding tiny pieces of plastic. \"If we move away from the ocean and go upstream,\" she explains, \"there's evidence of microplastics in rivers and lakes and other freshwater bodies.\"\u003c/p>\n\u003cp>In a \u003ca href=\"http://science.sciencemag.org/content/360/6384/28\">perspective\u003c/a> published this week in the journal \u003cem>Science\u003c/em>, Rochman notes that she's found tiny bits of plastic in what comes out of sewage treatment plants. That \"sludge\" is sometimes used for fertilizer. \"The sewage sludge, for example, that we're spreading on the earth [is] a source of plastic out into the environment,\" says Rothman, who studies aquatic ecology. \"How is that interacting with animals and soils?\"\u003c/p>\n\u003cp>Rochman says there hasn't been much research on tracking microplastics on land. Most people have been focusing on where it usually ends up: the oceans. But it's clear that microplastics are making their way into the food chain. \"We find it in our seafood,\" says Rochman, \"we find it in our sea salt. There's now evidence of it in drinking water.\"\u003c/p>\n\u003cp>Rochman says there's good news here, though. As people track the myriad pathways that plastic waste takes, the closer they get to cutting it off at the source. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/126530/another-place-plastics-are-turning-up-organic-fertilizer-from-food-waste","authors":["byline_bayareabites_126530"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_12866","bayareabites_3707","bayareabites_9720"],"featImg":"bayareabites_126531","label":"source_bayareabites_126530"},"bayareabites_124531":{"type":"posts","id":"bayareabites_124531","meta":{"index":"posts_1591205157","site":"bayareabites","id":"124531","score":null,"sort":[1516722732000]},"guestAuthors":[],"slug":"confused-about-composting-nine-common-questions-answered","title":"Confused About Composting? Nine Common Questions Answered","publishDate":1516722732,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Composting can be thought of as recycling’s smellier and more complex kin. But as important as it is, it can also create a lot of confusion. Approximately \u003ca href=\"https://cuesa.org/article/12-tips-reducing-food-waste\">40 percent\u003c/a> of food in the U.S. gets thrown away every year. Although \u003ca href=\"https://cuesa.org/article/12-tips-reducing-food-waste\">reducing food waste\u003c/a> should always be your first goal, composting is a last-ditch effort to put inedible food scraps to good use.\u003c/p>\n\u003cp>Why is composting important? When food scraps are sent to the landfill, not only are their valuable soil nutrients wasted, but they can actually cause environmental harm. In the landfill, organic materials decompose anaerobically (without oxygen), releasing methane, a greenhouse gas that is 23 times more potent than carbon dioxide. Landfills account for 34 percent of methane emissions in the U.S., so composting can help to \u003ca href=\"https://cuesa.org/article/can-soil-save-us-climate-change\">mitigate climate change\u003c/a>.\u003c/p>\n\u003cp>Ten years ago, most of what ended up in the garbage cans at the Ferry Plaza Farmers Market was compostable. Since then, \u003ca href=\"https://cuesa.org/learn/waste-wise\">90 percent of that waste has changed course\u003c/a> as CUESA, along with the city of San Francisco, embarked on a journey to get to \u003ca href=\"https://www.azcentral.com/story/entertainment/dining/food-waste/2017/08/03/san-francisco-mandatory-composting-law-turns-food-waste-money/440879001/\">zero waste\u003c/a> by 2020.\u003c/p>\n\u003cp>Today in the Bay Area, you can find three waste bins: a black one for trash, a blue one for recyclables, and a green one for compost. Composting doesn’t have to be smelly or complicated. Here are a few top questions and myths people have about composting.\u003c/p>\n\u003cp>\u003cstrong>Let’s start with the basics. What is compost?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/learn/waste-wise/composting-recycling-our-food\">Compost\u003c/a> is formed when organic matter (material that comes from plants or animals) decomposes aerobically (with oxygen). The resulting nitrogen- and carbon-rich substance can be added to soil for nutrients, to prevent erosion, and encourage the growth of beneficial insects and microorganisms. On farms, compost is an essential ingredient to creating healthy soil and plants, reducing the need for chemical fertilizers and pesticides.\u003c/p>\n\u003cp>\u003cstrong>What can I actually compost?\u003c/strong>\u003c/p>\n\u003cp>Usually this is summed up to “organic matter,” but the lines can get blurry for what you can and can not compost. If it is food or a food-soiled paper product, it can go in the green compost bin. Compostable plastics — which usually say “compostable” or have a green stripe, like Greenware — can go in the compost bin, while biodegradable plastics that aren’t labeled as compostable must go to the landfill. Styrofoam of any sort is not biodegradable and therefore not compostable. Find a \u003ca href=\"https://www.recology.com/recology-san-francisco/your-three-carts/\">complete list of what’s compostable here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do I do with my coffee cup?\u003c/strong>\u003c/p>\n\u003cp>Most of the food serviceware you find in CUESA’s farmers markets is compostable or recyclable. But coffee cups have been moved to the recyclable category,\u003cem> even \u003c/em>if the coffee cup says that it is compostable. Recology \u003ca href=\"https://www.recology.com/recology_news/sf-accepts-new-recyclable-items/\">recommends\u003c/a> that you put cup, sleeve, and plastic lid in the blue bin, only after dumping out any remaining liquids. Coffee cups that come from other coffee shops outside of the farmers market or Ferry Building might not be recyclable at all.\u003c/p>\n\u003cp>\u003cstrong>What about straws?\u003c/strong>\u003c/p>\n\u003cp>Straws are considered to be the worst of the worst from an environmental standpoint. Americans use over \u003ca href=\"https://www.strawlessocean.org/faq/\">500 million\u003c/a> of them every day! Unfortunately, plastic straws aren’t recyclable because most of them are too lightweight to make it through the mechanical recycling sorter, and they are most definitely not compostable. Restaurants such as \u003ca href=\"https://cuesa.org/seller/tacolicious\">Tacolicious\u003c/a> (at the Ferry Plaza Farmers Market on Thursdays) have taken a stand against this environmental abomination and recently transitioned from plastic straws to \u003ca href=\"http://www.sfweekly.com/dining/fresh-eats/tacolicious-has-two-cannabis-crab-dinners-this-month/\">paper straws\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Can I compost my meat scraps and dairy?\u003c/strong>\u003c/p>\n\u003cp>Yes, meat scraps, bones, eggs, dairy, and seafood can go in the green bin, though be aware that adding any animal products to your compost can make your bin smelly and spawn critters. If you are unsure about which bin a certain item goes into, visit Recology’s “\u003ca href=\"https://www.recology.com/recology-san-francisco/what-bin/\">WhatBin\u003c/a>” page, type in the item you want to dispose of, and they will tell you which bin it goes into.\u003c/p>\n\u003cp>\u003cstrong>Where does my compost go after I put it in the building’s green bin?\u003c/strong>\u003c/p>\n\u003cp>After your compost bins are collected, the contents are transported to one of two Recology composting facilities, either outside Vacaville or Tracy. Your composted food waste will go to good use after it is sorted through and treated for any contaminants. It is then sold to farms, vineyards, and home gardeners as soil amendments.\u003c/p>\n\u003cp>\u003cstrong>I created my own compost pile at home and it’s starting to smell bad. What do I do?\u003c/strong>\u003c/p>\n\u003cp>There are lots of \u003ca href=\"https://www.epa.gov/recycle/composting-home\">resources\u003c/a> out there, but the general rule is a healthy compost should have much more carbon than nitrogen. If this balance is off, it can cause a sour odor to arise. To ensure that your compost stays healthy and odor-free, consider this ratio: two-thirds brown and one-third green materials. Brown materials, or carbon-rich materials, include twigs, dry leaves, egg shells, straw, fruit peels, and yard debris. Green, or nitrogen-rich materials, include food waste and fresh lawn clippings. For indoor compost bins, using a container with a charcoal filter can help to reduce odors.\u003c/p>\n\u003cp>\u003cstrong>I live in an apartment and don’t have a backyard. Can I compost indoors?\u003c/strong>\u003c/p>\n\u003cp>Yes! Apartment buildings sometimes offer bins and biodegradable bags for your composting needs, so be sure to ask your management office first. If they don’t, you can purchase a plastic or ceramic bin at most stores. San Francisco residents can also \u003ca href=\"https://www.recology.com/recology-san-francisco/contact/\">request\u003c/a> one from Recology. The key to composting indoors is ventilation and keeping an optimal wet-dry ratio.\u003c/p>\n\u003cp>\u003cstrong>What do I do now with what I’ve composted?\u003c/strong>\u003c/p>\n\u003cp>The most popular use for compost is using it as a natural fertilizer. Use your compost to add rich nutrients to your indoor potted plants or lawn. If you want to be eco-friendly by composting but don’t have a place for your compost or if you simply have too much of it at one time, you can always donate it to your nearest community garden. If none of these options work for you, it’s time to head to your apartment building’s green bin to dispose of your compost.\u003c/p>\n\u003cp>\u003cem>Get more tips about composting and recycling through \u003ca href=\"https://cuesa.org/learn/waste-wise\">CUESA’s Waste Wise Initiative\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"https://cuesa.org/article/confused-about-composting-9-common-questions-answered\" target=\"_blank\" rel=\"noopener\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Composting doesn’t have to be smelly or complicated. Here are a few top questions and myths people have about composting.","status":"publish","parent":0,"modified":1516670963,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1111},"headData":{"title":"Confused About Composting? Nine Common Questions Answered | KQED","description":"Composting doesn’t have to be smelly or complicated. Here are a few top questions and myths people have about composting.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"124531 https://ww2.kqed.org/bayareabites/?p=124531","disqusUrl":"https://ww2.kqed.org/bayareabites/2018/01/23/confused-about-composting-nine-common-questions-answered/","disqusTitle":"Confused About Composting? Nine Common Questions Answered","nprByline":"Daisy Prado, \u003cstrong>\u003ca href=\"https://cuesa.org/article/confused-about-composting-9-common-questions-answered\">CUESA\u003c/a>\u003c/strong>","path":"/bayareabites/124531/confused-about-composting-nine-common-questions-answered","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Composting can be thought of as recycling’s smellier and more complex kin. But as important as it is, it can also create a lot of confusion. Approximately \u003ca href=\"https://cuesa.org/article/12-tips-reducing-food-waste\">40 percent\u003c/a> of food in the U.S. gets thrown away every year. Although \u003ca href=\"https://cuesa.org/article/12-tips-reducing-food-waste\">reducing food waste\u003c/a> should always be your first goal, composting is a last-ditch effort to put inedible food scraps to good use.\u003c/p>\n\u003cp>Why is composting important? When food scraps are sent to the landfill, not only are their valuable soil nutrients wasted, but they can actually cause environmental harm. In the landfill, organic materials decompose anaerobically (without oxygen), releasing methane, a greenhouse gas that is 23 times more potent than carbon dioxide. Landfills account for 34 percent of methane emissions in the U.S., so composting can help to \u003ca href=\"https://cuesa.org/article/can-soil-save-us-climate-change\">mitigate climate change\u003c/a>.\u003c/p>\n\u003cp>Ten years ago, most of what ended up in the garbage cans at the Ferry Plaza Farmers Market was compostable. Since then, \u003ca href=\"https://cuesa.org/learn/waste-wise\">90 percent of that waste has changed course\u003c/a> as CUESA, along with the city of San Francisco, embarked on a journey to get to \u003ca href=\"https://www.azcentral.com/story/entertainment/dining/food-waste/2017/08/03/san-francisco-mandatory-composting-law-turns-food-waste-money/440879001/\">zero waste\u003c/a> by 2020.\u003c/p>\n\u003cp>Today in the Bay Area, you can find three waste bins: a black one for trash, a blue one for recyclables, and a green one for compost. Composting doesn’t have to be smelly or complicated. Here are a few top questions and myths people have about composting.\u003c/p>\n\u003cp>\u003cstrong>Let’s start with the basics. What is compost?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://cuesa.org/learn/waste-wise/composting-recycling-our-food\">Compost\u003c/a> is formed when organic matter (material that comes from plants or animals) decomposes aerobically (with oxygen). The resulting nitrogen- and carbon-rich substance can be added to soil for nutrients, to prevent erosion, and encourage the growth of beneficial insects and microorganisms. On farms, compost is an essential ingredient to creating healthy soil and plants, reducing the need for chemical fertilizers and pesticides.\u003c/p>\n\u003cp>\u003cstrong>What can I actually compost?\u003c/strong>\u003c/p>\n\u003cp>Usually this is summed up to “organic matter,” but the lines can get blurry for what you can and can not compost. If it is food or a food-soiled paper product, it can go in the green compost bin. Compostable plastics — which usually say “compostable” or have a green stripe, like Greenware — can go in the compost bin, while biodegradable plastics that aren’t labeled as compostable must go to the landfill. Styrofoam of any sort is not biodegradable and therefore not compostable. Find a \u003ca href=\"https://www.recology.com/recology-san-francisco/your-three-carts/\">complete list of what’s compostable here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>What do I do with my coffee cup?\u003c/strong>\u003c/p>\n\u003cp>Most of the food serviceware you find in CUESA’s farmers markets is compostable or recyclable. But coffee cups have been moved to the recyclable category,\u003cem> even \u003c/em>if the coffee cup says that it is compostable. Recology \u003ca href=\"https://www.recology.com/recology_news/sf-accepts-new-recyclable-items/\">recommends\u003c/a> that you put cup, sleeve, and plastic lid in the blue bin, only after dumping out any remaining liquids. Coffee cups that come from other coffee shops outside of the farmers market or Ferry Building might not be recyclable at all.\u003c/p>\n\u003cp>\u003cstrong>What about straws?\u003c/strong>\u003c/p>\n\u003cp>Straws are considered to be the worst of the worst from an environmental standpoint. Americans use over \u003ca href=\"https://www.strawlessocean.org/faq/\">500 million\u003c/a> of them every day! Unfortunately, plastic straws aren’t recyclable because most of them are too lightweight to make it through the mechanical recycling sorter, and they are most definitely not compostable. Restaurants such as \u003ca href=\"https://cuesa.org/seller/tacolicious\">Tacolicious\u003c/a> (at the Ferry Plaza Farmers Market on Thursdays) have taken a stand against this environmental abomination and recently transitioned from plastic straws to \u003ca href=\"http://www.sfweekly.com/dining/fresh-eats/tacolicious-has-two-cannabis-crab-dinners-this-month/\">paper straws\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Can I compost my meat scraps and dairy?\u003c/strong>\u003c/p>\n\u003cp>Yes, meat scraps, bones, eggs, dairy, and seafood can go in the green bin, though be aware that adding any animal products to your compost can make your bin smelly and spawn critters. If you are unsure about which bin a certain item goes into, visit Recology’s “\u003ca href=\"https://www.recology.com/recology-san-francisco/what-bin/\">WhatBin\u003c/a>” page, type in the item you want to dispose of, and they will tell you which bin it goes into.\u003c/p>\n\u003cp>\u003cstrong>Where does my compost go after I put it in the building’s green bin?\u003c/strong>\u003c/p>\n\u003cp>After your compost bins are collected, the contents are transported to one of two Recology composting facilities, either outside Vacaville or Tracy. Your composted food waste will go to good use after it is sorted through and treated for any contaminants. It is then sold to farms, vineyards, and home gardeners as soil amendments.\u003c/p>\n\u003cp>\u003cstrong>I created my own compost pile at home and it’s starting to smell bad. What do I do?\u003c/strong>\u003c/p>\n\u003cp>There are lots of \u003ca href=\"https://www.epa.gov/recycle/composting-home\">resources\u003c/a> out there, but the general rule is a healthy compost should have much more carbon than nitrogen. If this balance is off, it can cause a sour odor to arise. To ensure that your compost stays healthy and odor-free, consider this ratio: two-thirds brown and one-third green materials. Brown materials, or carbon-rich materials, include twigs, dry leaves, egg shells, straw, fruit peels, and yard debris. Green, or nitrogen-rich materials, include food waste and fresh lawn clippings. For indoor compost bins, using a container with a charcoal filter can help to reduce odors.\u003c/p>\n\u003cp>\u003cstrong>I live in an apartment and don’t have a backyard. Can I compost indoors?\u003c/strong>\u003c/p>\n\u003cp>Yes! Apartment buildings sometimes offer bins and biodegradable bags for your composting needs, so be sure to ask your management office first. If they don’t, you can purchase a plastic or ceramic bin at most stores. San Francisco residents can also \u003ca href=\"https://www.recology.com/recology-san-francisco/contact/\">request\u003c/a> one from Recology. The key to composting indoors is ventilation and keeping an optimal wet-dry ratio.\u003c/p>\n\u003cp>\u003cstrong>What do I do now with what I’ve composted?\u003c/strong>\u003c/p>\n\u003cp>The most popular use for compost is using it as a natural fertilizer. Use your compost to add rich nutrients to your indoor potted plants or lawn. If you want to be eco-friendly by composting but don’t have a place for your compost or if you simply have too much of it at one time, you can always donate it to your nearest community garden. If none of these options work for you, it’s time to head to your apartment building’s green bin to dispose of your compost.\u003c/p>\n\u003cp>\u003cem>Get more tips about composting and recycling through \u003ca href=\"https://cuesa.org/learn/waste-wise\">CUESA’s Waste Wise Initiative\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This story was originally published on \u003ca href=\"https://cuesa.org/article/confused-about-composting-9-common-questions-answered\" target=\"_blank\" rel=\"noopener\">CUESA\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/124531/confused-about-composting-nine-common-questions-answered","authors":["byline_bayareabites_124531"],"categories":["bayareabites_12276","bayareabites_2554","bayareabites_60"],"tags":["bayareabites_2524","bayareabites_3707","bayareabites_15351"],"featImg":"bayareabites_124532","label":"bayareabites"},"bayareabites_120760":{"type":"posts","id":"bayareabites_120760","meta":{"index":"posts_1591205157","site":"bayareabites","id":"120760","score":null,"sort":[1505503266000]},"guestAuthors":[],"slug":"warriors-against-waste-these-restaurants-and-bars-are-aiming-for-zero","title":"Warriors Against Waste: These Restaurants And Bars Are Aiming For Zero","publishDate":1505503266,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Chef Douglas McMaster's flagship restaurant, Silo, takes that \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/29/483306505/why-does-every-new-restaurant-look-like-a-factory\">\"industrial chic\"\u003c/a> aesthetic that dominates the modern dining scene to a whole new level. Located an hour south of London, in Brighton, England, the restaurant inhabits a 180-year-old building that has been styled into something like a barn — or a grain silo. Let's call it preindustrial chic.\u003c/p>\n\u003cp>After all, McMaster has said that \u003ca href=\"http://www.silobrighton.com/\">Silo\u003c/a> isn't a restaurant so much as it is a \"a preindustrial food system that generates zero waste.\"\u003c/p>\n\u003cp>Zero waste has become a sort of buzzword in the foodie world recently. From San Francisco to New York, London to Amsterdam, restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates (an \u003ca href=\"http://www.refed.com/solutions/waste-tracking-and-analytics\">estimated 571,000 tons \u003c/a>annually by U.S. restaurants alone) and the amount of other resources they use — including electricity and water. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching that challenge in different ways.\u003c/p>\n\u003cp>Thirty-year-old McMaster has been at the helm of the movement — he opened Silo in 2014. And he's the first to say that it's nearly impossible to run a viable business that never generates \u003cem>any\u003c/em> waste.\u003c/p>\n\u003cp>\"Zero waste\" is the ideal. But ... he's not going to deny his customers toilet paper.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"Really, it's about everything being natural and everything either going back into the system or going back into nature,\" McMaster says — or at least, it's about trying his very best to live up to that ideal.\u003c/p>\n\u003cp>Take, for example, the full English breakfast at Silo, which comes with all the classic components: toast, baked beans and mushrooms, topped with an egg and bacon. But the sourdough toast is baked in-house, from flour that's milled on site (so there's no fuel wasted in transporting it). The mushrooms are cultivated on site as well, in discarded coffee grounds. And everything else comes from mostly local growers — delivered sans packaging. It's all served up on a plate made from recycled plastic bags, for customers to enjoy while seated on stools made from recycled wood pulp. Anything that isn't eaten ends up inside \"Bertha,\" which is what McMaster calls the industrial composter prominently displayed in Silo's lobby.\u003c/p>\n\u003cfigure id=\"attachment_120767\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg\" alt=\"The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems.\" width=\"1024\" height=\"724\" class=\"size-full wp-image-120767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-520x368.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems. \u003ccite>(Xavier Buendia/Courtesy of Doug McMaster)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silo does generate some waste. \u003c/p>\n\u003cp>\"The big thing is wine — it would be ideal if we could get wine locally on tap,\" McMaster says. \"The problem is we don't have the right latitude to be growing wine, whereas they do in Italy and Spain and France.\"\u003c/p>\n\u003cp>And he does feel guilty about all the empty wine bottles he's left with at the end of each day. He can recycle the glass, but he'd rather not create any waste in the first place. McMaster is also hoping that local artists can come up with a way to repurpose the glass bottles as artwork. \"It is a compromise on zero waste,\" he says. \"But sometimes you have got to be realistic, and you've got to be commercial.\"\u003c/p>\n\u003cp>His newest venture, Cub — a fine dining restaurant in London that opened this month — serves bottles of high-end champagne. But it eliminates waste in other ways.\u003c/p>\n\u003cp>The goal is to create a delicious, luxurious experience for customers without creating unnecessary waste. At Cub, they're looking at the composter as a last resort, says \u003ca href=\"http://www.mrlyan.com/\">Ryan Chetiyawardana\u003c/a>, the zero-waste mastermind behind a couple of award-winning London bars and McMaster's collaborator for this latest venture. \"The idea is just reducing what we have coming in,\" Chetiyawardana says. \"So there's nothing left over.\"\u003c/p>\n\u003cp>The menu features food and drink that elevate ingredients most people might consider byproducts, or off-cuts. For example: \"Compost Smoked Carrot, Buffalo Curds and Whey.\"\u003c/p>\n\u003cp>Other dishes feature herbs and produce that are grown on site, with input from MIT flavor scientist Arielle Johnson. This includes two types of hydroponically raised radish seedlings — with completely different flavor profiles that come from manipulating the nutrients and stressors absorbed during cultivation. So you're basically getting two different flavors out of one, sustainably produced ingredient, Chetiyawardana explains.\u003c/p>\n\u003cp>His other operations have used slightly different eco-tactics. \"When I first started bartending, everybody thought that to make a cocktail, the default was you'd take two parts of spirit, and one part of citrus and one part sweetener,\" Chetiyawardana says. The problem was, \"with fresh fruit, you squeeze the juice out of it, you might use the zest and you throw the rest away,\" he says. \"So I started to explore other options.\"\u003c/p>\n\u003cfigure id=\"attachment_120768\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg\" alt=\"McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-120768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways. \u003ccite>(Kim Lightbody /Courtesy of Ryan Chetiyawardana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of using fresh citrus for kick, at his first cocktail bar, White Lyan (which he closed this spring), Chetiyawardana experimented with vinegars and powdered acids. To avoid wasting water, he eschewed ice. Instead, each concoction was perfectly proportioned and pre-chilled. And to avoid creating waste packaging and burning away gasoline, he made his own spirits, tinctures and cordials in-house.\u003c/p>\n\u003cp>\"Of course, that was a very dramatic approach,\" Chetiyawardana says. \"But I don't think 'zero waste' has to be all or nothing.\"\u003c/p>\n\u003cp>That's the attitude of Claire Sprouse and Chad Arnholt, who run the New York-based \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a sustainability consulting firm for bars that has worked with venues all over the U.S.\u003cstrong> \u003c/strong>\"There are so many things we do in the industry that are wasteful,\" Sprouse says. \"So it's really about chipping away at the things.\"\u003c/p>\n\u003cp>Adds Arnholt, \"This point cannot be overstated: Bars are a luxury business. At the end of the day, it is inherently wasteful because it's not fundamentally necessary.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Sprouse, who currently runs the bar \u003ca href=\"https://www.sundayinbrooklyn.com/\">Sunday in Brooklyn\u003c/a>, says: \"The chef and I work very closely together to use each others' byproducts.\" When the chef decides to make corn on the cob, for example, Sprouse uses the woody kernels at the ends to make a cream that's reminiscent of coconut milk. \"And I actually use that instead of coconut cream in cocktails,\" she says. The corncobs and corn silk are turned into stocks or tea. \"So we're getting to experiment and play,\" she says.\u003c/p>\n\u003cp>That's the fun bit. The frustrating bit? \"There's a multitude of other infrastructure and legislative barriers along the way,\" Arnholt says. Whereas Chetiyawardana was allowed to make his own spirits in the U.K., American bars and restaurants can't easily do so due to legal barriers. \"And buying bulk spirits is flatly illegal in the U.S.,\" Arnholt notes. \"You're not allowed to buy a spirit from a supplier that doesn't come in a single use container.\"\u003c/p>\n\u003cp>There are always limits, agrees Josh Fontaine — one of the founders of the Quixotic restaurant group in Paris. The group's latest restaurant, Les Grands Verres, which opened this July, sources locally whenever possible (to save fuel), aims to reduce food waste in the first place, and turns any leftover bits into natural gas.\u003c/p>\n\u003cp>\"There are certain health rules that are imposed on us, so we have to use plastic wrap,\" Fontaine says. \"And then there's things like — how do you order mop handles without them being in a box? How do you order your plates without boxes?\"\u003c/p>\n\u003cp>\"So I guess in that sense, we are far from zero waste,\" he adds. \"But we're doing the best we can.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates. But can any viable business generate zero waste?","status":"publish","parent":0,"modified":1505503266,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":27,"wordCount":1318},"headData":{"title":"Warriors Against Waste: These Restaurants And Bars Are Aiming For Zero | KQED","description":"Restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates. But can any viable business generate zero waste?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"120760 https://ww2.kqed.org/bayareabites/?p=120760","disqusUrl":"https://ww2.kqed.org/bayareabites/2017/09/15/warriors-against-waste-these-restaurants-and-bars-are-aiming-for-zero/","disqusTitle":"Warriors Against Waste: These Restaurants And Bars Are Aiming For Zero","nprByline":"Maanvi Singh, NPR Food","nprImageAgency":"Xavier Buendia/Courtesy of Doug McMaster","nprStoryId":"548966458","nprApiLink":"http://api.npr.org/query?id=548966458&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2017/09/14/548966458/warriors-against-waste-these-restaurants-and-bars-are-aiming-for-zero?ft=nprml&f=548966458","nprRetrievedStory":"1","nprPubDate":"Thu, 14 Sep 2017 16:09:00 -0400","nprStoryDate":"Thu, 14 Sep 2017 13:11:00 -0400","nprLastModifiedDate":"Thu, 14 Sep 2017 16:11:10 -0400","path":"/bayareabites/120760/warriors-against-waste-these-restaurants-and-bars-are-aiming-for-zero","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Chef Douglas McMaster's flagship restaurant, Silo, takes that \u003ca href=\"http://www.npr.org/sections/thesalt/2016/06/29/483306505/why-does-every-new-restaurant-look-like-a-factory\">\"industrial chic\"\u003c/a> aesthetic that dominates the modern dining scene to a whole new level. Located an hour south of London, in Brighton, England, the restaurant inhabits a 180-year-old building that has been styled into something like a barn — or a grain silo. Let's call it preindustrial chic.\u003c/p>\n\u003cp>After all, McMaster has said that \u003ca href=\"http://www.silobrighton.com/\">Silo\u003c/a> isn't a restaurant so much as it is a \"a preindustrial food system that generates zero waste.\"\u003c/p>\n\u003cp>Zero waste has become a sort of buzzword in the foodie world recently. From San Francisco to New York, London to Amsterdam, restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates (an \u003ca href=\"http://www.refed.com/solutions/waste-tracking-and-analytics\">estimated 571,000 tons \u003c/a>annually by U.S. restaurants alone) and the amount of other resources they use — including electricity and water. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching that challenge in different ways.\u003c/p>\n\u003cp>Thirty-year-old McMaster has been at the helm of the movement — he opened Silo in 2014. And he's the first to say that it's nearly impossible to run a viable business that never generates \u003cem>any\u003c/em> waste.\u003c/p>\n\u003cp>\"Zero waste\" is the ideal. But ... he's not going to deny his customers toilet paper.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"Really, it's about everything being natural and everything either going back into the system or going back into nature,\" McMaster says — or at least, it's about trying his very best to live up to that ideal.\u003c/p>\n\u003cp>Take, for example, the full English breakfast at Silo, which comes with all the classic components: toast, baked beans and mushrooms, topped with an egg and bacon. But the sourdough toast is baked in-house, from flour that's milled on site (so there's no fuel wasted in transporting it). The mushrooms are cultivated on site as well, in discarded coffee grounds. And everything else comes from mostly local growers — delivered sans packaging. It's all served up on a plate made from recycled plastic bags, for customers to enjoy while seated on stools made from recycled wood pulp. Anything that isn't eaten ends up inside \"Bertha,\" which is what McMaster calls the industrial composter prominently displayed in Silo's lobby.\u003c/p>\n\u003cfigure id=\"attachment_120767\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg\" alt=\"The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems.\" width=\"1024\" height=\"724\" class=\"size-full wp-image-120767\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-160x113.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-800x566.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-768x543.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-1020x721.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-960x679.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-240x170.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-375x265.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/silo2_custom-46e3511c228b68080eea383f6d66c90e49fc0eb8-s1600-c85-520x368.jpg 520w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003cfigcaption class=\"wp-caption-text\">The menu at McMaster's Silo highlights byproducts and off-cuts — like broccoli stems. \u003ccite>(Xavier Buendia/Courtesy of Doug McMaster)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Silo does generate some waste. \u003c/p>\n\u003cp>\"The big thing is wine — it would be ideal if we could get wine locally on tap,\" McMaster says. \"The problem is we don't have the right latitude to be growing wine, whereas they do in Italy and Spain and France.\"\u003c/p>\n\u003cp>And he does feel guilty about all the empty wine bottles he's left with at the end of each day. He can recycle the glass, but he'd rather not create any waste in the first place. McMaster is also hoping that local artists can come up with a way to repurpose the glass bottles as artwork. \"It is a compromise on zero waste,\" he says. \"But sometimes you have got to be realistic, and you've got to be commercial.\"\u003c/p>\n\u003cp>His newest venture, Cub — a fine dining restaurant in London that opened this month — serves bottles of high-end champagne. But it eliminates waste in other ways.\u003c/p>\n\u003cp>The goal is to create a delicious, luxurious experience for customers without creating unnecessary waste. At Cub, they're looking at the composter as a last resort, says \u003ca href=\"http://www.mrlyan.com/\">Ryan Chetiyawardana\u003c/a>, the zero-waste mastermind behind a couple of award-winning London bars and McMaster's collaborator for this latest venture. \"The idea is just reducing what we have coming in,\" Chetiyawardana says. \"So there's nothing left over.\"\u003c/p>\n\u003cp>The menu features food and drink that elevate ingredients most people might consider byproducts, or off-cuts. For example: \"Compost Smoked Carrot, Buffalo Curds and Whey.\"\u003c/p>\n\u003cp>Other dishes feature herbs and produce that are grown on site, with input from MIT flavor scientist Arielle Johnson. This includes two types of hydroponically raised radish seedlings — with completely different flavor profiles that come from manipulating the nutrients and stressors absorbed during cultivation. So you're basically getting two different flavors out of one, sustainably produced ingredient, Chetiyawardana explains.\u003c/p>\n\u003cp>His other operations have used slightly different eco-tactics. \"When I first started bartending, everybody thought that to make a cocktail, the default was you'd take two parts of spirit, and one part of citrus and one part sweetener,\" Chetiyawardana says. The problem was, \"with fresh fruit, you squeeze the juice out of it, you might use the zest and you throw the rest away,\" he says. \"So I started to explore other options.\"\u003c/p>\n\u003cfigure id=\"attachment_120768\" class=\"wp-caption aligncenter\" style=\"max-width: 1600px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg\" alt=\"McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways.\" width=\"1600\" height=\"1065\" class=\"size-full wp-image-120768\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85.jpg 1600w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-768x511.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-1180x785.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-960x639.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/09/cub_004_custom-8162bdbcec991c7dc4a11b4b3332fbbce6c21ee3-s1600-c85-520x346.jpg 520w\" sizes=\"(max-width: 1600px) 100vw, 1600px\">\u003cfigcaption class=\"wp-caption-text\">McMaster's newest venture is Cub — a fine dining restaurant in London that opened this month. From rejecting plastic straws to making byproducts like whey the star of a meal — restaurants are approaching the challenge in different ways. \u003ccite>(Kim Lightbody /Courtesy of Ryan Chetiyawardana)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Instead of using fresh citrus for kick, at his first cocktail bar, White Lyan (which he closed this spring), Chetiyawardana experimented with vinegars and powdered acids. To avoid wasting water, he eschewed ice. Instead, each concoction was perfectly proportioned and pre-chilled. And to avoid creating waste packaging and burning away gasoline, he made his own spirits, tinctures and cordials in-house.\u003c/p>\n\u003cp>\"Of course, that was a very dramatic approach,\" Chetiyawardana says. \"But I don't think 'zero waste' has to be all or nothing.\"\u003c/p>\n\u003cp>That's the attitude of Claire Sprouse and Chad Arnholt, who run the New York-based \u003ca href=\"http://tinroofdrinkcommunity.com/\">Tin Roof Drink Community\u003c/a>, a sustainability consulting firm for bars that has worked with venues all over the U.S.\u003cstrong> \u003c/strong>\"There are so many things we do in the industry that are wasteful,\" Sprouse says. \"So it's really about chipping away at the things.\"\u003c/p>\n\u003cp>Adds Arnholt, \"This point cannot be overstated: Bars are a luxury business. At the end of the day, it is inherently wasteful because it's not fundamentally necessary.\"\u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>Sprouse, who currently runs the bar \u003ca href=\"https://www.sundayinbrooklyn.com/\">Sunday in Brooklyn\u003c/a>, says: \"The chef and I work very closely together to use each others' byproducts.\" When the chef decides to make corn on the cob, for example, Sprouse uses the woody kernels at the ends to make a cream that's reminiscent of coconut milk. \"And I actually use that instead of coconut cream in cocktails,\" she says. The corncobs and corn silk are turned into stocks or tea. \"So we're getting to experiment and play,\" she says.\u003c/p>\n\u003cp>That's the fun bit. The frustrating bit? \"There's a multitude of other infrastructure and legislative barriers along the way,\" Arnholt says. Whereas Chetiyawardana was allowed to make his own spirits in the U.K., American bars and restaurants can't easily do so due to legal barriers. \"And buying bulk spirits is flatly illegal in the U.S.,\" Arnholt notes. \"You're not allowed to buy a spirit from a supplier that doesn't come in a single use container.\"\u003c/p>\n\u003cp>There are always limits, agrees Josh Fontaine — one of the founders of the Quixotic restaurant group in Paris. The group's latest restaurant, Les Grands Verres, which opened this July, sources locally whenever possible (to save fuel), aims to reduce food waste in the first place, and turns any leftover bits into natural gas.\u003c/p>\n\u003cp>\"There are certain health rules that are imposed on us, so we have to use plastic wrap,\" Fontaine says. \"And then there's things like — how do you order mop handles without them being in a box? How do you order your plates without boxes?\"\u003c/p>\n\u003cp>\"So I guess in that sense, we are far from zero waste,\" he adds. \"But we're doing the best we can.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/120760/warriors-against-waste-these-restaurants-and-bars-are-aiming-for-zero","authors":["byline_bayareabites_120760"],"categories":["bayareabites_10028","bayareabites_4084","bayareabites_2035","bayareabites_358","bayareabites_60"],"tags":["bayareabites_3707","bayareabites_15967"],"featImg":"bayareabites_120761","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. 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You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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