QUEST TV - Inventing the Future: Bikes, Bugs and Fashionistas
Let Them Eat Flies
Using Social Media to Rescue Food
QUEST TV: From Farm to Fork to Fuel
Conversations with Simran Sethi: Food Waste
Fighting Food Waste
QUEST Google+ Hangout with Simran Sethi about “From Farm to Fork to Fuel”
Sponsored
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Before taking on this role, she was WCPN 90.3 FM & WVIZ/PBS ideastream’s health reporter and produced award-winning radio pieces. She’s spent time on both coasts (her college mascot was the banana slug!), but grew up in the Midwest and is happy to be back home. She got started in radio at PRI’s Living on Earth, and has also spent time as a researcher at the Harvard School of Public Health. 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A native of Rhode Island, she began her career in 2007 at ThinkTV in Dayton, Ohio. Traveling the state for the magazine program Our Ohio, she’s covered everything from chili in Cincinnati, to coral farms in Columbus, to the infamous Cuyahoga River in Cleveland – and was awarded an Ohio Valley Regional Emmy for her work in 2010. She’s currently concentrating on web-based science and educational media, having completed several STEM-focused videos for ideastream. Mary holds a BA in Film from California State University, Long Beach and an MA in Public Media from Ohio University.","avatar":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["coordinator","subscriber"]}],"headData":{"title":"Mary Fecteau | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/6986a92e4816fc55d42f730b7672e7cc?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/maryfecteau"},"pssethi":{"type":"authors","id":"10490","meta":{"index":"authors_1591205172","id":"10490","found":true},"name":"Simran Sethi","firstName":"Simran","lastName":"Sethi","slug":"pssethi","email":"pssethi@gmail.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"As the new host of \u003ca href=\"http://science.kqed.org/quest/category/television/\">QUEST’s television series\u003c/a>, Simran Sethi helps viewers draw connections between science and the sustainability issues that impact our lives, our communities, and the health of our planet. Simran also invites everyone to join her in conversations related to our featured stories via social media and live Google+ Hangouts.\r\n\r\nNamed “the environmental messenger” by Vanity Fair and a “top ten eco-hero of the planet” by the UK’s Guardian, Simran is the former environmental correspondent for NBC News and has been featured on NBC Nightly News, CNBC, The Oprah Winfrey Show and The History Channel. As a journalist, strategist and educator, she is committed to reporting on environmental issues that include voices from rural and urban communities. Simran is currently writing a book about the loss of agricultural biodiversity in our food. She has been featured on NPR affiliate radio stations and was the host of the Emmy award-winning documentary \u003cem>A School in the Woods\u003c/em>. Simran holds an M.B.A. in sustainable business from the Presidio Graduate School and B.A. in sociology from Smith College.","avatar":"https://secure.gravatar.com/avatar/7f75dccf58328ce45026a6d2facacd3a?s=600&d=blank&r=g","twitter":"simransethi","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"quest","roles":["subscriber"]}],"headData":{"title":"Simran Sethi | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/7f75dccf58328ce45026a6d2facacd3a?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/7f75dccf58328ce45026a6d2facacd3a?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/pssethi"}},"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":"home","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":"/"}},"quest_59136":{"type":"posts","id":"quest_59136","meta":{"index":"posts_1591205157","site":"quest","id":"59136","score":null,"sort":[1400162439000]},"guestAuthors":[],"slug":"food-scraps-an-urbanites-dilemma","title":"Food Scraps: An Urbanite’s Dilemma","publishDate":1400162439,"format":"standard","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Back in college I went to visit my older sister in Austin, Texas, and she laughed when I asked about a compost bin. She grabbed my sleeve and led me out to the tiny balcony of her second-story apartment, then plucked the apple core from my palm and chucked it off the side of the building. “That’s my compost,” she said.\u003c/p>\n\u003cp>That scene has stayed with me. Over the years I’ve come to a greater appreciation for my sister’s reluctance to take on proper backyard composting while she juggled work and city life. Nowadays, I’m just not that motivated to compost. I know I should. But the reality is I don’t. And I am not alone in composting resistance: in 2012, only \u003ca href=\"http://www.epa.gov/foodrecovery/\">5 percent\u003c/a> of the nearly 40 million tons of food waste generated in the United States was composted.\u003c/p>\n\u003cfigure id=\"attachment_70366\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/garbage-disposal-flickr.jpg\">\u003cimg class=\"size-medium wp-image-70366\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/garbage-disposal-flickr-337x253.jpg\" alt=\"Whether or not it makes sense to send food scraps down the garbage disposal really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal than to put it in the trash. Photo Credit: capl@washjeff.edu / Flickr\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whether or not it makes sense to send food scraps down the garbage disposal really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal than to put them in the trash.\u003cbr>Photo Credit: capl@washjeff.edu / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So what I wanted to figure out on behalf of all compost-challenged urbanites is what the next best option is for disposing of food scraps.\u003c/p>\n\u003cp>I called up Martin Heller, a researcher at the University of Michigan’s Center for Sustainable Systems, who specializes in life cycle analysis of food, to help me sort this out. If I’m standing at my kitchen sink with a handful of kale stems, I asked, should I toss them in the trash or grind them down the garbage disposal?\u003c/p>\n\u003cp>First, he reaffirmed that I should in fact be composting them for the most environmentally friendly disposal (yeah, yeah). Composting is best because it breaks down food scraps and returns their nutrients to the soil, which improves soil health. When those scraps are instead left to rot in the landfill (through anaerobic decomposition, which occurs in the absence of oxygen), they release methane, a potent greenhouse gas. According to Heller’s calculations, which will appear in a forthcoming publication, U.S. food waste in 2010 contributed roughly the same amount of greenhouse gas emissions to the atmosphere as 33 million cars on the road.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But if I’m not going to compost, should I bother with the disposal or just throw my food waste in the trash?\u003c/p>\n\u003cp>Here’s the short answer according to Heller: \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22922048\">It’s probably a wash\u003c/a>.\u003c/p>\n\u003cp>The long answer is that it really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal.\u003c/p>\n\u003cfigure id=\"attachment_70364\" class=\"wp-caption alignleft\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Cooking-with-food-scraps-my-shot-wasnt-tasty.jpg\">\u003cimg class=\"size-medium wp-image-70364\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Cooking-with-food-scraps-my-shot-wasnt-tasty-338x253.jpg\" alt=\"Some people advocate for cooking with food scraps, like onion skins. This is a shot of the author's attempt at making a stock from food scraps. It wasn't tasty.\" width=\"338\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some people advocate for cooking with food scraps, like onion skins. This is a shot of the author's attempt at making a stock from food scraps. It wasn't tasty.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s why: When you grind your carrot peels down the disposal, this carrot mash ends up in the same waste stream as city sewage. “Your food waste goes to the same place as the water you flush down your toilet,” said Michael Keleman, manager of environmental engineering at the garbage disposal company \u003ca href=\"http://www.insinkerator.com/en-us/Pages/default.aspx\">InSinkErator.\u003c/a>\u003c/p>\n\u003cp>The wastewater treatment plant will separate out the solids, and this sludge, once treated and stabilized, is known as “\u003ca href=\"http://www.biosolids.com/faq.html\">biosolids.” \u003c/a>Biosolids are handled differently in different locales, but about \u003ca href=\"http://css.snre.umich.edu/css_doc/CSS04-14.pdf\">60 percent\u003c/a> of biosolids are put to beneficial use; the rest are either landfilled or incinerated. Beneficial use largely means that the biosolids are applied to agricultural land, forests, or urban parks. In this way the nutrients from the organic matter are returned to the soil, albeit with significant water and energy requirements to make that journey.\u003c/p>\n\u003cp>As far as greenhouse gas emissions, some wastewater treatment plants \u003cstrong>capture \u003c/strong>the gases released from the sludge as it is anaerobically digested. The methane from this “\u003ca href=\"http://www.afdc.energy.gov/fuels/emerging_biogas.html\">biogas\u003c/a>” mixture can be used to produce heat and electricity. There are about 1,240 U.S. wastewater treatment plants that produce biogas, and about 270 of them provide electricity to the grid, according to data from the website \u003ca href=\"http://biogasdata.org/\">biogasdata.org. \u003c/a> This is out of a total of about \u003ca href=\"http://css.snre.umich.edu/css_doc/CSS04-14.pdf\">21,594\u003c/a> publicly owned U.S. wastewater treatment facilities.\u003c/p>\n\u003cp>If you want to find out whether your wastewater treatment plant produces biogas, check the searchable biogasdata.org \u003ca href=\"http://biogasdata.org/facilities/search\">database. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70363\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Compost_bin_cutaway_by_Bruce_McAdam-via-flickr.jpg\">\u003cimg class=\"size-large wp-image-70363\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Compost_bin_cutaway_by_Bruce_McAdam-via-flickr-270x360.jpg\" alt=\"A cutaway view of an outdoor compost bin. Photo Credit: Bruce McAdam / Flickr\" width=\"270\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A cutaway view of an outdoor compost bin. Photo Credit: Bruce McAdam / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Some cities offer a middle ground in this dilemma: curbside composting. About \u003ca href=\"http://www.governing.com/topics/energy-env/gov-curbside-composting-added-to-major-city.html\">100 cities\u003c/a> have compost collection programs, including San Francisco, Boulder, and Seattle. Data from the \u003ca href=\"http://www.epa.gov/waste/nonhaz/municipal/pubs/2012_msw_fs.pdf\">2012 survey of municipal waste\u003c/a> indicate there are more than 3,000 community composting programs in place across the country.\u003c/p>\n\u003cp>\"It’s a doable thing,\" said Heller, comparing it to citywide recycling, which wasn't the norm during his childhood but is now standard in cities.\u003c/p>\n\u003cp>And it’s not just municipalities that are offering the service; entrepreneurs are, too. \"We have a 12-year-old kid in Traverse City, Michigan, who has started up quite a little business collecting food scraps from folks on his bike,” he said. Even Cleveland will soon be home to a start-up \u003ca href=\"http://www.crowdrise.com/ClevelandBikeComposting/fundraiser/RBGCleveland\">composting company\u003c/a> that will gladly cycle over to pick up your food scraps, for a fee.\u003c/p>\n\u003cp>According to Heller, taking a more upstream approach to food-waste reduction is fundamental to this discussion about consumer actions around food waste. That is, we need to get consumers to buy only the food they will actually eat. “From the cradle-to-grave perspective, the biggest impacts are on the food\u003cstrong> production\u003c/strong> side,” said Heller, so reducing consumer demand would help reduce the amount of food produced and thus the amount of environmental impacts all around.\u003c/p>\n\u003cp>Heller’s advice? Don’t “binge-shop.” Instead, go to the store more frequently so you don’t have food spoiling in your fridge.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So the next time that giant vat of raspberries calls to me from the produce aisle of Costco, perhaps I’ll think twice about whether I can really eat my way through all those berries without tuckering out. Either that or I suppose I’ll have to suck it up and compost.\u003c/p>\n\n","blocks":[],"excerpt":"When it comes to doing what’s best for the environment, compost is king. But sometimes it doesn’t fit into city life. Garbage disposals offer a simpler solution for getting rid of food scraps, but how do they stack up?","status":"publish","parent":0,"modified":1442689778,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":1086},"headData":{"title":"Food Scraps: An Urbanite’s Dilemma | KQED","description":"When it comes to doing what’s best for the environment, compost is king. But sometimes it doesn’t fit into city life. Garbage disposals offer a simpler solution for getting rid of food scraps, but how do they stack up?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59136 http://science.kqed.org/quest/?p=59136","disqusUrl":"https://ww2.kqed.org/quest/2014/05/15/food-scraps-an-urbanites-dilemma/","disqusTitle":"Food Scraps: An Urbanite’s Dilemma","source":"Environment","sourceUrl":"https://ww2.kqed.org/quest/category/environment/","path":"/quest/59136/food-scraps-an-urbanites-dilemma","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Back in college I went to visit my older sister in Austin, Texas, and she laughed when I asked about a compost bin. She grabbed my sleeve and led me out to the tiny balcony of her second-story apartment, then plucked the apple core from my palm and chucked it off the side of the building. “That’s my compost,” she said.\u003c/p>\n\u003cp>That scene has stayed with me. Over the years I’ve come to a greater appreciation for my sister’s reluctance to take on proper backyard composting while she juggled work and city life. Nowadays, I’m just not that motivated to compost. I know I should. But the reality is I don’t. And I am not alone in composting resistance: in 2012, only \u003ca href=\"http://www.epa.gov/foodrecovery/\">5 percent\u003c/a> of the nearly 40 million tons of food waste generated in the United States was composted.\u003c/p>\n\u003cfigure id=\"attachment_70366\" class=\"wp-caption alignright\" style=\"max-width: 337px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/garbage-disposal-flickr.jpg\">\u003cimg class=\"size-medium wp-image-70366\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/garbage-disposal-flickr-337x253.jpg\" alt=\"Whether or not it makes sense to send food scraps down the garbage disposal really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal than to put it in the trash. Photo Credit: capl@washjeff.edu / Flickr\" width=\"337\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whether or not it makes sense to send food scraps down the garbage disposal really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal than to put them in the trash.\u003cbr>Photo Credit: capl@washjeff.edu / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>So what I wanted to figure out on behalf of all compost-challenged urbanites is what the next best option is for disposing of food scraps.\u003c/p>\n\u003cp>I called up Martin Heller, a researcher at the University of Michigan’s Center for Sustainable Systems, who specializes in life cycle analysis of food, to help me sort this out. If I’m standing at my kitchen sink with a handful of kale stems, I asked, should I toss them in the trash or grind them down the garbage disposal?\u003c/p>\n\u003cp>First, he reaffirmed that I should in fact be composting them for the most environmentally friendly disposal (yeah, yeah). Composting is best because it breaks down food scraps and returns their nutrients to the soil, which improves soil health. When those scraps are instead left to rot in the landfill (through anaerobic decomposition, which occurs in the absence of oxygen), they release methane, a potent greenhouse gas. According to Heller’s calculations, which will appear in a forthcoming publication, U.S. food waste in 2010 contributed roughly the same amount of greenhouse gas emissions to the atmosphere as 33 million cars on the road.\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 if I’m not going to compost, should I bother with the disposal or just throw my food waste in the trash?\u003c/p>\n\u003cp>Here’s the short answer according to Heller: \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/22922048\">It’s probably a wash\u003c/a>.\u003c/p>\n\u003cp>The long answer is that it really depends on your city’s infrastructure. If your city puts that organic waste to good use, then it may be better to send the scraps down the garbage disposal.\u003c/p>\n\u003cfigure id=\"attachment_70364\" class=\"wp-caption alignleft\" style=\"max-width: 338px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Cooking-with-food-scraps-my-shot-wasnt-tasty.jpg\">\u003cimg class=\"size-medium wp-image-70364\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Cooking-with-food-scraps-my-shot-wasnt-tasty-338x253.jpg\" alt=\"Some people advocate for cooking with food scraps, like onion skins. This is a shot of the author's attempt at making a stock from food scraps. It wasn't tasty.\" width=\"338\" height=\"253\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Some people advocate for cooking with food scraps, like onion skins. This is a shot of the author's attempt at making a stock from food scraps. It wasn't tasty.\u003c/figcaption>\u003c/figure>\n\u003cp>Here’s why: When you grind your carrot peels down the disposal, this carrot mash ends up in the same waste stream as city sewage. “Your food waste goes to the same place as the water you flush down your toilet,” said Michael Keleman, manager of environmental engineering at the garbage disposal company \u003ca href=\"http://www.insinkerator.com/en-us/Pages/default.aspx\">InSinkErator.\u003c/a>\u003c/p>\n\u003cp>The wastewater treatment plant will separate out the solids, and this sludge, once treated and stabilized, is known as “\u003ca href=\"http://www.biosolids.com/faq.html\">biosolids.” \u003c/a>Biosolids are handled differently in different locales, but about \u003ca href=\"http://css.snre.umich.edu/css_doc/CSS04-14.pdf\">60 percent\u003c/a> of biosolids are put to beneficial use; the rest are either landfilled or incinerated. Beneficial use largely means that the biosolids are applied to agricultural land, forests, or urban parks. In this way the nutrients from the organic matter are returned to the soil, albeit with significant water and energy requirements to make that journey.\u003c/p>\n\u003cp>As far as greenhouse gas emissions, some wastewater treatment plants \u003cstrong>capture \u003c/strong>the gases released from the sludge as it is anaerobically digested. The methane from this “\u003ca href=\"http://www.afdc.energy.gov/fuels/emerging_biogas.html\">biogas\u003c/a>” mixture can be used to produce heat and electricity. There are about 1,240 U.S. wastewater treatment plants that produce biogas, and about 270 of them provide electricity to the grid, according to data from the website \u003ca href=\"http://biogasdata.org/\">biogasdata.org. \u003c/a> This is out of a total of about \u003ca href=\"http://css.snre.umich.edu/css_doc/CSS04-14.pdf\">21,594\u003c/a> publicly owned U.S. wastewater treatment facilities.\u003c/p>\n\u003cp>If you want to find out whether your wastewater treatment plant produces biogas, check the searchable biogasdata.org \u003ca href=\"http://biogasdata.org/facilities/search\">database. \u003c/a>\u003c/p>\n\u003cfigure id=\"attachment_70363\" class=\"wp-caption alignright\" style=\"max-width: 270px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Compost_bin_cutaway_by_Bruce_McAdam-via-flickr.jpg\">\u003cimg class=\"size-large wp-image-70363\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/Compost_bin_cutaway_by_Bruce_McAdam-via-flickr-270x360.jpg\" alt=\"A cutaway view of an outdoor compost bin. Photo Credit: Bruce McAdam / Flickr\" width=\"270\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A cutaway view of an outdoor compost bin. Photo Credit: Bruce McAdam / Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Some cities offer a middle ground in this dilemma: curbside composting. About \u003ca href=\"http://www.governing.com/topics/energy-env/gov-curbside-composting-added-to-major-city.html\">100 cities\u003c/a> have compost collection programs, including San Francisco, Boulder, and Seattle. Data from the \u003ca href=\"http://www.epa.gov/waste/nonhaz/municipal/pubs/2012_msw_fs.pdf\">2012 survey of municipal waste\u003c/a> indicate there are more than 3,000 community composting programs in place across the country.\u003c/p>\n\u003cp>\"It’s a doable thing,\" said Heller, comparing it to citywide recycling, which wasn't the norm during his childhood but is now standard in cities.\u003c/p>\n\u003cp>And it’s not just municipalities that are offering the service; entrepreneurs are, too. \"We have a 12-year-old kid in Traverse City, Michigan, who has started up quite a little business collecting food scraps from folks on his bike,” he said. Even Cleveland will soon be home to a start-up \u003ca href=\"http://www.crowdrise.com/ClevelandBikeComposting/fundraiser/RBGCleveland\">composting company\u003c/a> that will gladly cycle over to pick up your food scraps, for a fee.\u003c/p>\n\u003cp>According to Heller, taking a more upstream approach to food-waste reduction is fundamental to this discussion about consumer actions around food waste. That is, we need to get consumers to buy only the food they will actually eat. “From the cradle-to-grave perspective, the biggest impacts are on the food\u003cstrong> production\u003c/strong> side,” said Heller, so reducing consumer demand would help reduce the amount of food produced and thus the amount of environmental impacts all around.\u003c/p>\n\u003cp>Heller’s advice? Don’t “binge-shop.” Instead, go to the store more frequently so you don’t have food spoiling in your fridge.\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>So the next time that giant vat of raspberries calls to me from the produce aisle of Costco, perhaps I’ll think twice about whether I can really eat my way through all those berries without tuckering out. Either that or I suppose I’ll have to suck it up and compost.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/59136/food-scraps-an-urbanites-dilemma","authors":["10270"],"categories":["quest_4","quest_6","quest_9","quest_3229"],"tags":["quest_10637","quest_12855","quest_12021","quest_10041","quest_12853","quest_12228","quest_12269","quest_12854","quest_1272","quest_10327","quest_2349","quest_10429","quest_3107"],"featImg":"quest_70370","label":"source_quest_59136"},"quest_69075":{"type":"posts","id":"quest_69075","meta":{"index":"posts_1591205157","site":"quest","id":"69075","score":null,"sort":[1396447245000]},"guestAuthors":[],"slug":"quest-tv-inventing-the-future-bikes-bugs-and-fashionistas","title":"QUEST TV - Inventing the Future: Bikes, Bugs and Fashionistas","publishDate":1396447245,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003ch2>Episode Description\u003c/h2>\n\u003cp>Go behind the scenes with a North Carolina inventor bridging the gap between bicycles and cars with his sun-powered velomobile; meet an Ohio engineer transforming flies into fishmeal; and visit a Nebraska textile engineer converting corn husks into fashion. Also, discover a vast network of ocean observatories offering unprecedented views of the Pacific seafloor.\u003c/p>\n\u003ch2>Segment Details\u003c/h2>\n\u003cp>Watch the full 1/2 hour television episode above or watch individual segments and read accompanying articles, as they become available:\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Bike To The Future\" href=\"http://ww2.kqed.org/quest/video/bike-to-the-future/\">Bike To The Future\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Let Them Eat Flies\" href=\"http://ww2.kqed.org/quest/video/let-them-eat-flies/\">Let Them Eat Flies\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Farm Waste Fashionistas\" href=\"http://ww2.kqed.org/quest/video/farm-waste-fashionistas/\">Farm Waste Fasionistas\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Meet innovators building sun-powered velomobiles, transforming flies into fishmeal, and converting husks into fashion. Also, discover a vast network of ocean observatories.","status":"publish","parent":0,"modified":1457556079,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":93},"headData":{"title":"QUEST TV - Inventing the Future: Bikes, Bugs and Fashionistas | KQED","description":"Meet innovators building sun-powered velomobiles, transforming flies into fishmeal, and converting husks into fashion. Also, discover a vast network of ocean observatories.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"69075 http://science.kqed.org/quest/?post_type=videos&p=69075","disqusUrl":"https://ww2.kqed.org/quest/2014/04/02/quest-tv-inventing-the-future-bikes-bugs-and-fashionistas/","disqusTitle":"QUEST TV - Inventing the Future: Bikes, Bugs and Fashionistas","videoEmbed":"https://www.youtube.com/watch?v=n3elpa8KYeo","source":"Engineering","sourceUrl":"https://ww2.kqed.org/quest/category/engineering/","path":"/quest/69075/quest-tv-inventing-the-future-bikes-bugs-and-fashionistas","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Episode Description\u003c/h2>\n\u003cp>Go behind the scenes with a North Carolina inventor bridging the gap between bicycles and cars with his sun-powered velomobile; meet an Ohio engineer transforming flies into fishmeal; and visit a Nebraska textile engineer converting corn husks into fashion. Also, discover a vast network of ocean observatories offering unprecedented views of the Pacific seafloor.\u003c/p>\n\u003ch2>Segment Details\u003c/h2>\n\u003cp>Watch the full 1/2 hour television episode above or watch individual segments and read accompanying articles, as they become available:\u003c/p>\n\u003cul>\n\u003cli>\u003ca title=\"Bike To The Future\" href=\"http://ww2.kqed.org/quest/video/bike-to-the-future/\">Bike To The Future\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Let Them Eat Flies\" href=\"http://ww2.kqed.org/quest/video/let-them-eat-flies/\">Let Them Eat Flies\u003c/a>\u003c/li>\n\u003cli>\u003ca title=\"Farm Waste Fashionistas\" href=\"http://ww2.kqed.org/quest/video/farm-waste-fashionistas/\">Farm Waste Fasionistas\u003c/a>\u003c/li>\n\u003c/ul>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/69075/quest-tv-inventing-the-future-bikes-bugs-and-fashionistas","authors":["10216"],"categories":["quest_11765","quest_8","quest_3229","quest_3422","quest_3233"],"tags":["quest_12781","quest_326","quest_702","quest_984","quest_13197","quest_1075","quest_12604","quest_1122","quest_12228","quest_12562","quest_1472","quest_2046","quest_2349","quest_2693","quest_13364","quest_2893","quest_12719","quest_2983","quest_3071"],"featImg":"quest_69089","label":"source_quest_69075"},"quest_61576":{"type":"posts","id":"quest_61576","meta":{"index":"posts_1591205157","site":"quest","id":"61576","score":null,"sort":[1396360845000]},"guestAuthors":[],"slug":"let-them-eat-flies","title":"Let Them Eat Flies","publishDate":1396360845,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{},"content":"\u003cp>Yellow Springs, Ohio, has been known for its counter-culture vibe since the 1960s, but the day the bug farm arrived its eccentricity rating went up a notch.\u003c/p>\n\u003cp>Consisting of a few tidy buildings, \u003ca href=\"http://www.enviroflight.net/\">EnviroFlight\u003c/a> sits across from a hip brewpub in an unassuming industrial park. It houses millions of bugs, but you wouldn’t know it from the outside -- or from the inside for that matter. The “production room” is so bright and clean it could be an industrial bakery. But look closely inside one of the dozens of stainless steel vats and you’ll see writhing insect larvae, happily munching on cookie and cracker crumbs.\u003c/p>\n\u003cp>The larvae are those of the \u003ca href=\"https://insects.tamu.edu/fieldguide/cimg226.html\">black soldier fly\u003c/a>, a native, nonpathogenic insect. The larva’s size increases by 5,000 times in the span of just a few weeks. Their fast growth is key to the operation, but so is their food: mostly pre-consumer waste, aka the scraps from big food manufacturing facilities. Chicken-nugget breading is often on the menu, but sometimes it’s broken cookies or spent grains from the adjacent brewpub -- whatever is cheap and available. “They’ll eat anything,” said Glen Courtright, the man at the helm of the operation.\u003c/p>\n\u003cfigure id=\"attachment_68621\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084.jpg\">\u003cimg class=\"size-large wp-image-68621\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084-640x360.jpg\" alt=\"EnviroFlight founder Glen Courtright\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">EnviroFlight founder Glen Courtright shows off one of his millions black soldier flies. He believes these insects are the key to sustainable animal feed. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>For a bug farmer in a hippy town, Glen Courtright isn’t what you’d expect. An ex-Naval Intelligence Officer and engineer, he’s now an entrepreneur on the ground floor of what he believes is the next big thing in agriculture. He’s spent years tinkering with the most efficient way to grow his bugs. “The goal here is to grow bugs in a safe and responsible manner to get a safe product into our food chain,” said Courtright.\u003c/p>\n\u003cfigure id=\"attachment_68620\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083.jpg\">\u003cimg class=\"size-large wp-image-68620\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083-640x360.jpg\" alt=\"Mating Soldier Flies\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black soldier flies mate in the part of the facility that Glen refers to as \"The Love Shack\" -- a structure specifically designed to get the insects to mate. Photo by Anne Glausser\u003c/figcaption>\u003c/figure>\n\u003cp>But where on the food chain will Courtright’s bugs reside? Although his “bug protein” can certainly be used as an alternative protein source for humans, Courtright is very clear that he doesn’t think bugs will be crawling onto our plates anytime soon. Instead, he sees his bugs, among \u003ca href=\"http://www.enviroflight.net/our-process/\">other things,\u003c/a> as a feed augmentation for farmed fish. The appeal to fish is simple. “Fish normally eat bugs in the wild,” said Courtright, referring to the fact that aquatic bugs make up a significant portion of most wild fish diets.\u003c/p>\n\u003cfigure id=\"attachment_68622\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\">\u003cimg class=\" wp-image-68622 \" title=\"Drying Larva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\" alt=\"Drying Larva\" width=\"602\" height=\"338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097.jpg 1673w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-960x539.jpg 960w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtright removes a sample batch of dried larva from his test oven. From here, the larva is ground up and added in place of fishmeal. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Farmed fish generally eat a combination of corn and soy fillers paired with \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">fish meal\u003c/a>, made of ground up small fish like anchovies and sardines. Corn and soy are cheap and plentiful sources of protein and fat, but the most popular farmed fish (salmon, trout, perch, tilapia) are carnivorous and not inclined to eat food that doesn’t contain fish meal. According to Dr. Tony Forshey, chief of animal health for the Ohio Department of Agriculture, it’s a matter of taste. “Fish meal tastes good for the fish,” he said, “so in order to get them to eat it, they have to like it and they have to like the taste of it.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The problem is that the small fish that are used to make fish meal are \u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/issues/aquaculture_wildfish.aspx\">wild caught\u003c/a>, and with a growing population of seafood lovers across the world, the threat of overfishing these forage fish is \u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/index.html\">very real\u003c/a>. According to Wooster-based fish farmer Tom Machamer, the threat extends to people’s pocketbooks. “We’re harvesting more from the ocean,” he said, “so the cost of fish meal has increased drastically in the last three or four years.”\u003c/p>\n\u003cfigure id=\"attachment_68619\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38.jpg\">\u003cimg class=\"size-large wp-image-68619\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38-640x360.jpg\" alt=\"Fish Farmer Tom Machamer\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish farmer Tom Machamer gathers up some bass at his farm in Wooster, OH. He currently uses traditional fish meal-based feed, but is interested in the prospect of a more affordable and sustainable feed. Photo by Hannah Weinberger.\u003c/figcaption>\u003c/figure>\n\u003cp>This is where EnviroFlight comes in. According to Courtright’s tests, larger carnivorous fish crave his “insect meal” the same way they do fish meal. And because Courtright is able to grow an abundant, steady supply of insect meal, he thinks he has created a more affordable and sustainable way to feed farmed fish.\u003c/p>\n\u003cp>Noting the growing human population, the overfished oceans, and widespread wasteful food practices, Courtright says his bug engineering could help on many fronts. “We have the technology that can solve two problems,” he noted. “We can solve a food problem, and we can solve a waste problem.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All with the help of some very hungry flies.\u003c/p>\n\n","blocks":[],"excerpt":"QUEST goes behind the scenes at an innovative “bug farm” in Ohio, where engineer and entrepreneur Glen Courtright harnesses the power of flies to turn food waste into sustainable fish feed.","status":"publish","parent":0,"modified":1457556009,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":853},"headData":{"title":"Let Them Eat Flies | KQED","description":"QUEST goes behind the scenes at an innovative “bug farm” in Ohio, where engineer and entrepreneur Glen Courtright harnesses the power of flies to turn food waste into sustainable fish feed.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61576 http://science.kqed.org/quest/?p=61576","disqusUrl":"https://ww2.kqed.org/quest/2014/04/01/let-them-eat-flies/","disqusTitle":"Let Them Eat Flies","videoEmbed":"https://www.youtube.com/watch?v=cpol2d0c820","source":"Biology","sourceUrl":"https://ww2.kqed.org/quest/category/biology/","path":"/quest/61576/let-them-eat-flies","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Yellow Springs, Ohio, has been known for its counter-culture vibe since the 1960s, but the day the bug farm arrived its eccentricity rating went up a notch.\u003c/p>\n\u003cp>Consisting of a few tidy buildings, \u003ca href=\"http://www.enviroflight.net/\">EnviroFlight\u003c/a> sits across from a hip brewpub in an unassuming industrial park. It houses millions of bugs, but you wouldn’t know it from the outside -- or from the inside for that matter. The “production room” is so bright and clean it could be an industrial bakery. But look closely inside one of the dozens of stainless steel vats and you’ll see writhing insect larvae, happily munching on cookie and cracker crumbs.\u003c/p>\n\u003cp>The larvae are those of the \u003ca href=\"https://insects.tamu.edu/fieldguide/cimg226.html\">black soldier fly\u003c/a>, a native, nonpathogenic insect. The larva’s size increases by 5,000 times in the span of just a few weeks. Their fast growth is key to the operation, but so is their food: mostly pre-consumer waste, aka the scraps from big food manufacturing facilities. Chicken-nugget breading is often on the menu, but sometimes it’s broken cookies or spent grains from the adjacent brewpub -- whatever is cheap and available. “They’ll eat anything,” said Glen Courtright, the man at the helm of the operation.\u003c/p>\n\u003cfigure id=\"attachment_68621\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084.jpg\">\u003cimg class=\"size-large wp-image-68621\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-084-640x360.jpg\" alt=\"EnviroFlight founder Glen Courtright\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">EnviroFlight founder Glen Courtright shows off one of his millions black soldier flies. He believes these insects are the key to sustainable animal feed. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>For a bug farmer in a hippy town, Glen Courtright isn’t what you’d expect. An ex-Naval Intelligence Officer and engineer, he’s now an entrepreneur on the ground floor of what he believes is the next big thing in agriculture. He’s spent years tinkering with the most efficient way to grow his bugs. “The goal here is to grow bugs in a safe and responsible manner to get a safe product into our food chain,” said Courtright.\u003c/p>\n\u003cfigure id=\"attachment_68620\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083.jpg\">\u003cimg class=\"size-large wp-image-68620\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-083-640x360.jpg\" alt=\"Mating Soldier Flies\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Black soldier flies mate in the part of the facility that Glen refers to as \"The Love Shack\" -- a structure specifically designed to get the insects to mate. Photo by Anne Glausser\u003c/figcaption>\u003c/figure>\n\u003cp>But where on the food chain will Courtright’s bugs reside? Although his “bug protein” can certainly be used as an alternative protein source for humans, Courtright is very clear that he doesn’t think bugs will be crawling onto our plates anytime soon. Instead, he sees his bugs, among \u003ca href=\"http://www.enviroflight.net/our-process/\">other things,\u003c/a> as a feed augmentation for farmed fish. The appeal to fish is simple. “Fish normally eat bugs in the wild,” said Courtright, referring to the fact that aquatic bugs make up a significant portion of most wild fish diets.\u003c/p>\n\u003cfigure id=\"attachment_68622\" class=\"wp-caption aligncenter\" style=\"max-width: 602px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\">\u003cimg class=\" wp-image-68622 \" title=\"Drying Larva\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/Enviroflight-097.jpg\" alt=\"Drying Larva\" width=\"602\" height=\"338\" srcset=\"https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097.jpg 1673w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-400x225.jpg 400w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1440x809.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-1180x663.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/39/2013/10/Enviroflight-097-960x539.jpg 960w\" sizes=\"(max-width: 602px) 100vw, 602px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Courtright removes a sample batch of dried larva from his test oven. From here, the larva is ground up and added in place of fishmeal. Photo by Anne Glausser.\u003c/figcaption>\u003c/figure>\n\u003cp>Farmed fish generally eat a combination of corn and soy fillers paired with \u003ca href=\"http://ww2.kqed.org/quest/2014/02/13/vegetarian-farmed-fish-may-be-key-to-sustainable-aquaculture/\">fish meal\u003c/a>, made of ground up small fish like anchovies and sardines. Corn and soy are cheap and plentiful sources of protein and fat, but the most popular farmed fish (salmon, trout, perch, tilapia) are carnivorous and not inclined to eat food that doesn’t contain fish meal. According to Dr. Tony Forshey, chief of animal health for the Ohio Department of Agriculture, it’s a matter of taste. “Fish meal tastes good for the fish,” he said, “so in order to get them to eat it, they have to like it and they have to like the taste of it.”\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>The problem is that the small fish that are used to make fish meal are \u003ca href=\"http://www.seafoodwatch.org/cr/cr_seafoodwatch/issues/aquaculture_wildfish.aspx\">wild caught\u003c/a>, and with a growing population of seafood lovers across the world, the threat of overfishing these forage fish is \u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/index.html\">very real\u003c/a>. According to Wooster-based fish farmer Tom Machamer, the threat extends to people’s pocketbooks. “We’re harvesting more from the ocean,” he said, “so the cost of fish meal has increased drastically in the last three or four years.”\u003c/p>\n\u003cfigure id=\"attachment_68619\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38.jpg\">\u003cimg class=\"size-large wp-image-68619\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/aquaculture-38-640x360.jpg\" alt=\"Fish Farmer Tom Machamer\" width=\"640\" height=\"360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fish farmer Tom Machamer gathers up some bass at his farm in Wooster, OH. He currently uses traditional fish meal-based feed, but is interested in the prospect of a more affordable and sustainable feed. Photo by Hannah Weinberger.\u003c/figcaption>\u003c/figure>\n\u003cp>This is where EnviroFlight comes in. According to Courtright’s tests, larger carnivorous fish crave his “insect meal” the same way they do fish meal. And because Courtright is able to grow an abundant, steady supply of insect meal, he thinks he has created a more affordable and sustainable way to feed farmed fish.\u003c/p>\n\u003cp>Noting the growing human population, the overfished oceans, and widespread wasteful food practices, Courtright says his bug engineering could help on many fronts. “We have the technology that can solve two problems,” he noted. “We can solve a food problem, and we can solve a waste problem.”\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>All with the help of some very hungry flies.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/61576/let-them-eat-flies","authors":["10426"],"categories":["quest_4","quest_8","quest_3229","quest_3422","quest_3233"],"tags":["quest_9912","quest_12736","quest_403","quest_12741","quest_1099","quest_12604","quest_1122","quest_12228","quest_12269","quest_10327","quest_1472","quest_12738","quest_2141","quest_2349","quest_10429","quest_13364","quest_2893","quest_3071","quest_12295","quest_12744"],"featImg":"quest_68664","label":"source_quest_61576"},"quest_59828":{"type":"posts","id":"quest_59828","meta":{"index":"posts_1591205157","site":"quest","id":"59828","score":null,"sort":[1382450459000]},"guestAuthors":[],"slug":"using-social-media-to-rescue-food","title":"Using Social Media to Rescue Food","publishDate":1382450459,"format":"video","headTitle":"QUEST Sustainability Science- Web series | QUEST | KQED Science","labelTerm":{"term":11768,"site":"quest"},"content":"\u003cp>On a gray, foggy summer morning in San Francisco, Shakirah Simley is busily typing away at a computer in a loft space overlooking premium organic produce, prepared foods and artisanal groceries for sale at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>.\u003c/p>\n\u003cp>The 28-year-old former Fulbright scholar, cooking instructor and Community Coordinator for Bi-Rite is on a mission this morning: to give away 115 pounds of organic gold apricots and black seedless grapes to a local hunger-relief charity. Fifteen minutes later, a tweet alerts Simley that a volunteer from \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> is on his way to claim the fresh fruits which will be distributed within 24 hours to low-income residents in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_59839\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59839\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2-300x169.jpg\" alt=\"Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>It's a stunningly effective demonstration of how the battle against food waste has shifted online, where Facebook, Twitter and startups are helping to nimbly crowdsource surplus food that would otherwise end up composted or worse - end up rotting in a landfill.\u003c/p>\n\u003cp>Thanks to efficient purchasing and its popular deli and creamery, not much gets wasted at Bi-Rite. Still, the summer months can yield bumper crops of fruits and vegetables. So in June of 2013, Simley decided to give away some excess fruit through \u003ca href=\"http://www.cropmobster.com/\">CropMobster\u003c/a>, a web site co-founded and launched by Nick Papadopoulos, a Bi-Rite supplier and the General Manager of \u003ca href=\"http://www.bloomfieldfarmsorganics.com/\">Bloomfield Farms\u003c/a>.\u003c/p>\n\u003cp>\"We need to change the mindset that it’s acceptable for 40 percent of any industry to go to waste. Imagine if you saw 40 percent of smartphones going to the dump just as they're coming off the assembly line,\" said Papadopoulos, a management consultant who created CropMobster after seeing that a significant portion of each week's harvest wasn't being sold. Determined not to let the crops go to waste, he jumped onto Facebook and sent out texts to see if his network of friends and contacts would come to the rescue.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Impressed with the results of this digital experiment, Papadopoulos and his colleagues launched the CropMobster web site which has helped save more than 40 tons of food in the Bay Area. The site is easy to use, allowing just about anyone - including farmers, retailers and caterers - to sign up and post quick alerts about surplus food, nursery seedlings, even chickens in need of new homes.\u003c/p>\n\u003cp>While it’s free to sign-up and use the site, CropMobster makes money through online tips and commissions - in the 10 to 20% range according to Papadopoulos - for growers who've used the application to quickly sell large amounts of perishable food, such as 10-pound cases of organic heirloom tomatoes and organic lemon cucumbers sold at 50% off by a Santa Rosa farm in late August.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\u003cp>DONATION: Organic Apricots and ACME Bread | Bi-Rite Market (San Francisco, CA) \u003ca href=\"http://t.co/i4vaub6w5P\">http://t.co/i4vaub6w5P\u003c/a>\u003c/p>\n\u003cp>— CropMobster™ (@CropMobster) \u003ca href=\"https://twitter.com/CropMobster/statuses/367031210213507072\">August 12, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\"We need to have a system that is fast and that's where crowdsourcing and harnessing the power of the community is so critical in each situation of surplus and potential waste,\" Papadopoulos said.\u003c/p>\n\u003cp>Just 15 miles from Bi-Rite, in Berkeley, California, shoppers at \u003ca href=\"http://www.andronicos.com/\">Andronico’s\u003c/a> are sifting through racks of organic, bagged apples and potatoes on sale for 50 cents a pound.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Andronico’s first began partnering with \u003ca href=\"http://www.foodstarpartners.com/how-it-works.html\">FoodStar\u003c/a>, a Bay Area start-up that helps retailers reduce food waste, in February 2013 when it set up a bin of slightly undersized Pink Lady apples. Customers heartily snapped up the bargain apples and soon Andronico’s began offering not only surplus produce grown by California farmers but also bags of potatoes, pears, oranges and other items which are slightly blemished or undersized.\u003c/p>\n\u003cp>Customers learn about the “flash sales” of discounted produce three times a week at Andronico's five locations through weekly emails and the store's Facebook page . Chad Solari, the manager of Andronico’s produce and floral departments, said that the FoodStar offerings have reduced the store’s produce waste by 10 percent.\u003c/p>\n\u003cfigure id=\"attachment_60822\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60822\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BKwok_Screen-shot-2013-300x169.jpg\" alt=\"A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok. \" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok.\u003c/figcaption>\u003c/figure>\n\u003cp>“One of the things we all need to do as retailers and customers to try to reduce food waste is to think about it and put our heads together and find solutions. Our FoodStar program is a step in the right direction for the communities we serve,\" he said.\u003c/p>\n\u003cp>Who knows, there may even be a compelling business model around a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">store which exclusively sells discounted foods nearing their sell-by dates. \u003c/a>\u003c/p>\n\u003cp>Against the backdrop of super-sized portions and \u003ca href=\"http://www.nytimes.com/2013/09/17/opinion/bruni-hard-truths-about-our-soft-bodies.html\">a peculiarly American appetite for excess\u003c/a>, it's encouraging to see how retailers and startups are using the connective power of the web to speedily supply food to those in need or those simply craving a good bargain.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n","blocks":[],"excerpt":"In the U.S., more than 30 million tons of food end up in landfills each year. The food waste occurs throughout the food chain, from farm to table. But now social media is being mobilized to rescue surplus food and keep it from going to waste. ","status":"publish","parent":0,"modified":1457565287,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":18,"wordCount":867},"headData":{"title":"Using Social Media to Rescue Food | KQED","description":"In the U.S., more than 30 million tons of food end up in landfills each year. The food waste occurs throughout the food chain, from farm to table. But now social media is being mobilized to rescue surplus food and keep it from going to waste. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59828 http://science.kqed.org/quest/?post_type=videos&p=59828","disqusUrl":"https://ww2.kqed.org/quest/2013/10/22/using-social-media-to-rescue-food/","disqusTitle":"Using Social Media to Rescue Food","videoEmbed":"https://www.youtube.com/watch?v=JthsRuo8gkg","path":"/quest/59828/using-social-media-to-rescue-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>On a gray, foggy summer morning in San Francisco, Shakirah Simley is busily typing away at a computer in a loft space overlooking premium organic produce, prepared foods and artisanal groceries for sale at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>.\u003c/p>\n\u003cp>The 28-year-old former Fulbright scholar, cooking instructor and Community Coordinator for Bi-Rite is on a mission this morning: to give away 115 pounds of organic gold apricots and black seedless grapes to a local hunger-relief charity. Fifteen minutes later, a tweet alerts Simley that a volunteer from \u003ca href=\"http://www.foodrunners.org/\">Food Runners\u003c/a> is on his way to claim the fresh fruits which will be distributed within 24 hours to low-income residents in San Francisco.\u003c/p>\n\u003cfigure id=\"attachment_59839\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59839\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.09.13_JV0A0043_2-300x169.jpg\" alt=\"Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shakirah Simley manages the community outreach and giving initiatives for Bi-Rite market in San Francisco. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>It's a stunningly effective demonstration of how the battle against food waste has shifted online, where Facebook, Twitter and startups are helping to nimbly crowdsource surplus food that would otherwise end up composted or worse - end up rotting in a landfill.\u003c/p>\n\u003cp>Thanks to efficient purchasing and its popular deli and creamery, not much gets wasted at Bi-Rite. Still, the summer months can yield bumper crops of fruits and vegetables. So in June of 2013, Simley decided to give away some excess fruit through \u003ca href=\"http://www.cropmobster.com/\">CropMobster\u003c/a>, a web site co-founded and launched by Nick Papadopoulos, a Bi-Rite supplier and the General Manager of \u003ca href=\"http://www.bloomfieldfarmsorganics.com/\">Bloomfield Farms\u003c/a>.\u003c/p>\n\u003cp>\"We need to change the mindset that it’s acceptable for 40 percent of any industry to go to waste. Imagine if you saw 40 percent of smartphones going to the dump just as they're coming off the assembly line,\" said Papadopoulos, a management consultant who created CropMobster after seeing that a significant portion of each week's harvest wasn't being sold. Determined not to let the crops go to waste, he jumped onto Facebook and sent out texts to see if his network of friends and contacts would come to the rescue.\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>Impressed with the results of this digital experiment, Papadopoulos and his colleagues launched the CropMobster web site which has helped save more than 40 tons of food in the Bay Area. The site is easy to use, allowing just about anyone - including farmers, retailers and caterers - to sign up and post quick alerts about surplus food, nursery seedlings, even chickens in need of new homes.\u003c/p>\n\u003cp>While it’s free to sign-up and use the site, CropMobster makes money through online tips and commissions - in the 10 to 20% range according to Papadopoulos - for growers who've used the application to quickly sell large amounts of perishable food, such as 10-pound cases of organic heirloom tomatoes and organic lemon cucumbers sold at 50% off by a Santa Rosa farm in late August.\u003c/p>\n\u003cblockquote class=\"twitter-tweet\">\u003cp>DONATION: Organic Apricots and ACME Bread | Bi-Rite Market (San Francisco, CA) \u003ca href=\"http://t.co/i4vaub6w5P\">http://t.co/i4vaub6w5P\u003c/a>\u003c/p>\n\u003cp>— CropMobster™ (@CropMobster) \u003ca href=\"https://twitter.com/CropMobster/statuses/367031210213507072\">August 12, 2013\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\"We need to have a system that is fast and that's where crowdsourcing and harnessing the power of the community is so critical in each situation of surplus and potential waste,\" Papadopoulos said.\u003c/p>\n\u003cp>Just 15 miles from Bi-Rite, in Berkeley, California, shoppers at \u003ca href=\"http://www.andronicos.com/\">Andronico’s\u003c/a> are sifting through racks of organic, bagged apples and potatoes on sale for 50 cents a pound.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2.jpg\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Andronico’s first began partnering with \u003ca href=\"http://www.foodstarpartners.com/how-it-works.html\">FoodStar\u003c/a>, a Bay Area start-up that helps retailers reduce food waste, in February 2013 when it set up a bin of slightly undersized Pink Lady apples. Customers heartily snapped up the bargain apples and soon Andronico’s began offering not only surplus produce grown by California farmers but also bags of potatoes, pears, oranges and other items which are slightly blemished or undersized.\u003c/p>\n\u003cp>Customers learn about the “flash sales” of discounted produce three times a week at Andronico's five locations through weekly emails and the store's Facebook page . Chad Solari, the manager of Andronico’s produce and floral departments, said that the FoodStar offerings have reduced the store’s produce waste by 10 percent.\u003c/p>\n\u003cfigure id=\"attachment_60822\" class=\"wp-caption alignright\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60822\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BKwok_Screen-shot-2013-300x169.jpg\" alt=\"A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok. \" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">A screenshot announcing a recent FoodStar flash sale on Andronico's Facebook page. Image courtesy of Bridget Kwok.\u003c/figcaption>\u003c/figure>\n\u003cp>“One of the things we all need to do as retailers and customers to try to reduce food waste is to think about it and put our heads together and find solutions. Our FoodStar program is a step in the right direction for the communities we serve,\" he said.\u003c/p>\n\u003cp>Who knows, there may even be a compelling business model around a \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/09/21/222082247/trader-joes-ex-president-to-turn-expired-food-into-cheap-meals\">store which exclusively sells discounted foods nearing their sell-by dates. \u003c/a>\u003c/p>\n\u003cp>Against the backdrop of super-sized portions and \u003ca href=\"http://www.nytimes.com/2013/09/17/opinion/bruni-hard-truths-about-our-soft-bodies.html\">a peculiarly American appetite for excess\u003c/a>, it's encouraging to see how retailers and startups are using the connective power of the web to speedily supply food to those in need or those simply craving a good bargain.\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/59828/using-social-media-to-rescue-food","authors":["6176"],"series":["quest_11768"],"categories":["quest_6","quest_3229","quest_3422","quest_3233"],"tags":["quest_12227","quest_12226","quest_12028","quest_12300","quest_1056","quest_12228","quest_12269","quest_3351","quest_2349","quest_13","quest_10183","quest_13364","quest_3016","quest_3071"],"featImg":"quest_59838","label":"quest_11768"},"quest_61744":{"type":"posts","id":"quest_61744","meta":{"index":"posts_1591205157","site":"quest","id":"61744","score":null,"sort":[1382024666000]},"guestAuthors":[],"slug":"quest-television-from-farm-to-fork-to-fuel","title":"QUEST TV: From Farm to Fork to Fuel","publishDate":1382024666,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003ch2>Episode Description\u003c/h2>\n\u003cp>Discover innovative approaches for producing and maximizing our food resources. Explore how a Milwaukee farmer feeds a growing urban population, discover strategies for reducing food waste in the San Francisco Bay Area and beyond, and go behind the scenes at a North Carolina facility that turns cooking grease into fuel. Plus, check out gardens on wheels in Omaha, Nebraska.\u003c/p>\n\u003ch2>Segment Details\u003c/h2>\n\u003cp>Watch the full 1/2 hour television episode above or watch individual segments and read accompanying articles on the following pages:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/quest/video/aquaponics-symbiotic-ag-at-genius-will-allens-urban-farm/\">An Oasis Grows in an Urban Food Desert\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/quest/video/fighting-food-waste/\">Fighting Food Waste\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/quest/video/biodiesel-power/\">Biodiesel Power\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Explore an urban farm, new ways to reduce food waste, and how cooking grease can be turned into biofuel in this television episode.","status":"publish","parent":0,"modified":1457565063,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":99},"headData":{"title":"QUEST TV: From Farm to Fork to Fuel | KQED","description":"Explore an urban farm, new ways to reduce food waste, and how cooking grease can be turned into biofuel in this television episode.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61744 http://science.kqed.org/quest/?p=61744","disqusUrl":"https://ww2.kqed.org/quest/2013/10/17/quest-television-from-farm-to-fork-to-fuel/","disqusTitle":"QUEST TV: From Farm to Fork to Fuel","videoEmbed":"https://www.youtube.com/watch?v=obPaSbvYvYQ","path":"/quest/61744/quest-television-from-farm-to-fork-to-fuel","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003ch2>Episode Description\u003c/h2>\n\u003cp>Discover innovative approaches for producing and maximizing our food resources. Explore how a Milwaukee farmer feeds a growing urban population, discover strategies for reducing food waste in the San Francisco Bay Area and beyond, and go behind the scenes at a North Carolina facility that turns cooking grease into fuel. Plus, check out gardens on wheels in Omaha, Nebraska.\u003c/p>\n\u003ch2>Segment Details\u003c/h2>\n\u003cp>Watch the full 1/2 hour television episode above or watch individual segments and read accompanying articles on the following pages:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/quest/video/aquaponics-symbiotic-ag-at-genius-will-allens-urban-farm/\">An Oasis Grows in an Urban Food Desert\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/quest/video/fighting-food-waste/\">Fighting Food Waste\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/quest/video/biodiesel-power/\">Biodiesel Power\u003c/a>\u003c/li>\n\u003c/ul>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/61744/quest-television-from-farm-to-fork-to-fuel","authors":["10216"],"categories":["quest_3229","quest_3422","quest_3233"],"tags":["quest_12284","quest_12306","quest_329","quest_1122","quest_12356","quest_12228","quest_2141","quest_12307","quest_2349","quest_12354","quest_10427","quest_13","quest_12355","quest_13364","quest_2893","quest_3071"],"featImg":"quest_62567","label":"quest"},"quest_62016":{"type":"posts","id":"quest_62016","meta":{"index":"posts_1591205157","site":"quest","id":"62016","score":null,"sort":[1381438828000]},"guestAuthors":[],"slug":"conversation-with-simr","title":"Conversations with Simran Sethi: Food Waste","publishDate":1381438828,"format":"aside","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp style=\"text-align: center\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/13-10-10-QUEST-Conversation-with-Simran-1-Food-Waste-1280px.jpg\">\u003cimg class=\"aligncenter size-large wp-image-62021\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/13-10-10-QUEST-Conversation-with-Simran-1-Food-Waste-1280px-640x360.jpg\" alt=\"#QUESTfood\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Simran Sethi wants to engage with you on social media through a series of conversations. This week, Simran explores problems and solutions related to food waste:\u003c/p>\n\u003cp style=\"padding-left: 20pt;padding-right: 20pt;line-height: 110%\">\u003cstrong>\u003cem>Americans spend $165 billion on food that we don’t actually eat. Take a photo of your food waste and share insights by using #QUESTfood.\u003c/em>\u003c/strong>\u003c/p>\n\u003ch2>Here’s how to participate:\u003c/h2>\n\u003cul>\n\u003cli>Use the hashtag \u003cstrong>#QUESTfood\u003c/strong> on Twitter, Facebook or Google+ to share your response\u003c/li>\n\u003cli>Tweet to \u003ca href=\"https://twitter.com/simransethi\" target=\"_blank\">@SimranSethi\u003c/a> and \u003ca href=\"https://twitter.com/QUESTScience\" target=\"_blank\">@QUESTScience\u003c/a>\u003c/li>\n\u003cli>Post a comment on \u003ca href=\"https://www.facebook.com/questsciencemedia\" target=\"_blank\">QUEST’s Facebook page\u003c/a>\u003c/li>\n\u003cli>Tag \u003ca href=\"https://plus.google.com/110747713778766988196/posts\" target=\"_blank\">+Simran Sethi\u003c/a> and \u003ca href=\"https://plus.google.com/109262059701533544522/\" target=\"_blank\">+QUEST Science\u003c/a> in your Google+ posts\u003c/li>\n\u003c/ul>\n\u003cp>We look forward to hearing from you!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Engage with Simran Sethi and QUEST on social media in this conversation about food waste. #QUESTfood","status":"publish","parent":0,"modified":1381638200,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":4,"wordCount":105},"headData":{"title":"Conversations with Simran Sethi: Food Waste | KQED","description":"Engage with Simran Sethi and QUEST on social media in this conversation about food waste. #QUESTfood","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"62016 http://science.kqed.org/quest/?p=62016","disqusUrl":"https://ww2.kqed.org/quest/2013/10/10/conversation-with-simr/","disqusTitle":"Conversations with Simran Sethi: Food Waste","path":"/quest/62016/conversation-with-simr","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp style=\"text-align: center\">\u003ca href=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/13-10-10-QUEST-Conversation-with-Simran-1-Food-Waste-1280px.jpg\">\u003cimg class=\"aligncenter size-large wp-image-62021\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/10/13-10-10-QUEST-Conversation-with-Simran-1-Food-Waste-1280px-640x360.jpg\" alt=\"#QUESTfood\" width=\"640\" height=\"360\">\u003c/a>\u003c/p>\n\u003cp>Simran Sethi wants to engage with you on social media through a series of conversations. This week, Simran explores problems and solutions related to food waste:\u003c/p>\n\u003cp style=\"padding-left: 20pt;padding-right: 20pt;line-height: 110%\">\u003cstrong>\u003cem>Americans spend $165 billion on food that we don’t actually eat. Take a photo of your food waste and share insights by using #QUESTfood.\u003c/em>\u003c/strong>\u003c/p>\n\u003ch2>Here’s how to participate:\u003c/h2>\n\u003cul>\n\u003cli>Use the hashtag \u003cstrong>#QUESTfood\u003c/strong> on Twitter, Facebook or Google+ to share your response\u003c/li>\n\u003cli>Tweet to \u003ca href=\"https://twitter.com/simransethi\" target=\"_blank\">@SimranSethi\u003c/a> and \u003ca href=\"https://twitter.com/QUESTScience\" target=\"_blank\">@QUESTScience\u003c/a>\u003c/li>\n\u003cli>Post a comment on \u003ca href=\"https://www.facebook.com/questsciencemedia\" target=\"_blank\">QUEST’s Facebook page\u003c/a>\u003c/li>\n\u003cli>Tag \u003ca href=\"https://plus.google.com/110747713778766988196/posts\" target=\"_blank\">+Simran Sethi\u003c/a> and \u003ca href=\"https://plus.google.com/109262059701533544522/\" target=\"_blank\">+QUEST Science\u003c/a> in your Google+ posts\u003c/li>\n\u003c/ul>\n\u003cp>We look forward to hearing from you!\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/62016/conversation-with-simr","authors":["10490"],"categories":["quest_3229"],"tags":["quest_12315","quest_12299","quest_13199","quest_12228","quest_12269","quest_2141","quest_2349","quest_12289","quest_12297","quest_10183","quest_13364"],"featImg":"quest_62121","label":"quest"},"quest_59913":{"type":"posts","id":"quest_59913","meta":{"index":"posts_1591205157","site":"quest","id":"59913","score":null,"sort":[1381327250000]},"guestAuthors":[],"slug":"fighting-food-waste","title":"Fighting Food Waste","publishDate":1381327250,"format":"video","headTitle":"QUEST Sustainability Science – TV series | QUEST | KQED Science","labelTerm":{"term":11767,"site":"quest"},"content":"\u003cp>By 2050, the world's population is expected to grow to nine billion people, a population increase which will require boosting global food production by 70%, according to the UN's Food and Agriculture Office. And yet, according to a recent report by this same UN agency, \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">1.3 billion tons of food is wasted each year\u003c/a> while nearly 900 million people around the world struggle each day with hunger.\u003c/p>\n\u003cp>In the U.S. alone, 40% of the food produced each year goes to waste. That's $165 billion worth of uneaten and wasted food, according to a report authored by the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\">Natural Resources Defense Council\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\"> 80% of our nation's freshwater, 50% of the land and 10% of the U.S. energy budget is spent on food production.\u003c/aside>\n\u003cp>Many factors contribute to food waste, including portion sizes which have ballooned in a little more than a generation. For example, between 1982 and 2002, the average pizza slice almost doubled in calories and even our humble dinner plate has increased two inches in diameter since the 1970s, according to Dana Gunders, an NRDC staff scientist and food waste expert.\u003c/p>\n\u003cp>Food waste occurs not just in our homes but in grocery stores, restaurants and farms. In fact, more than half of all the fruits and vegetables grown in the U.S. never get eaten, and most of this produce never even gets to market since it it doesn't meet size or appearance specifications for retail sale.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Another culprit of food waste can be found in the use or sell by or \"best before\" dates stamped on practically any packaged food. As a new report co-authored by the NRDC and the Harvard Food Law and Policy Clinic makes clear, those dates are placed by the manufacturer to indicate a product's freshness, not its safety.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One survey found that the dates confuse whopping 90 percent of respondents to throw out foods past their expiration dates out of a mistaken belief that the items are no longer safe to eat. Moreover, there is no consistent, federal expiration date labeling system, which is why the expiration date listed on a box of granola bars, for example, is up to the manufacturer to determine, along with the choice of wording ('sell by' versus 'best before') and even where it is listed on the product. So the report's authors came up with \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\">suggestions\u003c/a> to improve the current confusion over expiration dates, including the elimination of \"sell by\" dates or other dates which are designed to inform the retailer when to remove the product from the shelf.\u003c/p>\n\u003cp>Before producing this story, I confess to being a bit complacent in my own food shopping and dining habits. After all, if I didn't finish that meal or if that leafy, organic kale had been sitting in the fridge for a few weeks without being used, I could always compost it and buy more, right? Maybe, but what this attitude ignores is the unseen cost of food waste: namely, the enormous amount of resources utilized in growing, harvesting and bringing that produce and food to market. For example, 80 percent of our nation's freshwater, 50 percent of the land and 10 percent of the U.S. energy budget is spent on food production, which is why wasting food is tantamount to wasting environmental resources.\u003c/p>\n\u003cp>Also, \"not all food waste is equal,\" according to the NRDC’s Dana Gunders. When you throw out a hamburger, the amount of water that has been used to produce that hamburger is equal to taking a 90-minute shower, as she explained to me. While it would, of course, be great to curb all forms of food waste, knowing the amount of land, water, and energy it took to produce that Big Mac may help us at least begin to realize the environmental toll that dairy and meat products take when they go uneaten.\u003c/p>\n\u003cfigure id=\"attachment_60491\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60491\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BiRite_08.06-7-300x169.jpg\" alt=\"Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Today the fight against food waste has met the digital age through the use of social media and new websites that have sprung up to crowdsource surplus food at farms, grocery stores and businesses. Perhaps simply being aware of the hunger which afflicts millions of Americans can change how we view the food we eat, and more importantly, the food we allow to go to waste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As Kathy Jackson, CEO of \u003ca href=\"http://www.shfb.org/\">Second Harvest\u003c/a> food bank in San Jose told me, \"Twenty or thirty years from now, I’m cautiously optimistic that we’ll have fewer hungry people in our country. And I really do believe that the only way we’re going to get there from here is by dramatically reducing the amount of food waste in the United States.\"\u003c/p>\n\n","blocks":[],"excerpt":"Forty percent of the food produced in the U.S. goes uneaten. From \"farm to fork\", there are many reasons for food waste, including consumer demand for perfect produce and confusion over expiration dates printed on packaged foods. This massive waste occurs as one in six Americans struggles with hunger every day, even in affluent regions such as Silicon Valley. ","status":"publish","parent":0,"modified":1457564221,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":12,"wordCount":837},"headData":{"title":"Fighting Food Waste | KQED","description":"Forty percent of the food produced in the U.S. goes uneaten. From "farm to fork", there are many reasons for food waste, including consumer demand for perfect produce and confusion over expiration dates printed on packaged foods. This massive waste occurs as one in six Americans struggles with hunger every day, even in affluent regions such as Silicon Valley. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"59913 http://science.kqed.org/quest/?post_type=videos&p=59913","disqusUrl":"https://ww2.kqed.org/quest/2013/10/09/fighting-food-waste/","disqusTitle":"Fighting Food Waste","videoEmbed":"https://www.youtube.com/watch?v=n75WRcA8i-E","path":"/quest/59913/fighting-food-waste","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>By 2050, the world's population is expected to grow to nine billion people, a population increase which will require boosting global food production by 70%, according to the UN's Food and Agriculture Office. And yet, according to a recent report by this same UN agency, \u003ca href=\"http://www.fao.org/docrep/018/i3347e/i3347e.pdf\">1.3 billion tons of food is wasted each year\u003c/a> while nearly 900 million people around the world struggle each day with hunger.\u003c/p>\n\u003cp>In the U.S. alone, 40% of the food produced each year goes to waste. That's $165 billion worth of uneaten and wasted food, according to a report authored by the \u003ca href=\"http://www.nrdc.org/food/files/wasted-food-IP.pdf\">Natural Resources Defense Council\u003c/a>.\u003c/p>\n\u003caside class=\"pullquote alignleft\"> 80% of our nation's freshwater, 50% of the land and 10% of the U.S. energy budget is spent on food production.\u003c/aside>\n\u003cp>Many factors contribute to food waste, including portion sizes which have ballooned in a little more than a generation. For example, between 1982 and 2002, the average pizza slice almost doubled in calories and even our humble dinner plate has increased two inches in diameter since the 1970s, according to Dana Gunders, an NRDC staff scientist and food waste expert.\u003c/p>\n\u003cp>Food waste occurs not just in our homes but in grocery stores, restaurants and farms. In fact, more than half of all the fruits and vegetables grown in the U.S. never get eaten, and most of this produce never even gets to market since it it doesn't meet size or appearance specifications for retail sale.\u003c/p>\n\u003cfigure id=\"attachment_59841\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-59841\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/08/SS_704_FoodWaste_08.15.13-029_2-300x169.jpg\" alt=\"More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">More than 50% of all the fruits and vegetables in the U.S. never get eaten and often end up in landfills. Photo by Sheraz Sadiq, KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Another culprit of food waste can be found in the use or sell by or \"best before\" dates stamped on practically any packaged food. As a new report co-authored by the NRDC and the Harvard Food Law and Policy Clinic makes clear, those dates are placed by the manufacturer to indicate a product's freshness, not its safety.\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>One survey found that the dates confuse whopping 90 percent of respondents to throw out foods past their expiration dates out of a mistaken belief that the items are no longer safe to eat. Moreover, there is no consistent, federal expiration date labeling system, which is why the expiration date listed on a box of granola bars, for example, is up to the manufacturer to determine, along with the choice of wording ('sell by' versus 'best before') and even where it is listed on the product. So the report's authors came up with \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\">suggestions\u003c/a> to improve the current confusion over expiration dates, including the elimination of \"sell by\" dates or other dates which are designed to inform the retailer when to remove the product from the shelf.\u003c/p>\n\u003cp>Before producing this story, I confess to being a bit complacent in my own food shopping and dining habits. After all, if I didn't finish that meal or if that leafy, organic kale had been sitting in the fridge for a few weeks without being used, I could always compost it and buy more, right? Maybe, but what this attitude ignores is the unseen cost of food waste: namely, the enormous amount of resources utilized in growing, harvesting and bringing that produce and food to market. For example, 80 percent of our nation's freshwater, 50 percent of the land and 10 percent of the U.S. energy budget is spent on food production, which is why wasting food is tantamount to wasting environmental resources.\u003c/p>\n\u003cp>Also, \"not all food waste is equal,\" according to the NRDC’s Dana Gunders. When you throw out a hamburger, the amount of water that has been used to produce that hamburger is equal to taking a 90-minute shower, as she explained to me. While it would, of course, be great to curb all forms of food waste, knowing the amount of land, water, and energy it took to produce that Big Mac may help us at least begin to realize the environmental toll that dairy and meat products take when they go uneaten.\u003c/p>\n\u003cfigure id=\"attachment_60491\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg class=\"size-thumbnail wp-image-60491\" src=\"http://ww2.kqed.org/quest/wp-content/uploads/sites/39/2013/09/704_FoodWaste_BiRite_08.06-7-300x169.jpg\" alt=\"Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\" width=\"300\" height=\"169\">\u003cfigcaption class=\"wp-caption-text\">Organic apples for sale at Bi-Rite Market in San Francisco. Photo by Sheraz Sadiq / KQED Science\u003c/figcaption>\u003c/figure>\n\u003cp>Today the fight against food waste has met the digital age through the use of social media and new websites that have sprung up to crowdsource surplus food at farms, grocery stores and businesses. Perhaps simply being aware of the hunger which afflicts millions of Americans can change how we view the food we eat, and more importantly, the food we allow to go to waste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>As Kathy Jackson, CEO of \u003ca href=\"http://www.shfb.org/\">Second Harvest\u003c/a> food bank in San Jose told me, \"Twenty or thirty years from now, I’m cautiously optimistic that we’ll have fewer hungry people in our country. And I really do believe that the only way we’re going to get there from here is by dramatically reducing the amount of food waste in the United States.\"\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/59913/fighting-food-waste","authors":["6176"],"series":["quest_11767"],"categories":["quest_9","quest_3229","quest_3422","quest_3233"],"tags":["quest_12231","quest_12296","quest_12228","quest_12269","quest_1418","quest_3351","quest_2014","quest_2141","quest_2349","quest_13","quest_12233","quest_13364","quest_2893","quest_12018","quest_3071"],"featImg":"quest_61980","label":"quest_11767"},"quest_61649":{"type":"posts","id":"quest_61649","meta":{"index":"posts_1591205157","site":"quest","id":"61649","score":null,"sort":[1381179607000]},"guestAuthors":[],"slug":"google-hangout-with-simran-sethi","title":"QUEST Google+ Hangout with Simran Sethi about “From Farm to Fork to Fuel”","publishDate":1381179607,"format":"video","headTitle":"QUEST | KQED Science","labelTerm":{"site":"quest"},"content":"\u003cp>Watch the video of our Hangout, above. Thanks to our guests and the audience for a great discussion. Here's all the background info from the event:\u003c/p>\n\u003cp>Mark your calendars for a \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">Google+ Hangout with Simran Sethi about \u003cstrong>From Farm to Fork To Fuel\u003c/strong>\u003c/a> on Monday, Oct. 14, at 4:00pm PT / 7:00pm ET. Now is your chance to submit questions and comments: Use #QUESTfoodfuel and post them on our \u003ca href=\"https://www.facebook.com/questsciencemedia\" target=\"_blank\">Facebook page\u003c/a>, \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">Google+ event\u003c/a>, tweet to \u003ca href=\"https://twitter.com/QUESTScience\" target=\"_blank\">@QUESTScience\u003c/a> or write Comments below. The event will be streamed \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">live on Google+\u003c/a> and recorded on our \u003ca href=\"http://www.youtube.com/user/QUESTScienceMedia\" target=\"_blank\">YouTube channel\u003c/a> for later viewing. We will also embed it here.\u003c/p>\n\u003cp>QUEST’s new television series launching this month is proud to feature Host, \u003ca href=\"http://ww2.kqed.org/quest/author/pssethi/\" target=\"_blank\">Simran Sethi\u003c/a>, who helps viewers draw connections between science and the sustainability issues that impact our lives, our communities, and the health of our planet. To kick off the series, Simran is hosting a Google+ Hangout with experts and segment producers of \u003cstrong>From Farm to Fork to Fuel\u003c/strong>. This episode takes you on a journey to discover innovative approaches for producing and maximizing our food resources. Explore how a Milwaukee farmer feeds a growing urban population, discover strategies for reducing food waste in the San Francisco Bay Area and beyond, and go behind the scenes at a North Carolina facility that turns cooking grease into fuel. Plus, check out gardens on wheels in Omaha, Nebraska.\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=fkvVqxM-p5g?feature=player_detailpage\u003cbr>\n\u003cstrong>From Farm to Fork To Fuel\u003c/strong> 30 second promo.\u003c/p>\n\u003cp>Here’s the list of Hangout participants who are taking the time to answer questions about what it takes to transform our food system:\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/pssethi/\">Simran Sethi\u003c/a>, Host, QUEST Television\u003c/strong> and Hangout moderator. Named “the environmental messenger” by Vanity Fair and a “top ten eco-hero of the planet” by the UK’s Guardian, Simran is the former environmental correspondent for NBC News and has been featured on NBC Nightly News, CNBC, The Oprah Winfrey Show and The History Channel.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/about/\">Lisa Landers\u003c/a>, QUEST Managing Editor\u003c/strong>. Lisa oversees the creation of content for QUEST’s multimedia platforms including television, website, and radio. As a producer and writer, her prior work includes documentaries, museum exhibitions, and educational multimedia for National Geographic Television, Smithsonian Channel, The American Museum of Natural History, and others.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.nrdc.org/food/wasted-food.asp\" target=\"_blank\">Dana Gunders\u003c/a>, Staff Scientist, Natural Resources Defense Council (NRDC)\u003c/strong>. Dana works on market and policy oriented initiatives to promote sustainability throughout food systems and supply chains. She leads NRDC’s work on reducing food waste and is the author of a widely distributed report “\u003ca href=\"http://www.nrdc.org/food/wasted-food.asp\" target=\"_blank\">Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill\u003c/a>.” She also recently co-authored a report called \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\" target=\"_blank\">The Dating Game\u003c/a>, revealing how confusing food dates lead to food waste in America. Her work on food waste has been featured by CNN, NBC, The New York Times, Wall Street Journal, NPR, and many other outlets.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/sheraz-sadiq/\">Sheraz Sadiq\u003c/a>, Producer, QUEST Northern California\u003c/strong>. Sheraz produced the food waste segment of this television episode. Sheraz is an Emmy Award-winning producer at San Francisco PBS affiliate KQED.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://test.biofuels.coop/about/our-people/lyle-estill\" target=\"_blank\">Lyle Estill\u003c/a>, President, Piedmont Biofuels\u003c/strong>. Lyle is the author of “\u003ca href=\"http://www.newsociety.com/Books/B/Biodiesel-Power-PDF\" target=\"_blank\">Biodiesel Power: The Passion, the People, and the Politics of the Next Renewable Fuel\u003c/a>.” He also authored “\u003ca href=\"http://www.newsociety.com/bookid/3993\" target=\"_blank\">Small is Possible: Life in a Local Economy\u003c/a>,” and “\u003ca href=\"http://www.newsociety.com/Books/I/Industrial-Evolution\" target=\"_blank\">Industrial Evolution; local solutions for a low carbon future\u003c/a>.”\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/davidhuppert/\">David Huppert\u003c/a>, Producer, QUEST North Carolina\u003c/strong>. David produced the biofuel segment of this television episode. As a producer/reporter for UNC-TV, David Huppert has spent the last 6 years immersing himself in the Old North State's culture and folklore, consuming as much of state's rich legacy (and barbecue) as possible.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003ch2>Related:\u003c/h2>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/quest-launches-new-science-series-with-award-winning-host-simran-sethi/\">QUEST Launches New Science Series with Award-Winning Host Simran Sethi\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Mark your calendars for this Google+ Hangout taking place on Monday, Oct. 14, at 4:00pm PT / 7:00pm ET. Submit questions and comments using #QUESTfoodfuel. ","status":"publish","parent":0,"modified":1381798933,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":646},"headData":{"title":"QUEST Google+ Hangout with Simran Sethi about “From Farm to Fork to Fuel” | KQED","description":"Mark your calendars for this Google+ Hangout taking place on Monday, Oct. 14, at 4:00pm PT / 7:00pm ET. Submit questions and comments using #QUESTfoodfuel. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"61649 http://science.kqed.org/quest/?p=61649","disqusUrl":"https://ww2.kqed.org/quest/2013/10/07/google-hangout-with-simran-sethi/","disqusTitle":"QUEST Google+ Hangout with Simran Sethi about “From Farm to Fork to Fuel”","videoEmbed":"http://www.youtube.com/embed/PP0TQ2KqMaU","path":"/quest/61649/google-hangout-with-simran-sethi","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Watch the video of our Hangout, above. Thanks to our guests and the audience for a great discussion. Here's all the background info from the event:\u003c/p>\n\u003cp>Mark your calendars for a \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">Google+ Hangout with Simran Sethi about \u003cstrong>From Farm to Fork To Fuel\u003c/strong>\u003c/a> on Monday, Oct. 14, at 4:00pm PT / 7:00pm ET. Now is your chance to submit questions and comments: Use #QUESTfoodfuel and post them on our \u003ca href=\"https://www.facebook.com/questsciencemedia\" target=\"_blank\">Facebook page\u003c/a>, \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">Google+ event\u003c/a>, tweet to \u003ca href=\"https://twitter.com/QUESTScience\" target=\"_blank\">@QUESTScience\u003c/a> or write Comments below. The event will be streamed \u003ca href=\"http://bit.ly/foodfuel\" target=\"_blank\">live on Google+\u003c/a> and recorded on our \u003ca href=\"http://www.youtube.com/user/QUESTScienceMedia\" target=\"_blank\">YouTube channel\u003c/a> for later viewing. We will also embed it here.\u003c/p>\n\u003cp>QUEST’s new television series launching this month is proud to feature Host, \u003ca href=\"http://ww2.kqed.org/quest/author/pssethi/\" target=\"_blank\">Simran Sethi\u003c/a>, who helps viewers draw connections between science and the sustainability issues that impact our lives, our communities, and the health of our planet. To kick off the series, Simran is hosting a Google+ Hangout with experts and segment producers of \u003cstrong>From Farm to Fork to Fuel\u003c/strong>. This episode takes you on a journey to discover innovative approaches for producing and maximizing our food resources. Explore how a Milwaukee farmer feeds a growing urban population, discover strategies for reducing food waste in the San Francisco Bay Area and beyond, and go behind the scenes at a North Carolina facility that turns cooking grease into fuel. Plus, check out gardens on wheels in Omaha, Nebraska.\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=fkvVqxM-p5g?feature=player_detailpage\u003cbr>\n\u003cstrong>From Farm to Fork To Fuel\u003c/strong> 30 second promo.\u003c/p>\n\u003cp>Here’s the list of Hangout participants who are taking the time to answer questions about what it takes to transform our food system:\u003c/p>\n\u003cul>\n\u003cul>\n\u003cul>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/pssethi/\">Simran Sethi\u003c/a>, Host, QUEST Television\u003c/strong> and Hangout moderator. Named “the environmental messenger” by Vanity Fair and a “top ten eco-hero of the planet” by the UK’s Guardian, Simran is the former environmental correspondent for NBC News and has been featured on NBC Nightly News, CNBC, The Oprah Winfrey Show and The History Channel.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/about/\">Lisa Landers\u003c/a>, QUEST Managing Editor\u003c/strong>. Lisa oversees the creation of content for QUEST’s multimedia platforms including television, website, and radio. As a producer and writer, her prior work includes documentaries, museum exhibitions, and educational multimedia for National Geographic Television, Smithsonian Channel, The American Museum of Natural History, and others.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://www.nrdc.org/food/wasted-food.asp\" target=\"_blank\">Dana Gunders\u003c/a>, Staff Scientist, Natural Resources Defense Council (NRDC)\u003c/strong>. Dana works on market and policy oriented initiatives to promote sustainability throughout food systems and supply chains. She leads NRDC’s work on reducing food waste and is the author of a widely distributed report “\u003ca href=\"http://www.nrdc.org/food/wasted-food.asp\" target=\"_blank\">Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill\u003c/a>.” She also recently co-authored a report called \u003ca href=\"http://www.nrdc.org/food/expiration-dates.asp\" target=\"_blank\">The Dating Game\u003c/a>, revealing how confusing food dates lead to food waste in America. Her work on food waste has been featured by CNN, NBC, The New York Times, Wall Street Journal, NPR, and many other outlets.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/sheraz-sadiq/\">Sheraz Sadiq\u003c/a>, Producer, QUEST Northern California\u003c/strong>. Sheraz produced the food waste segment of this television episode. Sheraz is an Emmy Award-winning producer at San Francisco PBS affiliate KQED.\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://test.biofuels.coop/about/our-people/lyle-estill\" target=\"_blank\">Lyle Estill\u003c/a>, President, Piedmont Biofuels\u003c/strong>. Lyle is the author of “\u003ca href=\"http://www.newsociety.com/Books/B/Biodiesel-Power-PDF\" target=\"_blank\">Biodiesel Power: The Passion, the People, and the Politics of the Next Renewable Fuel\u003c/a>.” He also authored “\u003ca href=\"http://www.newsociety.com/bookid/3993\" target=\"_blank\">Small is Possible: Life in a Local Economy\u003c/a>,” and “\u003ca href=\"http://www.newsociety.com/Books/I/Industrial-Evolution\" target=\"_blank\">Industrial Evolution; local solutions for a low carbon future\u003c/a>.”\u003c/li>\n\u003cli>\u003cstrong>\u003ca href=\"http://ww2.kqed.org/quest/author/davidhuppert/\">David Huppert\u003c/a>, Producer, QUEST North Carolina\u003c/strong>. David produced the biofuel segment of this television episode. As a producer/reporter for UNC-TV, David Huppert has spent the last 6 years immersing himself in the Old North State's culture and folklore, consuming as much of state's rich legacy (and barbecue) as possible.\u003c/li>\n\u003c/ul>\n\u003c/ul>\n\u003c/ul>\n\u003ch2>Related:\u003c/h2>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/quest/quest-launches-new-science-series-with-award-winning-host-simran-sethi/\">QUEST Launches New Science Series with Award-Winning Host Simran Sethi\u003c/a>\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>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/quest/61649/google-hangout-with-simran-sethi","authors":["10490"],"categories":["quest_3229"],"tags":["quest_12299","quest_13199","quest_12228","quest_12269","quest_12298","quest_2141","quest_2349","quest_12289","quest_12297","quest_10183","quest_13364","quest_2893"],"featImg":"quest_61842","label":"quest"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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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/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.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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And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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