Food Waste Progress

Behind the scenes at CORe, Waste Management’s Central Organics Recycling facility in Charlestown, Massachusetts, where food waste is processed to be added to wastewater and turned into biogas and fertilizer. Photo by Saima Sidik.

Food waste has been a perennial topic in these pages since we started covering environmental issues.  Thanks to Gastropod for point us to the future of this topic:

Black Gold: The Future Of Food…We Throw Away

Food takes up more space in American landfills than anything else. About 30 to 40 percent of food produced in the US gets thrown away, rather than eaten. What’s more, putting all that rotting food inside landfills produces a lot of methane, a powerful greenhouse gas. Our ancestors knew exactly what to do with food waste; the earliest descriptions of composting were written on clay tablets more than 4,000 years ago. So why is it so hard for us to keep food waste out of landfills? This episode, Gastropod visits the future of food waste: the high-tech facilities as well as the innovative policies that promise to keep our discarded food out of landfills, keep methane from escaping into the atmosphere, *and* turn those food scraps into something useful. Can a state the size of California really keep 75 percent of its food waste out of landfills, as it has pledged to do by 2025—and what will happen if it does?  Listen in for compost blow-dryers, fruit-sticker bingo, and a lot of microbes!

Listen to the episode here.

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