August 15, 2012 |
Throwing a half-eaten hamburger in the trash is more likely to prompt consumer guilt than watering a lawn, according to a study to be released Thursday. The Eco Pulse survey from marketing communications firm Shelton Group found that 39% of Americans felt the most green guilt for wasting food. The fifth annual survey polled 1,013 Americans and found that consumers also felt guilty about leaving the lights on when leaving a room (27%), wasting water (27%), failing to unplug chargers for electronics (22%)
September 18, 2013 |
Confused by the “sell by,” “use by” and “best before” labels on the foods sold at grocery stores? So are more than 90% of Americans, who prematurely discard edibles because they've misinterpreted the dates stamped on the products, according to a report released Wednesday. Many consumers read an item's sell-by date as an indicator of when the food will spoil. But it's an inaccurate assumption, according to a study conducted by the Natural Resources Defense Council and Harvard Law School's Food Law and Policy Clinic.
November 28, 2013 |
Christina Rivera hates to see food go to waste, so she is cracking down at her Silver Lake restaurant. Rivera began weighing the trash generated by Gobi Mongolian BBQ House with an eye toward shrinking the pile of scraps, peels and other organic material. She put up signs noting that some 40% of the nation's food supply is thrown out each year. Then she did something that put some patrons into a rage: On busy all-you-can-eat nights, the restaurant now charges an extra fee for any plate with leftover food.
CALIFORNIA | LOCAL
August 24, 2009 |
Leftovers from San Francisco Bay Area restaurants may soon help power the region. The East Bay Municipal Utility District has created a program, believed to be the first of its kind in the nation, to generate electricity from the methane gas produced by food decomposition. Engineers have been testing and refining the process since the U.S. Environmental Protection Agency gave the utility $50,000 in 2006 to study it, and they plan to sell energy to the grid beginning next year.
May 15, 2013 |
What happens to the 40% of food produced but never eaten in the U.S. each year, the mounds of perfect fruit passed over by grocery store shoppers, the tons of meat and milk left to expire? At Ralphs, one of the oldest and largest supermarket chains on the West Coast, it helps keep the power on. In a sprawling Compton distribution center that the company shares with its fellow Kroger Co. subsidiary Food 4 Less, organic matter otherwise destined for a landfill is rerouted instead into the facility's energy grid.
CALIFORNIA | LOCAL
July 8, 2001 |
Many a traveler has pondered how to dispose of unappetizing airline food. Impatient for the flight attendant? How about jamming that tired fruit cup in the seat back? Or stowing a container of congealed stew under the chair? An airline passenger's fleeting concern has become, in essence, Louise Riggen's job. For nearly a decade--as recycling coordinator at Los Angeles International Airport--she has tried to figure out how to reuse tons of food waste generated by a dozen airline catering kitchens.