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The Artist Creating Urban Farms to Feed Philadelphia

Posted on Thursday, September 20th, 2018 by

BY KAREN CHERNICK Not many churches can boast their own Garden of Eden, but South Philadelphia’s historic Union Baptist Church (UBC) can. When Loretta Lewis and other veteran congregants of UBC opened a soup kitchen 20 years ago, they made a solemn pledge: “We just vowed that we’re not going feed people anything that […]

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Karma: The App Fighting In The Battle Of Food Waste

Posted on Wednesday, September 12th, 2018 by

By Alison Coleman Millions of tonnes of food are thrown away each year, around a third by restaurants and retailers, and much of it perfectly edible. One social startup that was quick to spot an opportunity in the mounting problem of food waste has come up with a clever solution. Based in Sweden and London, Karma, has developed […]

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Fraser Valley pilot project turns food waste into feasts

Posted on Tuesday, September 4th, 2018 by

If you’re not going to eat it, somebody else will. That’s why a new pilot project is giving food waste a second chance. The Fraser Valley Regional District in partnership with FoodMesh — an online marketplace connecting farmers, restaurants and food producers with charities and non-profit — is redirecting meals that would otherwise be tossed […]

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Help your teen to pack healthy school lunches

Posted on Thursday, August 30th, 2018 by

Promo image MaxPixel The further they stay away from that cafeteria food, the better! As many families prepare for the start of school, the Internet abounds with advice on how to pack lunches for young kids. But what about teens? These older students are bottomless pits of appetite and need good nourishment more […]

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7 ways to cut down on food waste

Posted on Thursday, August 30th, 2018 by

Public Domain Unsplash Households are responsible for 40 percent of the food that goes to waste in the U.S. every year. That leaves a lot of room for improvement. You probably know the feeling — that terrible guilt when you dump an entire bunch of parsley or a few once-beautiful tomatoes into the […]

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The Restaurant Chain With Nothing But Food Waste On The Menu

Posted on Friday, June 22nd, 2018 by

Bart Roetert felt a familiar sense of frustration as he walked past the leftover food piling up at the end of his grocery store shift ― overripe mangoes, day-old bread and one blemished tomato on a vine of five other perfectly good ones. It was a cold November afternoon in 2013, and Roetert was working […]

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A Ghanaian Chef Feeding His Country and Combating Food Waste

Posted on Thursday, June 21st, 2018 by

Ghanaian chef Elijah Amoo Addo is on a mission to feed his nation on the excesses the food industry creates. Since 2012, he has been collecting unwanted stock or food nearing its use-by date from suppliers, farmers and restaurants in Ghana to redistribute to orphanages, hospitals, schools and vulnerable communities through his not-for-profit organization Food […]

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Food Waste Becomes Delicious Meals with an Agenda at Rooster Soup

Posted on Wednesday, May 30th, 2018 by

A new Philadelphia restaurant makes soup from leftover chicken and donates 100 percent of its profits to a nonprofit fighting hunger and homelessness. Restaurant obsessives around the country turned their eyes to Philadelphia one day in late January for the eagerly anticipated opening of Rooster Soup Company, a diner in the heart of the […]

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Startup Grows Food for Restaurants With Kitchen Leftovers

Posted on Tuesday, May 29th, 2018 by

Food, as we know, is a terrible thing to waste. Roughly one third of the food produced in the world for human consumption gets lost or wasted every year. But what if we could use food waste to create more food? That’s the elegantly full-circle idea behind Indie Ecology, a West Sussex food waste farm that collects […]

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For One Fine-Dining Chef, Cutting Food Waste Saves The Planet And The Bottom Line

Posted on Friday, April 20th, 2018 by

Tim Ma prepares a duck confit salad at his restaurant, Kyirisan, in Washington, D.C. Ma says being mindful about reducing food waste is an integral part of his philosophy in the kitchen — not just for environmental reasons but also for profitability. Where other chefs might see kitchen trash, Tim Ma finds treasure — […]

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