Waste not: Creative cooking, composting go a long way

Check out this article in the Chicago Sun-Times which featured Nourishing the Planet.

City Provisions chef Cleetus Friedman collects vegetable scraps and returns them to the farm where he buys his pigs. (Photo Credit: Al Podgorski, Chicago Sun-Times)

The article discussed food waste, and how innovative agricultural solutions, such as composting, can help to deter the problem. According to the UN Food and Agriculture Organization, a staggering one-third of the food produced in the world is wasted, rather than consumed. In North America, more than 20 percent of all meat is wasted. Some of that meat spoils before it can be distributed and some is damaged by bad handling, but more than half is simply wasted by restaurants, grocery stores and consumers.

Click here to read the article.

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