Whoever said there's no free lunch? On Tuesday, over 5,000 people gathered in Union Square to get a free bowl of ratatouille and a piece of torte, all made from food that would've otherwise been wasted. Check out our pictures from the event!
Bianca Piccillo and Mark Usewicz manage Mermaid's Garden (MG), a community supported fishery and sustainable seafood market based in Brooklyn, NY. Blending their respective training and knowledge, Bianca and Mark co-founded MG, whose mission is to offer "impeccably fresh, fully traceable sustainable seafood."
The new Eat Well Guide is a fantastic way to find sustainable and delicious food anywhere in the US. But as GRACE's Water and Energy team found out, it's also a great tool to find a meal that's water-efficient and solar-powered!
"I'm fascinated by anyone in our industry who is working to make better food - by which I mean more carefully sourced and lovingly prepared - more accessible to more people, by making it quicker, less expensive, and available in more than one location." Meet Danny Meyer, CEO of Union Square Hospitality Group, whose TED talk will focus on sustainable food in restaurants of all kinds.
It was clear at the 6th annual Chefs Collaborative summit in Boulder, CO last week that as proponents for a healthier, more sustainable and humane meat production, we are in good company. Here, we feature a few of the restaurants that are run by this vibrant Chefs Collaborative community!
While supervising a recycling and waste disposal program, Wayne Koeckeritz was so bothered by all the food waste destined for the landfill that he did something about it. He quit his job as a facility manager of a luxury hotel, bought a used garbage truck and set out to turn food trash into compost treasure with his hauling company, Food Waste Disposal.