One of the goals of the “Food for 9 Billion” project has been to show that keeping our growing number of selves fed (sustainably, equitably, healthily) is more than just a technical challenge. That’s because …
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The Homelands Blog
“What’s for Lunch” takes a global tour of the future of food
Keep your ears open for a new batch of What’s for Lunch radio stories about food and climate change on PRI’s The World. The series, part of the Food for 9 Billion project that Homelands Productions is producing with the Center for …
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Mary Kay Magistad
Food for 9 Billion
No-Waste Lunch
Mary Kay Magistad
Food for 9 Billion
No-Waste Lunch
Agriculture is the third-largest emitter of global greenhouse gas pollution. Yet roughly one-third of what we produce is never eaten. Cutting down on waste is a major challenge in China, where a grassroots “Clean Your Plate” campaign is taking aim at deeply ingrained attitudes toward leftovers.
Marketing executives Zhang Ye and Xia Xue helped organize China’s “Clean Your Plate” campaign when they saw students at a Beijing university throwing away huge amounts of food. But they say the problem extends all the way up to government officials, who are notorious for holding lavish banquets. Photo by Mary Kay Magistad. Agriculture is the third-largest emitter of global greenhouse gas pollution. Yet roughly one-third of what we produce is never eaten. Cutting down on waste is a major challenge in China, where a grassroots “Clean Your Plate” campaign is taking aim at deeply ingrained attitudes toward leftovers.
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The Homelands Blog
This week: Seven stories about food and the climate
It’s the biggest week yet for the “Food for 9 Billion” project, with five stories scheduled to air on PBS NewsHour and two on PRI’s The World. Today on the NewsHour, Sam Eaton visits Costa Rica, where farmers and researchers are finding …
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Adriene Hill
Food for 9 Billion
Spilled and Spoiled in California
Adriene Hill
Food for 9 Billion
Spilled and Spoiled in California
About of one-third of all the food we produce is never eaten. In the developing world, losses tend to occur at the production end. In the U.S., it’s consumers who waste the most.
A “sharing table” at a Los Angeles-area elementary school. School officials are trying to teach students to waste less food. Photo by Adriene Hill. We waste enormous amounts of land, water, labor, and fuel producing food that’s never eaten. How we limit the losses depends on where we live.
In this piece, Marketplace’s Adriene Hill visits a school in Southern California, where students routinely toss their unopened milk into the garbage.
This piece aired in tandem with Spilled and Spoiled in Senegal and was produced by Marketplace for the Food for 9 Billion series.
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Jori Lewis
Food for 9 Billion
Spilled and Spoiled in Senegal
Jori Lewis
Food for 9 Billion
Spilled and Spoiled in Senegal
How we limit food waste and losses depends on where we live. Jori Lewis visits small-scale milk producers in Senegal.
Workers at La Laiterie du Berger in Senegal weigh and filter milk before transforming it into yogurt. The company collects milk from isolated herders who have no other way to get it to consumers. Photo by Jori Lewis. We waste enormous amounts of land, water, labor, and fuel producing food that’s never eaten. How we limit the losses depends on where we live.
In wealthy countries, waste tends to occur at the consumer end. In poorer countries, most food is lost between the field and the market.
In this story, Jori Lewis visits small-scale milk producers in Senegal.
Her piece aired in tandem with Spilled and Spoiled in California.
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The Homelands Blog
Two worlds of food waste
With drought, storms, pests, diseases, poverty and a plethora of other constraints, it’s hard enough for the world’s farmers and fishers to keep us all fed. It hardly seems fair that one-third or more of …