Thursday, April 4, 2013

NRDC Announces Winners of the 2013 Growing Green Awards

The Natural Resources Defense Council (NRDC) celebrates four remarkable food vanguards for their pioneering efforts to create healthier and more sustainable food systems at the fifth annual Growing Green Awards. The winners, who are leaders in tackling antibiotic resistance on farms, infusing urban areas with fresh produce in corner stores, championing business innovation in organic agriculture and empowering communities with sustainable food equity projects, will be honored this evening at the City View at Metreon in San Francisco. 

Food Producer: Russ Kremer

Food Justice Leader: Tezozomac

Young Food Leader: Brianna Almaguer-Sandoval

Business Leader: Larry Jacobs

To learn more about their wonderful accomplishments, visit: www.nrdc.org/health/growinggreen.asp

Thursday, February 21, 2013

Check out some highlights from the TEDxManhattan, “Changing the Way We Eat” featuring NRDC’s Peter Lehner. For more information on your food, visit http://www.nrdc.org/food/

Thursday, January 3, 2013
Shop Wisely—Plan meals, use shopping lists, buy from bulk bins, and avoid impulse buys. Don’t succumb to marketing tricks that lead you to buy more food than you need, particularly for perishable items. Though these may be less expensive per ounce, they can be more expensive overall if much of that food is discarded.
Buy Funny Fruit—Many fruits and vegetables are thrown out because their size, shape, or color are not “right”. Buying these perfectly good funny fruit, at the farmer’s market or elsewhere, utilizes food that might otherwise go to waste.
Learn When Food Goes Bad—“Sell-by” and “use-by” dates are not federally regulated and do not indicate safety, except on certain baby foods. Rather, they are manufacturer suggestions for peak quality. Most foods can be safely consumed well after their use-by dates.15
Mine Your Fridge—Websites such as www.lovefoodhatewaste.com can help you get creative with recipes to use up anything that might go bad soon.
Use Your Freezer—Frozen foods remain safe indefinitely. Freeze fresh produce and leftovers if you won’t have the chance to eat them before they go bad.
Request Smaller Portions—Restaurants will often provide half-portions upon request at reduced prices.
Eat Leftovers—Ask your restaurant to pack up your extras so you can eat them later. Freeze them if you don’t want to eat immediately. Only about half of Americans take leftovers home from restaurants.
Compost—Composting food scraps can reduce their climate impact while also recycling their nutrients.
Donate—Non-perishable and unspoiled perishable food can be donated to local food banks, soup kitchens, pantries, and shelters. Local and national programs frequently offer free pick-up and provide reusable containers to donors.
Read more: NRDC’s Food Waste Fact Sheet

Shop Wisely—Plan meals, use shopping lists, buy from bulk bins, and avoid impulse buys. Don’t succumb to marketing tricks that lead you to buy more food than you need, particularly for perishable items. Though these may be less expensive per ounce, they can be more expensive overall if much of that food is discarded.

Buy Funny Fruit—Many fruits and vegetables are thrown out because their size, shape, or color are not “right”. Buying these perfectly good funny fruit, at the farmer’s market or elsewhere, utilizes food that might otherwise go to waste.

Learn When Food Goes Bad—“Sell-by” and “use-by” dates are not federally regulated and do not indicate safety, except on certain baby foods. Rather, they are manufacturer suggestions for peak quality. Most foods can be safely consumed well after their use-by dates.15

Mine Your Fridge—Websites such as www.lovefoodhatewaste.com can help you get creative with recipes to use up anything that might go bad soon.

Use Your Freezer—Frozen foods remain safe indefinitely. Freeze fresh produce and leftovers if you won’t have the chance to eat them before they go bad.

Request Smaller Portions—Restaurants will often provide half-portions upon request at reduced prices.

Eat Leftovers—Ask your restaurant to pack up your extras so you can eat them later. Freeze them if you don’t want to eat immediately. Only about half of Americans take leftovers home from restaurants.

Compost—Composting food scraps can reduce their climate impact while also recycling their nutrients.

Donate—Non-perishable and unspoiled perishable food can be donated to local food banks, soup kitchens, pantries, and shelters. Local and national programs frequently offer free pick-up and provide reusable containers to donors.

Read more: NRDC’s Food Waste Fact Sheet

Saturday, November 17, 2012
This Thanksgiving, Be More Grateful than Wasteful"We feast to celebrate that our ancestors had enough food to survive their first winter, acknowledging that once upon a time food was something to be grateful for.  Then the next day, we throw half of it away." - Dana Gunders, NRDC project scientist. Read more.
Photo: Pixelden via flickr

This Thanksgiving, Be More Grateful than Wasteful

"We feast to celebrate that our ancestors had enough food to survive their first winter, acknowledging that once upon a time food was something to be grateful for.  Then the next day, we throw half of it away." - Dana Gunders, NRDC project scientist.
Read more.

Photo: Pixelden via flickr

Thursday, November 15, 2012
Growing Green Awards2013 Awards Honor Extraordinary Leadership in Sustainable Food
Nominations are due by December 7, 2012
$10,000 cash prize in the Food Producer category
$2,500 cash prize in the Food Justice Leader category
$2,500 cash prize in the Young Food Leader category
The Natural Resources Defense Council (NRDC) announces its fifth annual Growing Green Awards to recognize individuals who have demonstrated original leadership in the field of sustainable food. Through this national award, NRDC will recognize extraordinary contributions that advance ecologically-integrated farming practices, climate stewardship, water stewardship, farmland preservation, and social responsibility from farm to fork.
A 2013 Growing Green Award will be given to an outstanding individual in each of the following four categories: Food Producer, Business Leader, Food Justice Leader, and Young Food Leader. Cash prizes of $10,000, $2,500 and $2,500 will be awarded in the Food Producer, Food Justice Leader and Young Food Leader categories, respectively, and all winners will be widely celebrated through outreach to media and NRDC’s networks. Winners will also be celebrated in the spring of 2013 at an event to benefit NRDC in San Francisco. Winners will be chosen by an independent panel of nationally renowned sustainable food thought-leaders.
Read more and apply!

Growing Green Awards
2013 Awards Honor Extraordinary Leadership in Sustainable Food

Nominations are due by December 7, 2012

  • $10,000 cash prize in the Food Producer category
  • $2,500 cash prize in the Food Justice Leader category
  • $2,500 cash prize in the Young Food Leader category

The Natural Resources Defense Council (NRDC) announces its fifth annual Growing Green Awards to recognize individuals who have demonstrated original leadership in the field of sustainable food. Through this national award, NRDC will recognize extraordinary contributions that advance ecologically-integrated farming practices, climate stewardship, water stewardship, farmland preservation, and social responsibility from farm to fork.

A 2013 Growing Green Award will be given to an outstanding individual in each of the following four categories: Food Producer, Business Leader, Food Justice Leader, and Young Food Leader. Cash prizes of $10,000, $2,500 and $2,500 will be awarded in the Food Producer, Food Justice Leader and Young Food Leader categories, respectively, and all winners will be widely celebrated through outreach to media and NRDC’s networks. Winners will also be celebrated in the spring of 2013 at an event to benefit NRDC in San Francisco. Winners will be chosen by an independent panel of nationally renowned sustainable food thought-leaders.

Read more and apply!