Cooking Up Ways to End Food Waste
Book Review: The Waste Not, Want Not Cook Book
Cinda Chavich opens her new cookbook, Waste Not, Want Not, with an astounding fact: nearly 40 percent of the food produced in North America is wasted. The problem begins on the farm where a good percentage of harvested fruits and vegetables are rejected for cosmetic reasons. Once at the supermarket, under the influence of variable consumer demand and a poorly understood “best before” system, much of the food goes out the back door into the trash bins. Food waste culminates in the home kitchen where busy consumers throw away as much as a third of they food they buy. This river of wasted food winds up in landfills where it generates the highly reactive global warming gas methane and increases the problem of global warming. Worldwide, food waste produces as much greenhouse gas as some large nations. If food waste were an individual country, it would rank third behind China and the United States as greenhouse gas producers.