Collaborating to reduce food waste: building collaborative advantage in local food systems

The potential of food preservation to reduce food waste.

While we state it seems unthinkable to throw away nearly a third of the food we produce, we still continue to overlook that we are all very much part of this problem because we all consume meals. The amount of food wasted clearly has an impact on our view of what we think a sustainable meal is and our research suggests food waste is a universal function that can help us determine the sustainabi...

Issues in Caribbean Food Security: Building Capacity in Local Food Production Systems

Food waste within global food systems - September 2013

(2013) Food waste within global food systems. A Global Food Security report (www.foodsecurity.ac.uk).

Hydrothermal Liquefaction of Food Waste and Model Food Waste Compounds

Solid waste is generated at a rate of more than 4 lb per person per day. A significant portion of the non-recyclable waste is food waste, with high water content and low energy density. While most thermochemical conversion processes require a relatively dry feedstock, hydrothermal liquefaction uses subcritical water as the reaction medium and is therefore compatible with high-moisture feedstock...

Collaborating toward improving food security in Nunavut

BACKGROUND Community members, Aboriginal organizations, public servants and academics have long been describing a desperate situation of food insecurity in the Eastern Canadian Arctic. OBJECTIVE The Nunavut Food Security Coalition, a partnership of Inuit Organizations and the Government of Nunavut, is collaborating to develop a territorial food security strategy to address pervasive food inse...