When Beauty Standards Apply to Food

By Morgan O’Connor, Marketing & High Performance Building EcoFellow

Roughly 133 billion pounds of food is wasted every year in the U.S, and 6 billion of that is produce lost before harvesting or selling. This subset of food waste is attributed primarily to aesthetics, meaning the produce was too small, too large, off-colored, scarred, misshapen, etc.

6 billion pounds may not seem like very much in comparison to all of the food that is lost, but when you consider the resources – water, fertilizer, pesticides, fuel, and space – that are expended on food that is never eaten, it leaves quite the negative impact.

Aesthetic standards prioritize uniformity, targeting the consumers’ narrow view of what their produce should look like, but these images in our heads have little to do with flavor or nutritional value. We have to rethink what our food should look like and embrace their natural peculiarities.

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How to Host a Green BBQ this Labor Day

By: Avery Cross, Green Business EcoFellow

Labor Day is this coming Monday, September 4th! Many of us honor the American labor movement and the end of the summer by getting together for a delicious BBQ, why not make it green?! A lot of people and a lot of food does not necessarily mean a lot of waste. There are many opportunities to make your get-together a green event. You can do so by minimizing your environmental impact through waste reduction and efficient energy use. Not only could you help our environment, but also save money and enjoy yummy food! So as you fire up the grill, here are some green tips on how to host a Labor Day BBQ that will reduce food waste, lower emissions, feed your friends, and save money!

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7 Ways to Make a Zero Waste Lunch that Fills You Up

By: Morgan O’Connor, Marketing EcoFellow

Whether you’re going back to school or back to work, it’s time to start thinking about how much of your lunch you’re actually eating. According to the EPA, students who bring lunch from home every day generate 67 pounds of waste a year! Follow these seven easy steps to practicing zero waste and keep your lunch out of the landfill and in your stomach!

Tips for a Zero Waste Lunch

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MA Teachers, Students, and Parents: Register for the GREEN TEAM!

Calling all students, teachers, and parents of Massachusetts! GREEN TEAM registration for the 2017-2018 school year is now open.

The GREEN TEAM is a state-wide environmental education initiative, sponsored by the Massachusetts Department of Environmental Protection. The GREEN TEAM offers fun and interactive educational programming, and provides the tools for students and teachers to learn more about how to address key issues of environmental sustainability! The GREEN TEAM provides teachers with lesson plans and activities aligned with current Massachusetts Department of Elementary & Secondary Education Curriculum Frameworks, including:

  • Science and Technology/Engineering
  • Mathematics
  • English Language Arts
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Nutritious Food Waste: Waste Not, Want Not!

By Shomita Bhattacharya, Program Specialist

According to the USDA, America wastes 30-40% of our food supply every year. In 2010, this totaled 133 billion pounds of food, worth $161 billion! These are large numbers that describe the food waste of the entire nation, but what do they mean in terms of individuals like you and me? The John Hopkins Bloomberg School of Public Health’s Center for a Livable Future analyzed the nutritional composition of wasted food in the United States, and found that on average, the amount of food wasted per person per day in the US is equivalent to:

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