Tigers and Strawberries continues its series on avoiding restaurant food waste, discussing efficient storeroom procedures and utilizing surplus.
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You cartographers and map lovers will enjoy the compost path at Vermont’s Green
Mountain College. The school feeds two pigs with the prep waste (kitchen scraps) and composts the plate waste (what students discard).
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While it doesn’t focus specifically on food waste, I’m excited about National Geographic Channel’s upcoming Human Footprint special (on Sunday). Speaking of which, did you know that, as of 2002, humans had influenced 83 percent of the earth’s land?
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While we’re ‘getting tangential with it,’ here’s some inspiration to avoid wasting chopsticks. If this guy can make a canoe, you can at least make a pencil holder or something.