Hannah Koski, August 23, 2021
An estimated 35% of food in the United States goes unsold or uneaten, the vast majority of which becomes food waste at significant environmental cost, while at the same time as many as 42 million people experience hunger. The potential environmental and social impacts of tackling food loss and waste are myriad, but for the business and sustainability leaders looking to take it on, the how-to isn’t always simple. Here’s how we at Blue Apron got started:
With the recent release of the powerful IPCC report, there is no longer any doubt about the unavoidable impact of our changing climate. Inside Climate News summarizes the report explaining that “This summer’s extremes are only a mild preview of the decades ahead” and “no part of the planet will be spared”. But perhaps the report’s most powerful finding is that we still have a small window of opportunity to act to stop things from getting even worse. As Laurence Tubiana, one of the architects of the Paris Agreement said this week in response to the UN IPCC Report: 'Scientists did their job, it is time for leaders to do theirs.'
Approximately 35% of the food produced in the U.S. -- or 62 million tons -- goes to waste every year. And 40% of that food waste comes from consumer-facing businesses, including independent food retailers. By reducing food waste by just 20% over the next decade, the U.S. could prevent nearly 18 million tons of greenhouse gas emissions each year.
By: Katherine DiMatteo
Although most of the Climate Collaborative’s funding comes from generous donations from companies, we have received a few grants that help support our programming to help companies improve their climate practices. Eat the Change Impact™ (ETC Impact) is one of these crucial funders. Founded in 2020 by social entrepreneurs Seth Goldman and Julie Farkas, ETC Impact is a grant program dedicated to promoting and expanding access to climate-friendly foods.