Art / Food / Culture / Past / Current / Future
FoodSaver
Methane released by decomposing food in landfills is 28 times more potent than carbon dioxide.
In the catering industry, large quantities of food and kitchen waste are discarded daily and simply become municipal trash. Food rescue organizations center their work on food: they seek to prevent as much surplus food as possible from ending up in landfills, transporting it to centralized material‑reprocessing centers. There the food is sorted and classified, then treated through a range of professional processes; the resulting usable products can be distributed by various agencies to people in need.
Reconstituted meals can be delivered daily to communities, nursing homes, and welfare institutions; pigments recovered from waste can be turned into dyes or paints; discarded seafood shells can be transformed into craft objects or utensils; and food scraps can be processed into agricultural compost.
Looking ahead, we will use incentives, outreach, and education to reduce unnecessary food waste and strengthen the concept of material sustainability. We also aim to reconnect everyone with the true value of food so that food waste becomes a thing of the past.
Our goal is to build a sustainable food culture in which discarded food can still play a leading role. By advocating the value of food and educating the public, we seek to drive change across society: stop food waste, provide food for those in need, and protect our planet. This work is closely related to five of the United Nations Sustainable Development Goals.
In the catering industry, large quantities of food and kitchen waste are discarded daily and simply become municipal trash. Food rescue organizations center their work on food: they seek to prevent as much surplus food as possible from ending up in landfills, transporting it to centralized material‑reprocessing centers. There the food is sorted and classified, then treated through a range of professional processes; the resulting usable products can be distributed by various agencies to people in need.
Reconstituted meals can be delivered daily to communities, nursing homes, and welfare institutions; pigments recovered from waste can be turned into dyes or paints; discarded seafood shells can be transformed into craft objects or utensils; and food scraps can be processed into agricultural compost.
Looking ahead, we will use incentives, outreach, and education to reduce unnecessary food waste and strengthen the concept of material sustainability. We also aim to reconnect everyone with the true value of food so that food waste becomes a thing of the past.
Our goal is to build a sustainable food culture in which discarded food can still play a leading role. By advocating the value of food and educating the public, we seek to drive change across society: stop food waste, provide food for those in need, and protect our planet. This work is closely related to five of the United Nations Sustainable Development Goals.