Recycling the Leftovers

By STEPHANIE STROM for the New York Times
MAY 16, 2014
Food waste has become a hot-button issue, and restaurants, grocery chains, food processing companies, municipalities and the federal government are adopting strategies for reducing it. Recently, New York City announced that it would expand collection of “organic waste” to 70,000 households and turn it into compost or biofuel that it hopes to sell.
Americans threw away more than 36 million tons of food in 2012, according to the Environmental Protection Agency. That is about $165 billion worth of food annually, the Natural Resources Defense Council estimated in a report that year.
Even 15 percent of the food being discarded would be enough to feed 25 million people at a time when one in every six Americans does not always have enough to eat, the group said.
Most food waste in developed countries like the United States occurs at the consumption, rather than the production, stage, according to a new report from the United Nations Food and Agriculture Organization, which put the amount of edible food waste globally at 1.3 trillion tons.