DC Food Waste Week brings together local restaurants and grocery services

During this year’s DC Food Waste Week, local restaurants and online grocers saved over a thousand pounds of food waste.

Imperfect Foods, an online grocery store that seeks to limit food waste and promote clean energy, partnered with restaurants in Washington, DC, from October 4-10 to serve dishes using excess Imperfect ingredients. Foods. Additionally, the grocer has helped organize events across DC to educate the community about sustainability and ingenuity. For every dish sold, Imperfect Foods donated $ 5 to DC Central Kitchen, a nonprofit organization that fights hunger and poverty.

Imperfect Foods / Facebook | Imperfect Foods has partnered with local restaurants to prevent over 1,370 pounds of food from going to waste during DC Food Waste Week.

According to a spokesperson for Imperfect Foods, the company aimed to both reduce and educate about food waste through DC Food Waste Week, which ultimately saved more than 1,370 pounds of food waste.

“Americans waste up to 40% of our food supply, 30% of which is wasted at the retail and consumer level,” a spokesperson wrote in an email to The Hoya. Imperfect Foods is on a mission to eliminate food waste and build a more equitable supply chain, and invites the local community to start with digestible, daily efforts to mitigate food waste in their daily lives to inspire a wider movement. ”

The United States generates 108 billion pounds of food waste every year, ranging from farmers to manufacturers to the table. In 2018, DC reported 414 tonnes of food waste. A year earlier, in 2017, DC officials launched Zero Waste DC, which brought together various DC agencies responsible for food waste management and sustainability with the goal of moving towards a zero waste district.

DC Food Waste Week has been a way to inspire people to take a closer look at the food they eat versus the food they throw away, while also supporting an organization working to end hunger in the district, according to Melissa Gold, director of communications and marketing for DC. Central kitchen.

“DC Food Waste Week was a great way to shine the spotlight on the problem and encourage people to think of sustainable solutions to reduce what we throw away each year,” Gold wrote in an email to The Hoya. . “We were delighted to team up with Impossible Foods for their efforts during the week and to have their generous support.”

Chaia Tacos, a vegetarian taco restaurant located in the Georgetown neighborhood, has also partnered with Imperfect Foods to raise funds for local food banks and raise awareness of food waste in the district, according to Bettina Stern, co-founder of Chaia. Tacos.

“The added bonus was this: For every ‘imperfect’ menu item we sold, IF also donated $ 5 to a local food bank,” Stern said in an email to The Hoya.

According to their spokesperson, Imperfect Foods also focused on education during DC Food Waste Week by hosting interactive events and panels at local restaurants, focused on sustainability and improving culinary practices at a level micro in order to reduce food waste in the home.

In addition to specialty dishes, Imperfect Foods, in partnership with participating restaurants, hosted consumer events throughout the week for Washingtonians to have the opportunity to participate in a larger conversation about food waste, starting with the local community, ”the spokesperson wrote.

The collaboration between Imperfect Foods and local restaurants was made possible because of their common goals in cooking and food waste, according to the spokesperson.

“There is a lot of synergy between Washington-based restaurants, chefs, entrepreneurs and the Imperfect Foods mission,” the spokesperson wrote. “With a combined mission of making delicious food that not only tastes great, but makes you feel good about the impact you are making, Imperfect Foods has been able to quickly garner the support of some of DC’s most beloved kitchens. “

Outside of Food Waste Week, the district organized opportunities for residents to reduce their food waste, such as setting up drop-off points for the disposal of compostable waste at local farmers’ markets. By composting, residents can turn biodegradable waste into organic material that can be used for other purposes.

DC Food Waste Week avoided more food waste than expected, demonstrating how much waste can be avoided in landfills when an effort is made, the spokesperson wrote.

“The expected impact of the week’s event was to save 1,000 pounds of food waste,” the spokesperson wrote. “However, Imperfect Foods and Washington, DC exceeded that target and saved over 1,370 pounds of waste! “

This article was updated on October 15 to remove the name of the spokesperson for Imperfect Foods.



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Gladys T. Hensley

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