This traditional Mexican 'pozole' stew is a solution to an environmental problem. Food waste. (SOUNDBITE) (English) DOMINIKA JAROSC (PRONOUNCED: YAR-osh), HEAD OF PROGRAMS AT FEEDBACK, WHO ORGANIZED THE EVENT, SAYING: "It's one of the main environmental issues in the world today and the great thing about it is that it's one which has a delicious solution. We can eat our way out of this problem." This free outdoor feast in Los Angeles was made using produce that would have been thrown away for being slightly less than perfect. Forty percent of food in the United States is never eaten, according to the Natural Resources Defense Council. That's something the organizers of the event are trying to change. (SOUNDBITE) (English) DOMINIKA JAROSC (PRONOUNCED: YAR-osh), HEAD OF PROGRAMS AT FEEDBACK, WHO ORGANIZED THE EVENT, SAYING: "I think 10 years ago, people thought of food waste as bin diving. Now they recognize that we're talking about perfectly fresh delicious food that is wasted on farms. There's a growing worldwide movement and a growing U.S. movement against food waste and consumers are demanding ugly fruits and vegetables in stores. They want to know what companies are doing to lead the effort." Most of the produce came from a nearby wholesale market, but 300 pounds of kale, chard and cabbage was harvested at an urban farm, grown on unused land behind a school. The U.S. Environmental Protection Agency wants to reduce food loss and waste by half by the year 2030. And if it's turned into food as well-received as this, the next generation might just see that goal achieved.
0 nhận xét:
Đăng nhận xét