The United Nations says about a third of all greenhouse gas emissions caused by humans is linked to food. LisaRoznerTV reports. climatechange
"I've seen estimates stating that 30% of food can be wasted either before it arrives to the consumer or on its way from retail to the customer or after, afterwards because of spoilage," said William Hlubik, professor of agriculture at Rutgers University and head of the Rutgers Cooperative Extension.
"So we're actually using the energy that's already there to keep the plants alive," said Hlubik. "Getting those plants to people so that then they can produce food. We can expand our, what are called 'Rows for the Hungry' areas." "We use all the trimmings for all of our burger grind so that all our burgers are zero waste," said Nate Ashton, executive chef at Gab's in the West Village."We like to dry age all our beef in house. That's going to help cut down on the amount of carbon dioxide and methane that's released into the air from factory farming of beef."Pointing to one of the flowers acting as the final touch to a finished dish, he explains,"These are grown in New Jersey.
Gab's, a smaller restaurant that opened earlier this year, does it by choice. It also invested in napkins and containers that are compostable.The app"Too Good To Go"
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