“Of the land-community much has been consumed, much has been wasted, almost nothing has flourished. But this has not been inevitable. We do not have to live as if we are alone.”
~ Wendell Berry, 2012 Jefferson Lecture
The current of attention on food waste is rising the tide and lifting national and global efforts to address this problem through creative innovation. JWT highlighted “Food as the New Eco-Issue” in their annual ten trends in the coming year as well as in 100 things to watch:
A driver behind this growing conversation is the embedded water involved in food production.
“About 65 percent of the water that we consume is in our food….If present levels of consumption continue, two-thirds of the global population will live in areas of water stress by 2025.” ~ Waterwise
Take for example 1/3 pound of beef, raised industrially:
From an industry with troubling costs such as these can come promising advances as well, with the potential of anaerobic digesters becoming a reality. The opportunity to combine food waste with animal waste to create energy is being tried, tested and found successful across the U.S. and the world.
The Plant is taking a systems approach even further through repurposing a former Chicago meatpacking plant and creating a self-sustained vertical farm, brewing kombucha and beer while farming vegetables and fish, all in a symbiotic closed loop system centered around a digester. With ingenious replicable models like this leading the way, hope for the future is tangible and edible.