Food

Experts Weigh In On Taking Your Kitchen From Wasteful To Waste-Free

Experts Weigh In On Taking Your Kitchen From Wasteful To Waste-Free

It’s easy to succumb to the greenwashing of eco-friendly packaging. 

Buzzwords like recycled, organic, compostable and recyclable convince us to buy additional products just because they say they’re better for the environment. But the central ethos of reducing our impacts and waste have to start with buying high-quality and long-lasting items, and end with nothing getting tossed out (even if it’s being thrown into a recycle bin).

Nowhere in our lives is this process more difficult than in the kitchen. From the excessive packaging on food to the wastefulness of food storage methods, the kitchen ends up being one of the most wasteful zones of the home. Composting is simply not enough to counteract the onslaught of garbage that comes with virtually every meal. So we talked to three heavyweights in the zero-waste movement about how to turn a kitchen from wasteful to waste-free.

This Detroit Non-Profit Created A Shipping Container Farm To Feed Their Community

This Detroit Non-Profit Created A Shipping Container Farm To Feed Their Community

A charitable grant from the Ford Motor Co. has made possible a "mobile farm" partnership between the automaker and a Detroit charity that promises to educate children on healthy eating, provide food for the hungry, and teach people to be more self-sufficient by growing their own food.

Two essential (if unlikely) pieces required to make this project happen? A 40-foot-long shipping container and an F-150 pickup truck. 

Plated: The high price we pay for meal delivery services

Plated: The high price we pay for meal delivery services

At-home meal delivery services have brought convenient, home-cooked meals to the masses.

   But what we’re earning in reduced food waste and controlled cooking experiments come at a huge deficit to the environment through excessive packaging and ice packs—and too often cost us our relationship to the food we eat.

Grub Tubs Turns Restaurant Waste Into Nutrient-Dense Animal Feed

Grub Tubs Turns Restaurant Waste Into Nutrient-Dense Animal Feed

Green Matters has teamed up with WeWork for the month of April to celebrate Earth Day 2018 with a #workgreen challenge and Q&A series spotlighting sustainability-minded WeWork member companies. In this installment, we’re sitting down with Robert Olivier, founder and CEO of Grub Tubs. Olivier has spent the last 17 years developing insect-based technologies; and Grub Hub stands to be his pinnacle achievement. 

This Company Plans To Feed And Power The World With CO2

This Company Plans To Feed And Power The World With CO2

Green Matters teamed up with WeWork for the month of April to celebrate Earth Day 2018 with a #workgreen challenge and Q&A series spotlighting sustainability-minded WeWork member companies. In this installment, we’re sitting down with Dr. Lisa Dyson, CEO of Kiverdi.

Meet Bar & Cocoa, a Curated Craft Chocolate Shop and Subscription Club

Meet Bar & Cocoa, a Curated Craft Chocolate Shop and Subscription Club

Green Matters has teamed up with WeWork for the month of April to collaborate on the #workgreen challenge and we invite you to share how you're incorporating sustainability into the workplace. In this three-part Q&A series, we’re spotlighting different WeWork member companies around the country making great contributions to sustainability. In this installment, we’re sitting down with Pashmina Lalchandani, co-founder of Bar & Cocoa.

Vegan Dishes Find a Home on Fine-Dining Menus Throughout the North Country

Vegan Dishes Find a Home on Fine-Dining Menus Throughout the North Country

Vegans and vegetarians in the north country will log hundreds of miles throughout the year in order to patronize restaurants with savory options stretching beyond a simple salad, pasta with red sauce, or having to be that customer, asking for customized meals that aren’t on the menu.

     But these days, vegetarians and vegans in the north country don’t have to make pilgrimages to Kingston or Syracuse—there are plenty of options here at home. Chefs throughout the tri-county area are taking on the challenge of catering to vegans and vegetarians with dishes flavorful enough to please even the most discerning omnivore.

     There are a number of reasons people are more open to plant-based eating nowadays, whether they be for the environment, health or animal welfare. But we can add a new excuse: Chefs in the north country are making vegan and vegetarian meals that are just plain delicious.