When Nick Papadopoulos looked at all the veggies that didn’t sell at the farmers market, he felt terrible. Papadopoulos is general manager of Bloomfield Organics, and he’d seen all the sweat, all the nutrients, all the coaxing and coddling that it had taken to persuade the land to produce this bounty. These were beautiful, well-proportioned, organic vegetables! And now they were bound for the compost heap. He sipped his beer and thought, there has to be a better way.
We end up throwing out a lot of the food we grow. According to an analysis by the Natural Resources Defense Council, we’re tossing 40 percent of our food, the equivalent of $165 billion wasted — giant lakes of water, mountains of fertilizer, and megajoules of energy, all squandered.
If we’re interested in scaling up regional food systems, we’re going to need a lot more reasonably priced, locally grown…
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