It is estimated that the U.S. pays $218 billion each year to grow food that is never eaten, and, worldwide, total EDIBLE food waste is estimated at an annual volume of 1.3 billion tons! Most of this food waste ends up in landfills and is one of the largest sources of Green House Gas emissions. Let’s take a look at what we can do personally to reduce food waste and the opportunities we have for turning that “waste” into a sustainable resource in our community.
This workshop will be co-lead by Albert Diemand of Elm City Compost Initiative.
Please note the event location: Roxbury Room of the Hannah Grimes Center for Entrepreneurship.
Cynthia Knipe is a Registered Dietitian Nutritionist with more than ten years of experience supporting clients’ health and wellness goals using a whole foods approach. She works with individuals, worksites and community-based programs. She avidly follows emerging research on the gut microbiome and its role in human health. Other areas of interest include traditional diets and sustainable agriculture. Visit her website at www.whatnourishesyou-nh.com.