This fine-dining chef transforms food waste into creative gourmet dishes

April 20, 2018 by  
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Around one third of food produced in America is thrown out. But Tim Ma, a former electrical engineer-turned-chef, incorporates food scraps others might throw out, like kale stalks or carrot peels, into dishes at Kyirisan , his Washington, D.C. restaurant. Ma told NPR , “I’m in this fine-dining world, but I spend a lot of time going through my garbage.” It’s spring in THIS bowl ?? A post shared by Kyirisan (@kyirisan) on Apr 7, 2018 at 12:40pm PDT Carrot tops aren’t tossed out at Kyirisan, a MICHELIN Guide 2018 Bib Gourmand awardee . Oh no, they’re given new life in pesto, blended up with basil, parsley, pistachios, water, oil, scallions, and sautéed garlic. Carrot peels become garnishes after they’re fried up into strips. And those kale stalks you might throw out? After being braised and fried, they might find their way into a salad with duck confit, radishes, and pickled shallots at Kyirisan. Can you improve on perfection? #rhetoricalquestion #always!!! New set-up for the carrots with miso bagna cauda, with black vinegar, honeyed pistachios, and this silky carrot purée. A post shared by Kyirisan (@kyirisan) on Mar 2, 2018 at 2:31pm PST Related: OLIO launches revolutionary food sharing app to reduce waste NPR said a signature dish of Ma’s, crème fraiche chicken wings with sudachi and gochujang, got its beginnings as an experiment to use up food scraps. At his previous restaurant , Ma would pour sauce he’d created on wings leftover from whole chickens ordered for the restaurant, and serve them to staff. They were so popular they’re now on the Kyirisan dinner menu. Hudson Valley Magret Duck Breast, with three mushrooms, charred shishito, and onion soubise. #duckforgoodluck ????! A post shared by Kyirisan (@kyirisan) on Feb 16, 2018 at 12:05pm PST Reducing food waste makes sense environmentally and economically for Ma. He told NPR, “At the end of the day, it’s a business decision. You do this as a function of saving every penny that you can, because the restaurant margins are so slim right now.” Part of what inspired him to cut food waste was his experience with his first restaurant in Virginia, which almost went under months after opening. He realized he could make changes: for example, instead of ordering in bulk via large distributors, he would order just what he needed from local sellers. Then this happened! A post shared by Tim Ma (@cheftimma) on Sep 11, 2016 at 12:37pm PDT Ma told NPR, “I walk through the restaurant and see, this is what I have and I think about tomorrow and today. How much of something do I really need?” + Kyirisan Via NPR Image via Jackelin Slack on Unsplash

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This fine-dining chef transforms food waste into creative gourmet dishes

Recycling Mystery: Ice Cream Cartons

April 20, 2018 by  
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I scream, you scream, we all scream when it comes … The post Recycling Mystery: Ice Cream Cartons appeared first on Earth911.com.

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Recycling Mystery: Ice Cream Cartons

White Castle is now offering ‘bleeding’ vegan Impossible Burger sliders

April 17, 2018 by  
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Iconic fast-food chain White Castle is now offering a vegan version of its signature sliders, with the “beef” provided by Redwood City-based start-up Impossible Foods . It’s the first time that a major chain has offered the meatless burger alternative and marks a shift in what consumers are demanding these days. The Impossible slider re-creates the sensation of eating meat, complete with “blood,” in hopes to bridge the gap between the dry veggie burgers of yore and real meat. While the Impossible Burger is offered at 1,300 different restaurants in the United States, including Fat Burger, Umami Burger, and Momofuko Nishi, its featured debut at White Castle, the largest chain to partner with Impossible Foods, is a landmark for the companies involved. Impossible Foods CEO Pat Brown hopes that the White Castle partnership will help the burgeoning vegan “meat” company better understand how to “popularize plant-based meat with mainstream burger lovers.” Founded in 1921 in Wichita, Kansas, White Castle is credited as the first fast-food chain as well as the inventor of the slider. It also has been owned and operated by the Ingram family for four generations. White Castle CEO Lisa Ingram cites the strong relationship that the company has with its customers as a primary reason to explore a vegan burger option.  “It really starts by listening to our customers as we try to do with all of our innovations,” Ingram told Marketplace . “We also have some customers that grew up on White Castle but have decided to be vegetarians… This was a natural evolution for us when we found out that Impossible Foods was creating a plant-based product that looked and tastes like beef both for the people that like meats and for the people that are choosing to have a vegetarian diet.” Related: NYC’s first vegan butcher shop set to open this spring Founded in 2011, Impossible Foods opened its first high-volume production facility in Oakland , California in the fall of 2017. Despite this facility’s taking up a full city-block, the demand for Impossible Foods “meat” has become so high that the company is looking double its production in the near future. The Impossible Burger slider at White Castle costs $1.99, in contrast to the $.77 per beef slider, and is available in select stores in New York, New Jersey and the Chicago area. If this trial run proves to be a success, consumers may soon be able to enjoy the Impossible slider at White Castles across the United States . Via Grub Street and Marketplace Images via Impossible Foods and White Castle

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White Castle is now offering ‘bleeding’ vegan Impossible Burger sliders

The Newest Eco Food Trend: Blended Burgers

April 12, 2018 by  
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Though many environmentalists understand that red meat isn’t always green, … The post The Newest Eco Food Trend: Blended Burgers appeared first on Earth911.com.

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The Newest Eco Food Trend: Blended Burgers

Eat Less for a Longer Life and Healthier Planet

April 9, 2018 by  
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New research suggests that a low-calorie diet could be healthier … The post Eat Less for a Longer Life and Healthier Planet appeared first on Earth911.com.

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Eat Less for a Longer Life and Healthier Planet

Try Furoshiki, Packaging Without the Plastic

April 9, 2018 by  
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Plastic bags are hard to recycle, but in America they’re … The post Try Furoshiki, Packaging Without the Plastic appeared first on Earth911.com.

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Try Furoshiki, Packaging Without the Plastic

This plant-based spray makes fruits and veggies last up to four times longer

March 23, 2018 by  
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How do you preserve fruits and vegetables after harvest? Generally, you need cold temperatures. But what if there were an alternative to refrigeration ? That question inspired Santa Barbara-based Apeel Sciences  to create  Edipeel , a post-harvest protection product made with edible extracts from plants . Inhabitat spoke with CEO and founder James Rogers about the product, which forms a micro-climate around each piece of food so it lasts around double the amount of time it would untreated — at least. Hunger continues to be a pressing problem, and as the population grows, humanity must figure out how to feed 10 billion people. This issue formed the basis of a podcast Rogers was listening to while driving through the Salinas Valley. He looked out the window at the greenery of the valley, dubbed the “Salad Bowl of the World,” and wondered how people could go hungry if we were growing so much food. Digging into the issue, he discovered it’s not so much about growing enough calories to feed the planet as it is about keeping what we do grow from perishing. Related: This company wants to turn food waste into building materials — here’s how Rogers found out fruits and vegetables rot through water loss and oxidation. “As a materials scientist, immediately this rang a bell with how people solve this problem for steel ,” he told Inhabitat. “Most people don’t think about it, but steel is highly perishable. It rusts. Metallurgists solved this problem in creating stainless steel, and the way that they did that was by adding additional elements, like chromium or nickel.” Edipeel creates an invisible, edible barrier to keep oxygen out and water in. Apeel recombines edible oils from plants in blends tailored for different kinds of food; think citrus or avocados. The result is a powder that Apeel mixes with water and sprays on the surface of food. It dries into a thin added peel, creating a micro-climate for each piece of produce. “The result is that it can last two, three, four times longer, even without refrigeration,” said Rogers. Worried about harmful chemicals on your food? So were Rogers’ friends. “They said, ‘Hey, sounds like a cool idea, bro, but we don’t want any chemicals,’” Rogers said. Although food is technically comprised of chemicals, some people don’t always think about it that way, so he wondered, “What if we could relegate ourselves only to using those materials that are found in high concentrations in the fruits and vegetables we eat every day to make formulations to use food to preserve food?” Apeel has been developing Edipeel for around six years now with that goal in mind. “We’re not a large chemical manufacturing company saying ‘let’s manufacture a new chemical to solve this problem.’ We’re looking at it from this perspective of: how do we work with nature to solve this problem the right way — not the fast way, not the cheap way, not the way that sacrifices the long-term health of the planet, but how do we solve this with the tool set nature has provided us?” Rogers told Inhabitat. The extracts for Edipeel can come from any vegetable or fruit. “We’re not looking for any weird botanical extract from some crazy flower in the Amazon,” Rogers said. “The materials we need are ubiquitous. If it grows above the surface of the earth, basically we can use it to create our formulations. The materials we’re using are all inert materials. They don’t have any action in and of themselves; they’re just structural. We recompose that structure on the outside of produce. “ Since spoilage is so significant, the way Apeel prices Edipeel means it’s more expensive for retailers not to have it. According to Rogers, “If you’re a retailer and you’re throwing away eight percent of your avocados, we’re able to price our product such that by paying us, you’re still going to save enough money to pay us for the product.” Edipeel is designated “Generally Recognized As Safe” by the Food and Drug Administration and can be used on organic produce. “As soon as you see how it works, you know that this is going to be a thing in the world,” Rogers told Inhabitat. “Seeing it work, even at a small scale, it was like, ‘This is the future.’ It just feels like an eventuality.” This year, Apeel is gearing up to offer Edipeel to commercial partners. Rogers couldn’t say who those partners might be quite yet, but he did say they are premier retailers. + Apeel Sciences Images courtesy of Apeel

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This plant-based spray makes fruits and veggies last up to four times longer

Green Beer for St. Paddy’s Day! Not So Fast

March 17, 2018 by  
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As parade and bar-goers know, the color green saturates everything … The post Green Beer for St. Paddy’s Day! Not So Fast appeared first on Earth911.com.

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Green Beer for St. Paddy’s Day! Not So Fast

"Most technologically-sophisticated commercial indoor farm" to grow 30X more produce

March 1, 2018 by  
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As our technology is advancing, so are our farms. Indoor farming company Bowery is constructing what they describe as the “most technologically-sophisticated commercial indoor farm in the world.” It’s their second, but this one (also in Kearny, New Jersey ) will far outpace the first, churning out 30 times more produce and growing more than 100 kinds of herbs and leafy greens. Bowery is drawing on technology to get the job done: that is, to grow what they describe as post- organic produce. They control the entire growing process indoors without pesticides , utilizing their fully-integrated technology system BoweryOS to generate ideal conditions, and said in information sent to Inhabitat this new farm will be “the most automated and precisely-controlled farm yet.” On their website , they describe their method as precision farming, saying they meticulously monitor growing, gathering a huge amount of data so they can give plants exactly what they require in terms of light, nutrients, and purified water. Sophisticated analytics let them harvest crops right when flavor is at its best. Related: Local Roots shipping container farms achieve cost parity with traditional farming Bowery’s produce is cultivated with 95 less water than traditional agriculture , and their crop cycles are twice as fast, according to the company. Their goal is to grow food close to the people who will be eating it — so they can deliver to stores or restaurants within one day after the produce is picked. That’s in contrast to produce grown in a traditional manner, which they say can take weeks to hit stores. They also say they can offer their greens at competitive prices since they own the process from seed to store. After opening in the late spring or early summer of this year, they’ll sell greens cultivated in their second farm to stores like Foragers and Whole Foods, with goals to expand. Currently they send produce to those two companies as well as restaurants in New York City. Bowery’s certainly not the only company pursuing indoor farming relying on technology; Inhabitat has covered others like Farm One and Local Roots . But as 70 percent more food will be necessary, according to Bowery, to feed the nine to 10 billion people who could reside on our planet by 2050, it will be intriguing to see what they can bring to the table with this second farm. + Bowery Images courtesy of Bowery

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"Most technologically-sophisticated commercial indoor farm" to grow 30X more produce

Green walls are great, but they need to work efficiently

March 1, 2018 by  
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You may have heard about green walls or even seen a few. Also called living walls , live walls, eco-walls and vertical gardens , these structures are essentially walls covered in vertically grown plants, and they can appear either inside or outside. The idea has been around for a while, and it’s really caught on lately due to their environmental and health benefits, as well as appealing aesthetics. But not all green walls are made equal. Read on to learn how a green wall should be designed in order to be useful and friendly to the environment. How Do They Work? There are several types of green walls. Some might consider regular walls covered in ivy as a green wall, while others would limit the definition to walls specifically designed to hold vegetation. The latter type can be constructed in various ways . They might consist of panels with pre-planted vegetation, or replaceable trays that fit into slots in the wall, enabling easy removal if necessary. Vertical gardens also vary in terms of how they function. The simpler models require hand watering, while others have self-watering pipe systems. Many green walls rely on hydroponic systems that use drip irrigation. Based on the desired aesthetics and effects, you might choose different types of plants. You can include many varieties of plants, including groundcover, ferns, shrubs, flowers and more. Benefits Green walls have become popular in urban areas where people want to make their space greener but don’t have a lot of room to do so. Vertical gardens ensure the benefits of green space without taking up too much space. They also improve air quality, which is advantageous for people as well as animals and the overall environment. Plants remove carbon dioxide from the air and produce oxygen. They also filter out various contaminants, creating cleaner air, and can remove up 87 percent of airborne toxins inside a home within just 24 hours. This helps people breathe easier, especially indoors where air quality is notoriously bad. Ecowalls can reduce the urban heat-island effect and improve thermal insulation, reducing a building’s energy costs. They can also absorb noise and provide mental health benefits. Research has shown that having plants around can reduce stress and increase productivity by up to 15 percent. Challenges Critics have identified several potential issues with green walls. If the designer doesn’t adequately plan for their project, they say, the costs might outweigh the benefits. Maintaining a green wall requires more work and resources than a regular wall, especially if it doesn’t have a self-watering system. You’ll have to manually water the plants, and even with a self-watering system, the plants will need care at some point. Green walls typically require large amounts of water, which can be unsustainable if supplies are low and the wall isn’t equipped with water recycling equipment. Operating a living wall also requires energy. Producing this energy can have a negative impact on the environment if derived from fossil fuels. How to Make a Green Wall More Efficient A green wall’s efficacy depends on how it’s constructed, operated and maintained. Drip irrigation systems appear in walls that use panels and hydroponic systems, while walls with replaceable trays use tank systems. Drip irrigation tubing is typically about 85 percent more efficient than tank systems. They connect to the building’s plumbing system, while tray systems require manual watering. Drip irrigation systems can also automatically recycle water. You could use recycled water in a tank system from an air conditioning system or another source, but you’d have to do so manually. Because tray systems require more water and use soil, they can attract bugs and form mold, fungus and even introduce pathogens. Due to this possibility, they don’t comply with strict health, safety and hygiene codes in places such as healthcare facilities. These buildings would need to use a hydroponic system. For these reasons, the soil in tray systems must be replaced about every month, which can be costly. Panel systems don’t require this and therefore don’t need as much maintenance. Another factor that can impact a green wall’s efficiency is the type of vegetation with which it is populated. Drought-resistant and local plants need less water than other types of vegetation, so they’re more water-efficient. Plants also, of course, require sunlight. Placing a living wall in an area with a lot of natural light will reduce the amount of artificial light needed and, therefore, the amount of energy it requires. The Importance of Truly Green Green Walls For a green wall to be truly beneficial, you need to use an efficient watering system, put it in the proper place (with ample natural light), and plant vegetation that’s easy to maintain and requires minimal irrigation. Anyone interested to install a green wall, as well as the architects and engineers in charge of designing them, ought to consider the efficiency of the system in addition to their benefits and aesthetics. Photos via Depositphotos , Scott Webb on Unsplash , Mike.dixon.design  via Wikimedia Commons , Kaldari via Wikimedia Commons , AlejandroOrmad via Wikimedia Commons , and Terry Robinson via Wikimedia Commons

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Green walls are great, but they need to work efficiently

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