The relationship between manure and agriculture goes back almost as long as agriculture itself. Now it turns out that with a process known as anaerobic digestion, manure and other biodegradable materials may help farms and local governments recycle organic waste into several farm products, including electricity.
Anaerobic digestion is similar to the more familiar composting process, with one key difference. Composting depends on the presence of oxygen to create an environment for beneficial microorganisms that help break down organic matter like manure or food scraps.
Anaerobic digestion is different; by definition, it needs oxygen to be absent. It also works at lower temperatures, around 100 degrees Fahrenheit.
Former Trader Joe’s President Doug Rauch is turning the traditional grocery store model on its head with Daily Table, a new not-for-profit retail store that’s putting customers’ health and finances first.
The grocer’s first location opened in June of 2015 in Dorchester, Mass., and Daily Table Senior Director Fredi Shonkoff says the Boston-area community has warmly embraced the new store as a nutritious and cost-effective option.
The Intervale Center of Vermont, founded in 1988, has a long history of addressing food issues in the Burlington community. So when the University of Vermont Medical Center reached out to the Intervale Center to create a pilot program to provide farm fresh food acquired through food waste recovery to patients in its methadone clinic, the partnership was a natural one.
Treating those overcoming addiction requires a holistic approach, much like remediating food systems, says Travis Marcotte, Executive Director of the Intervale Center. As former users tackle the road to recovery, they might not have the resources to access healthy food. The clinic wanted to change this. Because many patients do better in treatment when provided with healthier food choices, the Intervale Center began delivering a weekly batch of fresh produce to the clinic’s waiting room, along with recipes and suggestions on how to prepare the vegetables.
Getting ready to put together those New Years’ resolutions? If eating more sustainably is among them, here’s a quick guide to get you started
1. Can, freeze and dehydrate all year.
Put up foods like berries and summery fruits and veggies throughout the year instead of buying them out of season. This way you can still cook with local foods even in the dead of winter. Save money by patronizing you-pick farms for berries and vegetables in the summer; apples, pears and pumpkins in the fall.
At a farm in Northport, Michigan livestock are feasting on a diversity of food scraps every day. One day it might be salad remnants and pizza crusts, another day it might be leftover soup.
That’s because a nearby public school has instituted a food recovery program in which all leftover food scraps are diverted to feed chickens and pigs at a local area farm. Food waste, or as local livestock farmer Laura Cavendish of Lord and Lady Farm calls it, “school food slop,” that once headed to a landfill is now recycled back into the food chain as animal feed.
A newly minted portable food waste digester hopes to revolutionize small-to-medium scale kitchen operations in the Pacific Northwest and beyond.
The system, called HORSE (High-solids Organic-waste Recycling System with Electrical output), looks to fill demand for small, affordable food waste digester technology. Designed by Seattle-based company Impact Bioenergy for use in campuses, restaurants and municipalities, the system uses biomimicry to process food waste into natural gas that can be stored for 24 hours.
The HORSE system can produce hot water, heat and electricity, and comes equipped with three kinds of odor control in the form of a biofilter, charcoal filter and an atomizing misting system. It also contains extra controls for fire pits and barbecues. According to Jan Allen, President of Impact Bioenergy, great effort was taken to make HORSE compatible with an urban environment. The unit boasts exterior lighting and a pleasing facade.
Food Retailers, Agriculture Industry, and Charitable Organizations Support First National Goal to Reduce Food Waste by 50 Percent by 2030September 22, 2015 | USDA
NEW YORK, Sept. 16, 2015 — Today, Agriculture Secretary Tom Vilsack and Environmental Protection Agency Administrator Gina McCarthy announced the United States’ first-ever national food waste reduction goal, calling for a 50-percent reduction by 2030. As part of the effort, the federal government will lead a new partnership with charitable organizations, faith-based organizations, the private sector and local, state and tribal governments to reduce food loss and waste in order to improve overall food security and conserve our nation’s natural resources. The announcement occurs just one week before world leaders gather at the United Nations General Assembly in New York to address sustainable development practices, including sustainable production and consumption.
A food hub is in the works for the west side of Louisville, Kentucky, but it’s no ordinary food hub. Organizers also envision an onsite power plant, consisting of an anaerobic digester that would turn waste into methane gas.
The West Louisville Food Hub is a project of Seed Capital Kentucky, a nonprofit focused on bolstering the regional food and agricultural economy in the state. The project is still in the fundraising phase. Targeted completion date is early 2016, says project director Caroline Heine. The planned anaerobic digester will be built by Nature’s Methane, a Star Distributed Energy company.