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food waste

Why You Should Worry: Five Unhappy Truths about the U.S. Food System

September 24, 2014 |
Photo by David Sands

Michigan Urban Farming Initiative Photo by David Sands

While Seedstock regularly profiles those who are taking a sustainable and local approach to creating a new food economy, the fact remains that industrial farming and distribution methods still reign supreme in America. So we are taking a step back to remind ourselves why their work is so important.

The convergence of processed foods, chemically intensive farming and a gas-guzzling supply chain have created a food system in the United States that would have seemed fantastical—and quite possibly nightmarish—to folks who lived in this country just a century ago.

Here are five worrisome facts about the U.S. food system to keep in mind the next time you go grocery shopping.

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Waste Not, Want Not: Author Explores America’s Food Waste Problem

August 25, 2014 |
American Wasteland, a book by food writer Jonathan Bloom, addresses how to tackle the problem of wasted food. (photo courtesy of Jonathan Bloom)

American Wasteland, a book by food writer Jonathan Bloom, addresses how to tackle the problem of wasted food. (photo courtesy of Jonathan Bloom)

Local and sustainable food is great, as long as it is put to use. But according to food writer Jonathan Bloom, many people are chronic wasters of what they eat, which results in the loss of nutrition (not to mention the effort required to produce it) to a vacuum. 

Bloom battles the issue of food waste through his blog, Wasted Food (and a book he wrote, American Wasteland. Seedstock asked Bloom his opinions about numerous aspects of wasted food. 

Seedstock: What caused you to become so interested in the issue of food gone to waste?  

Bloom: It started from a simple idea: wasting food made no sense. It was and is foolish to squander almost half of our food in a nation (and world) with so much hunger. My interest grew even more when I realized the environmental consequences of our food waste—both the squandered natural resources and the methane emissions from food rotting in landfills. Read More

Detroit Program Turns Underutilized Spaces Into Incubation Kitchens

July 11, 2014 |
postDKC2

Photo provided by Detroit Kitchen Connect

Finding a place to prepare one’s product is a challenge faced by many food startups.  In the Motor City, A nonprofit program called Detroit Kitchen Connect is solving that problem by linking up local food businesses with underutilized neighborhood kitchen spaces.

“Folks who are interested in food entrepreneurship, novices opening their small food businesses, they need placement spaces where they can create product in a commercially-licensed facility,” Director Devita Davison tells Seedstock.

“So Detroit Kitchen Connect answers that demand for these small micro-processing facilities for entrepreneurs to grow, to scale and start to make it as a food business.” Read More

North Carolina Firm Expands Efforts to Replace the Can With Healthier, Greener Carton Packaging

April 15, 2014 |
Image courtesy of Wright Foods/Aseptia

Image courtesy of Wright Foods/Aseptia

In early March, 2014, Raleigh-based food processing technology company Aseptia secured $28 million in Series C-Preferred Stock financing to support the growth of Wright Foods Inc., the manufacturing subsidiary of Aseptia. Lookout Capital, SJF Ventures, Prudential, and F.B. Heron Foundation provided the financing.

As a leading aseptic food manufacturer, Aseptia has developed an aseptic, sustainable, shelf-stable carton that can maintain a higher-quality food product, according to Michael Drozd, president and CEO of Wright Foods. The packaging can be found in most every grocery store. Read More

Days Away from First Harvest, Sustainability is Lynchpin to Bay Area Aquaponic Startup

September 26, 2013 |
Interior of Viridis Aquaponics greenhouse in Watsonville, CA. Photo credit: Viridis Aquaponics

Interior of Viridis Aquaponics greenhouse in Watsonville, CA. Photo credit: Viridis Aquaponics

Beginning an Aquaponics business takes hard work, the right partnerships and a patient nature when it comes to organic pest control. Viridis Aquaponics is a burgeoning startup based in Watsonville in the San Francisco Bay area. The farming business has been quite a learning curve for co-owner and former construction businessman Jon Parr. A mutual friend introduced Parr to Drew Hopkins. Finding they had complimentary business skills, they began devising a business plan for a sustainable greenhouse-based farm. That plan found an investor and soon became the eight acres of grow space that now houses Viridis Aquaponics, Inc. The company is days away from its first harvest. Read More

Waste Reuse, Health and Nutrient Density Core to Arizona-based Aquaponic Operation

May 20, 2013 |
Mark Rhine and Marlo Ibanez, co-owners of Rhibafarms. Photo Credit: Rhibafarms.

Mark Rhine and Marlo Ibanez, co-owners of Rhibafarms. Photo Credit: Rhibafarms.

Five years ago Mark Rhine and his business partner Marlo Ibanez, co-owners of Rhibafarms, had a broadband company in Phoenix, Arizona. They fielded a $225,000 a month payroll, traveled constantly and ate junk food only as an afterthought. Then they cashed in their company, bought a farm – Rhibafarms – and saw their health turn 180 degrees.

“We both lost a ton of weight, lowered our blood pressure and cholesterol and stopped taking medication,” Rhine said. “All because we started eating the organic food we grow. So all we want to grow now is very nutrient-dense food.” Read More

Ag Gains as Company Transforms 2 Million Tons of Organic Waste to 29 Million Bags of Soil

March 4, 2013 |

Anaerobic digesters at Harvest Power’s Energy Garden in Bay Lake, Florida. Photo Credit: Harvest Power.

Harvest Power is about dirt. It’s also about soil regeneration and managing the modern day intersection of waste, agriculture and energy, so that ongoing human consumption can be used as the engine to drive ongoing renewable energy.

In three and a half years, CEO Paul Sellew has created a company that diverts more than two million tons of organic waste material from landfills and turns it into some 29 million bags of soil, mulch and fertilizer products while producing 65,000 megawatt hours of heat and power-generating energy to run its facilities.

Harvest Power operates in 30 sites across the U.S. and Canada, using strategic partnerships with municipalities, haulers and state-of-the-art anaerobic digesters to create high value compost that is in turn used to create more high nutrition food that can be later be recycled into the system starting the whole process over again. Read More

Tucson, AZ Aquaponics Startup Keeps it Local, Grows Fish and Produce in the Desert

February 25, 2013 |

Sweet persian melon grown by Local Roots Aquaponic Family System.

The idea of eating only locally-grown, seasonal food sounds appealing. Until you move to the desert. With an average annual rainfall of less than 13 inches, Tucson, Arizona is somewhat less than hospitable to traditional, soil-based agriculture. And fish? Forget it.

But, it was not the land that drew Stéphane Herbert-Fort to the Sonoran desert. It was the sky. He came to the University of Arizona to study astronomy and graduated with a PhD in 2011. Midway through his grad studies, however, he unearthed a deeper ambition than life as an academic.

“As a longtime fan of sustainable technologies and organic gardening, I wanted to join the two and make an impact on urban agriculture in Tucson. It was the perfect time for a change. Aquaponics fulfills my passions: to grow as much food as possible, simply and sustainably.” Read More