Event Communication
A Want to Waste Not
Until recently, dealing with food waste — to me — pretty much only meant composting. While Portland now offers curbside composting, I live in Sherwood and it hasn’t made it here yet. I have now learned that dealing with food waste goes far beyond this. 
Some “zero waste” advocates feel that everything that is harvested should feed someone. This is one issue with composting — perfectly edible food may be composted by restaurants, hospitals and other institutions that could feed those who are hungry.
While some organizations have programs to reduce what they order or provide smaller portions to reduce waste, they don’t have a way to measure edible vs. inedible waste. Then there is the issue of how to get edible food, safely, to those who could and want to eat it. And we can’t forget the folks who publicly complain on Yelp! if they get a smaller than family-size portion of fries at a restaurant.
Waste-ing Away
Curbing food waste is a broad topic, and To the Point has a growing interest in participating in this burgeoning movement.
My colleague Dan Cook wrote last year for Oregon Business Magazine about what companies big and small are doing to lower their trash-related impact on the earth.
The rest of the To the Point team is also attending the May 31st, 7pm showing of “Wasted!: The Story of Food Waste,” at the Clinton Street Theater, presented by The Association of Oregon Recyclers, in conjunction with New Seasons Markets, and with support from Imperfect Produce and Metro. We invite you to join us.
If you are doing something in this arena and want to share your news and ideas, we invite you to contact us.
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