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Food Shift works collaboratively with communities, businesses and governments to develop long-term sustainable solutions to reduce wasted food.
40% of all the food produced in the United States is wasted. This waste is destructive to the environment and to the health of our communities and has significant financial consequences. Americans are throwing out the equivalent of $165 billion each year in food and it is costing $750 million per year for disposal. Each time food goes uneaten, all the resources that went into producing, processing, packaging, and transporting that food are wasted too. This means huge amounts of chemicals, energy, land and 25% of all freshwater in the U.S. is used to produce food that is thrown away. Additionally, most uneaten food rots in landfills where it accounts for almost 15% of U.S. methane emissions.
Food waste is a complex problem happening at all levels and thus it is going to require a wide-range of efforts and investments at all levels to successfully make an impact.
Food Shift is collaborating with innovators, academics, businesses, designers, and policy makers to evaluate and highlight key strategies and technologies aimed at eliminating food waste. In doing this work, Food Shift operates through a lens of sustainability and innovation. Our work explores and tests scalable food recovery models that have the potential to generate revenue and provide employment to disenfranchised individuals.
- Dana Frasz
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