Tag: Food Waste

Culinary Delights, Organic Policy and Regulations, What is Organic

It’s Never Too Late to Start an Organic Food Business

Melody Meyer
Photo by Louis Hansel @shotsoflouis on

When I started working in the organic business, it was a small niche market. Thanks to living in Santa Cruz, California, an original organic hot spot, not many knew the farmers like I did.

Last year was unprecedented with far-reaching consequences for humans and our health, the environment, and the economy. Those concerns continue today—our lives remade by the global pandemic and unprecedented climate behavior.

Organic food sales and home delivery businesses are thriving as a result.

According to the Organic Trade Association’s Industry Survey, organic food sales surpassed $56 billion in 2020. It grew 12.8% percent—the highest rates recorded in organic in well over a decade.

The global online food delivery market is expected to grow from $115.07 billion in 2020 to $126.91 billion in 2021.

Since both organic food and delivery services are booming right now – it may just be a good time to activate your inner entrepreneur and start an organic food delivery service.  

Continue reading “It’s Never Too Late to Start an Organic Food Business” →
Environment, What is Organic

When We Throw Something Away, It Must go Somewhere, But Where?

Melody Meyer
What would Yoda Do?

I remember uncovering treefrogs from folds of outdoor cushions, wet with morning fog. Their long legs ending in flattened thumbs; they croaked like a bullhorn at night. They’ve been long gone for years, along with the summer fog and winter rains.

Climate defines our identity in the landscape we have grown accustomed to. The plants, animals, bacteria and fungi are changing before our eyes. 

My generation was raised believing everything was at our disposal. We thought we would always have plenty – and we did! We have lived better than queens and pashas of empires foretold. But unfortunately, we were and are still wasteful in our opulence, and this waste contributes to the demise of our planet.

Our conspicuous consumption burns fossil fuels, cuts down trees and pollutes our air and water.

The old saying “waste not, want not,” first coined in 1576, means “willful waste makes woeful want,” and it’s particularly relevant today. Wasteful behavior is a monumental contributor to our climate crisis.

Personal changes we make can have a big impact, and they’re the easiest to tackle.

Continue reading “When We Throw Something Away, It Must go Somewhere, But Where?” →
Culinary Delights, Organic Policy and Regulations, Social Implications in Agriculture, well-being, What is Organic

Waste Not Want Not: Granny’s Tips on Reducing Food Waste

Melody Meyer

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Photo by Christian Bowen on Unsplash

My grandmother used the old adage “waste not want not” for good reason. She was a woman who lived during the Great Depression, she grew our family’s food most of her life. Planting, nurturing, harvesting and preserving food was her life—and she didn’t intend to waste any of it!

In the US, we throw away 30-40 percent of our food supply. That’s 219 pounds per person and $1600 per family each year.

Wholesome food that could feed families in need is sent to landfills. Food is the single largest component taking up space inside US landfills.

If that isn’t enough to motivate you, think about the land, water, labor, energy and other inputs used in producing, processing, transporting, preparing, storing, and disposing of discarded food.

For me, you and I, it may be about saving money. For others, it’s about contributing to the environment and doing your part to save the planet.

Whatever your reason is to reduce your food waste, I’m going to give you some hints from my pantry and Granny. Continue reading “Waste Not Want Not: Granny’s Tips on Reducing Food Waste” →

Environment, Organic Policy and Regulations, Social Implications in Agriculture, What is Organic

Alcohol and Organic Farming? Food Waste and Energy

Melody Meyer

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I’ve been to a lot of farms in my day but have never witnessed one so profoundly bent on creating a closed-loop symbiotic system as Whiskey Hill Farms. This 14-acre CCOF certified organic farm cultivates tropical plants, heirloom vegetables and biorefined high-grade commercial alcohol!  Continue reading “Alcohol and Organic Farming? Food Waste and Energy” →