The what, why, and how of urban composting when your apartment is tiny and your backyard, nonexistent.
The concept is simple: thoughtful meals curated with seasonal, locally-sourced food. The best part? It all comes in reusable glass jars inviting New Yorkers to slow down, indulge responsibly, and enjoy every bite.
When I think of Paris, I imagine cast-iron balustrades bordering the Métropolitan signs of the subways stations, wrought iron balconies, elegant cream-colored stonework, and wide boulevards lined with independent bookshops, cafés, and boulangeries. The Porte de Clignancourt area of the city doesn't necessarily fit this description. Situated on the northern periphery of Paris, this diverse neighborhood is … Continue reading a taste of Paris, featuring sustainable urban farming
The 68th UN General Assembly declared 2016 the year of Pulses, which are the edible seeds of plants in the legume family. The United Nations Food and Agriculture Organization (FAO) officially recognizes 11 specific types of pulses, but they can generally be encompassed in 4 groups: dry peas, beans, lentils, and chickpeas. Referred to as … Continue reading #LovePulses and take the pledge
Exciting things are happening right now in France to attack the problem of food waste. This past May, the French parliament introduced an energy bill that made headlines around the world thanks to Article 103, which would have forced large French supermarkets to donate unsold but edible food to charities or for animal consumption. Additionally, … Continue reading attacking the problem of food waste in france
Think there's nothing to do with your kale stems besides toss them in the garbage? Think again. At least, that's what Sweetgreen did when they decided to partner with Dan Barber's sustainability project. Barber, the co-owner and executive chef of Blue Hill and Blue Hill at Stone Barns, temporarily transformed the restaurant in Greenwich Village this … Continue reading #getwastED at Sweetgreen
You walk into your dining hall, hungry after a long day of classes and meetings. Although the lines are long due to the inevitable 6pm rush, you decide to stick it out and remain on line to get the warm food. Finally making your way to the front, you get a piece of grilled chicken, … Continue reading Real Food BC Cooks up an Appetite for Local Food on Campus