In 2018, Beverlee Sanders launched a novel pilot project in Charlotte, North Carolina: collecting food scraps from a small number of homes and sending them to a composting facility, rather than to the landfill. Food is the number one category of waste going to landfills. Once dumped, it produces methane, a very potent greenhouse gas. Beverlee, who works for the city’s solid waste services division, thought if she could show how much food she kept out of the landfill—seven tons after just 18 weeks—it would help Charlotte consider a citywide composting program. Research shows that a centralized composting system is the most effective method for diverting refuse from landfills and reducing greenhouse gases associated with waste. But since the pilot ended, she hasn’t been able to revive her composting efforts. Many cities that want to reduce organic waste struggle with this—composting is expensive and it can be hard to achieve buy-in.
Eating a Muffaletta in Des Moines, by Brian Spears
It is Simple, by Jon Pineda
Christians Take Up Climate Change
Take it Easement: Save a farm to save the future?
Low-Carbon Dining: How much can restaurants do?
A Peach for a Warming South
Goat is the Future: An Interview with Tom Rankin
Praising Fireflies with Aimee Nezhukumatathil
Pondering the Fate of Food: An Interview with Amanda Little
Mapping the Green Book: An Interview with Candacy Taylor
Such As, by Wo Chan
Visible Yam
We the People are Larger Than We Used to Be
Magic City Poetry
Punchin' the Dough: Singing about Food Labor
Food Festival Financials
Shucking, by Elton Glaser
Cajun Kibbe: Eating Lebanese in Louisiana
Two Tales of Donaldsonville: True Friends & The Chance Café
Create your
podcast in
minutes
It is Free
Gastropod
Dinner SOS by Bon Appétit
The Clever Cookstr’s Quick and Dirty Tips from the World’s Best Cooks
The Adventures of Huckleberry Finn
The Federalist Papers
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
The Menu