Month: October 2014

One-Third of Food Is Lost or Wasted: What Can Be Done

From our farms to grocery stores to dinner tables, 30 percent of the food we grow is never eaten. Picture this; it’s lettuce season in Salinas Valley, in the central California region that produces about 70 percent of the leafy greens sold in U.S. retail markets. On a typically foggy morning, tractor trailers stuffed with… Continue Reading