Date &Time: 7:00-8:30 pm, Wed., May 15th
Enjoy coffee, refreshments and facilitated discussion.
Cost: FREE, $5 suggested donation
Location: G002 Hesterberg Hall, Michigan Tech Forestry Bldg.
The issue of food waste is presented in light of the statistics: forty percent of food produced for human consumption in the US goes to waste; over ninety percent of this amount will end up in the landfill, where the waste produces methane gas - a greenhouse gas - in an anaerobic process as no oxygen is able to get to the material to decompose it; the cost of food waste is $1 trillion annually; and that there is still a global problem of human hunger despite the food that goes to waste. Food activists, including chefs, some of the celebrity variety, discuss the issue largely in context of the Environmental Protections Agency's (EPA) food pyramid which lists the preferred priority for the food produced (in order): that it reach humans for consumption; that it be used for animal/livestock feed; that it be converted into energy in the form of compost and/or something that can be used or converted for use, such as into electricity. (85 min.)
Discussion Facilitators: TBD
Refreshments provided by Lake Superior Stewardship Initiative
Lake Superior Stewardship Initiative,
Michigan Tech Great Lakes Research Center,
Keweenaw Unitarian Universalist Fellowship,
Keweenaw Land Trust,
MTU Dept. of Social Sciences,
MTU Sustainable Futures Institute