Explore tips for managing unsold inventory, read our New York Times op-ed, and find out how we helped recover 11,000 surplus eggs.
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Spoiler Alert

The best food & waste news at your disposal

September 2016


 

Hi there,

This month, we were honored to contribute to the national conversation on how to reduce wasted food. Two of our co-founders, Ricky Ashenfelter and Emily Malina, published an op-ed in The New York Times with contributions from industry leaders at Feeding America, the Natural Resources Defense Council, and the Harvard Food Law & Policy Clinic.

Read our NY Times Op-Ed here.

- The Spoiler Alert team

 

Spoiler Alert Publishes Op-Ed in The New York Times

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Billions of dollars are spent growing, processing, transporting and disposing of food that ends up in landfills. What can be done to reduce food waste? Hear our perspective and the viewpoint from industry leaders in The New York Times'  Room for Debate column.

Read here: Help Retailers Find Outlets for Surplus Food Inventory

How 11,000 Organic Eggs Were Recovered in Under 3 Hours

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When an unexpected excess of organic eggs occurred at The Greater Boston Food Bank two weeks ago, over 1,500 lbs (nearly 11,000 eggs!) were in danger of being wasted. Learn how we helped them find a home at the Salvation Army Kroc Center in South Boston.

Read here: How 11,000 Organic Eggs Were Recovered in Under 3 Hours

How To Manage Unsold Food Inventory in 5 Easy Steps

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Throwing away food is expensive! And for many businesses, it is now illegal. We shared some tips for managing excess food on BlueCart’s blog earlier this month. BlueCart is an online ordering tool for restaurants and suppliers.

Read more: How To Manage Unsold Food Inventory in 5 Easy Steps

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What We're Reading

  • Cooking With A Meal Kit May Waste 62% Less Food | Fast Company
  • Where The Industry Stands On Food Waste Reduction Progress | Food Dive

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