More retailers are discovering the environmental — and financial — benefits of turning their spoiled fruits and vegetables into soil-supporting compost
In their efforts to become more “green” and sustainable, food retailers may wish to take a closer look at the most fundamental part of their business: food. Parade magazine recently estimated that U.S. supermarkets throw away $20 billion worth of food each year — about twice as much as supermarkets in Europe, which has double the population of the U.S. Two reasons for this phenomenon, said Parade, are: the distance food travels to stores — 1,500 miles, on average — which results in some ...
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