Sustainability Matters: February 13, 2015
Maggie Borden
Philadelphia’s City Hall has successfully gotten over two hundred Chinese restaurants to offer low-sodium options of their most popular entrees. [Philly Mag]
Could the efforts of the egg industry have something to do with the Dietary Guidelines Advisory Committee’s new stance on cholesterol intake? [Food Politics]
Concrete ideas for feeding the world’s growing population. [The Grist]
If global food waste was imagined as a country, it would be the third largest emitter of greenhouse gases, which means we need to make waste reduction a priority for climate change policy. [National Geographic]
Natural Gourmet Institute is now offering a hands-on Sustainable Meat Certificate Program, to educate future chefs on whole animal butchery and sourcing. [Edible Manhattan]
All these February snowstorms have us dreaming of spring farmers’ markets: 11 apps to help you shop smarter at the market. [Food Tank]
The Founding Farmers restaurant group in Washington, D.C., proves that carbon-neutral dining can be profitable. [Scientific American]