A study conducted by MountainTrue found an average of 19 microplastic particles — pieces smaller than 5 millimeters, formed by the breakdown of larger plastics — per liter of water in local river systems. Exposure to microplastics has been tied to allergic reactions and other health impacts in humans, as well as negative effects on fish.
The executive director of Asheville Independent Restaurants looks back at a year of success and change for Western North Carolina’s food scene.
In her upcoming class Meredith Leigh teaches ways to eliminate food waste. Also: Blue Cheese Festival launches; Ciao Asheville hosts pasta making class; Thanksgiving pre-orders arrive; and plenty more in this week’s Small Bites.
Moving to Conservers is partnering with local farms, breweries and organizations to connect food waste producers with businesses and individuals who can put scraps to good use.
Statistics show that American schools throw away more than $1 billion worth of food every year. Asheville-area schools and organizations are taking some steps toward alleviating the problem.
Sharing is caring, as the old saying goes. But it is also proving to be a nifty way for start-up businesses to get a piece of Asheville’s economic pie — not to mention a source of consternation for city officials struggling to regulate the growing industry. In the wake of last October’s controversy over the […]
Creativity in the kitchen can keep turkey and all the trimmings from ending up in the trash.
“Eat it up or when you’re through, compost it or give it to someone new!”
The recent Regional Food Waste Summit at Warren Wilson College provided a forum for Western North Carolina nonprofits, businesses, educational institutions and individuals to hash out the realities of the local food waste conundrum.
Backyard gardeners have been doing it for decades: composting eggshells, apple peels and other food wastes, reducing their solid waste stream in the process. But what about large-scale local food services?