From Portable At-Home Greenhouses to Hotel Gardening Initiatives
Katherine Pendrill — May 21, 2016 — Eco
As the May 2016 eco trends reveal, consumers and businesses are becoming increasingly concerned with the issue of food waste. As a result, there has been a growing demand for new products and innovative services that help to reduce the amount of food scraps thrown out each and every day.
One of the most popular ways consumers are reducing food waste is by growing their own produce. This largely involves products such as portable greenhouses and urban gardening systems that allow consumers to grow only as much food as they need. Additionally, many consumers are purchasing composing bins to ensure that the organic waste they do throw out does not end up in landfills.
While consumers are making great strides in the effort to reduce food waste, the May 2016 eco trends reveal that business are also taking up the cause. For instance, AccorHotels recently rolled out a new restaurant policy that involves using local produce and serving smaller portions. Taking a different approach, an app called Ubifood helps retailers sell surplus food directly to consumers at discounted prices.
One of the most popular ways consumers are reducing food waste is by growing their own produce. This largely involves products such as portable greenhouses and urban gardening systems that allow consumers to grow only as much food as they need. Additionally, many consumers are purchasing composing bins to ensure that the organic waste they do throw out does not end up in landfills.
While consumers are making great strides in the effort to reduce food waste, the May 2016 eco trends reveal that business are also taking up the cause. For instance, AccorHotels recently rolled out a new restaurant policy that involves using local produce and serving smaller portions. Taking a different approach, an app called Ubifood helps retailers sell surplus food directly to consumers at discounted prices.
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