Efficiency in the Kitchen to Reduce Food Waste

The New York Times

The nation’s first citywide composting program based largely on shame began here in January.

City sanitation workers who find garbage cans filled with aging lettuce, leftover pizza or even the box it came in are slapping on bright red tags to inform the offending household (and, presumably, the whole neighborhood) that the city’s new composting law has been violated.

San Francisco may have been the first city to make its citizens compost food, but Seattle is the first to punish people with a fine if they don’t. In a country that loses about 31 percent of its food to waste, policies like Seattle’s are driven by environmental, social and economic pressure.

But mandated composting reflects a deeper shift in the mood of the nation’s cooks, one in which wasting food is unfashionable.

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