FoodWISE has won several more awards, these from Human Relations Indie Book Awards (for Informational and Medical/Health writing).

From FoodWISE, “We are practically wallowing in wasted food in this country. Calories are cheap, people are picky, and policies of all sorts are counterproductive for making full use of food. From farm to table, seed to roasted vegetable, we are wasting each year almost a third (31%) of the food produced and transported in the United States. This reportedly amounts to 96 billion pounds of food and $165 billion in lost dollar value. That’s a lot. Who’s to blame for the food waste? Farms, grocery stores, big retailers, cafeterias, cafés, hospitals—and us. That’s us cooks, a little too aggressive in chopping off what we think are the “bad parts” of fruits and vegetables, or maybe we are confused about date labeling. “Sell by” and “best if used by” Food & Drug Administration (FDA) food guidelines can be confusing. Some of the wasted food is, in fact, garbage but most is perfectly good; tens of billions of pounds of useable food end up being thrown out every year—while hunger persists.”

For more, please see Susan Pierce Thompson’s excellent work here on food waste. Susan is the founder of Bright Line Eating. But also, on a related topic, read Susan’s comments on the importance of shopping, chopping, and chewing, yes, to reduce food waste—and more.

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