How Google’s kitchens prevent food waste
For Kristen Rainey, a carrot is more than a vegetable. It’s the opportunity to cook “from root to stem” and make anything from salads and juice to ice cream and candy. Cooking this way helps combat food waste, an issue that affects everyone—particularly the 800 million people who suffer from hunger each year.
One third of all food produced for human consumption, or about 1.3 billion pounds of food, is wasted every year. Plus, wasted food emits potent greenhouse gases when it decomposes. “The situation is a lose-lose-lose,” Kristen says. “When you consider all of the resources that went into making the food that’s ultimately wasted, it becomes clear that we have a problem.”
Kristen, a Procurement & Resource Utilization Manager based in Google’s Portland office, leads strategy to reduce food waste, water and energy in company kitchens and cafes. When it comes to food, they take a “circular economy” approach, meaning that they prioritize reusing ingredients and raw materials rather than buying new ones and tossing leftovers in the trash.
Using these strategies, Google has prevented six million pounds of food waste since 2014. Here are four strategies that made that happen.