Farm to Farm


Restaurateurs Hari and Jenneffer Pulapaka Serve Up Their Leftovers to Community Farms


It’s an issue that has swiftly gained more attention: food waste is overflowing in our landfills. We know that from farms to supermarkets and school cafeterias to home kitchens, food is regularly discarded without much thought about where it ends up. 


In restaurants, food waste can be uneaten bread, vegetable scraps, accidentally overcooked fish, a forgotten take-out box, or the uneaten food on a customer’s plate. Even at a small establishment like Cress in Deland, Florida, the sheer volume of trash-bound edibles made owners Hari and Jenneffer Pulapaka start thinking about ways that they could cut down on their share of landfill-clogging leftovers. We spoke with them about the solutions they’ve implemented.


JBF: About two years ago, you started recycling food waste in your restaurant. How did you come... Read more >

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Sustainability Matters: June 6, 2014


States struggle with inadequate infrastructure to reach their goals of recycling food waste. [WSJ]


NYC revives the fight for a soda size cap, and this time it’s going all the way to the State Supreme Court. [Bloomberg]


Moms Across America takes on Monsanto over the potential dangers of Roundup. [Reuters]


Donkey milk production is on the... Read more >

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JBF Kitchen Cam