By Barbara Kessler
Green Right Now
I was thinking about food waste the other day. (I know, I know, other people dream of beach vacations. I ponder food waste.)
Although Bob’s ULS project first launched in the 1990s, he re-launched it this winter after a hiatus. And could it be a better time? We’re reminded almost daily about global resources being stretched thin, and how our American pocketbooks can no longer buy our way out of the fray.
Lilienfeld, who holds a masters in marketing from the Kellogg Graduate School of Management at Northwestern University and serves on a sustainability initiative for Wal-Mart, is one of those people whose expertise predates the current crisis. He has worked helping companies to become more sustainable and better recyclers, though he long ago had an epiphany about recycling, recognizing that using less stuff represented an even higher level of eco-consciousness.
Using less can help companies improve their bottom line and squeezed Americans wring more from their paycheck. For how to trim the fat in your kitchen, trying read Lilienfeld’s blog at GreenRightNow, “How to waste less food“.
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