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First class chefs Bobby Flay, Michael Symon, Anne Burrell and Alex Guarnaschelli tackle one of the most massive problems in food today - waste! Divided into two teams, with only 48 hours on the clock, they are challenged to create a multi course gourmet banquet worthy of their great reputations, but with a big twist; they can only use food that is on its way to the trash.

This websites show a video of four chefs who are given the challenge of making a meal from food that was going the be thrown away.

In the article, they talk about how UC Berkely is one out of 19 colleges and universities in the region to sign up for the food recovery challenge. They discuss what they're doing and what they plan on doing to prevent waste by composting, recycling and etc.

It seems governments and people are putting effort to achieve sustainability. World Commission on Environment and Development said a sustainable society "meets the needs of the present without compromising the ability of future generations to meet their own needs." Living sustainably, there would be no waste, and we would use half the amount of energy and materials budget we do now. "We need self-respect, identity, community, love, variety, beauty, challenge, and a purpose in living that is greater than material accumulation."

Food waste opportunity and challenges

This article discusses the percentages of food that are being thrown out when it could feed families. A Seattleist blogger came up with a concept not only reducing food waste, but also losing weight to save the environment.

In this article it is call "food recovery." If Americans aren't going to eat all their food why not feed it to the animals or make it into compost. The amount of food we waste could feed about 4 million Americans a day. A lady does a different challenges and one was giving people the challenge of losing weight and reducing food waste. She has the group post their measurements and how much food they have thrown away each week.

This article is discussed that billion tons of food are wasted because of lack agriculture and it is reducing Earth's water suply. To reduce food waste is to challenge of sustainably meeting our food demand.

This article talk about realizing how much food waste one family waste. A husband and a wife sat down one day a calculated how much they were wasting of food. They finally but together a budget and a challenge not to waste food. If you plan meals and how much food you need it often becomes easier to not waste as much. Too many Americans go to the store without planning or budgeting food and this then results in food waste.

This website is home to individuals who work with companies to create solutions to problems concerning sustainability. They can be hired to work with a company and create custom solutions to the problems with sustainable methods a company may be experiencing.

The Abbott group helps companies create value through the development of innovative solutions to environmental, social and governance challenges.

Established in 1987, SustainAbility helps to give current information on sustainability

Comparing research between fresh food and frozen food. Data is given on how much emission is produced from each frozen meal that is made. Also data on refrigerant emissions are given as well.

Barbara Hartman is a registered dietician who lives in rural West Virginia. She grew up appreciating the value of food. Barbara grew up appreciating food as a little girl, because her grandfather lived during the depression. Now because of growing up conserving food, she has started programs to prevent food waste.

USDA and EPA try to reduce the amount of food waste. Having supports such as Rio Farms, Unilever, General Mills and a few others.

This is a paragraph disscusing food security. Three important facts disscused are are availability, access, and utilization.