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New York is combating a food waste crisis, with many establishments throwing away countless tons of food each day. This issue is exacerbated during the holiday season. Fortunately, the restaurant industry is helping New Yorkers reduce this through a variety of practices.

With 400 breweries statewide, beer is a big business in the State of New York. However, climate change is already affecting brewers. The Oxford Companion to Beer notes that the price of ingredients is “beginning to rise as the agriculture industry is affected by changing weather patterns.” Some brewers have been fighting climate change for decades.

Permaculture, a compound of the words permanent and agriculture, is about melding sustainable production with sustainable consumption. Environmentalists Bill Mollison and David Holmgren created the concept in their 1978 book “Permaculture One,” as an alternative approach to agriculture and community design and this idea is taking root here in New York’s rural and urban centers

A process called holistic grazing can help combat global warming by pulling carbon out of the atmosphere into “sinks,” or giant carbon repositories. Farmers that use holistic grazing practices move grazing animals from one place to another for limited periods of time.

It is crucial for policymakers to pass legislation to divert food waste from landfills, as only 3% of waste produced in the state does not end up at either a landfill or waste-to-energy facility. The Food Recovery and Recycling Act (that, unfortunately, did not pass) would have discouraged the production, distribution, and preparation of excess food; recovered excess food to be redistributed to those in need; and provided funding for new recycling programs specifically concerning food scraps.

New Yorkers are probably familiar with our natural lands and waters including parks, rivers, and bays. But we also have the responsibility to conserve natural resources across the nation and globe. To learn about tropical natural resources, NYLCV intern Riley Lenane attended a hands-on intensive ecological learning program.

Adriana Espinoza, our NYC Program Director, recently submitted testimony to the New York City Council's Health and Finance Committees last week regarding our healthy foods budget priorities.  We called for a $10 million investment to expand grocery store access in underserved communities, a $15 million to increase healthy food SNAP incentive program, and a $3 million investment to increase healthy food options at corner stores.