Matches in DBpedia 2015-10 for { ?s ?p "Food rescue, also called food recovery or food salvage, is the practice of gleaning edible food that would otherwise go to waste from places such as restaurants, grocery stores, produce markets, or dining facilities and distributing it to local emergency food programs.The recovered food is edible, but often not saleable. Products that are at or past their “sell by” dates or are imperfect in any way – a bruised apple or day-old bread – are donated by grocery stores, food vendors, restaurants, and farmers markets. Other times, the food is unblemished, but restaurants may have made or ordered too much, or may have edible pieces of food (such as scraps of fish or meat) that are byproducts of the process of preparing foods to cook and serve. In addition, food manufacturers may donate product that marginally fails quality control or that has become short-dated.Americans waste more than 40% of the food produced for consumption, which comes at an annual cost of at least $100 billion. Meanwhile, more than one-tenth of Americans do not have enough to eat. Similar figures on wastage, shortage (and obesity) are found throughout the Western world.Organisations that encourage food recovery, food rescue, sharing, gleaning and similar waste-avoidance schemes come under the umbrella of food banks, food pantries or soup kitchens."@en }
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- Food_rescue abstract "Food rescue, also called food recovery or food salvage, is the practice of gleaning edible food that would otherwise go to waste from places such as restaurants, grocery stores, produce markets, or dining facilities and distributing it to local emergency food programs.The recovered food is edible, but often not saleable. Products that are at or past their “sell by” dates or are imperfect in any way – a bruised apple or day-old bread – are donated by grocery stores, food vendors, restaurants, and farmers markets. Other times, the food is unblemished, but restaurants may have made or ordered too much, or may have edible pieces of food (such as scraps of fish or meat) that are byproducts of the process of preparing foods to cook and serve. In addition, food manufacturers may donate product that marginally fails quality control or that has become short-dated.Americans waste more than 40% of the food produced for consumption, which comes at an annual cost of at least $100 billion. Meanwhile, more than one-tenth of Americans do not have enough to eat. Similar figures on wastage, shortage (and obesity) are found throughout the Western world.Organisations that encourage food recovery, food rescue, sharing, gleaning and similar waste-avoidance schemes come under the umbrella of food banks, food pantries or soup kitchens.".