Boulder and Denver have become hubs for tech start-ups, and the northern Colorado region is dotted with widely respected scientific research institutions. But a new report [.pdf] from Colorado State University takes the idea a bit further, with an agrarian twist.
Economists say the state's Front Range is at the forefront of agricultural innovation.
Country of origin labels on packages of beef, pork, chicken and other meat are supposed to list where a harvested animal was born, raised and slaughtered.
Credit Grant Gerlock / Harvest Public Media
You’ve probably seen, but may not have noticed, labels on the meat at your grocery store that say something like “Born, Raised, & Harvest in the U.S.A.” or “Born and Raised in Canada, Slaughtered in the U.S.”
These country of origin labels, as they are known, are part of an ongoing international trade dispute that has swept up Midwest ranchers. And they may not be long for store shelves.
Pre-made meals found in the prepared food aisle are a growing source of food waste, as it is difficult to reuse meals that aren't sold but are fully cooked.
Credit Kristofor Husted / Harvest Public Media
Grocery stores and restaurants serve up more than 400 million pounds of food each year, but nearly a third of it never makes it to a stomach. With consumers demanding large displays of unblemished, fresh produce or massive portion sizes, many grocery stores and restaurants end up tossing a mountain of perfectly edible food.
Despite efforts to cut down on waste, the consumer end of the food chain still accounts for the largest share of food waste in the U.S. food system.
At Grinnell Heritage Farm in Grinnell, Iowa, this 15-bushel crate collects all the waste from the packing shed that will get composted. Most of it is rotten or damaged.
Credit Amy Mayer / Harvest Public Media
On a wet, grey day in Grinnell, Iowa, the rain beats a rhythm on the metal roof of a packing shed at Grinnell Heritage Farm. Crew member Whitney Brewer picks big bunches of kale out of a washing tank, lets them drip on a drying table and then packs them into cardboard boxes.
Like most farms in the United States, this one uses ample labor, harvesting tools and technology, and readily available refrigeration to ensure that most of its produce makes it to market. Most food that can’t be sold is eaten by the crew or donated to area food banks that can distribute it to people who need it.