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Metro USA (New York) - - Front Page - TAY­LOR HA @MetroNewYork let­ters@metro.us

We all know the three R’s: re­duce, re­use and re­cy­cle. We learned how this ap­plies to our kitchen as well at the re­cent NYC Food Waste Fair.

Did you know all those ba­nana peels and eggshells you’re throw­ing away (not to men­tion the pro­duce you just didn’t get around to us­ing) are harm­ing the planet more than car­bon diox­ide?

As or­ganic waste rots in a land­fill, it emits a green­house gas called meth­ane. It’s in­vis­i­ble and non­toxic to hu­mans, but it traps up to 100 times more heat in the at­mo­sphere than car­bon diox­ide. (Meth­ane also leaves the at­mo­sphere faster than car­bon diox­ide, but still.)

Of the nearly 10,500 tons of garbage col­lected every day in New York City alone, more than a third is food scraps and yard waste. Every time you chuck an egg shell into the trash, you’re con­tribut­ing to global warm­ing. And be­tween 40 and 50 per­cent of food waste comes from res­i­den­tial homes.

It’s a big rea­son why the Foun­da­tion for New York’s Strong­est, the non­profit or­ga­ni­za­tion that pro­motes sus­tain­abil­ity as part of the De­part­ment of San­i­ta­tion, hosted the NYC Food Waste Fair. Here’s how you can help keep our city health­ier.

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