Saturday, March 8, 2014
The Seattle Times
(Continued from page 1)
David Giles searches a Dumpster for discarded food as he researches his thesis on perceptions on edible food and why people discard something that may be safe to eat.
Shelly Rotondo, executive director of Northwest Harvest, a food bank with offices around the state, agrees with Giles that a lot of food goes to waste. By one estimate, 25 percent of produce is wasted.
But she thinks food banks are doing a good job of capturing food and getting it into the hands of the hungry, and that most waste now comes from households or restaurants.
Rotondo said fruits and vegetables with flaws and imperfections never even reach the grocery-store shelves -- they're sent by distributors to the food bank.
Giles hopes to encourage people to think a little harder about food that could be donated to the food bank, or even just given away to hungry strangers. He often works with a group, Food Not Bombs, that collects and cooks discarded produce from farmers markets and other sources, and serves it to homeless people in local parks. Giles also does public lectures at the UW on his work.
Hoffman said Giles is raising good questions about food waste, how it's generated and how it's discarded. "It forces you to think about how we establish value, and what happens to things that are labeled as unwanted and unworthy," he said.
"He's nobody's idea of a tweed jacket, pipe-smoking professor," Hoffman said. "He's doing work that's very socially relevant."