Seventy-five percent of the apples sold in New York City
come from the West Coast or overseas, even though the state produces far
more apples than city residents consume, according to author Bill McKibben.
When food travels, it faces more risks such
as spoilage and contamination, and creates a larger carbon footprint. And that’s
just part of the problem. In the U.S.
alone $48 billion worth of food is thrown away and we experience 76 million
cases of food borne illnesses each year.
Building a smarter system can help deliver more safe food to all. There’s much we can do if we focus on this issue. Sometimes, bringing broad awareness to a serious problem requires a little humor.