Author: brotger

Offally Nice:

Reducing Meat Waste by Learning to Love Organs and Accepting Other Cultures Students in MET ML 626, Food Waste: Scope, Scale, & Signals for Sustainable Change, are contributing posts this month. Today’s is from Gastronomy student Samantha Maxwell. The often-cited Sustainable Development Goal Target 12.3 aims to reduce global food waste by 50 percent by […]

Accelerating Food Waste Reduction

        Boston University Metropolitan College (MET) and the Gastronomy and Food Studies Program invite you to a special event, Accelerating Food Waste Reduction. It is hard to believe that in our modern and increasingly connected world, billions of pounds of food are lost or wasted annually, depriving needed nutrition to hundreds of […]

The Fish-Case Fiasco: A Food Waste Story

Students in MET ML 626, Food Waste: Scope, Scale, & Signals for Sustainable Change, are contributing posts this month. Today’s is from Gastronomy student Sabina Michelle Säfsten Routon. It was an issue of convenience. Or, rather, one of inconvenience — wrapping that much fish just to store it for “some guy” to come pick it […]

The Curse of Connoisseurship

Discussions of the Boston Beverage Landscape With its focus on expensive luxury goods, gatekeeping, and arcane learning, the world of wine and spirits is largely exclusive. The elitism associated with these products contributes to class differentiation, with some groups gaining from the involvement while others become marginalized. The field of beverage studies offers a platform […]