BAZAR - TRANSFORME DESPERDÍCIO EM LUCRO

BAZAR

Se você tem coisas, que estão em bom estado, que não quer mais (livros, CD's, DVD's, coleções, piano, etc) está só ocupando espaço e juntando poeira, não jogue fora!

O “Desperdício Zero” buscará um comprador para você - ou sugerirá a troca com outro leitor!

Envie e-mail, descrevendo o bem, de preferência com a imagem, para desperdiciozero@yahoo.com.br, e diga o valor pretendido! Com sorte, você se livra de suas "tralhas" e ainda com lucro!

Siga-nos no Twitter: http://www.twitter.com/desperdiciozero

 

DESPERDICIO ZERO

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TURNING TRASH INTO PROFIT

Turning trash into profit: small enterprises are discovering that what's good for the environment can also help the bottom line - includes information resources and strategies for reducing waste.

"If you understand your business and you look for opportunities, you can have a very positive impact on the bottom line," says Claire Canty, co-author of Packaging for the Environment: A Partnership for Progress.

Source: BNET

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TONELADAS DE ALIMENTOS ESTRAGADOS VÃO PARA O LIXO DIÁRIAMENTE

A arte de vender frutas e verduras, mais do que oferecer quantidade e qualidade, depende de saber apresentar os alimentos aos consumidores, de saber transportá-los do distribuidor às gôndolas e de saber armazená-los no próprio ponto de venda. Se todos os comerciantes fizessem isso, as mercadorias teriam melhor qualidade nutricional e física. E os consumidores não precisariam levar vinte minutos para escolher cinco pepinos — estragando os que não foram escolhidos.

Como ninguém faz direito sua parte — incluindo ainda nessa cadeia o produtor e o atacadista — toneladas de alimentos estragados vão para o lixo diariamente. Da cenoura, por exemplo, perde-se 12% no processo pós-colheita (da saída do campo à mesa do consumidor). O estrago do tomate nesse processo chega a 14% e o índice de perda do pimentão é de 18%.

Os dados foram colhidos numa pesquisa realizada pela Empresa Brasileira de Pesquisa Agropecuária (Embrapa),

Fonte: Emprapa

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Food Losses Begin on the Farm

In recent years, growing concern about hunger, resource conservation and the environmental and economic costs associated with food waste have raised public awareness of food loss. This in turn has accelerated public and private efforts to make better use of available food supplies by recovering safe and nutritious food that would otherwise be wasted. Food losses begin on the farm even before a commodity moves into the marketing system. Food is subject to additional loss as it leaves the farm and enters the food marketing system.

Some loss occurs in storage, due to insect infestations or mold, deterioration, or improper transportation and handling. Produce, dairy, meat, and other fresh items are subject to shrinkage (loss in weight or volume) due to inadequate packaging or simply the passage of time. Also, fresh foods stored or transported at improper temperatures can deteriorate, wilt, or suffer bacterial degradation or microbial growth. Frequent handling by food processors, brokers, and wholesalers can lead to additional losses. Another important component of food loss is stock removed from retail shelves because it has reached its “sell-by” date.

Source: USDA



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3 Rs – Reduce, Reuse and Recycle

Natural resource and energy conservation is achieved by managing materials more efficiently. Choose from the efforts and resources below to learn how to conserve resources at home and at work.

Reduce, Reuse, Recycle:

Learn ways to reduce household and industrial waste.

Three primary strategies for effectively managing materials and waste are 'reduce, reuse, and recycle'.

Reduce waste by making smart decisions when purchasing products, including the consideration of product packaging.

Reuse containers and products.

Recycle materials ranging from paper to food scraps, yard trimmings, and electronics.

Purchase products manufactured with recycled content.

Source:

U.S. ENVIRONMENTAL PROTECTION AGENCY

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