The Dirt runs a great interview with Joyce Lee, Director of the Active Design Program at the NYC Department of Design and Construction (DDC). DDC’s Active Design Guidelines, released last year, is a manual produced for architects and urban designers with the aim of designing buildings, streets and urban spaces that best promote health and activity. The interview touches on how urban design impacts obesity and diabetes among New Yorkers, the connection between active design and sustainability and the cross-applicability of the guidelines to other towns and cities (Lee says smaller municipalities can advance policies faster), among other topics.
A study conducted by the UN’s Food and Agriculture Organization finds that an average of 1.3 billion tons of food goes to waste per year. The Organization identified a substantial disparity between developed and developing countries, with just 13-24 lbs of food wasted per person on a yearly basis in developing countries compared to 209-253 lbs in developed countries. While most food disposal in developing countries occurs during processing or transport, the majority of food thrown away in wealthier nations is based on the consumer’s “quality standards.” These standards include insufficient purchase planning and disposal due to expiration.