The term “conspicuous consumption” was bandied about in the Mad Men era as a way to have more “stuff” than the Joneses had, but the term was coined at the turn of the 20th century by sociologist and economist Thorstein Veblen.¬†Except for the occasional robber baron, back then the concept of “waste” was either unheard of or disapproved of in most American homes. After all, why would a household not use every single resource at hand?

After several decades of conspicuous consumption, we’re slowly regressing to the notion that “wasting” resources — food, water, energy, and air — is elitist, anti-environmentalist, and even pathological.

Not everyone agrees, of course. Still, no matter how we, personally, feel about the morality of “waste,” resources are getting scare enough that tossing them aside is starting to look pretty dumb. Wasting both essential and non-essential items certainly costs somebody, somewhere money. Careless use and disposal of resources are not only unnecessary, these practices actually create quite a bit of additional work for us, too.

And that’s what OurFoodNews is about: Helping anybody who wants to use resources more wisely, while saving money and time doing it.

OurFoodNews is designed to bring together the variety of thought, practices, ideas, experiments, suggestions, research, program offerings, and just plain “news” about anything related to food generally and food thoughtfulness in particular.

As you can see, this topic has quite a few subcategories, to which we are adding bits and pieces all the time. Here we talk about at-home habits and commercial practices; composting and other eco-tactics; ways to manage food disposal and cook more efficiently; regulatory and legal issues surroundiing food; stories with national implication; and just about anything that intersects the triad, you, me, and food.

We welcome your participation on our Message Board and in comments. If you have an article or thoughts to contribute, please send yours along and we’ll consider it for publication.

Email nancy@ourfoodnews.com with questions, observations, and feedback.

In the end, it’s “Our Food News,” isn’t it?