Waste is a practical challenge throughout the food chain all the way from the farm to the consumer. A substantial amount of waste occurs at the food service level because it isn’t possible to fully ...

As food waste continues to be an issue for many households and the food industry at large, researchers investigated which solutions consumers are most inclined to adopt to cut down on the amount of ...

Food waste problems have long challenged the U.S. where as much as 40% of food was going into the trash, rather than to feed families. Now the ReFED Insights Engine, a new online data center with a ...

Natalie Shaak, Associate Director of Communication and Administration at Drexel University’s Center for Hunger-Free Communities, presented at the American Chemical Society (ACS) Fall Meeting during a ...

WEST LAFAYETTE, Ind. — The Purdue University College of Agriculture’s Department of Agricultural Economics has received a $1.5 million grant from the U.S. Department of Agriculture’s National ...

It’s become increasingly difficult to ignore the impact waste and carbon emissions are having on the climate, from changing weather patterns to rising sea levels. While many countries across the globe ...

A detailed audit of an Australian acute care hospital found that around 41% of food served to patients and nearly 88% of kitchen waste was discarded, mainly due to unserved meals and high plate waste ...

Humans grow and waste food at a staggering scale. We devote half the earth’s habitable land to food production, while ultimately tossing one-third of that food. Simply using the food we grow and buy ...

Researchers from the Center for Food Policy at City St George's, University of London and Scotland's Rural College have set out six key areas for action that could help households cut down on food ...

It’s no secret that New York City, like many densely populated urban areas throughout history, has a trash and rodent problem. Mountains of bloated trash bags —many containing food waste that attract ...

You've probably seen it before—leftover food that could have been used, just being thrown away at a restaurant. It happens more often than you think. Every year, restaurants generate millions of tons ...