Restaurants are a significant source of food waste, but we found four innovative eateries are proving that they can work without waste. Plus, find out how you can minimize food waste every time you dine out.
From trayless cafeterias to thriving food recovery programs and composting, college campuses and students are tackling food waste and food insecurity nationwide. We highlight some effective programs.
The fight against food waste is getting a boost from a major consumer brand. Glad, makers of plastic wraps, containers and food bags, launched a $10 million campaign this month to educate consumers about food waste and how their products can help reduce it.
In recent years, an international movement to embrace “ugly” produce has taken root. The idea is simple – by using the edible, but slightly less beautiful fruits and vegetables that are typically discarded, we can decrease food waste and feed more people. Some of the U.K.’s biggest supermarkets have embraced this concept. Here in the states, while some charities and food banks have been doing this kind of work for years, many American businesses are just starting to consider the problem and potential of ugly produce.
In light of the new U.S. Food Waste Challenge announced this week by the USDA, we’re taking a look at proactive stance the United Kingdom has taken against the same problem across the pond.
Have you ever noticed that sourdough bread takes longer to get moldy than other types of bread? Canadian scientists have discovered the reason for this phenomenon, and it could help prevent the waste of all kinds of foods by prolonging shelf life.
The trend of trayless dining took root several years ago based on the belief that the absence of trays leads diners to make more careful choices and waste less food. Now there is solid data to prove that trayless dining not only reduces food waste, but also saves money and conserves water and energy.
Some states and municipalities in the U.S. are implementing food waste bans that prohibit sending food waste to landfills. Massachusetts has one of the most ambitious plans to ban large businesses and institutions from discarding food waste beginning in 2014.
Gleaning is the practice of gathering food that is left behind after harvest, usually to feed those in need. Modern-day permutations of this ancient practice are bringing food to the hungry and reducing food waste in America.
U.S. ending stocks numbers for corn and soybeans have become available for year end 2012, and the results are stunning. According to the data, we will have only 19 days of corn in storage this year and only 16 days of soybeans. For soybeans, this is the lowest stocks-to-use ratio on record; for corn it’s the second lowest.