From using Too Good To Go to picking ‘ugly’ produce, learn how to reduce your food waste and protect the planet Around the world, approximately one-third of all food produced is never eaten. Food ...

Think about the lettuce on your plate. Chances are, it traveled about 1,500 miles to reach your fork. In the US, lettuce travels about 1,500 miles (2,414 km) to get from farm to fork. That journey ...

We have a problem with food waste in the United States. According to a study done by the nonprofit ReFED, an estimated 31 percent of the U.S. food supply was wasted in 2023. This amounted to 63 ...

Whether it’s stems and skins or past-their-prime protein and produce, you’re probably throwing a lot of perfectly good food in the trash. Such waste doesn’t come cheap. The average American throws ...

Tourism generates staggering waste in Bar Harbor, according to a survey carried out by University of Maine researchers this past summer. The 25 Bar Harbor restaurants that responded to the ...

Food waste is a financial burden for many CPG businesses, but companies can leverage innovative technologies to foster a more collaborative supply chain that reduces waste, optimizes resources, ...

Digital facilities that track wastage down to the gram have brought about behavioural change among users ...

A stark and heart-wrenching paradox haunts the modern world: while nearly one-tenth of humanity goes to bed hungry, a tidal ...

New research has compared whether food waste is reduced more by consumers who are driven by sustainability or those driven by nutrition and health. With somewhat unexpected findings, the study ...

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 ...

Trang Nguyen receives funding from the End Food Waste Cooperative Research Centre and the Australian Government. Jack Hetherington receives funding from the End Food Waste Cooperative Research Centre ...