After data showed the amount of food waste in the U.S. was leveling off, ReFED created a suite of digital tools and data-driven solutions to make a larger impact on reducing waste.
The Common Market is sourcing produce from farms that were able to harvest crops just before the winter storms hit.
Supply chains are adapting to the growing demand for frozen foods that are shelf stable and nutritious.
Tipped service workers are seeing a decline in tips and an increase in sexual harassment amid the pandemic, according to a new report.
COVID-19 has revealed weaknesses and contradictions in our food system, but also opens up opportunities to reduce waste, improve sustainability standards, and bring equity into supply chains.
Health experts say that, with proper hygiene, it is safe for coffee shops to make drinks in customers’ reusable mugs.
Impact Justice’s new report detailing prison food policies and practices shows what message we are sending to people who are incarcerated through food.
Following the decision to cut a federal emergency food assistance program by the U.S. Department of Agriculture (USDA), the Community Food Bank of Central Alabama (CFBCA) is working to find new ways to feed the community. CFBCA, a leading food…
As Chicago residents deal with with the economic downturn of COVID-19, the Love Fridge Chicago is bringing fully stocked refrigerators to neighborhoods struggling with food apartheid.