This solution could decrease waste production by over 90 percent and environmental emissions and water consumption by over 66 percent.
Restaurant owners across the country already are mapping out how to include more outdoor dining at their businesses.
A joint initiative by Modern Farmer and Big Green empowers one million American families to start their own home gardens.
Women activists talk about their role in preserving and elevating Indigenous foodways during a recent panel organized by the James Beard Foundation and First Nations Development Institute.
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.