Use your food to its fullest potential. By using the often-forgotten peels, stems, leaves, and other parts of an ingredient, you can waste less and taste more. Food Tank gives 11 tips for maximizing what you buy at the grocery store.
It Can be Done: The Wasted Food Solutions Task Force is bringing together organizations from all ends of the food recovery network in Illinois, fighting to reduce food waste through unique initiatives targeting policy, education, and asset-mapping.
France became the first country to pass a national regulation specifically against food waste in 2016, prompting conversation in the United States: can we, or should we, implement a similar policy here?
Food Tank President Danielle Nierenberg moderated a discussion on ways to create sustainability in the food system, consumer habits around snacking, and if businesses can be kind to the planet while still producing delicious foods.
Culture, rising incomes, and an appetite for global cuisines are fueling massive food waste by Indian weddings.
An innovative solution for food spoilage was brought to market in the U.S. by Apeel Sciences last summer and will now be available in Europe thanks to a new partnership.
While chefs presented their creations to a panel of judges, attendees visited eight tasting stations and sipped on Waste Not Welcome Punch, a Finlandia vodka cocktail using upcycled ingredients like grapefruits peels and celery leaf tea.
As part of Food Tank’s first bi-monthly event on Capitol Hill on May 10, moderator Frank Sesno sat down with Congresswoman Chellie Pingree, Geeta Sethi, and Norbert Wilson to talk about the areas of the food system that policies must address for improved health world-wide.