The FAO and World Food Law Institute’s symposium on food loss and food waste shared approaches and case studies on how to mitigate these issues.
Aloha Harvest, a Hawaii-based nonprofit, is diverting food that would otherwise be wasted to combat food insecurity during COVID-19. Roughly one in five Hawaii residents are food insecure, according to U.S. census data collected in July 2020. And since the…
On “Food Talk with Dani Nierenberg” Dani discusses the consequences of food waste as well as the people and organizations that are working to combat it.
The Second Helping pilot program by the World Wildlife Fund looks to connect food banks to farm surplus with the help of a new gig-labor force.
An innovative model of Community Supported Agriculture tackles the challenges of small-scale organic farming and food loss in Manitoba, Canada.
“FAO’s close review of what we know about food loss offers a reminder that there is no one-size-fits-all solution,” says Máximo Torero.
A new report from Santa Clara University finds that more food is lost in the field than previously determined.
Because of high levels of food loss and waste—especially of nutrient-rich, perishable foods—as many as three billion people are consuming low-quality diets that result in micronutrient malnutrition as well as rising levels of obesity.