FAO estimates that if we managed to eat all the food we currently waste, we could feed every hungry person in the world—four times over
Apeel Sciences have developed Edipeel, an invisible peel made from plant material which dramatically slows the rate of produce spoil and providing benefits to growers, distributors, and consumers.
Dumpster diving success led filmmaker William Reid to live on food waste from supermarkets and restaurants for two years. Reid hopes the “absurdity” of his diet will lead to consumer, industry, and policy action.
The Food and Health Lab discusses their research which challenges institutions, consumers, and food producers to mindfully reduce food waste to improve nutrition for plants and people.
Listed in The New York Times as one of the top things to do in New York City, the new dance workout fitness experience called Garjana will feature speakers, dance performances, and all-original music.
Justin Kamine, Co-Founder and Partner of KDC Ag, believes looking to nature to form large scale infrastructure solutions is the quickest and most effective way eliminate food waste.
The Natural Resource Defense Council have released the second edition of their food waste report, Wasted, highlighting the latest studies, success stories, and key recommendations across the food system in reducing food waste.
Residents of New York City will waste 11 million pounds of food over Labor Day Weekend, while 1.4 million New Yorkers remain food insecure. Fortunately, there is enormous potential to recover that food, according to Food Tank and ReFED.
Carina Millstone—sustainability professional, activist, author, and the Executive Director of Feedback—will be speaking at Food Tank’s NYC Summit on September 13, 2017.
BlueCart seeks to democratize technology, ensuring that businesses of all sizes can benefit from it, allowing buyers and sellers to focus on the essence of their industry: hospitality.