A recent brief released by the Global Panel on Agriculture and Food Systems for Nutrition addresses two huge contributors to poor diet—food loss and food waste. 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.
MSU’s fourth Food Literacy and Engagement Poll was released at the AAAS Annual Meeting in Washington, D.C. on February 14, 2019, and surveyed 2,090 Americans on their attitudes and knowledge of food waste.
In 2015, Kaye co-created the wastED pop-up restaurant series in New York and London, boasting menus using forgotten or unwanted parts of food. “We took products that people don’t consider as delicious or coveted, and we created something really pretty out of it”
Paul Hawken’s new book Drawdown outlines 100 ways the world is working to protect the climate— straightforward enough that readers can do it too.
Behavioral scientists want to fill grocery carts, take-away containers, and fridges with sustainable food, without consumers needing to think twice about it.
Using the market for good, private compost haulers are closing the waste cycle and educating cities along the way.
On Food Talk, COO and Managing Director of HelloFresh Uwe Voss talks about the ways meal kits aim to change consumer habits, from food waste to better nutrition.
On Food Talk, Food Recovery Network Executive Director Regina Northouse talks about the power of students in changing the ways their communities treat food waste.