Harvard Law report states that Congress could prioritize the issue of food waste through the 2018 Farm Bill, and in turn minimize environmental impact of waste in landfills, create jobs, and redistribute unused food to the hungry.
Michele Pedrotti, BCFN Yes! Competition 2014 finalist and Geographic Representative of BCFN Alumni Network for Europe, speaks about his deep passion for food and how Sensory Science can help tackle food waste.
Tristram Stuart and his organization Feedback are raising awareness about food waste, and making some delicious food along the way
The Slow Food Youth Network (SFYN) is bringing ugly produce, funk music, and food waste education together for the world’s largest food waste awareness event on April 29: World Disco Soup Day.
ReFED has just launched two new tools, Policy Finder and Innovator Database, to help businesses, foundations, investors, and governments tackle the food waste problem more efficiently and effectively.
Norbert Wilson talks about the eye-opening experiences he had after college that led to his dedication to research why we eat what we eat and the circumstances that drive food waste. He also shares his ideas about how to create a more accessible food system for all.
Janelle Nanos talks with Food Tank about how she uses her passion for journalism to positively impact our wasteful food system, the simple changes we can make daily to reduce waste, and what gives her hope that we are approaching a turning point in our food system.
The Grocery Manufacturers Association (GMA) and the Food Marketing Institute (FMI), two major food industry retail and manufacturer organizations, calls for widespread adoption of two standard phrases for food labels: Best If Used By or Use By.
Champions 12.3, a coalition of leaders in food waste reduction released a new report claiming businesses earn USD$14 for every USD$1 spent to reduce food loss and waste. Findings from The Business Case for Reducing Food Loss and Waste incentivizes decisionmakers in a new way.
Check out how these 11 people and organizations are alleviating hunger, forging new attitudes about food, and partaking in vital research to better our relationship with food.