Food waste technologies are helping producers, transporters, and consumers mitigate the quantity of food wasted along all steps of the food system, resulting in increased savings and reduced hunger in local and global communities.
See how a global furniture giant is delivering on its strong commitment to sustainability through its food menu and market offerings with certified, organic, locally-sourced, and low carbon footprint offerings.
In Nairobi, Kenya, the World Food Programme has piloted a project to include aesthetically rejected ugly vegetables in school meals, feeding 2,200 schoolchildren lunch made with fresh vegetables for 75 school days.
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.