Go to a restaurant or hotel in your city, and chances are you’ll find they’re contributing to our nation’s food waste problem. It’s not limited to organizations that serve food—I’d wager that if many ...

Grocery retailers may not need new technology—or behavior change from shoppers—to meaningfully reduce food waste. New research in the journal Management Science finds that small operational decisions ...

Cradle-to-grave greenhouse gas emissions within the global food systems are responsible for nearly half of all emissions. Alarmingly, a significant portion of these emissions is linked to avoidable ...

Around one-third of the food produced worldwide—that's fit for human consumption—gets spoiled or squandered every year, according to the United Nations (UN). This massive wastage of food isn't just ...

Tracking and paying close attention to the products and menu items that are not being used and thrown out is a great way to track habitual waste. Regularly assessing these specific items in the ...

Haupt is a health and wellness editor at TIME. Good riddance to that pack of chicken thighs you never got around to making for dinner, and the single-serve yogurts that seemed like a good idea at the ...

You've probably seen it before—leftover food that could have been used, just being thrown away at a restaurant. It happens more often than you think. Every year, restaurants generate millions of tons ...

NORTHWEST MICHIGAN — Grand Traverse, Benzie and Leelanau counties aim to reduce the amount of organic waste sent to landfills to 50% by 2030. The target is part of a regional materials management plan ...

Just one week of the food waste amassed by all M’tucci’s restaurants could produce enough compost to fill a large tract of Albuquerque farmland, according to M’tucci’s Restaurants brand manager Howie ...