Dairy farmers in Massachusetts are using food waste to create renewable energy. Each farm produces enough to power about 1,500 homes. This helps prevent the release of methane, a greenhouse gas.
Confusion over whether a food is still safe to eat after its "sell by" or "use before" date accounts for about 20% of food waste in U.S. homes, the FDA says. The new wording aims to clear that up.
Every Sunday, Farmhouse Tavern plans how to sell out of perishable food and open bottles of wine so it can shut up shop with an empty refrigerator for the next three days, when it is closed.
While it may seem that heaps of plastic from meal kit delivery services make them less environmentally friendly than traditional grocery shopping, a new study suggests that's not necessarily true.
As United Nations leaders gather in New York, top food and nutrition experts are convening for a forum to talk about how people around the globe can have both a nourished diet and a healthy planet.
The Cates family has been turning excess wine grapes into raisins as a way to reduce food waste. Since last year's devastating fires in California's wine-growing region, they've expanded.
Plastic trash less than 5 millimeters long is in the things we eat and drink, and the air we breathe. Scientists are just beginning to study where it comes from and how it might affect our health.
According to the USDA, nearly 300 pounds of food per person gets thrown out in American homes each year. For three months, here's how one woman tried to cut back on food waste with her family of four.
The United Nations says nearly one-fourth of food purchases in hotels and restaurants are thrown away. Luxury properties in Mexico, India, and elsewhere are trying programs to bring that figure down.
After nearly going bankrupt, chef Tim Ma cut costs by cooking creatively with every last bit of ingredients. Some dishes born of frugality have become favorites at his acclaimed D.C. restaurant.
A new report, "Supermarkets Fail to Make the Grade in Reducing Food Waste," scores the 10 largest grocery stores on how they handle food waste. No store got an A, but Walmart got a B.
Turning food waste into fertilizer is popular in parts of Europe and is catching on in the U.S. But tiny plastics are also making their way into that fertilizer — and into the food chain.
Two years ago, France introduced a law to force supermarkets to donate unsold food to charities and food banks. Skeptics called it unworkable at the time, but there are signs the effort is succeeding.
Juicing is all the rage – and produces lots of leftover fruit and vegetable bits. Once thrown out as compost, that fiber is now sneaking its way into snacks, breakfast foods and even burgers.
The British Parliament is considering a 34-cent tax on to-go cups to encourage diners to bring their own reusable containers. The goal is to replicate the success of Britain's tax on plastic bags.
The company hopes to sell consumers on the idea, launching a marketing campaign with slogans such as "Don't be a binner, have it for dinner!" and "It's not nice to get dumped."
Over this Thanksgiving week, Americans will toss almost 200 million pounds of turkey alone. Massimo Bottura helps us fight food waste by showing us how to turn leftovers into a world-class new meal.
A volunteer network not only gathers wasted, oft-ignored foods and turns them into healthy meals, but also provides community and opportunities for those whose lives have been radically disrupted.
In an interview with NPR's Here & Now about his new documentary, Wasted! The Story of Food Waste, the chef drives home the size of the problem and the importance of changing our perspective.
In an effort to transform edibles from trash to treasure, innovative mixologists are using bruised strawberries, cucumber peels and citrus rinds to make unique, socially-conscious craft cocktails.
Confusion over "sell by" and "use by" dates is one reason why billions of tons of food are tossed each year. A new global initiative of food giants, including Walmart and Nestle, aims to tackle that.
Restaurateurs are challenging themselves to reduce the staggering amount of food waste that the industry generates. But can any viable business generate zero waste?
