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Blog Posts: food waste

  • 5 Things We Learned in 2013 that Could Move the Needle on Sustainability

    Two and a half millennia ago, Plato announced that “Human behavior flows from three things: desire, emotion, and knowledge.” Unfortunately, our human and corporate behavior on climate change is not even close to where it needs to be. But if the great philosopher was right (and he usually was), 2013 may have been a game changer.

    The big news from 2013 came from gains in knowledge. New tools and research are opening our understanding much wider than before. But will we act on this? Knowledge can spur action, but this path is not guaranteed.

  • 3 Things To Think About Before Buying Your Thanksgiving Turkey

    Recent analysis from the World Resources Institute finds that nearly one-quarter of all food (measured by calorie) produced for people globally is lost due to spoilage or waste. In the U.S., the number is even higher, with a whopping 42 percent of all calories not reaching people’s mouths. Of that, about 20 percent of meat is lost or wasted. That means come Thanksgiving Day, of the approximately 46 million turkeys likely to be purchased, over 9 million will go uneaten.

  • New Protocol Will Take a Bite Out of Global Food Loss and Waste

    Earlier this year, WRI analysis found that one in four food calories produced go uneaten. Yesterday a group of experts took the first step toward helping to curb this massive amount of food loss and waste.

    At the Global Green Growth Forum in Copenhagen, WRI announced the launch of a process to develop a global standard for measuring food loss and waste. This standard, known as the “Global Food Loss and Waste Protocol,” will enable countries and companies to measure and monitor the food loss and waste that occur within their boundaries and value chains in a credible, practical, and consistent manner.

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