WRI experts explain how reducing food waste, getting creative with leftovers and embracing plant-based foods can lower your environmental impact this Turkey Day.
The USDA and EPA launched 2030 Champions, a coalition of American businesses committed to reduce food loss and waste in their operations by 50 percent by 2030. Early members include Blue Apron, Campbell's Soup, General Mills and more.
In an episode of Years of Living Dangerously, Gisele Bündchen and Andrew Steer reveal that producing meat and dairy makes up almost 85 percent of the greenhouse gas emissions from the American diet. Shifting to more plant-based foods can make a big impact.
Climate change has been largely ignored in the U.S. election, while coverage on major broadcast networks declined by 5 percent between 2014 and 2015. Experts like Thomas Friedman, Joe Romm and Andrew Steer weigh in on what's needed to push climate firmly into the public discourse.
The latest food trend isn't a particular cuisine or exotic ingredient; it's sustainability, and the food industry has taken note. The new Better Buying Lab -- a partnership with major companies including Google, Sainsbury's, Hilton Worldwide and other industry leaders -- aims to help accelerate demand for more sustainable food options.
New WRI research shows that Americans can cut their diets' environmental footprints in half just by eating less meat and dairy. Janet Ranganathan and Richard Waite explain this and other findings in a new podcast.
Preventing food loss and waste boosts food security, curbs climate change and creates economic benefits. A new global standard helps countries, cities and businesses curb their loss and waste by measuring how much they're producing.
The Food Loss and Waste Accounting and Reporting Standard (or FLW Standard) is a global standard that provides requirements and guidance for quantifying and reporting on the weight of food and/or associated inedible parts removed from the food supply chain—commonly referred to as “food...
Craig Hanson explains why governments, companies and others are combating food loss and waste for the sake of people and the planet.
A disappointing experience in forest conservation laid the groundwork for marketing expert Daniel Vennard to lead WRI's Better Buying Lab. The initiative will bring together leading food service companies, manufacturers and restaurant chains to shift consumers towards more environmentally friendly plant-based proteins.