In today’s turbulent world, WRI is working around the globe to turn big ideas into action at the nexus of environment, economic opportunity and human well-being.
With the U.S. Congress largely silent on the subject of ambitious climate legislation—at least since the 2009 push for a federal cap-and-trade program—the idea of a Green New Deal has stirred attention to climate change like never before.
Valentine's Day and other holidays can mean big business for restaurants – and often big amounts of food wasted. It doesn't have to be this way. Restaurants can dramatically cut food waste and see a host of benefits from doing so.
Every month, climate scientists make new discoveries that advance our understanding of climate change's causes and impacts. This installment of the This Month in Climate Science blog series explores research on climate threatening coffee production and changing patterns of asylum applications.
A new analysis of food waste in restaurants on behalf of Champions 12.3 found that for every dollar spent on curbing food loss and waste, restaurants got $7 in return over a three-year period, and 76 percent of the sites recouped their investment within the first year.
