Blog Posts: food waste

Roughly 15 million pumpkins are thrown away after Halloween in the United Kingdom. That's enough to make a bowl of pumpkin soup for everyone in Britain.

The UK reduced its food loss and waste by an impressive 21 percent. In a new podcast, WRI's Liz Goodwin explains what families, companies and governments around the world can learn from the UK's success.

WRI's new Food Loss & Waste director Liz Goodwin suggests three key steps -- setting strong targets, measuring for management, and concrete, replicable action -- for reducing food loss and waste.

Around one-third of all food the world produces goes uneaten, even as 800 million people struggle with hunger. Liz Goodwin, WRI's new director of food loss and waste, highlights solutions to this massive problem.

From fighting for indigenous water rights to curbing food waste on college campuses, young people are emerging as environmental leaders.

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.

The Sustainable Development Goals aim to halve food waste by 2030, but there had been no consistent guidance on how to get there. The new Food Loss and Waste Accounting and Reporting Standard offers help.

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.

Craig Hanson explains why governments, companies and others are combating food loss and waste for the sake of people and the planet.

Most grocery stores throw out bumpy, misshapen fruits and vegetables even though they're just as nutritious as their perfectly shaped brethren. Tesco's "Perfectly Imperfect" program sells this produce at lower prices in an effort to curb food waste.