Food loss and waste is something that everyone, and every organization, can do something to solve. Learn how your office can play a role.
One-third of all food produced ultimately goes uneaten. Retailers and others are responding with clever inventions that reduce food loss and waste in stores, supply chains and homes.
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.
During an embargoed press call on Tuesday, February 12, experts will share findings from 114 restaurants in 12 countries that confirm restaurants joining the fight against food waste can save a significant amount of money as well as food.
Unveiling the findings from Champions 12.3's first-of-its-kind analysis of 114 restaurants in 12 countries that shows a robust business case for restaurants to reduce kitchen food waste.
Can we feed the world without destroying it? New research reveals 22 steps to a sustainable food future.
The result of multiple years of research and modeling, the synthesis report of World Resources Report: Creating a Sustainable Food Future shows there is no silver bullet to sustainably feeding 10 billion people by 2050. How we produce and eat food will need an overhaul.
How can we feed the world without destroying it? On a press call November 29, experts will preview the findings of a new WRI report on the future of food and agriculture.
Transforming the way the world eats is the forgotten solution for achieving major economic and climate gains.
There's growing backlash against plastic waste polluting the world's oceans. The world's billion-plus tons of annual food waste gets less attention, but is just as damaging to the climate and economy.
Most people blame consumers for the 1.3 billion tons of trash the world generates every year. The reality is that there are more systemic issues at play.
By implementing relatively simple solutions, hotels can cut food waste and achieve dramatic savings. Here's a menu of options on how to move past business-as-usual to a more efficient approach.
Americans wasted about 6 million turkeys last Thanksgiving. Researcher Brian Lipinski explains how we can all do better while still enjoying the holiday meals we love.
Can the nations of the world slash global food loss and waste by 2030? The answer is yes―but only if we set ambitious targets and take action now.
To achieve radical reductions in food loss and waste, governments and businesses need to act now. A new report from the Champions 12.3 coalition reviews progress to date on meeting Target 12.3 of the UN's Sustainable Development Goals.
Champions 12.3 hosted a major event that assessed global progress toward SDG Target 12.3 on food loss and waste, announced landmark developments and set forth a pathway to cutting in half the more than 1 billion tons of food that goes uneaten each year. This event coincided with the 72nd UN General Assembly and Climate Week.
As profits for food and beverage companies stall, studies find consumers prefer products with positive social impacts. Companies can capitalize on this trend—and save money—by reducing food loss and waste.
We're alienated from our food system, and that means we don't appreciate what we eat. Here's how to reverse the trend.
Simpler food labels, new coalitions and online resources can help keep what we eat from winding up in the trash.
New research finds that for every $1 companies invest in reducing food loss and waste, they can see $14 or more in returns. Countries, cities and citizens can benefit, too.