Report from Champions 12.3 shows that companies, consumers and governments can save billions of dollars and millions of tons of food by acting to cut food loss and waste
First-of-its-kind analysis from Champions 12.3 finds enormous returns on investment from curbing food loss and waste.
For Americans looking to affect change in an erratic political landscape, the food system is a good place to start.
Today, World Resources Institute and 11 partners announced the launch of Further With Food: Center for Food Loss and Waste Solutions an online hub to exchange information and solutions that can help realize the United States’ goal of cutting food waste 50 percent by 2030.
After a 21 percent drop, a new report shows that food waste is on the rise again in the United Kingdom. Can the UK and the world meet the global goal of halving food waste by 2030?
On the latest edition of the WRI Podcast, we spoke with a Dutch politician leading the charge to make waste a thing of the past.
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.
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.
In a period of just five years, the United Kingdom was able to reduce food waste in households by 21 percent. Ahead of World Food Day, this event will highlight how the UK achieved this success and what lessons can be shared for the United States, as well explore what’s happening to reduce food loss and waste on this side of the Atlantic and how efforts can expand worldwide.
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.
Washington, D.C. (June 28, 2016) – The World Resources Institute (WRI) announced today that Dr. Liz Goodwin will join the organization as Senior Fellow and Director, Food Loss and Waste. Dr. Goodwin will advance WRI’s efforts to encourage countries and companies to measure and monitor food loss and waste, engage the public and private sectors to implement solutions, and further build partnerships for action.
PARIS and WASHINGTON, 21st June 2016 – The Consumer Goods Forum (CGF) has agreed to join Champions 12.3, a coalition of leaders from governments, businesses, farmer groups, and civil society organisations dedicated to inspire ambition, mobilise action, and accelerate progress toward achieving Sustainable Development Goal (SDG) Target 12.3 by 2030. The move follows the CGF’s 2015 resolution to halve food waste and reaffirms its commitment to help tackle food waste globally.
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.