Here's some food for thought: We actually can feed almost ten billion people by 2050, but only if we start changing the way we grow and eat our food.
There are a lot of misconceptions swirling about beef—its environmental impacts, how it's produced and whether or how much to eat. We examined the latest research to separate myth from fact.
There are more than 570 million farms in the world. We know shockingly little about them.
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.
For two years, World Resources Institute’s Better Buying Lab has taken an in-depth look at what works and what doesn’t when it comes to describing plant-rich foods in a way that appeals to broad swaths of the United States and British populations. Our early findings identify four kinds of language to avoid and three to embrace to help restaurants and the food industry boost sales of plant-rich menu items.
Encouraging consumers to shift to primarily vegetarian diets is one way to lower the environmental impact of food. This two-phase online study explored the impact of the language used to describe vegetarian food on consumer choice. Phase one involved a consumer preference test to identify...