Waste is a practical challenge throughout the food chain all the way from the farm to the consumer. A substantial amount of waste occurs at the food service level because it isn’t possible to fully ...

A regulation from environmental regulators aims to reduce food waste in the state starting in November, moving toward the goal of reducing 30% of all waste disposal statewide by 2030, while bolstering ...

You've probably seen it before—leftover food that could have been used, just being thrown away at a restaurant. It happens more often than you think. Every year, restaurants generate millions of tons ...

The New York State Department of Environmental Conservation is reminding businesses, organizations and consumers of the waste ...

Much of our garbage is food that was still edible. Yet over 10 percent of Washingtonians don’t know where their next meal will come from. EVERETT — A new state law aims to combat both climate change ...

The New York State Department of Environmental Conservation is reminding businesses, organizations and consumers of upcoming ...

A detailed audit of an Australian acute care hospital found that around 41% of food served to patients and nearly 88% of kitchen waste was discarded, mainly due to unserved meals and high plate waste ...