Through local sourcing and waste reduction, Foreign & Domestic Co-owner Sarah Heard crafts Texas-rooted, sustainably focused and delicious plates. By Rachel Rascoe, Photos by Nguyet Vo, Josh Huskin and Sarah Heard It’s a quiet weekday morning at Foreign & Domestic, a petite, sustainably minded American eatery situated in a former skateboard shop on North Loop. The restaurantRead More
With more than $30 billion in food waste losses occurring in the commercial retail sector, what can stores do to save food from going to a landfill?
The energy used to produce wasted food generates more than 3.3 billion metric tons of carbon dioxide.
There's increasing evidence that piles of food waste in landfills are contributing to the decline of various animal species, as the animals eat garbage.
Buying not-so-perfect fruits and veggies, cooking “root to stalk,” changing your food storage habits and using food apps can all help limit food waste.
With 1.3 billion tons of food wasted every year, it's time to do something.
If you’re reading this, chances are you care about the earth and try to make decisions that minimize your environmental footprint. You probably turn off the lights when you leave the house; you probably recycle; perhaps you’ve installed a low-flow showerhead, use public transportation, ride a bicycle for local errands, carry a reusable water bottle and …
Food waste is a huge problem all over the world — ...
This time of year, you may find yourself with excess food that you don’t know what to do with.
Learn about the global food waste problem and what you can do to stop contributing to it with your eating, shopping, and garbage disposal habits.
Apeel Sciences uses what might otherwise be trash to make a second skin for fragile fruit and vegetable products.
What's in your refrigerator right now? Anything that's teetering on the edge of expiration?
The food you throw away can be transformed into rich soil amendment right in your backyard.
Those carrot tops you’ve lopped off are not garbage. Your snapped-off green-bean stems are not scraps. They are what Thomas McQuillan, sustainability director for Baldor, a specialty foods and produce distributor, calls sparcs - “scraps” spelled backward and pronounced like “sparks.” And sparcs, despite popular assumption, are often just as edible as the rest of the fruit or vegetable.
Hungry Harvest, the Baltimore-based company that rescues excess produce and sells it to consumers, began its operations not by investing heavily in technology but by scrutinizing the ins and outs of the food supply chain it planned to tackle.
Technology can be used to understand waste volumes and problem areas.
Humans dump an estimated 10 billion gallons of potential biofuel into landfills every year. Researchers found a way to capitalize on it.
Google Kitchens has a short and sweet strategy to help prevent food waste which is an epidemic in the US where 37 million Americans experience hunger.