Commercial kitchens face a massive, expensive challenge: food waste. Every year, the U.S. throws away $382 billion wor ...

Rising ingredient costs, shifting dining habits, and a persistent operational blind spot are driving significant losses for ...

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CHICOPEE, Mass. (WWLP) – The Massachusetts Department of Environmental Protection (MassDEP) released a report on the results of its commercial food waste disposal ban, highlighting significant ...

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 ...

Rust Belt Riders has come a long way since they started using bicycles to haul away residential food scraps in buckets. Now, their operation based at 2701 St. Clair Ave. in Cleveland, diverts 4,500 ...

Forbes contributors publish independent expert analyses and insights. Danielle Nierenberg is a researcher and writer on global food systems. Over the years, the conversations we’ve been having about ...

Heather Billings, food waste reduction consultant. Credit... Supported by By Somini Sengupta Photographs by Cassandra Klos America has a food waste problem: Rotten tomatoes and pizza boxes end up in ...

If you’ve ever tossed out a takeout container of food that went uneaten, left your leftovers behind at a restaurant, or let food spoil in the fridge, you’re not alone. But collectively, these everyday ...

Raising Cane's is an incredibly popular restaurant for a place that pretty much only sells chicken fingers and a few other menu items you may not know about. However, some self–identified employees of ...

Europe is wasting huge amounts of food while millions of people globally experience hunger. Wars in Ukraine and the Middle ...