Food Waste

The coronavirus pandemic has presented unique challenges for those working to put edible food to use safely while reducing waste. ReFED launched a COVID-19 webinar discussion series to help professionals along the food supply chain navigate these...

Around the world, the COVID-19 pandemic is taking a toll on the farmers and their crops...

This month the Upcycled Food Association faced a challenging and historic event: creating the formal definition of the term “upcycled food.” Representatives from Drexel University, the Natural Resources Defense Council, the Harvard Food Law and...

Food banks typically distribute boxes of ingredients, fruits, and vegetables for people in need to prepare in their own homes. But one kitchen in South Florida has sped up construction of its kitchen during the COVID-19 pandemic to do something it...

As we continue to social distance to flatten the COVID-19 curve, many of us are ordering takeout to support local businesses...

Zero waste is a movement in the hospitality industry. It’s a great idea, but is it possible? U.S. restaurants generate 11.4 million tons of organic trash each year, at a cost of more than $25 billion. (ReFED) ...

About 40 percent of the food produced globally gets wasted at some point along the food chain. And according to the food waste reduction think tank ReFED, seeing that food gets to its final destination for consumption has to do largely with...