food waste

Giving irregular-looking fruits and vegetables a personality could make them more appealing to consumers — and curb food waste.

From farm to household compost bin, over half of all food produced in Canada is wasted — and about a third of it is still edible. That waste generates nearly 56.6 million tons of greenhouse gases, including a significant amount of methane.

In cities across the U.S., hundreds of refrigerators stocked with free food are reducing waste — and methane emissions.

Anthony Sullivan is upfront when he talks about wasted food. Every day, his Vancouver-area grocery store is left with a "wild" amount of fruits, vegetables and other foods customers don't want to buy. While he can donate much of the bounty, the loss still bothers him.

Canadians' food scraps and mouldy leftovers could soon find new life as bioplastics, solidified carbon — and even menstrual pads. 

Replacing meat and dairy with plants can almost halve your environmental footprint and leave more money in your wallet. That's important when prices are on the rise: food costs grew more than 10 per cent in August, September and October of this year. 

Restaurants, grocers, farmers and food companies are increasingly turning to chemistry and physics to tackle the problem of food waste.

This 29-year-old is disrupting the beauty industry by using oil from flies that consume food waste to make beauty products. 

This week, the pilot program from Circular Innovation Council received international recognition for diverting 318 tonnes of organic waste and redistributing 16.1 tonnes of edible food valued at $114,854 to local charities.

The pandemic brought an influx of funding to charities, giving a boost to programs that cut food waste. But with that money now gone, researchers and food redistribution organizations are looking for alternative ways to prevent the problem.

Grabbing groceries before they get trashed has a green side-effect, too: reducing food waste cuts down on planet-warming greenhouse gas emissions, research shows.

Tokyo University researchers Kota Machida and Yuya Sakai have developed a technology to transform food waste into potentially edible “cement" for construction use.

Banana peels, chicken bones and leftover veggies won't have a place in California trashcans under the nation's largest mandatory residential food waste recycling program that's set to take effect in January.

Surprisingly, individuals can do a considerable amount to fight climate change. And much of this battle takes place in the kitchen, writes Stephanie J. Miller. 

It seems we’re consuming faster than 100 km/h when the safe speed is 30 to 50 km/h, writes Ralph Martin, author of Food Security: From Excess to Enough.