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 ...

This is the fourth article in a five-part series about restaurants and climate-change solutions, produced in collaboration with Eater. Expand your understanding of food systems as a Civil Eats member.

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 ...

Water waste is a persistent global challenge that shows no signs of diminishing. The World Resource Institute predicts that by 2050, an additional billion people will be living in arid areas and ...

VACAVILLE, CA - APRIL 20: A tractor drives past piles of compost at the Jepson Prairie Organics compost facility April 20, 2009 in Vacaville, California. Norcal Waste Systems is collecting food scraps ...

With his zero-waste restaurant, The Plot, Davin Waite is on a mission to make root-to-stem dishes the future of dining. Every year, Americans throw away a staggering 92 billion pounds of edible food.

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 ...

This Helsinki gem was born from three ambitious chefs who were frustrated with the amount of food waste they witnessed in traditional restaurants. They invested just 15 thousand euros to open it, ...