Fine-dining chefs Tom Chiumento and Simon Evans usually serve seven-course degustations, but recently they've been using their talents to provide quality meals from food destined for the bin.

Total food losses have been estimated at 1.3 billion tons per year, which represents roughly one-third of the world food production for human consumption. The economic value of food losses and waste amounts to $680 billion in industrialized countries and $310 billion in developing countries. In total, food loss and waste amount to one trillion dollars globally. Lost and wasted food [...]

Each year, 30 percent of global food production is lost after harvest or wasted in shops, households and catering services. This represents 750 billion USD in terms of producer or farmgate prices, going up to almost a trillion US dollars of trade value of food every year – half the GDP of Italy!If nature asked us to pay the total [...]

Whether we categorize uneaten food as “lost” or “wasted” depends on where it goes out of the food supply chain. Imagine how everything we eat travels across a food supply chain, a complex journey that stretches from farm to table. Studies show that an astounding 1/3 of all the food we produce for human consumption never actually reaches our plates. Most [...]

Food waste has become a dangerous habit: buying more than we need at supermarkets, letting fruits and vegetables spoil at home or ordering more than we can eat at restaurants.  Each year, about 1/3 of the food we produce globally is lost or wasted. In developing countries, a large part of this food (40%) is lost at the harvest or processing [...]

Ben Elliot, the government's food waste Czar, has warned that the coronavirus pandemic could leave millions of Britons hungry.

Sorry, shoppers, but empty supermarket shelves could be a good thing.

With more composting and recycling, the city's eateries aim to send less to the landfill.

In keeping with this year's theme, the USDA and EPA are launching a challenge to reduce food waste at each step from farm to fork.

The USDA and EPA announced the U.S. Food Waste Challenge participants.

A round-up of stories addressing the global problem of food waste.

Created for World Environment Day, these videos illustrate the global issue of food waste with both humor and gravity.

It's become a very tasty ritual.

In this case, the HORSE is a 'living' machine, not an animal, and has the potential to reinvent the food cycle.

The problem may seem immense, but there are many good solutions.

Toni Desrosiers, founder of Abeego beeswax wraps, wants people to start thinking about the natural life cycle of food.

After 9 p.m., shoppers snatch up heavily discounted foods that are close to expiry.

Memorize this and you'll be set in the kitchen.

Thirty thousand pounds of leftover food were redistributed to hungry Floridians in the days following the game.

Packed with smart advice, this downloadable PDF is full of delicious recipes that can save you money and hassle.

Businesses can list surplus food and customers buy it at a discount.

Every day, New York City residents waste 270,000 pounds of food. Want to know what that looks like? Here's an unforgettable way to imagine it - fill up a subway train with the equivalent amount of apples, and release it onto the

Cornell study finds that when people have easy access to food shops, they discard less at home.

A small survey by Bosch shows that U.S. homeowners feel guilty about wasting food, but need to change their habits.

They're using the Flashfood app to give customers steep discounts and divert food from landfill.

It's all about the culture.

If you want to cut down on food going in the trash, you'll have to rethink your approach to shopping, cooking, and eating.

Here's a new take on disposable tableware: these are made from discarded food.

'Fly less' is the obvious answer, but there are some effective interim solutions, too.

It is about time that we see these creatures as less of a nuisance to be avoided, and more of a “super-fly” with the ability to help us solve global food and energy problems at once.

Unfortunately, the world doesn’t have a constant quantity of problems, and while governments and most private businesses are focused on tackling the ongoing COVID-19 pandemic, companies like Genecis Bioindustries are working on technologies to solve another major problem: climate change. For over a decade, sustainability advocates and entrepreneurs have been searching for a way to […]

Julia Young, 33, from Maidenhead, has told how she spent £22.50 on an anti-food waste website - and saved herself £100. Amongst the buys were snacks bars, crisps, toothpaste, and hair care.

This week we have two interviews from the annual meeting of AAAS in Washington D.C.: one on the history of food and one about our own perceptions of food and food waste.  First up, host Sarah Crespi talks with Christina Warinner from the Max Planck Institute for the Science of Human History in Jena, Germany, about the history of dairying. When did people first start to milk animals and where? It turns out, the spread of human genetic adaptations for drinking milk do not closely correspond to the history of consuming milk from animals. Instead, evidence from ancient dental plaque suggests people from all over the world developed different ways of chugging milk—not all of them genetic. Next, Host Meagan Cantwell speaks with Sheril Kirshenbaum, co-director of the Michigan State University Food Literacy and Engagement Poll, about the public’s perception of food waste. Do most people try to conserve food and produce less waste? Better insight into the point of view of consumers may help keep billions of kilograms of food from being discarded every year in the United States. This week’s episode was edited by Podigy. Download the transcript (PDF) Ads on the show: Columbia University and Magellan TV Listen to previous podcasts. About the Science Podcast [Image:  Carefull in Wyoming/Flickr; Music: Jeffrey Cook]