The nutritional, financial and environmental cost of an average family's weekly food waste is shocking. It equates to five adult meals, 143 showers, $18 and 23 kg of CO2.
South Africa's recently introduced carbon tax may lead to financial losses in the short term, but it's necessary and will be beneficial in the long term.
Business minds using up leftovers.
The food system urgently needs to be redesigned if we are to avoid crisis.
Waitrose's trial of packaging-free products in one of its stores is welcome news, but its just the start of what supermarkets should be doing to address the climate and ecological crises.
Food waste could be worse than plastic when it comes to harming the environment.
Reducing food waste by feeding hungry Canadians is a simplistic solution that is deeply problematic and morally distressing.
Food banks should not be "normal" and yet they are rapidly becoming an accepted substitute for welfare in the UK.
Supermarkets and farms have acted to ensure they discard fewer "ugly" and "wonky" fruit and vegetables. However, the bulk of the problem lies with households.
Once crops have been harvested, farmers experience wastage and loss of food all over Africa.
Hexanal, a chemical produced naturally by fruits and vegetables, may help keep produce fresher for longer.
In the UK the equivalent of four million Christmas dinners are wasted every year.
Research shows that when Americans are aware of the scale of food waste, and how much energy and water are used to produce food, they support measures to reduce the problem.
Leftover lactose from cheese production shows early promise as a treatment that can help soils retain water and nutrients, making them more resistant to drought.
There is something deeply irrational about the food waste movement.
Food is not waste until it's wasted.
Two of the world's problems – obesity and waste – can be reduced together.
Social supermarkets help those struggling from food poverty – but they mask our broken food system.
The case of the start-up Phenix shows that the fight to reduce food waste requires a regulatory context that encourages innovation at the level of the business ecosystem.
There's plenty of evidence that modern swill-feeding would be safe, sustainable, and popular.