Not all fruit and vegetables need to be peeled. In fact, a lot of nutrients are lost when we peel them.
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Articles on Food waste
Displaying 21 - 40 of 105 articles
People tend to waste more of their meals when buying the ingredients from shops, our survey showed.
Official estimates indicate that meat consumption is falling in the UK – but not all of the data agrees.
UK supermarket chains have dropped the use of “best before” date labels to reduce the amount of food being thrown out when it’s still perfectly edible. It’s just as big a problem in Australia.
British households waste nearly 32% of all purchased food items per year.
Current expiration date system leads to confused consumers and wasted food.
Ending GST on some foods is being touted as a way to reduce food poverty. But cheap food comes with a high environmental and health cost. Is there a way to value food but reduce hardship?
Technologies like biomass gasification can help tackle the growing global problem of food waste.
Our new technology to recycle food waste into prebiotics uses no toxic chemicals and no fossil fuels.
Food waste is putting a strain on the environment, but people can make small changes at home to help, recent research shows.
A recent survey finds that the pandemic made it harder for many US households to put food on the table. It also changed the ways in which people buy and store food.
Wasting food feeds climate change but relatively small changes can make a big difference. Here are 6 to try.
The hidden costs of industrial food production include immense health and environmental impacts. These include millions of deaths, climate change, pollution and biodiversity loss.
Reusable containers may have to be reused many times to offset their negative environmental impacts - improving recycling infrastructure could be the answer.
Biogas is often overlooked as a source of renewable energy, but it could be a solution to dealing with the 9.5 million tonnes of food waste created by the UK every year.
Food waste is responsible for 3 billion tonnes of carbon dioxide emissions.
Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
Converting food waste to animal feed – or reducing it altogether by supermarkets working with farmers – could save millions of tonnes of food from being discarded. It could also help raise animal welfare standards.
The cost of food that gets trashed anywhere between the farm and your plate is hundreds of billions of dollars a year in just the US. But a lot can be salvaged as ingredients for other food products.
There are many hard lessons learned from the pandemic; one is that our food system needs a serious reboot. Luckily, we need only look to nature’s cycles for clues on how to fix it.
Top contributors
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Professor in Sustainable Production and Consumption, Anglia Ruskin University
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PhD Candidate in Environmental Science, University of Southampton
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Associate Professor, Centre for Creative and Cultural Research, Faculty of Arts and Design, University of Canberra
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Researcher in sustainable food systems, The University of Melbourne
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Researcher in Sustainable Food Systems, University of Cambridge
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Professor of Applied Environmental Science, University of Southampton
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Senior Lecturer in Geography, University of Sheffield
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Professor and Principal Scientist, University of Southern Queensland
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Professor of Marketing and Consumer Behaviour, Queensland University of Technology
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Senior Lecturer in Food Systems, The University of Melbourne
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Louise Grimmer is a Friend of The Conversation.
Senior Lecturer in Retail Marketing, University of Tasmania
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Lecturer in Sustainable Manufacturing, Loughborough University
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Research Fellow in Environmental Change, University of Sheffield
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Senior Research Associate, Newcastle University
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Food Systems Research and Partnerships, The University of Melbourne
