With more people composting due to environmental concerns or council programs, they need to know how to do it right.
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Articles on Food waste
Displaying 41 - 60 of 105 articles
Taiwan has made significant efforts in protecting its environment. A scholar writes about how the country educates its children on protecting the environment through Buddhist stories.
Turning food scraps and yard trimmings into compost improves soil, making it easier for people to grow their own food. City composting programs spread those benefits more widely.
Lockdown has exposed real problems with the circular economy which urgently need to be addressed.
Even on ‘Mars’, humans waste food. And some types of food are more likely to end up in the bin than others.
Climate change, globalization and concerns about rat poison soon could drive rat infestations to levels not seen in centuries. One way to curb them is getting humans to stop wasting food.
Waste-free by 2035 in Indonesia is doable through three strategies to reduce food waste.
Cities around the world are struggling to manage their mountains of waste. We can use the Internet of Things for smart waste systems that collect, sort, reuse and recycle most of what is thrown out.
Households generate a large share of national greenhouse gas emissions and can take steps to reduce them.
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.
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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.
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
