Food waste costs restaurants a lot of money. Modern quick-service restaurants (QSRs) need to adopt a comprehensive food waste reduction strategy to enhance efficiency, brand reputation and financial ...

The new report from ReFED includes key statistics, insights, barriers, and points of progress on the issue, to help professionals and communities alike understand the current state of the food waste ...

The transition toward a circular economy relies heavily on the mechanical capability to process diverse waste streams into ...

Cities, hotels and retailers are testing practical ways to cut food waste, reduce methane emissions and build more ...

NORTHAMPTON, MA / ACCESS Newswire / March 26, 2026 / At Bath & Body Works, waste reduction and management play a key role in ...

SWACO announced that it is awarding more than $275,000 in grants to 14 local community partners as part of the Community Waste Reduction (CWR) grant ...

A number of case studies published by the Waste & Resources Action Programme shows that some off site construction systems can reduce on-site waste by as much as 90 percent. The studies, commissioned ...

Nearly 70% of restaurant food waste comes from what customers leave on their plates. Better portions equals higher profits.

Purdue University is committed to preserving a balance between protecting the health of people and the environment, while accommodating increasingly sophisticated and productive research operations.

Zero-waste cooking is becoming an essential kitchen habit for Indian homes looking to save money and reduce daily food waste.