Stale bread. A surplus of scrambled eggs. Unused broccoli stems. Much of the detritus regularly carted from Yale’s dining hall kitchens doesn’t end up in the landfill — instead, it is taken to a ...

VACAVILLE, CA - APRIL 20: A tractor drives past piles of compost at the Jepson Prairie Organics compost facility April 20, 2009 in Vacaville, California. Norcal Waste Systems is collecting food scraps ...

Heather Billings, food waste reduction consultant. Credit... Supported by By Somini Sengupta Photographs by Cassandra Klos America has a food waste problem: Rotten tomatoes and pizza boxes end up in ...

You've probably seen it before—leftover food that could have been used, just being thrown away at a restaurant. It happens more often than you think. Every year, restaurants generate millions of tons ...

The United States generates more food waste than all but two countries. To address this, the federal government set a goal to cut food waste in half by 2030 compared to 2016 levels, to about 164 ...