The Memphis Flyer is Memphis’ alternative newsweekly, serving the metro Memphis area of nearly a million residents. The Flyer was started in 1989 by Contemporary Media, Inc., the locally owned ...

We have a problem with food waste in the United States. According to a study done by the nonprofit ReFED, an estimated 31 percent of the U.S. food supply was wasted in 2023. This amounted to 63 ...

Whether it’s stems and skins or past-their-prime protein and produce, you’re probably throwing a lot of perfectly good food in the trash. Such waste doesn’t come cheap. The average American throws ...

Tracking and paying close attention to the products and menu items that are not being used and thrown out is a great way to track habitual waste. Regularly assessing these specific items in the ...

Millions of tons of food are wasted each year in the United States alone. About 35 million tons, to be specific, according to the latest ReFED report. Nearly one-third of food that is grown and ...

In addition to incorporating more fresh fruits and vegetables into your diet and streamlining your grocery budget, another critical aspect of food shopping is proper storage and maximizing shelf life.

Trang Nguyen receives funding from the End Food Waste Cooperative Research Centre and the Australian Government. Jack Hetherington receives funding from the End Food Waste Cooperative Research Centre ...

Barnesville High School started a meal repack program, giving students access to leftover meals while reducing food waste in the district. Barnesville High School’s meal repack program provides ...

McMaster University provides funding as a founding partner of The Conversation CA. McMaster University provides funding as a member of The Conversation CA-FR. Food insecurity is one of humanity’s most ...

Emissions don't just come from the burning of fossil fuels such as coal, oil, and gas. Food waste sent to landfills contributes up to 10% of all emissions, equivalent to more emissions than that of ...

NEWTON — Johnny’s Luncheonette was bustling at lunchtime on a recent Tuesday, with a steady flow of customers sliding in and out of plum-colored booths and digging into flapjacks and sandwiches.