Forbes contributors publish independent expert analyses and insights. Danielle Nierenberg is a researcher and writer on global food systems. Over the years, the conversations we’ve been having about ...

Waste management is a daily operational challenge for businesses of all sizes. Offices, warehouses, restaurants, retail ...

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 ...

Food waste has often been regarded as an inevitable by-product of today’s food systems, but tackling it is emerging as a critical lever for climate change mitigation, improved resource use and ...

Consumer attitudes to food waste are tied to culture, but these Asian markets show this can be overcome to support ...