The Science of Food Date Labeling Key to Cutting Food Waste
New study highlights the importance of interdisciplinary collaborations to reduce global food waste due to date labeling
food waste
New Test Could Guarantee the Perfect Avocado
Lasers and vibrations reliably assess individual fruits' ripeness, providing the potential for a 10 percent reduction in waste
Upcycling Unsold Bread into a Probiotic Drink to Cut Food Waste
The new bread-based probiotic drink can be stored at room temperature for up to six weeks and maintains at least one billion live probiotic cells per serving
Fighting Food Waste: Scientists Repurpose Waste Bread to Feed Microbes
Researchers have developed a secret sauce for using waste bread as a medium to grow bacteria, yeasts, and other microorganisms for fermented food production
Consumers May Be Wasting More Than Twice as Much Food as Commonly Believed
Widely used estimates don't account for effects of affluence on consumer behavior—and affluent consumers waste more food
Increasing Number of Grocery Stores in Some Areas Could Reduce Food Waste Up to 9%
According to the US Department of Agriculture, food waste is estimated at between 30-40 percent of the food supply
Study Suggests US Households Waste Nearly a Third of the Food They Acquire
Divided among the nearly 128.6 million US households, this waste could be costing the average household about $1,866 per year
Leftover Grain from Breweries Could Be Converted into Fuel for Homes
Breweries in the EU throw out around 3.4 million tons of unspent grain every year, weighing the equivalent of 500,000 elephants
Savor and Save Wine—One Glass at a Time
Wine enthusiasts discover favor and flavor of product that preserves leftover wine in bottles
Green Chemists Find a Way to Turn Cashew Nut Shells into Sunscreen
Team is working on techniques to produce useful compounds from wood and other fast growing non-edible plant waste, through a chemical process named xylochemistry