A new analysis suggests hundreds of millions more could eat from the same resources if we switched our diets

Researchers found that adding tiny cellulose fibers extracted from banana plant waste to ice cream could slow melting, increase shelf life, and potentially replace fats used to make the tasty treat

Researchers say they have found some useful commercial applications, such as prolonging the shelf life of fatty foods, for these wine leftovers

A program that distributes leftover food from catered events to the homeless in India inspired the vision for the online, interactive network

Study finds three percent of food wasted when adults choose their meals, versus 40 percent from boxed lunches

A new Drexel University study found strong potential for consumer acceptance of a new category of foods created from discarded ingredients

Patent filed for unique zero-waste approach to converting by-product of tofu making into alcoholic drink rich in isoflavones

Before buying into the latest fad, think about whether it is market-driven or science-based, experts recommend

About half of the landfills in the US collect and burn methane, mitigating the danger but still contributing to atmospheric methane and carbon dioxide levels

Spent grain amounts to as much as 85 percent of a brewery's waste