Cities, hotels and retailers are testing practical ways to cut food waste, reduce methane emissions and build more ...

Around 40 to 50 times more energy goes into producing, transporting and selling food than can be recovered from recycling it.

Good riddance to that pack of chicken thighs you never got around to making for dinner, and the single-serve yogurts that seemed like a good idea at the time. Those browning bananas on the counter?

Bringing more mindfulness and awareness to everything that goes into a plate can really change our relationship to food and ...

By implementing consistent receiving procedures, dynamic par levels and integrated financial tracking, restaurant operators ...

In today’s fast-paced world, placing the right products in the right stores is more crucial than ever. However, structural waste in the supply chain leads to significant financial losses and ...

Refilling a bottle instead of throwing it away has become a popular way for people to reduce waste — a small, tangible action in response to larger environmental problems. Justin Muchoney is building ...

Reducing waste in everyday life is a challenge that’s attracting more and more people. However, with all the eco-friendly ...

After two years of droughts in Missouri, hay supplies are low, with many producers feeding hay during the summer months and lacking the pasture growth to get the tonnage comparable to previous year’s ...

Amanda Smith is a freelance journalist and writer. She reports on culture, society, human interest and technology. Her stories hold a mirror to society, reflecting both its malaise and its beauty.

How sustainable automation improves efficiency, reduces waste and supports greener manufacturing and warehousing.