Rethinking the Buffet: 3 Things Hotels Can Do Now to Reduce Food Waste

By Austin Clowes, WRI Imagine that you’ve just stumbled down to a hotel’s dining area in the morning, groggy and desperate for caffeine. You might have a presentation to give for work, or maybe you’re herding your extended family. You may even be on a relaxing weekend getaway.

Building a Business Case to Take Action Against Food Waste

This post originally appeared on The Consumer Goods Forum’s blog.  Over the last few years, there has been rapid growth in awareness and acknowledgment of the global food waste problem. Numerous reports and research papers provide statistics on the quantity of food – estimated at a third of what is produced for human consumption – that goes… Read more »

We Have a Collective Responsibility to Halve Food Loss and Waste

This article originally appeared on the Thompson Reuters Foundation and Zilient websites. Despite the central role food plays in all of our lives, we let a great deal of it go to waste. About one-third of all food produced in the world goes uneaten each year – a fact that harms our climate, costs the global economy billions of… Read more »

Pursuing SDG Target 12.3: Guidance on Interpreting Sustainable Development Goal Target 12.3

The exact meaning of the United Nations’ Sustainable Development Goal target on food loss and waste, Target 12.3, is somewhat ambiguous. In response to this ambiguity, this document offers guidance on an appropriately ambitious interpretation of Target 12.3 that could be considered “best practice” for how governments and companies could interpret SDG Target 12.3. Read Pursuing… Read more »

Food Loss and Waste: A Quick Guide to Understanding the FLW Standard

This post first appeared on  Banana peels. Oversized apples. Mislabeled packaged goods. In different circles, these products might be considered ‘food waste’, yet in others, they might represent a meal or an input for value-added processing. Awareness of the food waste problem has increased tremendously, catalyzing action from the private, public, and civil sectors… Read more »

3 New Trends to Cut Food Loss and Waste

By Brian Lipinski, WRI The world is finally waking up to its food loss and waste problem. No surprise: about a third of the planet’s food is lost or wasted, at a global cost of nearly a trillion dollars, with a monstrous environmental footprint including land, water, fertilizer and greenhouse gas emissions. This dawning awareness… Read more »