AmpleHarvest.org and GreenFaith are teaming up to help feed the 50 million American families who are hungry with the $218 billion worth of food wasted in the U.S. each year. The interfaith initiative invites home and community gardeners to donate their excess produce to nearly 8,000 local pantries across the country.

Foodservice operations throw away 4%-10% of food before ever reaching a guest, prompting the National Restaurant Association and LeanPath to offer tips for tracking and controlling food waste. Nationwide, restaurants throw away millions of pounds of food each day, with 4%-10% of food purchased by a restaurant or foodservice operation discarded before ever reaching a…

The restaurant industry will look at rising costs, more data, and emerging standards to control food waste this year. What are you doing to reduce the amount of food waste in your restaurant? Andrew Shakman, CEO of LeanPath, shared 10 waste trends to watch this year with the National Restaurant Association (NRA): Rising costs. “When we throw…

The agencies are calling for a 50 percent reduction by 2030 and are looking to partner with organizations, including private-sector entities, to help achieve that result. A new education campaign will also be part of the effort.

A report in The New York Times details the waste-free kitchen trend, in which chefs seek to use every part of purchased produce to significantly reduce food waste.

America is one of the world’s worst “food offenders,” tossing 35 million tons of food (40 percent of what’s produced) each year.