I realize you already may be in the middle of fiscal 2019, yet I believe there’s something noteworthy in turning the page on a calendar year. Perhaps it’s simply that holidays and vacations (hopefully) offer respite, a moment to downshift, an opportunity to pause and hit “refresh.”

Given the scale of the food waste problem, Tyson Innovation Lab sought partnerships with like-minded food companies. The first product under the ¡Yappah! brand, Protein Crisps, is crafted from rescued and up-cycled vegetable and grain-based ingredients that might otherwise be left behind.

The boxes can be ordered online at flashfoodbox.com or through the Flashfood app available through most online app stores and are delivered directly to customers’ homes. Subscribers will receive a 10% discount. Subscriptions are available weekly, biweekly and monthly. Recipes using these ingredients are also available online.

Dieffenbach's Uglies® are made with potatoes that have slight cosmetic imperfections and may otherwise be discarded.

Beverage company moves closer to zero-waste ingredient model with launch of new probiotic cultured coconut beverage

As Americans take notice of increasingly strained global food resources, new research from Mintel reveals that four in five (80%) US food shoppers agree that reducing food waste is as important as reducing packaging waste. In an effort to limit waste, half (52%) of consumers prefer to buy foods with minimal/no packaging.

The Consumer Goods Forum announced its commitment to tackling the global food waste challenge by agreeing to halve food waste within the operations of its 400 retailer and manufacturers members by 2025. Food waste is an enormous environmental, social and economic challenge. A third of food calories produced are never eaten.

As much as half of the food produced in the world ends up going to waste, a London-based study found.

A new report from the Natural Resources Defense Council offers some startling statistics about the amount of food wasted in the United States.