Today, 40 percent of all food produced is never eaten, which is the equivalent of throwing nearly $1 trillion right in the trash—lost labor, water, energy, profits to small farmers, …
Support from The Rockefeller Foundation will enable processors to integrate smallholder farmers in their supply chain
New York--IDH, The Sustainable Trade Initiative, is pleased to announce receipt of a $2,000,000 grant …
After giving birth to her third child, Sarah* lay in a hospital bed in a small town in Meru County, Kenya, battling a ruptured appendix. While struggling to stay alive, …
World Wildlife Fund and the American Hotel and Lodging Association, with support from The Rockefeller Foundation, created this toolkit as a challenge to the industry to: PREVENT food waste from …
Wasted food and its effects on people, the environment, and the economy have become a major topic of
national conversation, and for good reason. When we waste food, we also waste …
The Zero Waste Design Guidelines grew from a question posed by Clare Miflin, architect at Kiss + Cathcart, Architects. While moderating an Urban Green panel on organics collection, she asked, …
In late September, the world gathered in New York for the 72nd United Nations General Assembly (UNGA). Although most attention focused on urgent crises around the world, there were also …
Urbanization and rising middle-class incomes across Africa mean that half of Africa’s food now sells in cities – and, increasingly, in supermarkets. Significant local and foreign investment in food manufacturing …