Blogs

From grocery stores and restaurants to farms and community tables, our food systems are facing closer examination as costs rise and expectations around sustainability increase. In the midst of these...

When you have a business in the food or hospitality industry, margins can be tight. Food processing facilities, grocers, hotels, restaurants, and sports venues are always examining budgets to see where they can save and improve profits. It all ties back to landfills and the rising costs of disposing of excess food. In this blog,…

Food waste and loss are recognized for their economic, social, and environmental impacts. In a 2025 ReFED report, the value of food that leaves the supply chain (“surplus food”) is estimated at $382 billion.

“Waste” is the common term for any food that’s left unconsumed — anything that doesn’t make it to the store, a dining table, or a community food bank. It’s not necessarily always the wrong term, but often

What does sustainability really mean? It’s become such a buzzword that it can feel easy to lose sight. At its core, the definition of sustainability is simple: using resources in a way that meets our...

Food waste is a massive global problem with massive implications. Research shows that in the U.S., “surplus food” — that which is produced in the supply chain but goes unsold or uneaten — totaled...

Food waste is a growing pressure point for businesses and our environment. When organics end up in landfills, they generate greenhouse gas emissions that negatively impact our climate and prevent nutrients from contributing to healthy soil. A circular economy provides economic and environmental benefits by capturing food that would have otherwise gone to landfills and…