Forbes contributors publish independent expert analyses and insights. Danielle Nierenberg is a researcher and writer on global food systems. Over the years, the conversations we’ve been having about ...

You've probably seen it before—leftover food that could have been used, just being thrown away at a restaurant. It happens more often than you think. Every year, restaurants generate millions of tons ...

Detroit — Most days at a Salvation Army site in Detroit, chefs with Make Food Not Waste turn surplus food into meals that are served to clients across multiple sites, including bread trucks and senior ...

Each year, Australian households discard about 2.5 million tonnes of food. Most (73%) of this food waste ends up in landfill. This is costly and contributes to escalating greenhouse gas emissions, ...

DAEJEON, South Korea — Starting at 5 a.m. each day, dozens of trucks bring more than 400 tons of stinky, sticky food waste from restaurants and homes to a facility the size of two football fields — ...

AI is quietly becoming part of restaurant operations, often in ways diners never see. Many are adopting the technology to handle reservations and even create menus — and a growing number of chefs are ...