Stories

For restaurants and other foodservice operators, reducing food waste is no longer just a sustainability goal; it’s an imperative. Every year, over 60 million tons of food is wasted, with most o

Food is central to our daily lives. While we often think about what we eat, we don’t always consider what gets thrown away. In the United States, nearly one third of the food produced never get

As foodservice operations look for fresh ways to reduce waste and improve efficiency, reusable containers are gaining traction in a variety of settings, including colleges, hospitals, corporate

In today’s environmentally conscious world, understanding the carbon footprint of products and services is more crucial than ever. What is a Product Carbon Footprint? A Product Carbon F

Composting has come a long way from the backyard garden pile. Today, it's a central part of how cities, businesses and consumers are rethinking and reusing waste. Instead of sending food scraps and o