Article by Sarah Lozanova

Photograph from Huffington Post

In 2012, we received some dismal news about food waste. A staggering 40 percent of food is wasted from farm to fork, according to a report by the Natural Resources Defense Council. Suddenly, we were all running to our fridges to make soups from wilted vegetables and freezing ripe bananas for future smoothies while others were stuffing Christmas stockings with copies of Dana Gunders’ book, Waste-Free Kitchen Handbook. Now that a few years have passed, a clearer picture of food waste is emerging. Read more