Spilled and spoiled: Exploring two worlds of food waste
An alarming amount of the food we produce is never eaten. It’s a huge waste of land, water, labor, fuel and other resources. How to limit the losses? That depends on where we live.
Spilled and spoiled: In the U.S., consumers are the food wasters
Where food is cheap and plentiful, consumers are the biggest wasters — whether at home, in restaurants or at school. But how much of this waste is preventable?