Recycling companies are facing a big challenge — while helping sustainability efforts, they’re losing money. One of the big problems is there is too much trash in the pile contaminating what could be good, reusable material. It makes it tougher for workers to...
From the onset of 2015, great progress for the spread of compost use was expected during International Year of Soils, and there have been few disappointments over that timeframe. While a wide variety of policy drivers (along with some costly policy barriers) have been...
The British activist wants the world to stop throwing away so much good food. By Susan Daugherty, for National Geographic PUBLISHED OCTOBER 16, 2014 Editor’s Note: Tristram Stuart is one of National Geographic’s 2014 Emerging Explorers, part of a program...
From our farms to grocery stores to dinner tables, 30 percent of the food we grow is never eaten. We can do better. By Elizabeth Royte, National Geographic PUBLISHED OCTOBER 13, 2014 Spills, spoilage, table scraps, and other losses from the typical American family...
Producing the food we throw away generates more greenhouse gases than most entire countries do. By Roff Smith, for National Geographic PUBLISHED THU JAN 22 21:05:00 EST 2015 Workers harvest celery in Greenfield, California. The energy that goes into the production,...
