Insights on reducing waste, conserving resources and more.



At Notre Dame, sustainability is more than just ‘miles and carbon’

When it comes to local sourcing and food waste reduction, the university has hit hurdles. Here’s a look at how it’s working to overcome them.


How one organization is reducing food waste in Rhode Island schools

Rhode Island Schools Recycling Club implements a sorting process to reduce landfill-bound waste in the cafeteria.

The Silicon Valley-based company partnered with Greener by Default to cut its carbon footprint by encouraging more sustainable food choices.

Upcycling turns spent grain and other edible byproducts into food that goes on the plate—not into the compost bin or landfill.

The research team conducted interviews with hospital nutrition services at seven facilities across the state.

The university collected more than 1,700 pounds of food waste in one week.

The program will divert 216,000 containers from landfills and reduce 23,689 kg of CO2e emissions.

The two big foodservice contract companies commit to cut regional food waste in half by 2030.

Each vertical growing tower can produce as much as 2,000 square feet of outdoor farmland.

National Plastic-Free School Lunch Day was created to challenge school nutrition teams to prepare lunch without plastic.

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