Amanda Smith is a freelance journalist and writer. She reports on culture, society, human interest and technology. Her stories hold a mirror to society, reflecting both its malaise and its beauty.

When it comes to consumer food waste, the numbers can be staggering, but consider this: More than one-third of “all available food goes uneaten through loss or waste” in the United States, according ...

In addition to incorporating more fresh fruits and vegetables into your diet and streamlining your grocery budget, another critical aspect of food shopping is proper storage and maximizing shelf life.

Food waste costs restaurants a lot of money. Modern quick-service restaurants (QSRs) need to adopt a comprehensive food waste reduction strategy to enhance efficiency, brand reputation and financial ...

According to Greenpeace, only 9% of the world's plastic gets recycled. Instead, plastic waste continues to collect in our ...

Refilling a bottle instead of throwing it away has become a popular way for people to reduce waste — a small, tangible action in response to larger environmental problems. But whether refilling ...

More than half your waste can be recycled, according to Miami University's waste hauling provider Rumpke Waste & Recycling. Rumpke services Miami’s Oxford and Regionals campuses, the city of Oxford, ...

Around 40 to 50 times more energy goes into producing, transporting and selling food than can be recovered from recycling it.

Reducing food waste in your kitchen does not require a complete lifestyle overhaul. Small changes such as smarter meal ...

Every experiment produces results—and byproducts. Plastics, solvents, and energy use add up quickly in research settings, but a growing number of laboratories are showing that waste doesn’t have to be ...

Scores of refill stores have opened in recent years as retailers and customers seek fresh ways to reduce waste. Some brands ...