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Help your city move beyond food waste

Insights and best practice case studies on how cities across the globe are addressing food waste

Haven’s: A Zero Waste Kitchen in New York

Restaurants and cafes are known to be massive generators of food waste. It’s just part and parcel of running a food service business, right? But it doesn’t have to be, as Chef David from Haven’s Kitchen explained during a live cooking demonstration at the ISWA World Congress in Baltimore.

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The Big Apple Takes on Food Waste

New York City is tackling organic waste to reduce their impact on climate change. Curbside organic waste collection started as a pilot in 2012 and is now rolled out to 3.3 million city residents.

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