Last year, we saw the first zero-waste edition of the biggest night in American football. This large-scale effort resulted in key learnings that any size dining location can use to score waste reduction touchdowns.
University of Kentucky students can enjoy food that comes from just down the road. Find out how our approach to sustainability is helping cut food waste from what’s planted to how it’s prepped, and more.
How do you minimize single-use plastics when they are so commonplace? Our plan will result in a 60% decrease in plastic straws by 2020—or nearly 100 million fewer annually in the U.S. alone.
Consumer-facing businesses account for 40% of food waste. Learn about our approach as we share tips for successfully reducing food waste at your location.