You've probably seen it before—leftover food that could have been used, just being thrown away at a restaurant. It happens more often than you think. Every year, restaurants generate millions of tons ...

Forbes contributors publish independent expert analyses and insights. Danielle Nierenberg is a researcher and writer on global food systems. Over the years, the conversations we’ve been having about ...

Whether it’s stems and skins or past-their-prime protein and produce, you’re probably throwing a lot of perfectly good food in the trash. Such waste doesn’t come cheap. The average American throws ...