Laura Lee readily acknowledges that one plastic bag of cucumber peels and scallion roots won't change the world. But the scraps from a recent morning of prep work for her Columbus food truck, Ajumama, ...

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 ...

Food waste is a growing issue, and restaurants are in a tricky spot having to balance food safety policies with unnecessary ...

More than 20 of the city's most acclaimed restaurants team up with Mill to commit to zero food waste for the week and showcase innovative no-waste cooking Mill teams up with NYC chefs to take action ...