The nonprofit ReFED, which draws support from foundations and industry sources, has explored a number of different practices that could reduce the amount of food that ends up uneaten and in landfills.
For ReFED’s description of each of these practices, hover over or tap on the? icons below. Click the headers to sort.
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Forty percent of food produced for consumption never gets eaten, instead filling landfills and releasing greenhouse gases. With a recent law, California aims to drastically reduce the amount of food that ends up in the ground.