Biofuel producers are teaming up with farms, meatpackers and waste management companies to tap the gassy waste on farms to make renewable jet fuel and diesel for vehicles.
If fruits and vegetables don't measure up to cosmetic standards, they're often plowed under in the field. One company wants to help change that by creating a market for less-than-perfect produce.
Would you buy groceries with a shorter shelf life if they were sold at a steep discount? Doug Rauch will test the idea at a new grocery store stocked with food donated by wholesalers and markets.
An LA chef and his partner are cooking up recipes using ingredients that require less water to grow and cook with. They want to get us thinking about the resources that go into growing our food.
Each year, millions of pounds of Mexican produce are rejected just past the border even though it's tasty and edible. Instead of the landfill, it's now going to needy families across the U.S.
As much as a third of the produce grown on some farms is rejected because it doesn't meet beauty standards. But it's still tasty and healthy. One big firm is now telling growers: Give us your uglies.
Lumpy, bumpy produce that fails to meet supermarkets' high bar for beauty usually ends up as waste. But increasingly, European supermarkets are finding that ugly sells, if you tell the right story.
Wonky produce can take on absurdly entertaining shapes. But one food activist says learning to love these crazy contours is key to stopping mounds of food waste.
Millions of tons of food are wasted on college campuses around the country, and students are noticing. Some of them are now rescuing food to make tasty meals for the needy and compost for gardens.