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. Hank Cardello covers issues impacting food companies and consumers. The next affordability crisis in food isn’t just happening in ...

Zero waste doesn’t mean zero taste, if you ask these top chefs. A dozen of New York City’s most celebrated restaurants and bars have accepted the challenge to produce no food waste for an entire week ...