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 ...

Stale bread. A surplus of scrambled eggs. Unused broccoli stems. Much of the detritus regularly carted from Yale’s dining hall kitchens doesn’t end up in the landfill — instead, it is taken to a ...

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 ...