Scholarship
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Why Those Uneaten Fries and Side of Potatoes Are Bloating U.S. Food Waste
In a new paper by Green of Georgetown’s Earth Commons Institute, graduate students, the Portion Balance Coalition, the Menus of Change University Research Collaborative (MCURC), and the food waste nonprofit ReFED, researchers found that food left on plates makes up 70% of total restaurant food waste.
March 5, 2026
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Is Plate Waste Eating Profit Margins? Research Insights into Reducing Restaurant Food Waste
At a time when rising food costs, shifting consumer appetites, and mounting sustainability pressures are converging on the restaurant industry, research reveals that one of the most overlooked…
March 2, 2026
All, In the Press, International, Scholarship
Carne silvestre desempenha papel de segurança alimentar para consumidores nas comunidades periféricas da Amazônia, daí a importância de sistemas de conservação nos quais suas práticas, conhecimentos e valores orientam o desenvolvimento de regimes de manejo. Brian Griffiths, Author provided (no reuse)
January 22, 2026