Community Servings is a Boston-area nonprofit that home-delivers medically-tailored meals to clients who are battling a critical illness. More than 2,200 meals are prepared each day in their...

Find information below about managing your seconds and organic waste, gleaning programs, using excess food as animal feed, and tax deductions for food donations.

When an unexpected excess of organic eggs occurred at The Greater Boston Food Bank (GBFB) two weeks ago, over 1,500 lbs (nearly 11,000 eggs!) were in danger of being wasted. The eggs were...

Earlier this month, two of our co-founders, Ricky Ashenfelter and Emily Malina, attended the Global Sustainability Summit in New Orleans, hosted by the Food Marketing Institute and Consumer Brands...

Want to learn more about the current food waste landscape but don’t know where to start? Stay updated on the world of ugly produce, online awareness campaigns, and food waste legislation with our...

Last month, the Harvard Law School, along with the U.S. EPA, Massachusetts Department of Environmental Protection (MassDEP), and RecyclingWorks Massachusetts, hosted an event called Reduce and...

Communities around the country are looking to recover the lost value in their waste streams. This is not limited to paper and plastics, but rather a comprehensive analysis of the most prominent...

A sizeable amount of organic byproduct is generated in industries such as yogurt manufacturing, beer brewing, and fruit & vegetable juicing. In many cases, this “waste” is discarded, composted, or...

Could ugly fruits and vegetables help solve world hunger? Recently, National Geographic explored how six billion pounds of U.S. fruits and vegetables go unharvested or unsold often due to looks,...

Our CEO Ricky Ashenfelter was invited to speak at the Ocean State Job Lot send-off event on April 26 to promote the company’s “Three Square Meals” hunger relief program to alleviate the problem of...