May 21, 2015 | Hotel Business
As more and more hotels create programs to keep their properties on the eco-friendly path, one component that is often ignored is food-waste management. Between the restaurants, bars, poolside cafés, grab-and-go marketplaces, sundry shops and, of course, room service,...
May 15, 2015 | The Economist
As the 2015 Universal Exposition in Milan explores the sustainability of food systems, waste remains a major obstacle to feeding the planet, with about one-third of what the world produces lost or thrown away. In developing countries, for example, poor distribution...
