A bottle of Misadventure Vodka, which is made out of disregarded baked goods like cake and bread. The southern California distillery reduces food waste while also creating premium vodka.
Courtesy of Misadventure Vodka
Confusion over "sell by" and "use by" dates is one big reason why billions of tons of food are tossed each year. A new global initiative of food giants, including Amazon, Walmart and Nestle, aims to tackle that.
Chef Douglas McMaster is committed to a "zero waste" ethos in his restaurants. Here, he plates up his creations at Silo, his flagship restaurant, in Brighton, England, about an hour south of London.
Xavier Buendia/Courtesy of Doug McMaster
Chef Michael Scelfo of Cambridge, Mass., left, and Lisa Carlson, who operates three food trucks in Minneapolis, collaborate on the Glynwood dinner's spelt salad with lamb tongues and hearts, and "ugly" cherries, shiitakes, and kale.
Student Nicola Hopper, 11, and Jake Hensley, 11, load milk cartons and other food collected by students at Franklin Sherman Elementary School into crates to be taken across the street to Share food pantry at McLean Baptist Church.
Junior Herbert, a volunteer with Olio, collects leftovers from vendors at London's Camden Market. London has become a hub for apps and small-scale businesses that let restaurants and food vendors share leftovers with the public for free, and otherwise reduce the amount of edibles they toss.
Maanvi Singh for NPR
In many developed countries, consumers are the largest source of food waste. While many countries are trying to reduce food waste, the United Kingdom has been most successful in doing so at the consumer end.
Rescued Relish is an anything-goes condiment made from excess produce that Philabundance, a Philadelphia anti-hunger organization, can't move. The relish is modeled on a Pennsylvania Dutch chowchow recipe — a tangy mix of sweet, spicy and sour flavors.
Courtesy of Drexel Food Lab
The Salvage Supperclub hosts dinners in clean, tastefully decked out dumpsters. The menus highlight ingredients frequently tossed out by home cooks – think wilted basil or bruised plums — that could be put to tastier uses.
Courtesy of Andrew Hinderaker