Blog
What is Your Food Waste Pattern – Conscientious Conserver or Harried Profligate?
U.S. consumers waste a lot of food – about 30% of what they buy! However, not all households are alike when it comes to waste amounts and patterns, and understanding these differences can guide food waste reduction campaigns and interventions.
Two Facts and a Fiction: Waste Not
RECIPES fellow Kristine Beran weighs in on wasted food, which reaches a peak during the holiday season. By Jack Frederick The holidays mark the most wasteful time of the year in […]
Multiscale RECIPES Year 2 Report
Key outcomes of Year 2 were the continued growth of connections among researchers within our network and with external partners, expansion of convergent research projects, and the creation of new research collaborations across disciplines, institutions, and faculty with no prior experience working together.
Closing the Loop: Food Waste Prevention Pathways for Chicago
In the spring of 2023, RECIPES researchers Weslynne Ashton, Maura Shea, and Azra Sungu ran a workshop at Illinois Tech with stakeholders in food waste prevention in Chicago to rethink […]
NEW REPORT: Household food waste trending upwards in the United States
Households waste more food than any other supply chain segments in the US – about 66.5 million tons of waste! US officials recognized this problem when they committed to halving food loss and waste by 2030 under the Obama administration in 2015.
Could little snacks reduce food waste?
PEELS (Packaging Evolving and Encasing Little Snacks). Using a convergence framework, students Claire and Ariella brought together different backgrounds (sustainability science and industrial design) to explore the potential of a biopolymer made from fruit and vegetable peels as a food packaging alternative to plastic.
What predicts and prevents source separation of household food waste? An application of the theory of planned behavior
The residential sector contributes about 40% of total food waste in the US. Households are a key force of waste generation, but they also have the capability to enable food […]
Welcome to Multiscale RECIPES for Sustainable Food Systems!
Multiscale RECIPES for Sustainable Food Systems is a $15 million, five-year project funded by the National Science Foundation with 14 institutions and over 40 researchers that will work across academic disciplines and with community members, front-line workers in different food industries, and relevant stakeholders in non-profit, government and private sectors to bring sustainability and resilience to America’s local, regional and national food systems.