Blog
Fresh Rescue Champions Final Report
The U.S. retail sector generated approximately 4.99 million tons of surplus food in 2022, sending 34.5% to the landfill or incineration, and donating only 19.5% (ReFED, 2023). Retailers recognize that […]
Bite Sized Nutrition Banter
Amelia Rowniewski, a first-year public health major at American University (AU), delivered a presentation titled ‘Bite Sized Nutrition Banter’ at the Mathias Student Research Conference on April 6th. The research […]
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.
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.
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.
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.