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    Press Release: ReFED Analysis Uncovers Opportunity to Reduce 16 Million Tons of Food Waste in Foodservice and Restaurant Sectors

    ReFED collaborated with the four largest foodservice providers, major restaurants, industry trade associations, and more than 60 expert contributors to create the Restaurant and Foodservice Food Waste Action Guides to support businesses in developing and implementing food waste solutions. View more >

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    Press Release: ReFED Analysis Reveals Food Waste Represents $18.2 Billion Profit Opportunity for Grocery Retailers

    ReFED collaborated with major grocery retailers, industry trade associations, and more than 30 expert contributors to create the Retail Food Waste Action Guide to support retailers in developing and implementing food waste solutions. View more >

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    ReFED Newsletter: September 2017

    This summer has been an exciting time of growth and progress, both for ReFED and in the effort to reduce wasted food at scale. We have developed new programs around food business engagement, capital and innovation, and are growing our team. View more >

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    Data Driven Procurement for Less Wasted Food

    Every so often, we unintentionally discover something truly valuable; either as a complete accident (think Penicillin) or as a byproduct of intended actions. It is no coincidence that entrepreneurs addressing inefficiencies at various nodes throughout the food system often end up addressing wasted food. Such is the case with Konstantin Zvereff, CEO and Co-Founder of BlueCart, a procurement plat... View more >

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    ReFED Newsletter: May 2017

    Last month, ReFED launched groundbreaking tools around two of the four Roadmap levers of action: innovation and policy. The Food Waste Innovator Database highlights over 400 innovators who are building new industries to reduce wasted food. The Food Waste Policy Finder identifies leading and lagging state policies that enable or block food waste reduction. View more >

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    ReFED Innovator Database Webinar

    This webinar offers an introduction to ReFED's newly launched Innovator Database, along with an overview of current innovation trends. View more >

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    ReFED Policy Finder Webinar

    This webinar provides an overview of ReFED's Food Waste Policy Finder, along with key policy insights. View more >

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    ReFED in the News: Going Digital to Rescue Food

    This New York Times article describes the bourgeoning digital food recovery solution sector, highlighting ReFED's insights, and several of the innovators included in our Food Waste Innovator Database. View more >

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    Creating 'taste' from what would be 'waste'

    ReFED recently connected with Dan Kurzrock, Co-Founder and Executive Grain Officer at ReGrained, to learn about what it takes to make tasty food from beer waste. View more >

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    How to Unleash the New Food Waste Economy

    This post was written by Janet Reynolds of FoodFutureCo. Janet Reynolds is FoodFutureCo’s fellow and a co-founder of Waste for Good, a social enterprise building hyper-local networks to connect sustainably-minded food providers to a hub in the community, where food waste is converted into clean energy. View more >

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    On the Road to Reduction

    Today, the United States wastes 63 million tons of food annually at a cost of $218 billion. ReFED is working to move the food system from acting on instinct to using insights and collaboration to solve our national food waste problem. View more >

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    Press Release: New ReFED Innovation and Policy Tools

    Today, ReFED unveiled two new tools: a database of innovative food waste solutions, and an interactive map that centralizes federal- and state-level food waste policy to assist advocates and policymakers. View more >

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    Going Barnanas for new ways to use food

    ReFED recently caught up with Caue Suplicy, Founder and CEO of Barnana, to learn what its like being a pioneer in the 'edible upcycling' industry. View more >

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    Executive Director Announcement

    ReFED is pleased to announce its inaugural executive director, Chris Cochran! View more >

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    ReFED Newsletter: December

    Winter may be in full swing, but work at ReFED is really heating up! Over the next few months, expect some big announcements, including the launch of two new online tools (additional details below) and the kick-off of our Funder Collaborative. We are beyond excited to lift the curtain on these projects, and encourage you to take advantage of these resources and share them broadly with your netw... View more >

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    The Billion Dollar Food Waste Market Investors Are Missing

    A collaboration between AgFunder and ReFed, this article aims to highlight some of the technologies working towards reducing food waste globally that are not always associated with the problem. View more >

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    ReFED Newsletter: November

    The ReFED team has been hard at work over the last couple months creating new content on the steady increase in entrepreneurs tackling the food waste problem and top trends we're seeing, and releasing recommendations for how foundations can maximize the impact of philanthropic investment in food waste solutions. In the coming months, look out for new ReFED products, including a web-based tool o... View more >

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    Halving U.S. Food Waste: from lofty goal to practical reality

    Most of our food-related stories are about what we eat – but, a year ago tomorrow, the U.S. Department of Agriculture (USDA) and the U.S. Environmental Protection Agency (EPA) decided to focus on the food we don’t eat. Together they announced a remarkably ambitious goal of reducing U.S. food waste by 50 percent by 2030 – a goal firmly in line with the Sustainable Development Goals (SDGs) that s... View more >

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    Behind the plate: Eva Fowler

    Eva Fowler, Associate Director of Programs & Communications at ReFED, is working hard at making #NoFoodWaste a reality on a national level. ReFED has set the Roadmap for decreasing food waste, and it’s time for all of us to jump on board. View more >

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    The ReFED Roadmap To Reducing Food Waste

    The Roadmap outlines systems for accomplishing a food waste reduction goal of 20 percent in the near term and 50 percent in the next 15 years. The strategy requires further investment — of time, brainpower and dollars. View more >

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