Food Stories

To target and help prevent food waste at the start of the supply chain, WWF supported seven growers and companies to assess the amount of food left behind in their fields and operations during the 2021 growing season.

Rice and rubber farmers in Thailand come together to produce organic fertilizer to replace chemical fertilizer. The results pay off in more ways than one.

Today, 40% of food grown never gets eaten—1 billion more tonnes (1.1 billion tons) of food than previously estimated. The causes of food waste are complex in any region. Luckily, there are solutions.

Growing up, Alexa White spent time in the backyard with her grandfather experimenting with different seeds to see what would grow. Today, she is an agroecologist with a passion for food security.

Fisher-farmers on the coast of Maine have recognized the opportunity seaweed offers. With much of their community reliant on a single industry—lobstering—and with climate change warming the waters of the Gulf of Maine faster than most other waters across the globe, seaweed farming offers an avenue for self-employed fishers to diversify their income, support the ecosystem on which they rely, and use equipment they already own.

What if you could get fresh fruit and vegetables from local farmers delivered along with your mail? In a 2021 analysis, WWF looked at how the United States Postal Service—your daily mail carrier—could bridge the gap between farmers and food shoppers, in a proposed program we call Farmers Post.

Composting may sound like hard, messy work. But done right, it can be a simple (and even tidy) way to benefit your garden and the planet.

The way in which we produce and consume food is pushing our planet to the brink. Learn five changes that we can all make to our diets to help improve the health of our planet through our daily eating habits.

In 2020, Dimitrova had transformed her catering company into Blagichka-Zero Waste, the first zero-waste restaurant in Bulgaria.

Right now, reducing waste is ever more important and we can all look at how to do that in our own kitchens.

As the world is facing a global health crisis, the foundations of our food system are also called into question, along with the interactions between people and the natural resources we all depend on.

What if there was a way to combat both food waste and food insecurity with a single solution? From this, Last Call was born.

Our planet’s health—and our own well-being—is dependent on a vibrant ocean rich with nature, like fish! While sustainable fishing can be an effective way to keep our oceans healthy, one big barrier is standing in the way: taxpayer-funded support for unsustainable fishing operations.

In the spring of 2019, WWF, with support from The Kroger Co. Foundation and the US EPA, looked at post-service food waste in 46 schools in nine US cities across eight states. This is what they found.

It seems obvious, but sometimes we need a reminder. Food comes from nature. So everything we eat has an impact on the planet—from how it's grown, to how its packaged, to how it gets where it’s going, how it's cooked, and at the end of the meal, where it winds up (say, your tummy, the trash or a compost pile).

Today milk, butter, cheese, yogurt, ice cream, and other dairy products are ubiquitous, consumed by more than 6 billion people worldwide. WWF is working to limit its impact on the environment.

The connection between food and land use and global climate change is the subject of a special report from the Intergovernmental Panel on Climate Change (IPCC), a United Nations body that assesses the science of climate change for the benefit of global policymakers. IPCC’s August 2019 report focuses especially on the impact of agriculture—with good reason.

George Washington, John Adams, and Thomas Jefferson wrote passionately about the value of using food scraps and other waste items to fertilize soil. Here are a few tips to lower your food footprint during the summer holidays.

Focusing on shrimp and salmon, WWF is working to improve aquaculture practices through tech innovations like forensic analysis of farmed products and traceability software.

Americans, on average, consume more fats and oils, added sugar and sweeteners, proteins, and grains than recommended. Overconsumption of foods like these affects the planet.

While most loss or waste of food takes place in restaurants, hotels, grocery stores, or our own kitchens, crops that go unharvested on farms are a piece of the puzzle, too.

WWF’s latest annual study of the extent and impact of conversion of grasslands to croplands reveals that though such activity activity generally declined across the Great Plains in 2017, it has nearly doubled in South Dakota within the same time span.

As shoppers and eaters, we have immense power to save habitats, fight climate change, and keep our planet livable by taking simple actions at home and in stores every day. Here are five steps you can take right now.

Did you know that food loss can occur long before you even buy it? WWF zoomed in on 35 farms across the country to assess how much produce never leaves the field after harvest.