Reducing food waste makes sense for people, places and budgets by Sandy Todd Webster, MSFS

At The Culinary Institute of America last year, our cohort was assigned to record our food-related waste, compost and trash for a week. While it may not seem like much when you're cleaning up, the discards add up. While its implications for personal, organizational, community and planetary health often shock first-timers, food waste is a key target to expand (or begin) an environmental wellness initiative.