A look at how U.S. policy and corporate power are driving a food waste crisis and what AU SIS researchers say we should do about it.

The quality of fruits is crucial for consumer demand, market acceptance and environmental health. Many studies have measured and predicted fruit quali…

Introduction Community-engaged research is essential for building capacity among populations who have historically been and continue to be excluded from conversations about their own well-being and th...

The study revealed that food waste remains high, however, about 6% of wasted household food in the U.S. were discarded frozen items.

Microplastics (MP) are an emerging contaminant in organic waste recycling, yet their occurrence and fate in anaerobic digestion (AD) systems remain poorly un...

Mon, Nov 03 | Reginald F. Lewis Museum | Baltimore, Maryland

Food loss and waste (FLW) is a global challenge. Interoperable FLW ontologies will foster more comprehensive data sharing and inform better solutions …

Food waste poses significant environmental and societal challenges, with an estimated 30% of global food production lost or wasted along the supply ch…

Postdoctoral Fellowship Department of Environmental Health & Engineering Johns Hopkins Bloomberg School of Public Health Post updated 09/02/2025 Description of position: Dr. Roni Neff at the Bloomberg...

Global agricultural yields and trade over the last half century, Pandit, Akshay, Konar, Megan, Debaere, Peter

Past research suggests interrelationships between housing, sense of autonomy, health behaviors, and overall mental and physical health, raising the possibility ...

Food-Fueled Undergraduate Food Systems Science Journal Food-Fueled is a research journal centered around food-related topics as an extension of American University’s RECIPES project. We aim to publish...

Kitchens are trimming waste thanks to biodigesters, buffet cancellations, AI-enabled trash cans, and other creative solutions.

If you find yourself routinely throwing away groceries and leftovers the night before you check out of an Airbnb, you’re not alone: A new study values the food wasted by U.S. vacation renters at about...

Happy May, CFR Network! This month we are excited to share about a study that our volunteers have been participating in. We have been working with Morgan State University, in partnership with other un...

Interactions and tradeoffs for sustainability, equity, and resilience in wasted food models, Tibebu, Tiruwork B, Li, Siyu, Torres Arroyo, Mariana, Lessard, Katherine, Bozeman III, Joe F, Cai, Yongyang...

Sustainable catering aspires to reduce the environmental impacts of foodservice by serving nutritional, safe and environmentally friendly meals. Howev…

A data-driven guide for businesses, government, funders, and nonprofits to collectively reduce food waste at scale. Together, we can reduce U.S. food waste by 50% by 2030.

This study presents the first annual update of the indicator framework developed by the Food Systems Countdown Initiative, published in Nature Food in 2023. Almost half of all indicators show some des...

We have another milestone achievement this week! We are excited to announce that American University has achieved R1 status. This prestigious designation from the Carnegie Classification of Institutio...

Despite a national goal to cut food waste in half by 2030, the U.S. is falling behind, with waste increasing to 91 million tons in 2021. To address this, the NSF-funded RECIPES research network is uni...

Background: School lunch is an important nutritious food source for children. The National School Lunch Program (NSLP) meal patterns guidelines have been established to promote healthier school lunche...