2015 marked a historic year for food waste reduction advocates—for the first time ever, a nation-wide target was announced to cut wasted food in half by 2030. At the same time, food waste has been in the news more than ever before, with ugly fruit, waste-inspired celebrity chef recipes, and zero waste restaurants making headlines daily.
So what’s ahead for 2016? Will the food waste reduction momentum continue? What will the new goals and targets mean for food businesses?
