There are two main kinds of wasted food: food loss and food waste. Food loss is the bigger category, and incorporates any edible food that goes uneaten at any stage. In addition to food that’s uneaten in homes and stores, this includes crops left in the field, food that spoils in transportation, and all other food that doesn’t make it to a store. Some amount of food is lost at nearly every stage of food production. Food waste is a specific piece of food loss. At the same time, the people struggle to put food on the table. A huge amount of resources and energy go into growing, processing, transporting, and eventually disposing of all that wasted food. That includes climate-wrecking greenhouse gas emissions at every stage of the food system, plus water, fertilizer, packaging, labor, and more. Most wasted food ends up in landfills, where it generates methane, a greenhouse gas that is up to 86 times more powerful than carbon dioxide. we are working on multiple fronts to change this. we’re raising awareness among consumers and suppliers—the number one source of wasted food—and arming them with practical tips and tools to cut food waste at restaurants. We are helping plan and implement creative approaches to prevent food from going to waste, increase food rescue, and recycle food scraps.