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There is nothing more shocking or ironic than the fact that up to 40 percent of the U.S. food supply goes uneaten each year,1 yet more than 41 million people lack a secure supply of food to their tables.2 Excess and scarcity rub elbows every day, leading to negative consequences...

This first-of-its-kind report by the Natural Resources Defense Council describes the results of a food waste baseline assessment study in three U.S. cities—Denver, Nashville, and New York City—for residential and non-residential sectors, including the industrial, commercial and institutional (ICI) sectors. The intent of the study was to characterize the amount...

This paper offers a rethinking of justice in city-regional food systems planning from the perspective of urban food enterprise (UFE). UFEs are socially innovative business practices that seek alternative, local responses to conventional food systems, from inputs through to resource recovery and waste management. They operate under several legal designations,...

Applying the conceptual frameworks of 'food distancing' (Clapp, 2012) and 'waste distancing' (Clapp, 2002), this paper investigates the issues of food consumption and food waste in urban Indonesia. The paper argues that the 'distancing' of food production via long-distance modern supply chains is connected to the growing issue of food...

The South African, and wider African, food system is undergoing a rapid transformation, with an associated transformation in nutrition. Both transformations are most advanced in cities where the food system is increasingly characterized by the presence of supermarkets and fast food outlets in malls selling highly processed foods. While local...