EatOrToss's Rachael Jackson was honored to moderate the panel, "Global and North American Perspectives on Food Loss and Waste" put on by the United Nation's
Ever wondered about dirt on your produce? Maybe you’re not sure you scrubbed every last bit of grit off your potatoes. Or you’re just generally feeling a little
Has the pandemic made you strive even harder to avoid wasting food? Many Americans report that coronavirus has caused them to develop new food habits.
From the particulars of peach harvesting to why some leafy greens are sturdier than others, I learned so, so much at the virtual Postharvest Technology of
When I’m putting together pieces for EatOrToss, I often turn to researchers in a field known as postharvest science. These are the horticulturists, plant
Editor's note: Interviews for this story were conducted in March 2020, and, unless otherwise specified, most sources cited were published in the past month.
Editor's note: As the novel coronavirus has turned our society upside down, we've all had a number of questions about eating safely while minimizing exposure.
Sourcing beans from Brazil, Guatemala and the Dominican Republic, Harper Macaw has been making bean-to-bar chocolate in Washington, DC since 2015. Named for the
Check out my latest in the Washington Post, about the sad day when our freezer stopped freezing and how you can avoid or mitigate your own soggy, defrosted
On a blue-sky day in September I went to the woods with an open mind and also, erm, an open mouth. My objective was to sample and contemplate the food that
Hotel buffets and catered events are notorious for wasting food, which got the World Wildlife Fund’s attention because wasted food means wasted crop land.
Less wasted food means less habitat destruction in the name of agriculture. And that’s exactly why a team from the World Wildlife Fund spent months studying
Check out this piece, by EatOrToss founder Rachael Jackson, in the Washington Post! Sprouting onions and scarred tomatoes: How to tell whether fading produce
If you're in DC, I encourage you to check out RescueDishDC this week! More than a dozen restaurants across the city are featuring creative dishes that
When Dan Kurzrock and Jordan Schwartz first brewed their own beer back in college, the amount of spent grain “waste” astounded them. The industrious students
When I'm not contemplating spots on apples or solving the mystery of unidentified floating objects in gin, I'm at my day job at National Geographic. Recently, I