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
What to know about dirt on your produce
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
Could the pandemic lead to less food waste?
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.
Weak greens and peach fuzz: Six fun & fresh fruit and veg facts
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
Dispatch from the virtual Postharvest Technology Short Course at UC Davis
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
Minimizing risk & maintaining sanity while grocery shopping amid COVID-19
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.
Coronavirus and COVID-19: Is it safe to order from restaurants? Is takeout or delivery better?
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.
Harper Macaw’s bean-to-bar chocolate and cacao husk tea are the sustainable treats we need right
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
EatOrToss’s Rachael Jackson writes about freezer safety for the Washington Post
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
What can you eat in the forest? I spent a morning learning from experts
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
Tips for reducing food waste at your next party. Do it for the tigers!
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.
Seven Ways to Save Endangered Species While You Cook at Home, As Inspired by WWF’s Hotel Toolkit
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
EatOrToss in The Washington Post
Check out this piece, by EatOrToss founder Rachael Jackson, in the Washington Post! Sprouting onions and scarred tomatoes: How to tell whether fading produce
RescueDishDC is on!
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
Spent grain should be eaten (not tossed!): Q&A with ReGrained
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
EOT founder for NatGeo: Why it’s tragically easy to be blind to food waste
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
