If food waste were a country, it would be the world's third-largest emitter of greenhouse gases, behind only the US and China. 1.3 billion tonnes of food thrown away. 8–10% of all global emissions – just from waste. Not from producing food. From wasting it. The climate crisis has a food waste chapter that almost nobody talks about. SOURCE: FAO "Food Wastage Footprint" report.

Young people can help change the way food is valued, used and wasted. The new "Youth for food, not waste" guide helps young people rethink food, get creative and take practical action to cut food waste at home, in school and in their communities. Explore it and start to #StopFoodLossWaste# today:

Hardware engineering and cloud architecture are combining to solve the global problem of food waste. Check out this conversation with @asoroken and @MattLRogers, founder and CEO of @mill, to discover why the future of AI is running on the edge →

Composting leftover coffee grounds, eggshells and carrot tops is a way to reduce the amount of food waste that goes into landfills, where it produces the potent greenhouse gas methane.

As a whole, humans throw away more than 1 billion tonnes of food every year. This is a tremendous waste of resources and a major driver of climate change. But there is plenty that can be done to ensure that food ends up nourishing rather than polluting. Seven ways to cut food waste:

Here’s a fun one: The next big AI dataset is…Google’s garbage. The company is partnering with Mill, which makes a smart trash bin, to train the startup’s AI on food waste from Google’s campus.

Dishwasher Manufacturers: If you rinse off your dishes in the sink before loading them into the dishwasher, they come out less clean! This always gets me in trouble. I of course don’t rinse first, because it is a Dishwasher. Right? Rinsing plates before loading the dishwasher feels diligent. Appliance makers say it is the very reason your dishes come out dirty. Engineers at brands like Bosch and Whirlpool, alongside detergent makers like Cascade, have spent years advising consumers to stop pre-rinsing. Contemporary dishwashers rely on internal turbidity sensors—optical eyes that gauge water clarity during the early wash cycle. When pre-rinsed plates yield clean water, the machine misinterprets the load as lightly soiled, shortening cycle time and reducing water temperature. Furthermore, the enzymes in modern powdered and gel detergents require food starches and proteins to latch onto; without debris to activate them, the surfactants simply wash down the drain, occasionally leaving alkaline film etched into glassware. Oh there is more… Cookware care harbors equally stubborn folklore. For decades, home cooks warned that a single drop of liquid soap would ruin a cast-iron skillet's seasoning. Lodge, which has made cast-iron cookware in Tennessee since 1896, explicitly debunks this in its care manuals. The prohibition dates to the nineteenth century, when soaps were formulated with harsh lye (sodium hydroxide), a caustic alkali capable of stripping cured oil. Modern dish detergents contain mild surfactants that lift loose grease without breaking the polymerized oil cross-linked to the iron matrix. A gentle wash with liquid soap leaves true seasoning intact. A similar misconception surrounds kitchen waste disposers. Generations of homeowners were told that tossing eggshells or ice down the drain sharpens the disposal blades. InSinkErator, the inventor and largest maker of food waste disposers, notes that residential disposers do not contain blades at all. The central chamber houses blunt swiveling lugs on a spinning turntable. These lugs do not slice; centrifugal force hurls food against a stationary outer ring of shredder teeth to pulverize it into a slurry. Eggshells cannot sharpen a blunt lug, and their fibrous membrane often snags in plumbing traps. Even oven maintenance suffers from well-intended habits. Appliance makers including GE and Frigidaire warn against lining the floor of an electric or gas oven with aluminum foil. Modern ovens hide the heating element beneath an enamel floor. Foil traps and reflects radiant heat directly against the base, reaching temperatures high enough to melt the aluminum or permanently fuse it to the porcelain finish.