Each year, between 30–40% of all food in the United States is unsold or uneaten. Most becomes food waste, heading straight to landfill, incineration, down the drain, or left in the fields — all while millions face hunger and our ecosystems are degraded. …

By Sheila Bonini, Senior Vice President, Private Sector Engagement, WWF In March 1911, more than one million women and men took to the streets to campaign for women’s rights to work, vote, be trained, hold public office, and end discrimination. Last week, we marked the 110th anniversary of International Women’s…

The Markets Institute at WWF identifies global issues, trends, and tools around the most pressing challenges of our time. Each year we release a list of what we see as the top emerging industry developments that may not yet be apparent to help stakeholders stay ahead of the curve and…

What we eat is a personal choice, a set of daily decisions that are driven by taste, culture, and circumstance. Most know that the food we eat can affect our health and well-being. But the science is overwhelming that the food system — how we produce and consume food —…

By Tim Juliani, director of corporate climate engagement, WWF; and Pete Pearson, senior director of food loss and waste, WWF Biogas has gained popularity in recent years as a “greener” fuel. This is the methane created when anaerobic digestion breaks down organic matter, like in landfills or “digesters” that convert…

By Julia Kurnik, director of innovation startups, WWF Markets Institute California dominates farming of specialty produce in the US today, growing half our vegetables and more than 2/3 of our fruits and nuts. Yet this is becoming increasingly unsustainable. Water is becoming scarcer, fires are common, and increasing temperatures are…