From Tomato Scraps to Soil: How Kitchen Food Scraps Become Soil Amendment
Imagine slicing tomatoes for a salad or pasta sauce. The cores, seeds, and skins are left on the cutting board - small scraps that most people automatically toss in the trash. But what if those scr...
Love Your Leftovers: The Science of Spoilage and How to Keep Food Fresher, Longer
Valentine’s Day is all about love and this year, we’re extending that love to your leftovers. What if understanding the science of spoilage could help you reduce food waste, save money, and keep le...
From Kitchens to Communities: How One Developer Rethought Food Waste In Two Buildings
When people think about food waste, they usually picture a single kitchen — a forgotten container in the fridge, wilted greens, leftovers that never quite made it to lunch. But in apartment and con...
The One Kitchen Upgrade You Forgot: A Plan for Food Waste Recycling
Key Takeaways: Kitchen renovations often forget food waste planning, even though it affects every meal, every day. A dedicated “food waste station” brings organization and sustainability into your...
FoodCycler Expands Proven Food Waste Diversion Programs to U.S. Communities
From municipalities to schools, multi-residential buildings, and haulers, FoodCycler's programs are expanding from 200+ Canadian municipalities into the U.S., helping communities modernize outdate...
Mulch vs Fertilizer: Which One Does Your Garden Need?
Key Takeaways Mulch is best for protecting soil, keeping it moist, reducing weeds, and improving curb appeal, while fertilizer directly feeds plants with essential nutrients. Liquid fertilizer ...