The prestigious recognition stands as a testament to GTLF's commitment to zero waste practices and sustainable operations, a commitment that resulted in the company securing a TRUE award-winning waste diversion rate. 

Brenna Ellison, professor of agribusiness management and undergraduate program coordinator in the Department of Agricultural Economics, is the project’s principal investigator. The new funding will create the Purdue Center for Food Conservation and Waste Reduction, a vital research vehicle for Ellison and her longtime collaborator, Melissa Pflugh Prescott, assistant professor in the Department of Nutrition at Case Western Reserve University.

Consumers tell us that they care a lot about the health of the planet and say that it’s today’s most important global issue. They also describe themselves as being at least moderately engaged in various environmental actions.

Prepared Foods explores sustainability and ingredient “upcycling” with Amanda Oenbring, new CEO of the Upcycled Food Association.

The collaboration's activities will continue to produce educational and guidance materials (e.g., tool development), conduct outreach (e.g., federal panels at events), research, community investments, voluntary programs, technical assistance, policy discussion and public-private partnerships.

As an alternative to traditional fruit servings, Fruit Pearls® makes it easy for consumers to keep healthy snacks on hand and reduce food waste versus highly perishable products.

Oenbring brings a wealth of experience in community collaboration, climate philanthropy, and global growth and has a proven track record of movement building, previously scaling international membership at 1% for the Planet and leading environmental nonprofit network expansion at EarthShare. 

At the top of the trends hierarchy are five macro forces that impact consumer needs and behavior: focus on health, increased cost of living, potential political and global threats, technology transformations, and health of the planet. This last force, health of the planet, inspires consumers to do what they can to manage their impact on the environment. Sustainable packaging is essential to health of the planet because it allows consumers to take action in a tangible way.

LEVAIR® solutions help commercial bakers improve profitability, reduce waste, and reach key sustainability goals –all while they address evolving consumer trends.

The new facility will have the capacity to process 100,000 tons of wasted food a year from Washington and Oregon into carbon negative renewable energy, bringing the region closer to its goals to reduce wasted food and greenhouse gas (GHG) emissions.