This article is about how companies,society, and farmers are identifying the most important ways to produce food systems that improve and add value to the food systems that we have in place now.

This article talks about how sustainable energy meets the needs for the present, but does not effect the sustainable energy for the future. It also talks about how researchers are exploring different ways to produce cleaner more efficient ways to produce better energy sources instead of relying on fossil fuel.

This article is about how sustainable food can last us in the long haul, without damaging our health, and environment. It also describes how technology has a big impact on sustainable food.

Pope Francis tells an audience in Saint Peter's Square at the Vatican, that "Throwing away food is like stealing from the table of those who are poor and hungry," he said.

The Recycling Division develops and implements effective and cost-effective source reduction, recycling, and re-use programs and policies. SRCRD provides technical assistance to City Departments, private sector businesses, multi-family complexes, and the community.

This article is about how food waste can be used as compost. Also Donations Non-perishable and unspoiled perishable food can be donated to local food banks, soup kitchens, and shelters.

Barbara Hartman is a registered dietician who lives in rural West Virginia. She grew up appreciating the value of food. Barbara grew up appreciating food as a little girl, because her grandfather lived during the depression. Now because of growing up conserving food, she has started programs to prevent food waste.

The world learned some devastating truths about itself this past week. Not only did we learn that 9 out of 10 of us throw away food long before it's spoiled, we also found out that all that rotting food is the third largest contributor to climate change.