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Schools in the US waste approximately 530,000 tons of solid food and 45 million gallons of milk annually, resulting in an estimated $1.7 billion in lost value. This waste generates CO2 emissions equivalent to over 400,000 cars driven for a year and wastes 20.9 billion gallons of water. To combat this, the WWF's Food Waste Warriors program provides educational resources and tools for food audits, while practical measures such as share tables and composting can reduce school food waste by up to 70%.

The Coalition to Re-Imagine School Waste, supported by a WWF Food Waste Warrior grant, established composting and food recovery pilots in Montgomery County, Maryland, and successfully lobbied for the 'Grant Program to Reduce & Compost School Waste' through large-scale postcard campaigns. The group aims to expand these sustainability efforts to 150-250 more schools in the 2023-24 school year.

The guide outlines five ways to reduce the environmental footprint of consumption: reducing food waste, mindful consumption of high-impact foods, choosing certified sustainable products, engaging with local food producers, and advocating for conservation policies.

The document outlines the environmental and financial costs of food waste in the US, noting that nearly half of all waste occurs in homes. It provides actionable advice on food preservation, such as freezing and reinvigorating produce, and encourages users to challenge 'best before' labels and support legislative action in Congress.

The document outlines practical 'Conservation Starters' from WWF experts to mitigate environmental degradation. It provides specific advice on protecting biodiversity, addressing climate change, conserving forests and freshwater, reducing food waste, eliminating plastic pollution, and protecting wildlife. Key recommendations include advocating for policy changes, adopting sustainable consumer habits, and implementing nature-based home improvements.

Kipster is expanding its circular egg production model from the Netherlands to the US, partnering with MPS Egg Farms and The Kroger Co. The model focuses on using surplus food for feed, achieving carbon neutrality through renewable energy and offsets, and improving animal welfare by raising roosters for meat instead of culling them. In the US, the operation is based in Indiana, utilizing pasta surplus and other by-products to reduce land use and greenhouse gas emissions.

The WWF toolkit offers guidance for the hospitality sector to engage guests in reducing food waste through psychological insights and tested messaging. It identifies three guest mindsets—the Value Seeker, the Indulger, and the Explorer—and provides two primary campaign directions: 'Planet Plenty' and 'Food Waste Monster'. The guide emphasizes positive reinforcement over guilt, suggesting that messages be placed at key decision points in the guest journey to shift behavior without compromising the luxury experience.

The report evaluates the environmental impacts of replacing conventional hen feed with three alternatives: black soldier fly larvae (BSFL) meal, processed food waste feed, and bakery by-product meal. While bakery meal is the only option that does not increase overall environmental impacts, BSFL and food waste feed show significant benefits in reducing land use. The study highlights a critical trade-off where novel ingredients often increase greenhouse gas emissions and water consumption due to processing energy, though they can reduce the pressure to convert native habitats like the Northern Great Plains into commodity cropland.

The guide outlines 60 practical actions for individuals to reduce their environmental impact, categorized by themes such as climate, forests, oceans, plastics, freshwater, food, wildlife, and biodiversity. It emphasizes the urgency of ending plastic pollution through both individual behavioral changes and support for a legally binding UN treaty. Key recommendations include transitioning to electric appliances, reducing food waste, supporting sustainable forestry and fisheries, and advocating for government policy changes like the FOREST Act and the 2024 Farm Bill.

The document outlines 60 specific actions individuals can take to protect the planet, categorized by themes such as energy efficiency, sustainable consumption, forest and ocean conservation, water saving, waste reduction, and biodiversity protection. It emphasizes a combination of personal lifestyle shifts—such as switching to LEDs, eating less meat, and reducing single-use plastics—and systemic advocacy, urging readers to contact government representatives regarding the energy transition, the UN Global Treaty on Plastic, and the 2023 Farm Bill.

The document outlines the environmental costs of food production and waste, noting that 40% of total food production is wasted annually. It offers actionable tips for households and offices to minimize waste through better planning, storage, and composting, while promoting WWF's initiatives like the Food Waste Warrior Program for schools.

The document argues that waste occurs at every stage of a product's life cycle and provides actionable tips for reducing plastic, organic, and packaging waste in homes and workplaces. It highlights the environmental threat of plastic pollution while acknowledging its utility in reducing food waste. Additionally, it details WWF's efforts through the Bioplastic Feedstock Alliance and the Cascading Materials Vision to promote sustainable material sourcing and a global system of secondary material reuse.

The Conservation in the Classroom series consists of free 45-minute virtual events featuring WWF experts who present on conservation-themed topics and conduct Q&A sessions. Events occur one to two times per month from September to June and are streamed on a dedicated webpage and the Wild Classroom YouTube channel. Participants can join as off-camera viewers or apply for limited on-camera guest spots for learners. To enhance the educational experience, WWF provides supplemental material packets containing warm-up questions, web stories, videos, lessons, Kahoot! games, and quizzes.

The document outlines 60 individual actions across several environmental categories to mitigate biodiversity loss and climate change. It emphasizes that while global agreements exist, individual behavioral changes in diet, waste management, and consumption are necessary to reach 2030 nature recovery goals.

The document highlights that approximately 1.3 billion tons of food are wasted annually, contributing to greenhouse gas emissions and resource depletion. It offers consumer strategies for waste reduction, such as meal planning, proper storage, and composting, while promoting the WWF Food Waste Warrior Program for students.

A WWF study of 46 US schools found that students waste an average of 39.2 pounds of food and 28.7 cartons of milk annually. This translates to an estimated $1.7 billion in national annual losses. The report highlights that milk waste is particularly high due to misconceptions about USDA reimbursement rules and the use of cartons over dispensers. It proposes that reducing waste—even by a conservative 3%—could provide significant funding for initiatives like Farm to School (F2S) and the Good Food Purchasing Program (GFPP), which improve student nutrition and support local economies.

The WWF's Food Waste Warrior curriculum uses student-led audits and wildlife-focused education to reduce food waste in U.S. schools. Piloted in Washington, D.C., the program emphasizes a hierarchy of prevention, donation, and diversion. Key findings include the effectiveness of student-led audits in reducing plate waste, the impact of on-site scratch cooking versus pre-packaged meals, and the barriers to food donation and composting in school settings.

The report argues that transitioning to bulk milk dispensers (BMDs) in K-12 schools can significantly reduce packaging and liquid milk waste, lower waste hauling and refrigeration costs, and decrease greenhouse gas emissions. While initial startup costs and labor for cleaning reusable cups are primary hurdles, case studies indicate that these costs can be recouped through reduced waste and improved efficiency. The document highlights that BMDs can lower milk waste from roughly 32 cartons per student to 4.5 cartons per student annually, contributing to broader school sustainability goals.

The document outlines 60 practical steps for individuals to mitigate their impact on the planet. These actions are categorized into themes: biodiversity, climate, food, forests, freshwater, oceans, plastics, and wildlife. Key recommendations include reducing food waste, transitioning to electric vehicles, supporting sustainably sourced products (such as FSC-certified wood), and advocating for public policies like the UN Global Treaty on Plastic. The guide emphasizes that collective individual choices in daily routines—such as composting, using cold water for laundry, and planting native species—contribute to global conservation efforts.

The document outlines a comprehensive framework for hotels to reduce food waste through a 'prevention-first' mindset. It advocates for the creation of a cross-functional Food Waste Management Task Force to oversee separation and measurement schemes, staff training, and the implementation of waste-reducing menus. The guide provides specific operational tactics for the 'flow of food'—planning, handling, and serving—and offers a roadmap for establishing food donation partnerships and organic waste diversion programs to reduce environmental impacts and operational costs.