Waste Not, Want Not
In the United States, it’s estimated that up to 40 percent of food produced is never eaten. Illinois Tech Associate Professor Weslynne Ashton is part of a national network of researchers aiming to transform what is known about food waste and how solutions can be created to solve it, supported by $15 million in funding from the National Science Foundation. The project—the Multiscale Resilient, Equitable, and Circular Innovations with Partnership and Education Synergies (RECIPES) for Sustainable Food Systems—includes more than 40 researchers at 14 universities and institutions across the country, led by American University.