As the culinary director for Marriott Hotels across Europe, the Middle East and North Africa, Andreas Krampl knows good food and how to use every morsel.
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Replate’s offering reusable containers to partner in its new additional location.
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Replate’s publishing its first ever zine to share tips and strategies for how businesses and consumers can go zero waste. Now’s the time for everyone to #GetWasteless!
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Our September Waste Hater is leading the charge against climate change through a group of diverse, young voices who accept no excuses.
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Replate’s looking for a street team to help spread our mission! You get free stuff, too.
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Net Impact unites students and professionals around the world in a mission to use business as a force for good.
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Kate Flynn, founder & CEO of Sun & Swell Foods, shares the ups and downs of her entrepreneurial journey launching a sustainable food retail company.
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Sometimes the quest for happiness and prosperity leads us on unforeseen adventures through life. Sometimes, we end up making hummus.
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Rock Steady Farm is a queer-owned and operated cooperative farm in New York, working towards environmental and social justice.
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A college campus finds a new, sustainable approach to countering food insecurity.
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George McGraw and his foundation DIGDEEP are working to ensure all Americans have access to clean water resources.
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Some tasty ideas for utilizing this fresh Spring vegetable.
Read MoreWhen people think of Harlem, agriculture may not be the first thing that comes to mind, but that’s changing.
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Good food never goes to waste under our watch! We wanted to share an idea for how to use some items lying around your kitchen to create a new dish for lunch or dinner, along with our friend Pat the Spatula.
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