State of the Planet

News from the Columbia Climate School

food waste2

  • The Hidden Costs of Food Waste

    The Hidden Costs of Food Waste

    Nearly 40 percent of all food goes uneaten in the U.S. Environmental policy alumni examine the impacts of food waste and how we can make a difference.

  • Fighting Food Waste by Finding Ways to Use the Useless

    Fighting Food Waste by Finding Ways to Use the Useless

    Even though some food is never eaten, the carbon emissions to grow it still end up in the atmosphere. Reducing waste is crucial to fighting climate change.

  • Using the Food We Waste in New York City

    Using the Food We Waste in New York City

    New York’s food waste program is not perfect, but it is an excellent example of the steady progress that we are making to create a more sustainable city.

  • Student Spotlight: Bringing 30 Years of Experience From the New York Sustainability World

    Student Spotlight: Bringing 30 Years of Experience From the New York Sustainability World

    Evelyn Reis is a student in the MPA in Environmental Science and Policy program and is returning to school after almost 30 years at the NYC Department of Sanitation.

  • How to Feed Everyone—and Protect the Environment

    How to Feed Everyone—and Protect the Environment

    More than 500 leaders in agricultural research and organizations from 67 countries came together for the 2nd International Conference on Global Food Security to discuss how we can achieve global food security while reconciling demands on the environment.

  • Composting—Turning Garbage into Black Gold

    Composting—Turning Garbage into Black Gold

    Forty percent of our food is wasted, but through composting, food waste can be turned into black gold—so called because compost, the mixture of decayed organic matter, is valuable as a nutrient-rich soil additive. In the United States, however, less than 3 percent of food waste is composted.

Banner featuring a collage of extreme heat images.

Recent record-breaking heat waves have affected communities across the world. The Extreme Heat Workshop will bring together researchers and practitioners to advance the state of knowledge, identify community needs, and develop a framework for evaluating risks with a focus on climate justice. Register by June 15

  • The Hidden Costs of Food Waste

    The Hidden Costs of Food Waste

    Nearly 40 percent of all food goes uneaten in the U.S. Environmental policy alumni examine the impacts of food waste and how we can make a difference.

  • Fighting Food Waste by Finding Ways to Use the Useless

    Fighting Food Waste by Finding Ways to Use the Useless

    Even though some food is never eaten, the carbon emissions to grow it still end up in the atmosphere. Reducing waste is crucial to fighting climate change.

  • Using the Food We Waste in New York City

    Using the Food We Waste in New York City

    New York’s food waste program is not perfect, but it is an excellent example of the steady progress that we are making to create a more sustainable city.

  • Student Spotlight: Bringing 30 Years of Experience From the New York Sustainability World

    Student Spotlight: Bringing 30 Years of Experience From the New York Sustainability World

    Evelyn Reis is a student in the MPA in Environmental Science and Policy program and is returning to school after almost 30 years at the NYC Department of Sanitation.

  • How to Feed Everyone—and Protect the Environment

    How to Feed Everyone—and Protect the Environment

    More than 500 leaders in agricultural research and organizations from 67 countries came together for the 2nd International Conference on Global Food Security to discuss how we can achieve global food security while reconciling demands on the environment.

  • Composting—Turning Garbage into Black Gold

    Composting—Turning Garbage into Black Gold

    Forty percent of our food is wasted, but through composting, food waste can be turned into black gold—so called because compost, the mixture of decayed organic matter, is valuable as a nutrient-rich soil additive. In the United States, however, less than 3 percent of food waste is composted.