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Pork producer Smithfield Foods announced a pledge to halve food losses and achieve zero-waste-to-landfill certification within eight years. They plan to meet these goals by targeting the prevention of food loss and waste before it arises, recovery of wholesome food for donation, and recycling of food loss and waste to other uses, such as animal feed, compost and energy generation.

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For every cup of strained yogurt that’s produced in our country, two cups of whey are created as a byproduct. Whey can be a problem for the environment if it enters into the waste stream. It’s naturally acidic, and it can damage surrounding ecosystems by disrupting the pH of groundwater, resulting in lower crop yields, depleting oxygen levels in waterways and negatively impacting aquatic life.