When we think about meat consumption, we usually think about the final product: the filet at the butcher shop, the ground beef on the supermarket shelf, or the steak on a plate. But behind that there is another side of the system; one that is less visible, less attractive, but absolutely essential. A few months ago, I visited INSUGRA, a rendering facility located in Mataderos (which literally means “slaughterhouses” in English), a neighborhood of Buenos Aires City, Argentina. The name itself...

Since 2021, the market’s Food Loss and Waste Reduction and Organic Waste Recovery Program has been making a remarkable difference.