The white rind of watermelon, often discarded, is a nutritional powerhouse according to nutritionist Lovneet Batra. Rich in L-citrulline, w...

From mushroom stems to vegetable scraps, kitchens are becoming more inventive. This approach not only reduces waste but also makes economic...

New York City is transforming organic waste like food scraps and yard trimmings into valuable compost, dubbed "black gold," at facilities l...

As summer peaks, watermelon demand rises, so does adulteration risk. The Food Safety Department urges caution. Tiruppur officials seized 11...

Zero-waste cooking, or the sustainable use of every part of an ingredient used in cooking in order to reduce wastage, is no longer a fad fo...

Restobars are using recycled ingredients to produce zero-waste drinks.

'Usha’s Pickle Digest' shares 1000 traditional and off-beat recipes of pickles.

The discarded coriander stalks can make fragrant sauces, dips and even sambar.

Serving a glass of plain drinking water is now seen as lifeless.