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Welcome to Table Scraps, a monthly series on food-related waste and sustainability, and what some eateries, farms, institutes, and households are doing right. This isn’t a guilt trip, just a way to unpack initiatives attempting to reduce food waste, maybe address climate change. We explore backyard composting to city programs, restaurant tips to technology, and anything related to this global issue. Heat up those leftovers, and settle in. United Food Bank in Mesa does the opposite of wasting food: It rescues about 8 million pounds of food from grocery stores every year. It then collaborates with more than 200 partner agencies that oversee more than 260 separate programs to feed those in need. Still, its CEO Dave Richins says the organization recently began thinking about how it could waste less food.

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