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(therealdillco/Instagram)
Every part of the dill goes to good use at this Denver-based pickle company.

If there’s one thing we love talking about at Food Republic, it’s how people around the world are reducing food waste, keeping organic materials out of landfills and repurposing leftovers. From hunger-resolving community fridges to thrifty, savvy cocktail bars, mindful reduction is all over the place. From Denver to Seoul, food waste is one issue that’s only gaining more momentum. Check out five of our favorite recent stories on an increasingly important topic, and look at the contents of your fridge in a whole new way.

Pickle Company The Real Dill Achieves Zero-Waste Status

Denver-based pickle company The Real Dill has what many companies only dream about: zero-waste status. According to Fast Company, The Real Dill, founded by friends Justin Park and Tyler DuBois, is operating as close to 100% efficiency as you can get. What’s their secret? Sheer insistence.

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(veroyama/Flickr)Seoul, Korea is a hotbed of food waste reduction policy and technology.

Seoul Is A Global Hotspot For Food Waste Reduction

PBS NewsHour reports that food waste reduction in Seoul, South Korea is a big deal. The capital city of 10 million has a food waste program overseen by the city’s environmental management division, which enforces the separation and collection of food scraps to be processed into animal feed.

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Watch A Waste-Reducing Community Fridge In Action

The town of Swadlincote in Derbyshire, England is a great example of how an everyday kitchen appliance placed in the right spot can positively affect your neighbors’ lives while reducing your community’s food waste.

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Iain Griffiths and Kelsey Ramage founded Trash Tiki to make sustainable drinking a whole lot more fun. (Photo: Josh Brasted.)

Trash Tiki Takes The Food Waste Conversation Behind The Bar

Bartenders Iain Griffiths and Kelsey Ramage aren’t afraid to say their drinks are made of trash. In fact, they tour the world, popping up in bars and restaurants as a duo named Trash Tiki.

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Amanda Weeks is the founder of Industrial/Organic, which aims to improve recycling of food waste.

Can Industrial/Organic Improve The Recycling Of Food Waste?

“Society is consuming natural resources at an unsustainable rate,” screams the text on the colorful homepage for NYC startup Industrial/Organic. “We’re closing the loop for a healthy and resilient future.” It’s a big promise, and one that founder Amanda Weeks intends on keeping. She and her team have developed a strategy to use anaerobic fermentation to more efficiently break down food waste, and intend to put the ideas into practice starting this summer at their first facility in Brooklyn. We reached out to Weeks for her thoughts on converting waste into resources, and for more details on her intriguing new company.