EditorialA truck takes away leftover waste to use as fertilizer at Bio Energy Coevorden, a biogas plant acquired by Varo Energy, in Coevorden, Netherlands, April 4, 2023. (Ilvy Njiokiktjien/The New York Times)
EditorialA truck takes away leftover waste to use as fertilizer at Bio Energy Coevorden, a biogas plant acquired by Varo Energy, in Coevorden, Netherlands, April 4, 2023. (Ilvy Njiokiktjien/The New York Times)
EditorialA truck takes away leftover waste to use as fertilizer at Bio Energy Coevorden, a biogas plant acquired by Varo Energy, in Coevorden, Netherlands, April 4, 2023. (Ilvy Njiokiktjien/The New York Times)
EditorialA truck takes away leftover waste to use as fertilizer at Bio Energy Coevorden, a biogas plant acquired by Varo Energy, in Coevorden, Netherlands, April 4, 2023. (Ilvy Njiokiktjien/The New York Times)
EditorialA truck takes away leftover waste to use as fertilizer at Bio Energy Coevorden, a biogas plant acquired by Varo Energy, in Coevorden, Netherlands, April 4, 2023. (Ilvy Njiokiktjien/The New York Times)
EditorialA truck takes away leftover waste to use as fertilizer at Bio Energy Coevorden, a biogas plant acquired by Varo Energy, in Coevorden, Netherlands, April 4, 2023. (Ilvy Njiokiktjien/The New York Times)
EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLeftover quinoa mixed with arugula, hummus and cucumber and Greek yogurt with slivered almonds or walnuts and berries in New York, April 18, 2023. (Bobbi Lin/The New York Times)
EditorialLeftover scraps from a leather hide used to make Coach handbags are used at a Coach workshop in New York, March 28, 2023. (Hiroko Masuike/The New York Times)
EditorialA bag of leftover supplies from an egg-freezing procedure, which costs roughly $10,000 to $15,000, not including, medications, hormones and storage, in Huntington, N.Y., Dec. 6, 2022. (Heather Walsh/The New York Times)
EditorialA challah bread pudding adapted from a family recipe used at the Warsaw, Poland, bakery Charlotte Menorah, in New York, Nov. 28, 2022. Food styled by Hadas Smirnoff. (David Malosh/The New York Times)
EditorialThe projectionist James Wolfe, the brother of the projectionist Gregory Wolfe, with a leftover piece of 70 millimeter film in the booth at Film at Lincoln Center in New York, Sept. 19, 2022. (Evelyn Freja/The New York Times)
EditorialMarisela Godinez, owner of El Mesón Tequilería in Austin, Texas, used to send far more leftover food to the landfill. (Montinique Monroe/The New York Times)
EditorialRoasted chicken stock, a golden elixir that starts with the leftover carcass of a roasted chicken, in New York, Dec. 28, 2021. Food stylist: Monica Pierin. (Christopher Testani/The New York Times)
EditorialRoasted chicken stock, a golden elixir that starts with the leftover carcass of a roasted chicken, in New York, Dec. 28, 2021. Food stylist: Monica Pierin. (Christopher Testani/The New York Times)
EditorialMarc Johnson, a virologist at the University of Missouri, examines leftover ribonucleic acid (RNA) from samples of wastewater collected by the Missouri Department of Natural Resources, at the school’s campus in Columbia, Mo., May 6, 2021. (Michael B. Thomas/The New York Times)