Here are three Japanese companies with solutions that they hope will help their country cut its food waste in half by 2030, perhaps saving a bit of the planet along the way.

A new retreat in the Hudson Valley from the perennially hip, Taavo Somer

Chef Dan Barber has long been an outspoken champion of sustainable agriculture, advocating for chefs to embrace cost-effective crops like buckwheat instead of imported heirloom tomatoes.