In the U.S., 30 to 40 percent of food produced never makes it to a dining table. Much of that waste ends up in landfills. But some companies are pursuing new techniques to reduce and redistribute surplus -- plus process…

By Allison Aubrey, NPR, Mary Beth Durkin, Food4Thought Producer

San Francisco is trying to become the first city with zero waste. By requiring residents and businesses to separate compostable items such as food scraps, as well as recyclable items, NewsHour correspondent Spencer Michels reports that the city has already…