Podcast appearances and mentions of dana gunders

Food is culture, food is life — it's part of who we are and the magic that binds us together. But here's the twist: the way we eat is pushing the climate to the brink, with a third of global greenhouse gas emissions coming from the way we grow, process and waste food. Through TED Talks and conversations with chefs, scientists, activists and more, this film explores a recipe for change — and how shifting to plant-rich diets, embracing innovations like lab-grown meat and reimagining farming's regenerative future can help us feed the world without frying the planet. (Hosted by Manoush Zomorodi and featuring Jonathan Foley, Sam Kass, Pinky Cole, Jasmine Crowe-Houston, Dana Gunders, Uma Valeti, Hiroki Koga, Helianti Hilman, Peter Dawe, June Jo Lee, Gonzalo Muñoz, Agnes Kalibata, Marcelo Mena, Andy Jarvis and Anthony Myint) Hosted on Acast. See acast.com/privacy for more information.

Food is culture, food is life — it's part of who we are and the magic that binds us together. But here's the twist: the way we eat is pushing the climate to the brink, with a third of global greenhouse gas emissions coming from the way we grow, process and waste food. Through TED Talks and conversations with chefs, scientists, activists and more, this film explores a recipe for change — and how shifting to plant-rich diets, embracing innovations like lab-grown meat and reimagining farming's regenerative future can help us feed the world without frying the planet. (Hosted by Manoush Zomorodi and featuring Jonathan Foley, Sam Kass, Pinky Cole, Jasmine Crowe-Houston, Dana Gunders, Uma Valeti, Hiroki Koga, Helianti Hilman, Jonathan Foley, Peter Dawe, June Jo Lee, Gonzalo Muñoz, Agnes Kalibata, Marcelo Mena, Andy Jarvis and Anthony Myint)

Food is culture, food is life — it's part of who we are and the magic that binds us together. But here's the twist: the way we eat is pushing the climate to the brink, with a third of global greenhouse gas emissions coming from the way we grow, process and waste food. Through TED Talks and conversations with chefs, scientists, activists and more, this film explores a recipe for change — and how shifting to plant-rich diets, embracing innovations like lab-grown meat and reimagining farming's regenerative future can help us feed the world without frying the planet. (Hosted by Manoush Zomorodi and featuring Jonathan Foley, Sam Kass, Pinky Cole, Jasmine Crowe-Houston, Dana Gunders, Uma Valeti, Hiroki Koga, Helianti Hilman, Jonathan Foley, Peter Dawe, June Jo Lee, Gonzalo Muñoz, Agnes Kalibata, Marcelo Mena, Andy Jarvis and Anthony Myint)

The average American throws away $200 of food each month. How can we get more food onto plates and less into landfills? This hour, changing the food system, from the farm to your kitchen. Guests include food waste expert Dana Gunders, social entrepreneur Jasmine Crowe-Houston, chef and sustainability activist Anthony Myint and behavioral scientist Jiaying Zhao. TED Radio Hour+ subscribers now get access to bonus episodes, with more ideas from TED speakers and a behind the scenes look with our producers. A Plus subscription also lets you listen to regular episodes (like this one!) without sponsors. Sign-up at: plus.npr.org/tedLearn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

We waste a staggering one trillion dollars worth of food each year, significantly contributing to greenhouse gas emissions and the climate crisis. Food waste expert Dana Gunders shares innovative solutions to reduce waste — from solar-powered cold rooms to apps that sell discounted restaurant leftovers — and shares tips on how you can keep good food from going to the trash."

In this episode, we sit down with Dana Gunders, President of ReFED and a renowned expert in food sustainability. Dana shares her path into the food waste sector, emphasizing the critical environmental and economic impacts of food waste. Under her leadership, ReFED has achieved remarkable milestones, such as a 25% reduction in surplus food among West Coast grocers, and has spearheaded innovative strategies. These include AI-enhanced demand planning, advanced markdown apps, and dynamic employee-driven initiatives. We explore how these efforts intersect with broader climate change policies and discuss both the potential economic benefits and the challenges ahead. Dana emphasizes the vital roles of public awareness and private sector engagement in reaching the ambitious goal of cutting food waste by 50% by 2030. Join us for a compelling conversation about transforming food waste challenges into opportunities for greater sustainability. About Dana Gunders Deemed "the woman who helped start the waste-free movement" by Consumer Reports, Dana Gunders is a national expert who has dedicated her career to helping industry, policymakers, and consumers activate solutions to reduce food waste. Her landmark 2012 report "Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill" sparked a national dialogue about the consequences of food waste, and since then, she has continued to bring the issue to a wider audience through testimony before Congress, her Waste-Free Kitchen Handbook, and appearances in media such as The New York Times, The Wall Street Journal, Bloomberg, Times Magazine, Fox News, Teen Vogue, PBS Newshour, and hundreds of other outlets. Before joining ReFED in 2019, she served as a founding Board member for the organization. When not worrying about it professionally, Dana spends far too much time convincing her two young kids to eat broccoli stalks and reinventing their uneaten lunches as family dinner. Timestamps: 00:00 Introduction to the Podcast 00:25 Meet Dana Gunders: Food Sustainability Expert 01:36 Dana's Journey into Food Waste Management 03:34 The Birth of ReFed 05:02 ReFed's Mission and Achievements 10:49 Innovations in Food Waste Reduction 14:45 Consumer Awareness and Behavioral Change 18:40 Food Waste and Climate Change 23:01 Economic Implications of Food Waste 26:21 Food Security and Food Waste 27:57 The U.S. Food Waste Pact 33:19 Challenges and Solutions in Reducing Food Waste 38:13 Personal and Professional Insights on Food Waste 43:47 Innovations and Future Directions 46:05 Conclusion and Final Thoughts

We waste a staggering one trillion dollars worth of food each year, significantly contributing to greenhouse gas emissions and the climate crisis. Food waste expert Dana Gunders shares innovative solutions to reduce waste — from solar-powered cold rooms to apps that sell discounted restaurant leftovers — and shares tips on how you can keep good food from going to the trash.

We waste a staggering one trillion dollars worth of food each year, significantly contributing to greenhouse gas emissions and the climate crisis. Food waste expert Dana Gunders shares innovative solutions to reduce waste — from solar-powered cold rooms to apps that sell discounted restaurant leftovers — and shares tips on how you can keep good food from going to the trash.

We waste a staggering one trillion dollars worth of food each year, significantly contributing to greenhouse gas emissions and the climate crisis. Food waste expert Dana Gunders shares innovative solutions to reduce waste — from solar-powered cold rooms to apps that sell discounted restaurant leftovers — and shares tips on how you can keep good food from going to the trash.

More than 2 billion people, about a third of the world's population, face food insecurity. At the same time, a recent UN report estimated that more than 1 billion metric tons of food went to waste in 2022, enough to give each person facing hunger around the world more than one meal a day. Ali Rogin speaks with Dana Gunders, executive director of ReFED, to learn more. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

More than 2 billion people, about a third of the world's population, face food insecurity. At the same time, a recent UN report estimated that more than 1 billion metric tons of food went to waste in 2022, enough to give each person facing hunger around the world more than one meal a day. Ali Rogin speaks with Dana Gunders, executive director of ReFED, to learn more. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

More than 2 billion people, about a third of the world's population, face food insecurity. At the same time, a recent UN report estimated that more than 1 billion metric tons of food went to waste in 2022, enough to give each person facing hunger around the world more than one meal a day. Ali Rogin speaks with Dana Gunders, executive director of ReFED, to learn more. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

What can any one person do to fight climate change? Paul Greenberg, author of The Climate Diet: 50 Simple Ways To Trim Your Carbon Footprint, joins Liz and Jane to home in on achievable ways that you can make a difference in your kitchen.   Further Reading: Rowan Jacobsen's great piece on the fantasy of plastic recycling Liz's Wall Street Journal GREAT piece on reducing food waste  Jane's Washington Post interview with Dana Gunders, author of the Waste-Free Kitchen Handbook Bill McKibben: The UN Announces its Hottest Year: The Climate Heated Up But Clean Energy Did Too See omnystudio.com/listener for privacy information.

This month, USAID is hosting a Food Loss and Waste Theme Month on Agrilinks to recognize the fourth International Day of Awareness of Food Loss and Waste (FLW) and elevate the global conversation on FLW. To celebrate FLW Month, the USAID Kitchen Sink Podcast is publishing two special episodes in September. Our first episode is with Dana Gunders, Executive Director of ReFED, a unique organization with a large network collaborating across the food system to reduce FLW. Dana provides a “pulse check” on what is happening in the domestic FLW space and the role that ReFED plays. Together, we discuss what makes ReFED unique and how this model could be replicated in the countries in which USAID works. We conclude our conversation by discussing the importance of private sector investment in FLW reduction.You can subscribe to receive the latest episodes of USAID's Kitchen Sink and listen to our episodes on the platform of your choice: Apple, Spotify, and more! Video recordings of the episodes are available on YouTube. Check in every month for new episodes as global experts discuss a range of issues about FLW and methane emissions - from the critical role of youth to the staggering economic costs - and learn about specific ways that USAID is tackling FLW around the world. If you have an idea for an episode topic you'd like to see featured or if you would like to participate in an episode of USAID's Kitchen Sink, please reach out to Nika Larian (nlarian@usaid.gov).There's no time to waste!

Dana Gunders is the Executive Director of ReFED, a national nonprofit that advances data-driven solutions to help train, inspire, and strategize around food waste reduction. By taking a holistic view of the food system, and focused, purposeful action, ReFED is working to achieve a 50% food waste reduction in accordance with the United Nations' 2030 Sustainable Development Goals. On this episode of “Food Lab Talk,” Michiel speaks with Dana about why tackling food waste requires a full-supply-chain view, what Dana views as the biggest barriers and opportunities, and how solving for waste will impact our global food system.  Dana Gunders: “It is just the dumbest problem out there and one that is so solvable. I think we look at climate change and it feels so big and daunting, but wasting food is not. Wasting less food is not rocket science, right? It's something we all can do, we have control over and it feels very much within our reach and I think that helps keep me motivated.”  01:01 Intro on Dana and the food waste problem 03:34 Background on ReFED 07:55 Long-term progress on food waste reduction 09:32 How to stay motivated to fight food waste 12:08 Tools and potential solutions to stop food waste 15:55 Barriers to scaling progress 17:51 Opportunities for reducing waste across different food groups 00:21 Tracking, measurement and metrics 23:42 Motivating individuals and organizations to act 26:41 Addressing skeptics by sharing individual impact 28:14 What's on the horizon?  Links Learn more about ReFED The ReFED Catalytic Grant Fund ReFED Insights Engine Wasted: How America is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food ReFED Roadmap to Reduce U.S. Food Waste by 20 Percent North American Leaders Make Historic Commitment to Food Waste Reduction  Subscribe, rate, review the show at foodlabtalk.com  *The views expressed by the guests in this podcast don't necessarily represent the host's views, nor those of his employer.  

Reducing your food waste can help you eat healthier, save money, and support the Earth. Listen in as national food waste expert Dana Gunders and host Mary Purdy, MS, RDN discuss mindset shifts and share actionable strategies to help you reduce how much food you throw away. In this episode we'll cover: (5:09) Why we should be concerned about food waste (8:20) Root causes of food waste (12:14) Mindset shifts & strategies to help you reduce your food waste (24:49) Thoughts on convenience foods & meal delivery kits (31:09) How larger institutions can reduce their food waste Dana Gunders is a national expert on food systems and is the Executive Director of ReFED, a nonprofit working to reduce food loss and waste. She received her bachelor's degree in earth systems and master's in sustainable business practices from Stanford University. Named “the woman who helped start the waste-free movement” by Consumer Reports, Gunders is the author of the landmark report “Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill.” She is also the author of the Waste-Free Kitchen Handbook. For show notes, transcripts, and to learn more about host Mary Purdy, MS, RDN, visit http://healthcare.orgain.com/podcast/episodes/listen/season/3/episode/24. Be sure to subscribe to this podcast so you never miss a new episode! Disclaimer: This podcast is for informational purposes only and is not intended to be medical advice. The material discussed on this podcast, and displayed on the associated webpage, is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health regimen.

#298: Almost one-third of all food purchases in the United States go to waste. I know you are spending precious time and money prepping all these BLW foods for your baby and our guest Dana Gunders is intent on making sure you don't waste food. Dana is a mom of 2 BLW grads, the Executive Director of ReFed and author of the Waste Free Kitchen Handbook. In this interview she's sharing real actions you can take right now to lower waste in your kitchen. From how to freeze foods for your baby to the right way to store herbs and how to know which expired food is safe to eat, Dana is on a mission to help us lower waste in our home kitchens.

#298: Almost one-third of all food purchases in the United States go to waste. I know you are spending precious time and money prepping all these BLW foods for your baby and our guest Dana Gunders is intent on making sure you don't waste food. Dana is a mom of 2 BLW grads, the Executive Director of ReFed and author of the Waste Free Kitchen Handbook. In this interview she's sharing real actions you can take right now to lower waste in your kitchen. From how to freeze foods for your baby to the right way to store herbs and how to know which expired food is safe to eat, Dana is on a mission to help us lower waste in our home kitchens.

Today's episode focused on food waste, a topic that I love talking about as it's one of the most accessible ways for pretty much anyone to make a difference on climate change.  Wasting food is a huge problem. Roughly 40% of the world's food is wasted each year, while almost a billion people are undernourished. Further, wasted food adds up to 8-10% of all human-caused greenhouse gas emissions. Like many people working on this issue, my understanding of the food waste opportunity was shaped by an organization called ReFED. They launched in 2015 and have been one of the best examples of an effort to accelerate investment and entrepreneurship through data, storytelling and partnerships.  We're fortunate to be joined by Dana Gunders, Executive Director of ReFED. Prior to joining ReFED, Dana wrote the book, The Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food. We were also joined by Gaeleen Quin, Head of Impact for the fast growing food waste startup Too Good to Go, which enables retailers to offer soon to be wasted food to consumers at a discount.  We discuss a wide range of opportunities for eliminating food waste, and tap into Gaeleen and Dana's insights to growing this emerging innovation space. No matter who you are, if you buy and eat food, I'm sure you'll find something immediately useful in this episode. In today's episode, we cover:[4:44] Why does food waste matter & why it matters to climate change [8:18] What is ReFED & what is their role [9:51] Food waste categories & which ones offer the most leverage  [11:55] Where we need to focus most & where there's most opportunity for impact [13:44] The problem that Too Good to Go aiming to solve [16:22] The hardest part of gaining market adoption [19:47] What can retailers do about food waste [21:43] The importance of Gaeleen's role as Head of Impact [23:27] Examples of partnerships with schools and community organizations [25:21] The most effective way for us to reduce or eliminate food waste [31:30] The status on ReFED's goal to cut food waste in half by 2030 [37:10] Making immense amounts of data inspiring & actionable [43:19] The most exciting things that Gaeleen & Dana are working on right now Resources Mentionedhttps://refed.org/ (ReFED) https://toogoodtogo.com/ (Too Good to Go) Connect with Dana Gunders and Gaeleen QuinnConnect with Dana on https://www.linkedin.com/in/dana-gunders/ (LinkedIn) Connect with Gaeleen on https://www.linkedin.com/in/gaeleen-quinn-126b5110/ (LinkedIn) Connect With Jason Rissmanhttps://investedinclimate.com (https://InvestedInClimate.com)  On https://www.linkedin.com/in/jasonrissman/ (LinkedIn) On https://twitter.com/jasonrissman (Twitter) Subscribe to https://pod.link/1620915138 (Invested In Climate)

“Nobody wakes up wanting to waste food, it's just a matter of having the right information at the right time.”   Dana Gunders (19:34-19:41)   When it comes to food waste around the world, the statistics are staggering. We all know it's a problem and almost every country is fighting it. What can we do to effectively decrease our food waste (and the carbon emissions that come with it), decrease food insecurity, and create the food system we desire? ReFED is the leader in data-driven solutions to fight food waste, working across the food system to cut food loss and waste in half by 2030.   Dana Gunders, Executive Director of ReFED says they can only accomplish this with massive participation. It's estimated that over 400 billion dollars worth of food (about 2% of the GDP) is wasted, and if the food waste in America was eradicated alone, it would feed our country's food insecure population three times over! That's why ReFED is working in multiple ways to educate and inform, and assist the individuals and companies who want to put their dollars towards efforts that are going to implement the most change in the quickest manner.   “When folks allocative financial resources for a macro issue like food waste, they need the guidance of an institution like ReFED to make sure that investment is going towards a noble cause.” Lori Taylor (10:16-10:30)    The first pillar of work ReFED is focused on is collecting accurate data. No one's collecting data when they're throwing the garbage out, so a lot of estimating is still required. ReFED wants to paint an accurate picture of what's going on so people know where to focus their efforts. One way they do this is through a data platform on their website that's analyzed 42 solutions and their efficiency rate. Their second pillar of work is in the investment space, where they also have a capital tracker that monitors investment on their website. There's been quite a recent explosion of innovative startups and investment directed towards food waste and ReFED wants to catalyze investment through public, philanthropic, and private dollars.   Did you know about 35% of food grown in the United States ends up in the trash? 37% of that food waste is created at the household level, with the number one product of that waste being produce, and the number two being leftovers.   Even though ReFED doesn't work to reach consumers directly, their role in connecting companies, small businesses, stakeholders, researchers, and local governments with one another has a greater impact. For example, there's over 200 companies globally who have made some sort of commitment to helping eradicate food waste, but they need ReFED's help in understanding how to reach that goal. They're also working to encourage federal agencies to create a consumer awareness campaign to spread this information further. Grocery retailers, like Kroger and their Zero Hunger Zero Waste commitment (which has already seen a 19 reduction in waste), have been doing a great job at driving forward sustainability initiatives, like educating consumers on how to use produce once it's wilted or bruised.   “There's a great opportunity to help people use their products better and that helps them use their food budget better.” Dana Gunders (16:25-16:37)   Considering the average family of four is spending $2,000 on food they aren't actually eating, implementing changes that help reduce waste should be high on everyone's list! Outside of ReFED, Dana has written her own book called The Waste Free Kitchen Handbook, which you can learn more about on Episode 79, that offers strategies, references, recipes and a directory of produce which shows you how to use food items up in a clever way when you might've just thrown them out. For example, Dana's book has a delicious berry avocado chocolate mousse recipe that uses overripe berries and avocados that are brown!    There's plenty of action for us to take across the entire food supply chain, and starting with Dana's book or learning more on ReFED's website is how you can make a major difference in your kitchen at home. Visit ReFED's website at www.refed.org and listen to Episode 79 to learn more about the actionable strategies you can start implementing today with Dana's book.%   How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week!  Reach out to us - we'd love to hear more about where you are in life and business! Find out more here.    If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word!

Companies are fighting to end food waste in more ways than one, from packaging technology to supply chain innovations.  In this episode, I'm joined by Dana Gunders, Executive Director of ReFED, who discusses the scope of the food waste problem and effective solutions, and Aidan Mouat, CEO and C o-Founder of Hazel Technologies, Inc., who talks about the role of innovation and new technologies in reducing food waste throughout the supply chain.  Join us as we discuss: New and emerging technology in the war against food waste How to effectively implement supply chain and infrastructure innovations 3 ways the produce industry could reduce food loss  More information about guests Dana Gunders and Aidan Mouat: Dana Gunders' LinkedIn Profile: https://www.linkedin.com/in/dana-gunders/  ReFED Company Website: https://refed.org/  Aidan Mouat's LinkedIn Profile: https://www.linkedin.com/in/aidan-mouat-53ba661a/  Hazel Technologies, Inc. Company Website: https://www.hazeltechnologies.com/ 

Companies are fighting to end food waste in more ways than one, from packaging technology to supply chain innovations.  In this episode, I'm joined by Dana Gunders, Executive Director of ReFED, who discusses the scope of the food waste problem and effective solutions, and Aidan Mouat, CEO and C o-Founder of Hazel Technologies, Inc., who talks about the role of innovation and new technologies in reducing food waste throughout the supply chain.  Join us as we discuss: New and emerging technology in the war against food waste How to effectively implement supply chain and infrastructure innovations 3 ways the produce industry could reduce food loss   More information about guests Dana Gunders and Aidan Mouat: Dana Gunders' LinkedIn Profile: https://www.linkedin.com/in/dana-gunders/  ReFED Company Website: https://refed.org/  Aidan Mouat's LinkedIn Profile: https://www.linkedin.com/in/aidan-mouat-53ba661a/  Hazel Technologies, Inc. Company Website: https://www.hazeltechnologies.com/ 

Dana Gunders, national expert and strategic advisor for food waste reduction, joins us to look at the state of food waste in the home. We discuss major causes and practical solutions for food waste at the consumer level, and how to reduce waste around the holidays, including Thanksgiving.

Dana Gunders is my guest on Episode 96 of Inside Ideas with Marc Buckley. Dana is a national expert on food systems and was one of the first people to raise the alarm about how much food is wasted across the country and the subsequent impacts on the environment, food security, and the economy. Dana has served as ReFED's Executive Director since March 2020, and she has a long history with the organization having served as a founding board member when ReFED was established in 2016. For almost a decade prior to her work with ReFED, Dana was a Senior Scientist at the Natural Resources Defense Council (NRDC), where she authored the landmark Wasted report about food waste and testified before Congress. While at NRDC, Dana launched the "Save The Food" campaign with the Ad Council to provide consumers with easy-to-use strategies to reduce food waste in their own kitchens. She then started Next Course LLC to strategically advise organizations, including Google, and authored the popular Waste-Free Kitchen Handbook. Dana has made a number of appearances in the media, including "PBS NewsHour," "Last Week Tonight" with John Oliver, and FOX Business, and she was called “the woman who helped start the waste-free movement” by Consumer Reports. https://refed.com/

On this special Earth Day episode, we welcome guest host Turner Wyatt, CEO of the Upcycled Food Association. Turner and I have a fun and enlightening conversation with Dana Gunders, Executive Director of ReFED and author of the Waste Free Kitchen Handbook. We reflect on what Earth Day means to each of us and how we all can have an impact in the goal of reducing food waste and protecting Mother Earth every day through the choices we make. On this episode we also celebrate a big announcement from UFA and learn about the exciting and engaging interactive tool from ReFED called the Insights Engine. Upcycled Food Association Unveils Upcycled Certified Mark World's first mark certifying upcycled food in products gives consumers crucial tool to address urgent climate and environmental crises through purchasing power. Check out the new Upcycled Certified Mark and learn more about what it means and where you will be able to find it soon! ReFED is a national nonprofit dedicated to ending food loss and waste across the U.S. food system by advancing data-driven solutions. Insights Engine: Developed by ReFED the Insights Engine is a data and solutions hub for food loss and waste, designed to provide anyone interested in food waste reduction with the information and insights they need to take meaningful action to address the problem. Visit www.toogoodtowastepodcast.com for all episodes and to learn more about the Too good To waste podcast series. Follow us on Instagram @toogoodtowaste_podcast Thanks to our sponsors: NETZRO, SBC - www.netzro.us Upcycled Food Association - www.upcycledfood.org Produced by Hi-Fly'n Productions www.hiflyn.com Producer | Host: Kevin May Associate Producer | Amy Gilbert Creative Development | Sue Marshall What's UP Co-Host | Rochelle Still --- Send in a voice message: https://anchor.fm/toogoodtowaste/message

For the rest of this week Food Tank alongside the ReFresh working group will be airing daily podcasts with panelists discussing “The Intersection of Food + Tech.” Over the next five days we are featuring 20 speakers co-hosted by Danielle Nierenberg and Forbes Magazine’s Chloe Sorvino. You can also watch these conversations live at 2PM all week. Additionally, Food Tank and ReFresh just released a new policy platform on the intersection of food and technology. Please visit FoodTank.com to download your free copy.   Today’s theme is Empowering Consumers Through Transparency. We are so excited to have these amazing panelists: Mark Kaplan of (en)visible; Matt Wadiak of Cooks Venture; Rick Whitted of Feeding Children Everywhere, and Dana Gunders of ReFed.

Today on Point 01, Dana Gunders, Executive Director of ReFED, joins Aaron to discuss the complexity of food waste. Dana published the revolutionary report “Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill” and from there began her journey as the "the woman who helped start the waste-free movement." Dana founded and led the NRDC’s work on food waste, authored Waste-Free Kitchen Handbook, and testified in Congress just to name a few projects. Her work on food waste has been featured on John Oliver, CNN, NPR, NBC, The New York Times, Wall Street Journal, and hundreds of other news outlets. Dana is THE expert on food waste and we are thrilled to talk with her about this multi-faceted problem with no one-size-fits-all solution. If you want to stay up-to-date with Dana and her work, please follow her on Twitter @dgunders. The Point 01 podcast is produced by Therma, a smart refrigeration monitoring company. To follow along with Therma’s clean cooling initiatives and Point 01 content, find us on Twitter, LinkedIn, and Facebook @Point01Podcast.

In 2019 the United Nations General Assembly designated September 29 as the International Day of Awareness of Food Loss and Waste. On "Food Talk with Dani Nierenberg," Dani discusses the challenges to reducing food waste and the organizations that are working to redirect food from landfills to people in need. Hear from Regina Anderson of the Food Recovery Network, Alex Coari and Dana Gunders of ReFED, and Doug O'Brien of the Global FoodBanking Network.  While you’re listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

Food is the #1 product going to landfill in the US. It is simple to sell people on the problem, but what to do about this complex problem stymies action. Dana Gunders, Executive Director of ReFed, has been focused on this issue for a decade and sheds light on the many ways to take on the challenge. Dana is issuing a call to action, and each one of us is a part of the solution.Dana weaves together the seed of her personal passion for food waste, ReFed’s cutting edge economic analysis of solutions, and parallels between energy efficiency and food waste. Expect a dialogue on data, motivating capital, public policy, and consumer- behavior. And learn about food waste pre-Covid, and how the pandemic has accelerated food recovery trends and online marketplaces.Join us to learn which parts of the food waste problem are ripe for innovation, and how food waste management is a key sign of a well-run business. Dana is helping us take the critical issue of food waste and break it down into specific solutions. Whether you are an entrepreneur, policy maker, investor, corporate executive -- there is an opportunity here for you. And for all of us as eaters, we’re on the hook too.

Hear from Dana Gunders, Executive Director at ReFED, Emily Broad Lieb, Clinical Professor of Law, Director, Food Law and Policy Clinic and Deputy Director at Harvard Law School, and Justin Block, Managing Director for Feeding America, discuss the short-term and potential long-term impacts that the food supply will have during the COVID-19 pandemic.

Dana Gunders serves as ReFED’s Executive Director. Dana is a national expert and one of the first to bring to light just how much food is wasted across the country. For almost a decade, she was a Senior Scientist at the Natural Resources Defense Council (NRDC). She then launched Next Course, LLC to strategically advise on the topic. Some of her career highlights include authoring the landmark Wasted report and Waste Free Kitchen Handbook, launching the Save the Food campaign, testifying in Congress, consulting to Google, appearing on John Oliver, and perhaps most importantly, being a founding Board Member of ReFED. https://www.refed.com/?sort=economic-value-per-ton https://savethefood.com/ Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food (Zero Waste Home, Zero Waste Book, Sustainable Living Book) https://nexuspmg.com/

Meet Amanda Nguyen, the owner and baker behind Butter&, the San Francisco bakery that’s become famous for its Quarantine Cakes. Amanda came up with the idea for these mini cakes decorated with a PSA out of necessity. Her custom cake business relied on weddings, birthdays, and other celebrations, and all of her orders were canceled almost overnight due to the COVID-19 crisis. Tune in to hear how Amanda went from Facebook data analyst to bakery owner and why ethical employment has been such a big issue for her, even pre-coronavirus.Thank you to the Wines of Rioja for supporting Radio Cherry Bombe.And listen to the end to discover why Emily Carter of Imperfect Foods in San Francisco thinks Dana Gunders of ReFED is the Bombe. Photo by Andriya Rances

“It takes so many resources to grow, transport, store, cook, and get food to our plates. When we throw food out, we throw those resources out with it.”Dana Gunders (8:10-8:28) The average American throws away around $30 worth of uneaten food every month. When you factor in the food being wasted by restaurants, grocery stores, and other points along the supply chain, it's easy to see how big of a problem this is becoming. Dana Gunders is the author of Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food. Her work has been featured on media outlets that include NBC, NPR, CNN, The New York Times, and The Wall Street Journal. Known as the “food waste warrior”, Dana began exploring the issue of food waste while working in the fruit and vegetable industry. Dana was taking part in finding ways to make agriculture more sustainable by reducing the use of water, fertilizer, and energy on farms. She started looking into the waste component and stumbled upon some surprising numbers.  40% of food in this country goes to waste. 25% of its water is used to grow food that's never eaten.  Dana's report titled Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill looks at how food is treated throughout the supply chain. The report played a huge role in bringing the issue of food waste to the public's attention. Dana is the new interim Executive Director Speaker for ReFED, an organization dedicated to addressing the food waste problem in the U.S. Their efforts are geared toward providing data, money, and other resources to enable others to take action on this important issue.  “When you look at all the food that's wasted, households produce most of it. We waste more food than supermarkets, restaurants, farms or anywhere else in the supply chain.” - Dana Gunders (7:10-7:30) Households produce most of this country's food waste, and households with kids tend to have even more food waste. Fruits and vegetables are the number one food product wasted in today's homes. It takes a lot of resources to grow, transport, store, and prepare food. It involves labor and other natural resources. When we throw food out, we throw all of those resources out along with it. Wasted food is equivalent to about 37 million cars worth of greenhouse gases.  If food waste were a country, it would rank number three in terms of its carbon footprint, second to the U.S. and China. In fact, food is actually the number one product entering landfills today, One of the best ways to combat food waste at home is to make smaller shopping trips. There are plenty of options to help you do this. Whether it's curbside pickup, grocery delivery, or the technologies grocers are using to help consumers shop more efficiently.  “When I did bigger shopping trips, it would be the demise of a large portion of my food. My berries and lettuce would freeze because my fridge was stuffed full.” - Janelle Lara (14:31-14:40)Turn a weekly trip to the grocery store into multiple smaller trips. You waste less food at home while saving money by not throwing any food out.  People care about this issue and nobody wants to waste food. But they don't necessarily know what to change in their lives to stop doing it.  The important thing is to start somewhere. Even doing a little bit makes a big difference. Taking the right steps to reduce waste can help you do your part in helping solve this problem. Buying (and eating) fresh fruits and vegetables contributes to your family's health while helping to save our valuable and limited resources.  How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week!  Reach out to us - we'd love to hear more about where you are in life and business! Find out more here.  If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word! Transcription:  Tpm79tpm79

Dana Gunders is quite literally "the woman who helped start the zero-waste movement," according to Consumer Reports. In this fact-filled conversation, learn how what started out as a report on plastics in farming led her to learn that 40% of our food supply was going to waste. Dana is a true expert on food waste who knows the data like the back of her hand. In this candid chat she shares the honest and sometimes shocking truth behind why 75% of Americans believe they waste less food than the average American, why restaurant portion sizes are such a problem, and how on earth farms end up wasting food when their livelihood depends on selling as much of what they grow as they can. She also shares some insight on why expiration dates are so misunderstood and why old food isn't actually what ends up makes us sick. Our chat with Dana is also packed with practical waste-fighting tips like how the surprising benefits of a meal plan that includes a few lazy nights, the waste-fighting benefit of "stir-Fridays," and how your freezer is the magic pause button for perishable food. If you're looking for an episode that will leave you feeling informed and inspired to take action, this is it! Show Notes:Dana's website Dana's InstagramDana's groundbreaking report on food waste in America 75% of Americans believe that they waste less food than the average AmericanThe UN study that found that 8% of global greenhouse gas emissions come from food waste, or the equivalent of 37 million carsThe Santa Clara study on farm-level food waste that Dana mentioned Dana's waste-free kitchen handbookImperfect's use spinach first post Dana's go-to karaoke song is "I like to move it" Dana's feeling inspired by Swedish climate activist Greta Thunberg lately. If you haven't seen Greta's speech about climate change to the United Nations, it's a must-watch!

In this episode, we explore the topic of Food Waste and Food Rescue. We interview April Rog, Director of Food Rescue at Second Harvest, and Nathan Hesse, Food Rescue Programs Manager at Second Harvest. We also sit down with Dana Gunders, author of NRDC "Wasted" Report.

Cynthia Hooper of College of the Holy Cross asserts Putin is beating Trump at PR. Simon Gottschalk of Univ. of Nevada, Las Vegas on the acceleration of modern life. Dana Gunders, author of "Waste Free Kitchen Handbook," discusses how to cut back waste. Angie Holan of PolitiFact describes the process of fact-checking. Rod Gustafson of Parent Previews reviews Skyscraper and Hotel Transylvania 3. Laura Bridgewater and Mike Alder of Brigham Young Univ. explain the role of gut bacteria.

Former NRDC scientist and leading food waste expert Dana Gunders on the root causes of food waste, the truth about expiration dates, and  her top strategies to help you build a waste-free home kitchen. SHOWNOTES: atthetablepodcast.com/17

When you and I make choices about the food we eat, it is easy to look at all the options and choose what is going to be healthy and beneficial for our bodies. But when was the last time you made a food choice based on what was healthy and beneficial to the environment? Sustainable eating is more than picking up local produce or reducing the amounts of harmful chemicals we use on our crops. Did you know what 40% of the food produced in the U.S. is wasted? When I found out, I was floored! What can we do as consumers to fill our bodies with healthy and delicious food, while also taking care of the environment.    This week, I sit down with Chris Vogliano, a Registered Dietitian, and Ethical Food Warrior. He shared with me how we have the ability to reduce the amount of food we waste, choose foods with low carbon and water footprints, and still maintain a healthy lifestyle! Chris has an easy way to repurpose your leftovers and stop wasting food using the crockpot. I’ll also show you how to use up beautiful cherry tomatoes before they go bad with my delicious Roasted Tomato and Cheese Omelet. Sustainable eating seems like a daunting task, but believe me—it’s much easier than you think!   Also in this episode:   3 things we can do today to eat more sustainably.  What does it mean to have a farm to fork mindset?  Chris’s definition of eating sustainably.  Eat more plant proteins! Hear a few tips and tricks for eating more plants and less meat.  What’s the beef with beef? Can a blended burger be the solution? Chris and I share our go-to recipes with lentils and beans. Utilize your freezer for eliminating fruit food waste.  Tips for shopping your refrigerator, including your boring leftovers! Taking stock of what you throw away.  Sell by dates show quality, not safety!  My tips for using up that pint of cherry tomatoes with my slow-roasted tomato omelets.  Choosing bio-diverse foods can promote bio-diverse agriculture.  1 big thing you can do today to become a sustainable food warrior.  Check out The Waste Free Kitchen Handbook by Dana Gunders.  Links 8 Ways to reduce your Food Waste Food Print  https://chrisvogliano.com/new-blog/weighing-in-on-wasted-food   Demystify the Sell-by dates here! http://www.stilltasty.com/   To join the Podcast Posse and follow me on Social Media!  https://www.lizshealthytable.com/ My friends at Super Healthy Kids  http://www.superhealthykids.com/  

When you and I make choices about the food we eat, it is easy to look at all the options and choose what is going to be healthy and beneficial for our bodies. But when was the last time you made a food choice based on what was healthy and beneficial to the environment? Sustainable eating is more than picking up local produce or reducing the amounts of harmful chemicals we use on our crops. Did you know what 40% of the food produced in the U.S. is wasted? When I found out, I was floored! What can we do as consumers to fill our bodies with healthy and delicious food, while also taking care of the environment.    This week, I sit down with Chris Vogliano, a Registered Dietitian, and Ethical Food Warrior. He shared with me how we have the ability to reduce the amount of food we waste, choose foods with low carbon and water footprints, and still maintain a healthy lifestyle! Chris has an easy way to repurpose your leftovers and stop wasting food using the crockpot. I’ll also show you how to use up beautiful cherry tomatoes before they go bad with my delicious Roasted Tomato and Cheese Omelet. Sustainable eating seems like a daunting task, but believe me—it’s much easier than you think!   Also in this episode:   3 things we can do today to eat more sustainably.  What does it mean to have a farm to fork mindset?  Chris’s definition of eating sustainably.  Eat more plant proteins! Hear a few tips and tricks for eating more plants and less meat.  What’s the beef with beef? Can a blended burger be the solution? Chris and I share our go-to recipes with lentils and beans. Utilize your freezer for eliminating fruit food waste.  Tips for shopping your refrigerator, including your boring leftovers! Taking stock of what you throw away.  Sell by dates show quality, not safety!  My tips for using up that pint of cherry tomatoes with my slow-roasted tomato omelets.  Choosing bio-diverse foods can promote bio-diverse agriculture.  1 big thing you can do today to become a sustainable food warrior.  Check out The Waste Free Kitchen Handbook by Dana Gunders.  Links 8 Ways to reduce your Food Waste Food Print  https://chrisvogliano.com/new-blog/weighing-in-on-wasted-food   Demystify the Sell-by dates here! http://www.stilltasty.com/   To join the Podcast Posse and follow me on Social Media!  https://www.lizshealthytable.com/ My friends at Super Healthy Kids  http://www.superhealthykids.com/  

As you sit down for giant family meals this holiday season, here's something to keep in mind--every year about 40% of America's food goes uneaten. On the latest DecodeDC podcast, Jimmy chats with Dana Gunders, a leading expert on food waste, about who's to blame (hint: you) and the limits on what the government can and can't do about it.

What’s growing mold in your fridge? It may just hold a key to a sustainable future. Dana Gunders breaks down the messy truth about wasted food--and how we can tackle it in our kitchens and country.

Martha Frankel’s guests this week are Amanda Haas, Dana Gunders, Sarah Marquis and Michelle Gable.

American shoppers are collectively responsible for more wasted food than farmers, grocery stores, or any other part of the food-supply chain. The average family spends a shocking $2,225 every year on food they don’t eat. This problem is so massive that if food waste were a country, it would have the third-largest environmental footprint after the United States and China.  This week on _ Eat Your Words _, host Cathy Erway is on the line with Dana Gunders, NRDC staff scientist and author of the new book “Waste-Free Kitchen Handbook,” seeking to change this quandary. Dana explains that this essential guide—packed with engaging checklists, creative recipes, practical strategies, and educational infographics—offers easy ways to save food and money. And the good news? Cutting food waste doesn’t require significant time and effort. Dana offers genius advice for smarter grocery shopping, ingredient storage, and meal planning. All it takes are a few simple behavior tweaks to take a real bite out of this problem. “One of the big challenges of composting in an apartment is what to do with the compost once you have it!” [27:35] “Plan as best you can, freeze food when you can. Don’t listen to those dates on food, those are just suggestions!” [28:00] –Dana Gunders on Eat Your Words  

Guest Dana Gunders, Staff Scientist, National Resources Defense Council and author of the Waste Free Kitchen Handbook, discusses how to reduce food waste, plus recpe ideas for leftoversWaste Free Kitchen Handbook

This week Eating Matters is talking food waste with Dana Gunders and Emily Broad Leib. Dana Gunders is an NRDC Staff Scientist focused on Food and Agriculture. She works on market and policy oriented initiatives to promote sustainability throughout food systems and supply chains. She leads NRDC’s work on reducing food waste and is the author of a widely distributed report “Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill”. She also recently co-authored a report called The Dating Game, revealing how confusing food dates lead to food waste in America. Emily Broad Leib is an Assistant Clinical Professor of Law, as well as Deputy Director of the Harvard Law School Center for Health Law and Policy Innovation. She co-founded and directs the Center’s Food Law and Policy Clinic, the first law school clinic in the nation devoted to providing legal and policy solutions to nonprofit and government clients in order to address the health, economic, and environmental challenges facing our food system. Broad Leib is recognized as a national leader in Food Law and Policy. Emily’s project, “Reducing Food Waste as a Key to Addressing Climate Change,” was one of seven chosen from around the university to confront the challenge of climate change by leveraging the clinic’s food law and policy expertise to identify systemic solutions that can reduce food waste, which is a major driver of climate change. Tune in for this informative show!

In this episode of the Find Dining Podcast, Erik Wolf, the Founder of the World Food Travel Association, joins us to talk about the upcoming Foodworx Conferencein Portland, Oregon. We discuss  the state of the food tourism industry, the difference between diners and cooks, and psycho-culinary profiles. Check out the Foodworx Conference on February 4, 2014 The WFTA also hosted the 2013 World Food Travel Summit in Sweden Mmmmm...Vegemite! Chipotle is one of the big business sourcing ingredients locally Foodworx is held at the Gerding Theater at the Armory in Portland's Pearl District Deirdre Campbell from the Tartan Group will introduce the conference Dana Gunders from the Natural Resources Defense Council will speak Tommy Habetz of Bunk's Sandwiches will speak See talks from last year's Foodworx Conference David Howitt of the Meriweather Group will speak Everybody loves Chef Lisa Schroeder of Mother's Bistro & Bar Food for Thought: Q: What percentage of foodies identify themselves as "gourmet"? A: 8.1% Out of the Frying Pan Picks: Neighborhoods Foodies Should Try: The Food Truck Pod Downtown Favorite Food Trucks: Nong's Khao Man Gai and Whiffies Fried Pies Favorite Farmer's Market: Portland's Farmers Market Restaurants with the Best View: The Portland City Grill, the Avalon Bar & Grill, Timberline Lodge Latest Trend: Vegetarian and Vegan Cuisine Favorite Place to Get Coffee: Water Avenue, Portland Roasting Coffee,  Stumptown Coffee Roasters

This week on What Doesn’t Kill You, Katy Keiffer is talking expiration date labeling with Dana Gunders of the Natural Resources Defense Council. Recently, the NRDC and The Harvard Food Law and Policy Clinic just released a report on food waste in the US called “The Dating Game: How Confusing Food Date Labels Lead to Food Waste in America”, and Dana is on the program to review the report and dispel concerns regarding food labeling and food safety. Find out what organizations are in charge of determining “use by” and “sell by” dates, and how governmental regulation could potentially lead to better consistency. Learn how these dates mislead consumers and often lead to unnecessary food waste. How is date labeling also tied up in the controversies surrounding GMO labeling? How should labeling differ between fresh and processed foods? How do food labels affect grocers’ bottom line? Find out all of this and more on this week’s edition of What Doesn’t Kill You! Thanks to our sponsor, Underground Meats. Music provided by Dead Stars. “The FDA has the authority under current law to provide standardization for food labeling if they wanted to.” [8:15] “Food-borne illness is a result of contamination, not its age.” [11:00] — Dana Gunders on What Doesn’t Kill You

This week on What Doesn’t Kill You, Katy Keiffer is talking expiration date labeling with Dana Gunders of the Natural Resources Defense Council. Recently, the NRDC and The Harvard Food Law and Policy Clinic just released a report on food waste in the US called “The Dating Game: How Confusing Food Date Labels Lead to Food Waste in America”, and Dana is on the program to review the report and dispel concerns regarding food labeling and food safety. Find out what organizations are in charge of determining “use by” and “sell by” dates, and how governmental regulation could potentially lead to better consistency. Learn how these dates mislead consumers and often lead to unnecessary food waste. How is date labeling also tied up in the controversies surrounding GMO labeling? How should labeling differ between fresh and processed foods? How do food labels affect grocers’ bottom line? Find out all of this and more on this week’s edition of What Doesn’t Kill You! Thanks to our sponsor, Underground Meats. Music provided by Dead Stars. “The FDA has the authority under current law to provide standardization for food labeling if they wanted to.” [8:15] “Food-borne illness is a result of contamination, not its age.” [11:00] — Dana Gunders on What Doesn’t Kill You