Podcasts about Food rescue

Many people's childhood memories of boiled frozen peas have turned them off (for life) of all frozen vegetables. Too bad....since, this is a great way to get a variety (and rainbow) of produce into your weekly diet. We also know that people who include frozen produce in their weekly intake have overall better quality diets and reach their recommended daily veg/fruit targets than those who only eat fresh.There are so many great varieties and options for frozen vegetables, and today, we discuss some key staples of the frozen kind for your kitchen.Episodes referenced includeEp 43 Food Rescue and Food Waste Prevention with Meredith Cushing, RDNutrition Nuggets 71 - What are the Health Benefits of Frozen FruitsEp 168 Farmed Fish vs Wild - What's the Difference?Ep 107 Food Is Medicine with Dr. Wesley McWhorter, RDHomemade meals ensure that families' are healthier - Study from International Journal of Nutrition and Physical ActivityFrequency of eating home cooked meals and potential benefits for diet and health: cross-sectional analysis of a population-based cohort studyAmerican Journal of Lifestyle Medicine Home Meal Preparation - A Powerful Medical InterventionTaste of Frozen fish preferred over fresh It's high time to start purchasing frozen produce and other freezer foods for health!Enjoying the show? Consider leaving a 5 star review, and/or sharing this episode with your friends and family :)Sign up for our newsletter on our website for weekly updates and other fun info. You can also visit our social media pages. We're on⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Facebook⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠,⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, and⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ YouTube⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.Your support helps fuel the stoke and keeps the show going strong every week. Thanks!Website: www.mywifethedietitian.comEmail: mywifetherd@gmail.com

530 Food Rescue Coalition saves food that would otherwise be thrown away and gives it to nonprofits to distribute to residents in need. Also, a new study shows that atmospheric rivers are increasingly powerful, bigger and happen more often, and a Chico hardware store based in the city for more than 150 years is gearing up to close at the end of this month.

530 Food Rescue Coalition saves food that would otherwise be thrown away and gives it to nonprofits to distribute to residents in need. Also, a new study shows that atmospheric rivers are increasingly powerful, bigger and happen more often, and a Chico hardware store based in the city for more than 150 years is gearing up to close at the end of this month.

Food rescue organisations fear thousands of tonnes of surplus food could end up in landfills if funding due to run out in June is not renewed. 

Listen to the inspiring stories of Alexander Black with Recycle Your Food in Burbank California, MarthaWalter, principal at Bret Harte Elementary, andKreigh Hampel who served the City of Burbank for 17 years as a Recycling Coordinator and has been volunteering his time at Bret Harte Elementary.Alex, Martha, and Kreigh have developed a student leadership program called “Eco Kids” that educates students on food waste solutions, as well as other sustainability practices and responsibilities.   Enjoy the podcast!

Listen to the inspiring story of 3 Appleby College studentsin Canada.  Myra Datta, Dyanne Jiang, and Ishaan Grotra have led a food waste reduction movement in their school district by implementing some unique ideas through their WasteZero Project to encourage student participation!  Enjoy our first Canadian episode of the K-12 Food Rescue Podcast.

In this episode of the K-12 Food Rescue Podcast, DanaHendricks, a parent of a student  in theStevenson Carson School District in the state of Washington, along Somer Meade,who works with  the Green Team in hercapacity as the local  Washington StateUniversity Extension representative,   sharehow they built a K-12 Food Rescue program after Dana's son noticed so much foodbeing wasted in his school.  Dana wasable to discover the resources at FoodRescue.net, and connect with Food Rescueto walk through the steps of establishing a food waste solution in her sonsschool. 

In this episode, New Jersey HS junior Veer Agarwal shareshow in the summer of 2024, he started noticing how much food was wasted, and the steps he took to do something about it, founding RESQFOOD, a group of volunteersin his high school committed to finding surplus food in restaurants willing to donate, and to picking it up and delivering it to a local caring agencies.  

Listen to the inspiring journey of Josey Crew, the Directorof Child Nutrition at Hardin County Schools in Kentucky.   In this episode, Josey shares about her background serving children and families need through the WIC program, and then subsequently becoming the Director of Child Nutrition at Hardin County Schools.  Hardin County Schools delivers an amazing Food Share program and Share Table program that is a model of all school districts in the U.S.A. 

Conversation with Ronni Kahn, founder of OzHarvest, Australia's leading food rescue organization. Established in 2004 OzHarvest gathers surplus food and delivers it to charities supporting people in need. Ronni's impact extends globally, inspiring others to combat food waste and hunger sustainably.

Claire Concannon heads to the Tairāwhiti Environment Centre to learn about their mahi, and about their neighbours – Gizzy Kai Rescue.   This centre is one of 22 across New Zealand that falls under the umbrella of Environment Hubs Aotearoa. Each centre has the same goal of empowering the local community to create positive change for the environment.   Tairāwhiti Environment Centre helps local community projects, and also has a drop-in hub area that people can call in to.   Hub co-ordinator Steph Temple explains how it works.

Today is Friday, Jan. 31, 2025.   The Brainerd Dispatch Minute is a product of Forum Communications Co. and is brought to you by reporters at the Brainerd Dispatch. Find more news throughout the day at BrainerdDispatch.com. The Brainerd Dispatch is proud to be a part of the Trust Project. Learn more at thetrustproject.org.

Guest: Bruce Winder is a retail analyst, advisor and speaker serving a variety of clients in the retail, services and manufacturing industries.  He is the author of RETAIL Before, During & After COVID-19 published in 2020, available on Amazon. He was named a 2024 & 2025 Top Retail Expert (Analyst Category) from Rethink Retail's global ranking. https://brucewinder.com/ For more of the Shaye Ganam Show, subscribe to the podcast. https://globalnews.ca/calgary/program/shaye-ganam/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Canterbury's largest food rescue, Kairos, needs $70,000 in less than a week to avoid cutting staff and services. General manager Stuart Ennor spoke to Alexa Cook.

This show has been flagged as Explicit by the host. Greetings and welcome to Hacker Public Radio. My name is Peter Paterson, also known as SolusSpider, a Scotsman living in Kentucky, USA. This is my second HPR recording. The first was episode 4258 where I gave my introduction and computer history. Once again I am recording the audio on my Samsung Galaxy S21 Ultra phone, running Android 14, with Audio Recorder by Axet. The app was installed from F-Droid. Markdown For my Shownotes I learned to use Markdown by using the ReText app, which allows me to write in one window and preview the result in another. What is this show about? When I visited Archer72, AKA Mark Rice, in November 2024 in his University of Kentucky trauma room I reminded him that I work for God's Pantry Food Bank. He said he wanted to hear more, and highly suggested that I record the story as an HPR show, so here we are. I plan to ask the questions I hear from so many, and attempt to answer them as best I am able. What is the History of God's Pantry Food Bank? Reading directly from the About-Us page of Godspantry.org Mim Hunt, the founder of God's Pantry Food Bank, vowed to leave "the heartbreaking profession of social work" behind when she returned to her hometown of Lexington after serving as a child welfare worker in 1940's New York City. She and her husband, Robert, opened "Mim's," a combination gift shop, antique gallery, and health food store, but after seeing poverty in Lexington that rivaled what she'd fought against in New York, she found herself unable to remain silent. Mim began her work in Lexington by filling her station wagon with food, clothing, and bedding, and distributing it directly to individuals in need. Soon, neighbors were bringing food donations to what became known as "Mim's Pantry" located at her home on Lexington's Parkers Mill Road. But Mim quickly corrected them. "I don't fill these shelves," she said. "God does. This is God's Pantry." God's Pantry Food Bank was born out of this work in 1955 and remained mobile until the first pantry was opened in 1959. Since its founding, the food bank has grown in many ways. What started with one woman attempting to do what she could to address a need is now an organization serving 50 counties in Central and Eastern Kentucky through a number of programs with a dedicated staff committed to the mission of solving hunger. Mim Hunt devoted her life to helping others, and we continue to honor her legacy at God's Pantry Food Bank. Her work is proof that one person, with every small action, can make a large impact. We invite you to join us in continuing Mim's work. Where have been the locations of the main Food Bank facility? My ex-workmate Robert Srodulski recently wrote a reply in Facebook when our newest building was announced. He stated: "If I count right, this is the 6th main warehouse location in Lexington. Congratulations! > Mim's house and car Oldham Avenue garage A building next to Rupp Arena (which is now gone) Forbes Road Jaggie Fox Way, Innovation Drive." My friend Robert was employed by the Food Bank for 26 years. I am chasing his time as the longest lasting male employee. Two ladies have longer service times: Debbie Amburgey with 36.5 years in our Prestonsburg facility. She started on 19th October 1987. Sadly my good friend Debbie passed earlier this year, and I miss her greatly. She never retired. Danielle Bozarth with currently just under 30 years. She started on 30th May 1995. It would take me just over 11 years to catch up with Debbie's service record, which would take me to the age of 68. Unsure if I shall still be employed by then! What exactly do I mean by Food Bank? In February 2023 I wrote a blog post with my explanation of Food Bank. My website is LinuxSpider.net, and you will find the direct link in the shownotes. The blog was written as a response to friends, mostly from the United Kingdom, asking me very this question. To many there, and indeed here in USA also, what is called a Food Bank is what I call a local Food Pantry. Nobody is wrong here at all. We all gather food from various sources and distribute it to our neighbours who are in food insecure need. Most Pantries are totally staffed by volunteers and often open limited hours. The Food Bank has a larger scope in where we source food from, the amount sourced, does have paid staff but still dependent on volunteers, and we are open at least 40 hours a week. More if you include projects that involve evenings and Saturdays. God's Pantry Food Bank has a service area which includes 50 of the 120 Counties of Kentucky, covering central, southern, and eastern, including part of Appalachia. When I started in 1999 we were distributing 6 million pounds weight of food per year. This is about 150 semi-truckloads. Over 25 years later we are looking at distributing about 50 million pounds this year, about 1,250 truckloads. Over 40% of our distribution is fresh produce. We are an hunger relief organisation, so this amount of food is assisting our neighbours in need. In those 50 Counties we have about 400 partner agencies. Many of these agencies are Soup Kitchens, Children's Programs, Senior Programs, as well as Food Pantries. God's Pantry Food Bank is partnered with the Feeding America network of 198 Food Banks. In my early years I knew them as America's Second Harvest. In 2008 they changed name to Feeding America. Their website is FeedingAmerica.org What they do is outlined in their our-work page, including: Ensuring everyone can get the food they need with respect and dignity. Advocating for policies that improve food security for everyone. Partnering to address the root causes of food insecurity, like the high cost of living and lack of access to affordable housing. Working with local food banks and meal programs. Ending hunger through Food Access, Food Rescue, Disaster Response, and Hunger Research. I have visited a few other Food Banks, but not as many as I would have liked. We all have our own areas of service, but do often interact as the needs arise, especially in times of disaster. The Feeding America network came to Kentucky's aid in the past few years with the flooding in the East and tornadoes in the West. Feeding America aided the Food Banks affected by the devastation from Hurricanes Helene and Milton. How did I get started at the Food Bank? As mentioned in my introduction show I moved from Scotland to Kentucky in May 1999 and married Arianna in June 1999. Before our wedding I had received my green card. My future Mother-in-Law Eva recommended I check with God's Pantry Food Bank to see if they were hiring. She was working for Big Lots and had applied for a warehouse job at the Food Bank. Unfortunately for her she never got the job, but she was quite impressed by the organisation. She knew that I had warehouse and driving experience. So, one day after dropping Arianna at her University of Kentucky Medical Staff Office I stopped by the Food Bank on South Forbes Road to ask. The answer was that they were indeed hiring for the warehouse, and to come back that afternoon to meet with CW Drury, the Warehouse Manager. I drove home, put on smarter clothes, and drove back. It was a pleasure meeting CW and hearing about the job. Although most of the explanation of what they did in their mission went over my head at the time, I knew needed a job, and wanted to join this company. A few days before our wedding I received a phone call from CW offering me the position. I accepted and went for my medical the next day. My first day with God's Pantry Food Bank was on Tuesday 6th July 1999, the day after our honeymoon. I will admit that although my previous job in Scotland was a physical one, quite a few months had passed, and the heat was hot that Summer in Kentucky! I went home exhausted everyday, but totally enjoying the work I was doing. I started off mostly picking orders, assisting Agencies that came in, going to the local Kroger supermarkets to pick up bread, deliver and pick up food barrels of donations, and all the other duties CW assigned me to. I particularly enjoyed the software part of the job. I forget the name of the software back then, but do remember learning the 10 digit Item Codes. 1st is the source 2nd and 3rd are the category. There are 31 officially with Feeding America. next 6 is the unique UPC - usually from the item bar code 10th is the storage code of dry, cooler, or freezer The first code I memorised was Bread Products: 1040010731 This broke down to Donated, Bread Category, UPC number, and Dry Storage. I must admit we did not create a new code when we started storing Bread Product in the Cooler. That is probably the only exception It has been my responsibility all these years to maintain the Item Category Code sheet with different codings we have used and had to invent. An example is that when the source digit had already used 1 to 9, we had to start using letters. Although there were concerns at the time, everything worked out well. When I started at South Forbes Road there were 11 employees there and Debbie in Prestonsburg. 12 in total, in 2 locations. These days we have over 80 employees in 5 locations: Lexington, Prestonsburg, London, Morehead, and a Volunteer Center on Winchester Road, Lexington, near the Smuckers JIF Peanut Butter plant. My time at 104 South Forbes Road was for a full 4 weeks! In August 1999 we moved to 1685 Jaggie Fox Way, into a customised warehouse with 3 pallet tall racking, and lots of office space. It felt so large back then! On my first couple of days of unloading trucks there I totally wore out a pair of trainers!! Jaggie Fox does sound like a strange name for a street, but I later learned it came from 2 ladies, Mrs Jaggie and Mrs Fox who owned the land before the business park purchase. Anyway, that's what I have been told by mulitple people. Technology was fun in 1999, as we had a 56K phone modem, about 10 computers, and 1 printer. You can imagine the shared internet speed. I forget how long, but we eventually got DSL, then Cable. What have been my duties at the Food Bank? For my first decade of employment I worked the warehouse and as a driver. This included delivering food to the 4 to 5 local pantries that we ran ourselves in local church buildings in Fayette County. Funny story is that a couple of years into the job, I was approached by the Development Manager and asked if I knew websites and HTML. I informed her that I was familiar, and she made me responsible for the maintenance of the website that University of Kentucky students had created. It indeed was quite basic with only HTML and images. I had this duty for a few years before a professional company was hired. I mentioned Inventory software. In early 2000 we moved to an ERP, that is an Enterprise Resource Planning suite named Navision written by a Danish company. That company was then taken over by Microsoft. For as while it was called Microsoft NAV, and these days it is part of Dynamics 365. Feeding America commissioned a module named CERES which assisted us non-profits to use profit orientated software. Inhouse, we just call the software CERES. Even though I was no longer maintaining the website, I was still involved in IT to a degree. I became the inhouse guy who would set up new employees with their own computer. Ah, the days of Active Directory. I never did like it! I was also the guy the staff came to first with their computer problems. Funny how a lot of these issues were fixed when I walked in their office. If I could not fix an issue there and then, we did have a contract company on-call. They maintained our server and other high level software. This was still when I was in the warehouse role. After that first decade I was allocated to be our Welcome Center person, which I did for 3 years. This involved welcoming agencies, guests, salespersons, volunteers, and assisting other staff members in many ways. I also went from being a driver to the person who handed out delivery and pick-up routes to the drivers. During these years I became a heavy user of CERES working with the agencies and printing out pick-sheets to our warehouse picking staff. Although I really enjoyed the work, I will openly admit that I am not always the best in heavily social situations. I did have some difficulty when the Welcome Center was full of people needing my attention and I was trying to get software and paperwork duties done. Somehow I survived! My next stage of employment was moving into the offices and becoming the assistant to the Operations Director. This is when I really took on the role of food purchaser, ordering fresh produce and food from vendors as part of our budget. I also took over the responsibility of bidding for food donations from the Feeding America portal named Choice. National Donors offer truckloads of food and other items to the network, and we Food Banks bid on them in an allocated share system. The donations are free, but we pay for the truck freight from the shipping locations. A full time IT person was hired. We are now on our 4th IT Manager. The last 2 each had assistants. Although I am grandfathered in as an admin, my duties in this regard are very low, but still have the abity to install software as needed. Quite handy on my own laptop. As well as being the Food Procurement Officer I also became the Reporting Officer. This has been greatly aided by our team receiving the ability to write our own reports from the Navision SQL database using Jet Reporting. This is an Excel extension that allows us to access field data not directly obtainable in the CERES program. The fore-mentioned Robert Srodulski used to spend a day creating a monthly report that included all of our 50 counties across multiple categories of data. He would step by step complete an Excel worksheet with all this information. I took his spreadsheet, converted it into a Jet Report, and it now runs in about 5 minutes! It is my responsibility to supply reports on a regular monthly, quarterly, and yearly basis to my Directors, fellow staff, and to Feeding America. Yes, I do have an orange mug on my desk that says "I submitted my MPR". That is the Monthly Pulse Report. It sits next to my red swingline stapler! What are God's Pantry Food Bank's sources of food? This is probably the question I get asked the most when friends and online contacts find out what I do for a career. We receive and obtain food from various sources, including: Local donations from people like you. Thank you! Local farmers. Local retail companies and other businesses giving food directly to us and to our Partner Agencies. We are the official food charity of many retailers, including Walmart and Kroger. National Companies, mostly through the Feeding America Choice Program. The USDA, U.S. Department of Agriculture, supplies us with multiple programs of food: TEFAP (the Emergency Food Assistance Program), CCC (Commodity Credit Corporation), and CSFP (Commodity Supplemental Food Program). Purchased food, including Fresh Produce, via donations and grants. Without all this food coming in, we would not be able to distribute to our internal programs or to our partner agencies, allowing them to run Backpacks for Kids, Food Boxes for Seniors, Food Pantries, Mobile Distributions, Sharing Thanksgiving, and a multitude of other services we offer our neighbours. We have a team of Food Sourcers that work directly with the retail companies, so I am not fully involved there, but I am the main Food Purchaser for the majority of the food we buy. Specialised internal programs like Backpack and local Pantries do order specific foods that they need on a regular basis. I try to supply for the long term. With the USDA CSFP program I am responsible for the ordering of that food through a Government website. Often 6 to 12 months ahead of time. Here's a truth that staggers many people when I inform them: If you are spending cash on food donations to God's Pantry Food Bank, the most efficient use of those funds is to donate it to us. I truly can obtain about $10 worth of food for every $1 given. An example is that I recently obtained a full truckload donation of 40,000lb of Canned Sliced Beets (yum!) that we are paying only freight on. Do the maths. #Where is God's Pantry Food Bank located? As mentioned we have 5 locations, not including our own local pantries, but our main head office is at 2201 Innovation Drive Please check out our webpage at GodsPantry.org/2201innovationdrive as it includes an excellent animated walk-through tour of the offices and warehouse, including the Produce Cooler, Deli Cooler, and Freezer. They are massive! I personally waited until the very last day, Friday 13th of December, to move out of my Jaggie Fox office and into my new one at Innovation. Our official first day was on Monday 16th December 2024. What I tooted and posted on that Friday caught the eye of my CEO, Michael Halligan, and he asked me if he could share it with others. Of course he should! In the Shownotes I have included a link to my Mastodon toot. It's too long a number to read out. I am absolutely loving our new location. It's my challenge to fill the cooler, freezer, and dry warehouse with donated food! My new office is 97% set up to my workflow, including my infamous hanging report boards, and spiders everywhere. The last line of my blog says: All that said, it truly is the only job I have ever had which I absolutely enjoy, but totally wish did not exist!! This remains true. Our mission is: Reducing hunger by working together to feed Kentucky communities. Our vision is: A nourished life for every Kentuckian. #How may HPR listeners support God's Pantry Food Bank The quick answer is to go to our website of GodsPantry.org and click on Take Action. From there you will be given a list to choose from: Donate Food Volunteer Host a Food Drive or Fundraiser Become a Partner Attend an Event Advocate Other Ways to Help Thank you so much for listening to my HPR show on God's Pantry Food Bank. Apart from leaving a comment on the HPR show page, the easiest ways for people to contact me are via Telegram: at t.me/solusspider or Mastodon at @SolusSpider@linuxrocks.online I look forward to hearing from you. Now go forth, be there for your fellow neighbours, and record your own HPR show! … Adding this comment to the Shownotes, that I shall not be speaking aloud. Although I consider this show topic to be Clean, as it is basically about my life and work, not my beliefs, there may be some worldwide who hear the name God's Pantry and consider it to be religious. Therefore I am flagging the show as Explicit. just in case. It is merely the name of our non-profit Food Bank, as called by our founder Mim Hunt. Although the majority of our Partner Agencies are faith based non-profit organisations, the Food Bank itself is not faith based. … Provide feedback on this episode.

Farms are suffering in Israel and while food rescue organization ‘Leket' has primarily been working to get meals to those in need around the country, there's a new need that CEO Joe Gitler and his team are working to achieve – hanging on to Israel's farms. This story was initially supposed to be a three-minute sponsored feature at the end of Thursday's news podcast, but the discussion was so interesting, so newsworthy and so full of facts and figures that we wanted to present the entire interview. Happy Hanukkah, Merry Christmas and Happy New Year! Donate to Leket through the IDN: https://yearend.leket.org/?utm_source=shanna&utm_medium=social Israel Daily News website: https://israeldailynews.org Israel Daily News Roundtable: https://www.patreon.com/shannafuld Support our Wartime News Coverage: https://www.gofundme.com/f/independent-journalist-covering-israels-war Links to all things IDN:⁠ https://linktr.ee/israeldailynews⁠ Music: “When You Believe” - Nicole Raviv and Daniella Rodrigues (The Prince of Egypt) https://www.youtube.com/watch?v=rqNK9A0SbSc --- Support this podcast: https://podcasters.spotify.com/pod/show/israeldailynews/support

Ep 64: From Art to Aid: Eric von Haynes on Creating Community ConnectionsSummary of the episode:Today's conversation centers on the critical distinction between mutual aid and charity, as articulated by our guest, Eric von Haynes. Eric emphasizes that mutual aid is rooted in reciprocity and community connection, contrasting it with the more transactional nature of charity. He shares insights from his extensive work in mutual aid initiatives, including the Love Fridge project, which provides community fridges stocked with food and resources, emphasizing the importance of anonymity and equality in these efforts. Throughout the discussion, Eric reflects on his artistic journey, particularly his passion for printmaking as a means of disseminating ideas and fostering community dialogue. With a focus on the values of horizontality and support, this episode encourages listeners to think critically about how we share resources and uplift one another in our communities.Takeaways:Mutual aid emphasizes reciprocity and community support, distinguishing it from mere charity.The Love Fridge initiative in Chicago showcases how community fridges can foster mutual aid.Eric advocates for slow media, valuing thoughtful engagement over rapid consumption.Art practices, like printmaking, provide a platform for voices that challenge societal norms.Chapters:• 00:01 - Introduction to Nosy AF Conversations• 03:10 - Understanding Mutual Aid and Reciprocity• 12:04 - The Concept of Mutual Aid• 17:46 - Community Fridges and Mutual Aid• 26:42 - Community Engagement and Food Rescue• 36:52 - Understanding Mutual Aid vs Charity• 40:45 - Values and Practices in Community Engagement• 46:25 - The Importance of Print in Art and Society• 55:13 - The Philosophy of Anarchy and Community• 01:01:40 - The Importance of Slow Media• 01:06:45 - The Legacy of Robert BlackburnAbout Eric:Eric Von Haynes operates under the imprint Flatlands Press and co-founded Love Fridge Chicago, a mutual aid initiative supporting community fridges. He is a visiting senior instructor of graphic design at the UIC School of Design and currently serves as the president of the Chicago Printers Guild.Resources mentioned in this episodeDean Spade Mutual Aid Book*link to book is with an affiliate link*Community Centered DesignLove Fridge Btw Happy Anniversary, Love Fridge!

Listen to the inspiring story of Oklahoma's first partnership between a public school district and a food bank to provide one solution to a component of school food waste. After Oklahoma recently passed state legislation clarifying school surplus food donations are safe, legal, and encouraged, Emily McNally and Meagan Quickle started conversations about a potential partnership between The Broken Arrow Public Schools and Broken Arrow Neighbors starting with 2 pilot schools that have resulted in over 1,000 pounds of rescued food preserved to feed families instead of landfills in the Broken Arrrow community. Emily McNally is The Director of Child Nutrition for Broken Arrow Public Schools in Oklahoma, and Megan Quickle is The Executive Director of Broken Arrow Neighbors.

Listen to the inspiring school food waste solution journey of Livia Fleming, who works with schools in New York to rescue food, leading the #FoodIsNotTrash movement to make sure nothing is wasted.

Jenn Duncan, 4th grade teacher in Fairbanks Alaska, shares her inspiring story about school food waste solutions in the 132nd episode of the K-12 Food Rescue Podcast. Alaska is the 41st state featured on the K-12 Food Rescue Podcast! Thank you Jenn for sharing your story!

Listen to the inspiring school food waste solution story of a current student, Kellen Bees, at Bellevue West HS in Nebraska, and current University of Nebraska Freshman, Jacki Petrow, in Nebraska. Both Jacki and Kellen share how the schools partnership with Green Bellevue was resurrected after Covid, and how it is currently thriving today at Bellevue West HS.

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

Listen to Newark Academy students, and their Science teacher, Debra Taveras, discuss their I-Rescue Lunch initiative, which encourages K-12 students to rescue, recycle and reduce food waste while feeding hungry neighbors. Through the use of the nonprofit's app, Table to Table I-Rescue and key partnerships with school ambassadors, wholesome unopened food like applesauce, fruit, yogurt as well as prepared cafeteria entrees are placed in crates for pickup by Table to Table volunteers and delivered to partners such as shelters, group homes or soup kitchens.

Listen to the inspiring story of Grace Klein Community founder Jenny Waltman, and author of "God Chose the Wrong Person". Grace Klein Community in Birmingham Alabama has 600 food rescue drivers, and is able to provide 2 million pounds of food to 500,000 children and families in need from multiple Grace Klein Community locations. In addition, Grace Klein Community partners with 62 schools, and has a vision for every school in Alabama to adopt share table and K-12 Food Rescue policies in the future.

The Food Basket CHB collects leftover groceries from supermarkets to tackle food insecurity and stop tonnes of kai from going into landfill. Alexa Cook reports.

With Loblaws facing criticism for soaring grocery prices and record-high profits during a cost-of-living crisis, can a boycott drive real change? We talk to Emily Johnson, the lead organizer for the Loblaws boycott, and Eric Wickham, a Toronto-based journalist and host of Big Shiny Takes. Emily is a mental health and addictions worker and single mother of two living in the suburbs west of Toronto, and Eric has been working on a year-long investigation on the price of groceries for The Hosier, an independent digital media outlet based in the Greater Toronto Area. We are also joined by Robert Miller, climate activist, organizer, and “spooookiest” friend of the pod, to discuss more solutions to reduce the price of groceries and save Halloween for children nationwide. Want more episodes on the food system? Check out the episode where we go dumpster diving, our episode about Big Ag, or our episode on Food Rescue with Second Harvest. Pullback is a proud member of the Harbinger Media Network Enjoy our work? Support us on Patreon!

Listen to the inspiring story of Jim Conklin, co-founder and Executive Director of Cultivate Food Rescue in South Bend Indiana.

Listen to the inspiring story of Rachel Ni, who recently graduated from Centennial HS in Maryland. Rachel noticed food was being wasted at an alarming rate, and she took action. Listen to her testimony at the 5:06 mark of the link below at a board of education meeting. https://hcpsstv.v3.swagit.com/videos/270604

If you've ever thought about how much food goes to waste in restaurants, today's episode we're going behind the scenes to see what happens to those leftovers. Robert Lee is the co-founder and CEO of Rescuing Leftover Cuisine, and he's been tackling this issue for over a decade.Robert started rescuing food back in college, where he would deliver dining hall leftovers to a nearby homeless shelter. Almost 15 years later, he's built and scaled this non-profit to saving millions of pounds of food from ending up in landfills and feeding countless people across the country. Robert's going to share the nuts and bolts behind their logistics model and business model, how they pivoted during the pandemic when restaurants shut down, and the big role that city governments can play when it comes to food rescue. About Robert Robert Lee is the CEO & Co-founder of Rescuing Leftover Cuisine, Inc (RLC). With a Bachelor's degree at the Stern School of Business at New York University and experience working in finance at various Wall Street firms, Robert Lee left a future career in finance to work on growing RLC. RLC has been providing food rescue services since 2013 and is headquartered in New York City. RLC was incubated by Blue Ridge Labs @ the Robin Hood Foundation and since then has expanded across the nation. In addition, Mr. Lee has been honored as an Obama Leader USA, Gates Millennium Scholar, CNN Hero, Forbes 30 Under 30 for Social Entrepreneurship, NYC Food Policy 40 Under 40, and Youth Action Net Fellow. Website: https://www.rescuingleftovercuisine.org/Instagram: @rescuingleftovercuisineDiscounts Get 10% off delicious local farm-fresh food delivered to your door with my link for FarmMatch: https://farmmatch.com/jane Get 15% off high-quality Italian olive oil with code FARMTOFUTURE: https://shop.vignolifood.com/FARMTOFUTURE Get 40% the CircleDNA's Premium DNA test with code JANEZHANG: https://circledna.com/premium Connect with Jane Z. on Instagram at @farm.to.future

Over one-third of the world's food is lost or wasted, undermining efforts to end hunger and malnutrition while contributing 8 to 10 percent of global greenhouse gas emissions. In low- and middle-income countries, over 40 percent of food loss occurs before a crop even makes it to market, whether due to inadequate storage, pests or microbes, spoilage, spillage in transport or otherwise. Eliminating food loss and waste (FLW) would provide enough food to feed two billion people, as well as reduce greenhouse gas emissions. Addressing FLW is critical to global food security, nutrition and climate change mitigation, with food rescue playing an important role in these efforts. In order to raise awareness, exchange information and share success stories, USAID's Food Loss and Waste Community of Practice created the USAID Kitchen Sink Food Loss and Waste Podcast. Our goal is to share monthly, bite-sized episodes that highlight the approaches USAID and the U.S. government are taking to address FLW. We hope these episodes provide a valuable resource for those interested in why we should care about FLW and how we can reduce it. Our latest episode is with Ken Baker, Culinary Director for Rethink Food, which aims to bridge the gap between excess food and food insecure communities by preparing restaurant-quality meals from food that has been rescued from going to waste. Together, Ken and Nika share their experiences in the restaurant industry and the important decisions restaurants make to balance food waste and profits. Ken discusses how Rethink Food transforms excess into access in food insecure communities by providing nutrient dense, culturally relevant meals. We conclude with a discussion of how to shift the narrative around food waste.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!

In this episode, soon to be freshman at Yale Lamia Ayaz, looks back on her experience acquiring grants for composting and share tables at Howard High School in Maryland, as well as several other schools. 

Have you ever pondered how entrepreneurship can be leveraged to tackle issues like food insecurity and support local agriculture? In this episode of The Angel Next Door Podcast, Marcia Dawood explores this intriguing question with Clancy Harrison, an expert in the food systems space. Together, they discuss how innovative business models can create a significant social impact.Clancy Harrison is the founder of the Food Dignity® Movement and a registered dietitian with extensive experience as a food service director and food pantry manager. Her work centers around bridging local farmers with communities in need, ensuring fair compensation for agricultural products while resolving food accessibility issues.This episode is a deep dive into Clancy's transformative approach to hunger relief that emphasizes dignity and sustainability. From pioneering equitable market systems to integrating advanced technologies in agriculture, Clancy's initiatives offer a fresh perspective on food security. Whether you're passionate about social entrepreneurship, sustainability, or community impact, this conversation is packed with insights that make it a must-listen. To get the latest from Clancy Harrison, you can follow her below!LinkedIn - https://www.linkedin.com/in/clancycashharrison/https://clancyharrison.com/ Sign up for Marcia's newsletter to receive tips and the latest on Angel Investing!Website: www.marciadawood.comLearn more about the documentary Show Her the Money: www.showherthemoneymovie.comAnd don't forget to follow us wherever you are!Apple Podcasts: https://pod.link/1586445642.appleSpotify: https://pod.link/1586445642.spotifyLinkedIn: https://www.linkedin.com/company/angel-next-door-podcast/Instagram: https://www.instagram.com/theangelnextdoorpodcast/TikTok: https://www.tiktok.com/@marciadawood

Over one-third of the world's food is lost or wasted, undermining efforts to end hunger and malnutrition while contributing 8 to 10 percent of global greenhouse gas emissions. In low- and middle-income countries, over 40 percent of food loss occurs before a crop even makes it to market, whether due to inadequate storage, pests or microbes, spoilage, spillage in transport or otherwise. Eliminating food loss and waste (FLW) would provide enough food to feed two billion people, as well as reduce greenhouse gas emissions. Addressing FLW is critical to global food security, nutrition and climate change mitigation, with food rescue playing an important role in these efforts. In order to raise awareness, exchange information and share success stories, USAID's Food Loss and Waste Community of Practice created the USAID Kitchen Sink Food Loss and Waste Podcast. Our goal is to share monthly, bite-sized episodes that highlight the approaches USAID and the U.S. government are taking to address FLW. We hope these episodes provide a valuable resource for those interested in why we should care about FLW and how we can reduce it. Our latest episode is with Diane Letson, Vice President of Food Industry Partnerships for Feeding America,  a US–based non-profit organization that is a nationwide network of more than 200 food banks that feed more than 46 million people through food pantries, soup kitchens, shelters, and other community-based agencies. Diane shares how Feeding America's work reduces food loss and waste while fighting hunger and how partnerships with cold chain companies can bolster these efforts. Together, we discuss how legislation can shape food donation and the important roles food banks play in our communities that go beyond handing out food.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!

Violet Hart, Emmet Brick, and Milcha-Hulen Posnak are all former students from Fayetteville High School in Arkansas, while Sylvia Smith is headed into her senior year. Each of them had Mr. Clay Morton as an AP Environmental Science teacher. Listen their journey of finding a solution for school food waste not only in their school, but their entire school district.

The impact of K-12 Food Rescue has reached world wide! Nghia Luu, from True North International School in Hanoi Vietnam, discovered K-12 Food Rescue resources online while working oh his Zero Waste Project, in in this episode he talks about his journey developing the project, and how the resources he found online helped him along the way. Their are many differences in he way school breakfasts and lunches are administered in Vietnam compared to the United States, but Nghia did not let those differences prevent him from developing a school food waste solution True North International School. We hope you enjoy this episode!

Finbar Heaslip is the Food Waste Diversion/Compost Manager at Quincy Public Schools in Massachusetts. In this episode, Finbar shares about pilot programs in two high schools in the school district. The program focuses on composting and share tables, and Finbar shares not only the story and mechanics of both programs, but also some data collected. Finbar asked me to mention that in addition to food scraps from the trays of students, they compost back of the cafeteria food waste as well.

Listen to the inspiring story of a K-12 Food Rescue student leader, Tanvi Modugula, a student at Hebron High School in Montgomery County in Maryland.

Listen to the inspiring story of Gerin Hennebaul, a a 27 year educator at Lovin Elementary in Georgia who has worked tirelessly on school food waste solutions in her school district. Gerin chronicles Lovin Elementary School's implementation of composting and share table program, and details the importance of student involvement and leadership in these programs.

Guest Dave Lampert is the CEO of Food Rescue US, a national non-profit tackling food waste and food insecurity.  Dave spent the bulk of his career in the for-profit sector, including 20 years with Dutch multi-national Wolters Kluwer, building and leading B2B businesses in content and software.  He has also been actively feeding the hungry for over 30 years as a volunteer.  Dave has three grown children and lives with his wife and their two dogs in Hartsdale, NY. Summary This episode tackles the startling reality of food waste in the US, while highlighting the inspiring work of Food Rescue US, a non-profit dedicated to bridging the gap between food insecurity and perfectly edible food headed for the trash. Three Key Takeaways: A Growing Problem: The conversation dives into the sobering statistics: more than 40 million Americans face food insecurity—people who lack consistent, reliable access to a sufficient quality and quantity of affordable, nutritious food—while a staggering 30% of our food supply goes to waste. Food deserts, where access to fresh and affordable food is limited, disproportionately affect minority communities. Tech-Powered Food Rescue: Food Rescue US tackles this complex issue with innovative solutions. Their user-friendly app connects volunteers with local food rescue opportunities, streamlining the process of collecting excess food from grocery stores and other food donors. Even cosmetically imperfect produce finds a new home, preventing waste and feeding those in need. Beyond Food Distribution: The episode goes beyond immediate hunger relief. Dave discusses the organization's commitment to reducing food waste's environmental impact. They explore composting initiatives and advocate for broader solutions, including consumer-focused innovation. The episode concludes with a call to action, encouraging listeners to explore volunteer opportunities with Food Rescue US and advocate for change in their communities. It's a powerful reminder that small steps can make a big difference in the fight against food waste and hunger. Social Media Website: https://foodrescue.us/  About Jeff Jeff Ikler is the Director of Quetico Leadership and Career Coaching. “Quetico” (KWEH-teh-co). He works with leaders in all aspects of life to identify and overcome obstacles in their desired future. He came to the field of coaching after a 35-year career in educational publishing. Prior to his career in educational publishing, Jeff taught high school U.S. history and government. Jeff has hosted the “Getting Unstuck—Cultivating Curiosity” podcast for 5 years. The guests and topics he explores are designed to help listeners think differently about the familiar and welcome the new as something to consider. He is also the co-host of the Cultivating Resilience – A Whole Community Approach to Alleviating Trauma in Schools, which promotes mental health and overall wellness. Jeff co-authored Shifting: How School Leaders Can Create a Culture of Change. Shifting integrates leadership development and change mechanics in a three-part change framework to help guide school leaders and their teams toward productive change.

Today, Clancy speaks with Letisha Steele. She is a former chef turned passion advocate for health equity. With roots in the Appalachian Mountains, her life's work addresses the complex challenges of communities from nutrition and education to housing and racial equity. In this episode, she talks about food inequity, food sovereignty, and the importance of choosing food that means something to families and cultures.

Hear the story of how the Vermont South Burlington High School Share Fridge came into existence, and the impact it makes, as told by assistant principal John Craig.

Listen to the inspiring 13 year school food waste solution journey of Jennifer Trent, the program manager of the Iowa Waste Reduction Center at the University Of Northern Iowa.

Welcome back to the State 48 Homeowner podcast! In this episode, we explore the journey of trash in Arizona with Jennifer Wargo, the communications director for Waste Management. Discover what happens to your trash, the engineering marvels of modern landfills, and the fascinating process of recycling. Jennifer also shares insights into the challenges of landfills and hazardous waste and the innovative ways Waste Management is contributing to sustainability, including partnerships with organizations like Waste Not to reduce food waste. Tune in to learn more about where your trash goes and how you can contribute to a more sustainable future.  

Listen to the inspiring stories of Iris Saxer and Dave Hudacsko, school food waste solution leaders in Teton Valley Idaho. Dave is the owner of RAD Curbside, who manages all waste hauling and curbside recycling in Teton Valley, and Iris has been championing food waste solutions in Teton Valley Idaho for several years.

Over one-third of the world's food is lost or wasted, undermining efforts to end hunger and malnutrition while contributing 8 to 10 percent of global greenhouse gas emissions. In low- and middle-income countries, over 40 percent of food loss occurs before a crop even makes it to market, whether due to inadequate storage, pests or microbes, spoilage, spillage in transport or otherwise. Eliminating food loss and waste (FLW) would provide enough food to feed two billion people, as well as reduce greenhouse gas emissions. Addressing FLW is critical to global food security, nutrition and climate change mitigation, with food rescue playing an important role in these efforts. In order to raise awareness, exchange information and share success stories, USAID's Food Loss and Waste Community of Practice created the USAID Kitchen Sink Food Loss and Waste Podcast. Our goal is to share monthly, bite-sized episodes that highlight the approaches USAID and the U.S. government are taking to address FLW. We hope these episodes provide a valuable resource for those interested in why we should care about FLW and how we can reduce it. Our latest episode is with Robert Lee, Co-Founder and CEO of Rescuing Leftover Cuisine, which redistributes excess food to people experiencing food insecurity. Robert shares what food rescue is and the impact it can have on reducing food waste. Additionally, we discuss how policies and regulations have shaped Rescuing Leftover Cuisine's work and the future of food rescue.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!

Cultural icon Annie Potts is beloved by fans of every age, and for excellent reason. Her bright on-screen light emanates from deep within her own actual warm soul and big heart! The length and breadth of her philanthropic work rivals her IMDB credits and she's hovering at 114 of those. Most recognizable now as Young Sheldon's Meemaw, you may also know her for Corvette Summer, Pretty In Pink, and the Ghostbusters and Toy Story franchises.Annie shares with us her deep affection for her Young Sheldon co-stars and the joy and honor it has been to help and watch them grow up.Annie's first long-running sit-com was Designing Women where she played Mary Jo Shively, alongside Jean Smart, Dixie Carter and Delta Burke. Together, in an age before internet harassment they weathered the storm of co-star Delta falling victim to the tabloid bully that was the National Enquirer. Cast camaraderie has always been key for Annie.Consider yourself warned, Phantasms. In Ghostbusters Frozen Empire (now in theaters) Annie is finally suiting up and busting some ghost! Also, her sultry Bo Peep has a star turn in Toy Story 5 which will hit theaters next year.Annie also shares some backstage stories, tells us which of her shows she wishes had enjoyed a longer run and gives us a peek into the Young Sheldon finale and a spinoff that will feature Young Georgie. Then, Annie takes on a round of IMDB Roulette.All that, plus Fritz and Weezy are recommending A Man In Full and Baby Reindeer, both on Netflix. Annie's pick for you is Alice and Jack on PBS!Path Points of Interest:Annie PottsGhostbustersYoung SheldonAnnie Potts on WikipediaAnnie Potts on IMDBAnnie Potts on InstagramAnnie Potts on TwitterAnnie Potts on FacebookAny Day NowThe Heart ChannelsWhite Pony ExpressKemarley of AnguillaBaby ReindeerA Man In FullAlice & Jack

Listen to the exciting journey of finding school food waste solutions at IPS 39 William McKinley Elementary, as told by Instructional Coach Sharon Sellers and students Addyson Hall and Malaya Loredo.

Charities supporting more than half a million New Zealanders have reported a 40 percent increase in food demand last year - 2023.