Podcasts about food wastage

Aubry speaks to Vuyiswa Ramokgopa, Gauteng MEC for Agriculture and Rural Development, about right to food and food not being a privilege but a fundamental right that requires us to look into how we work together to make sure families don’t go to bed hungry. MEC Ramokgopa who wrote a compelling opinion piece about the state of poverty and food wastage in the country.See omnystudio.com/listener for privacy information.

Food waste is an extremely prevalent problem across the world, and with this in mind, the team at Utility Bidder have used data from the Food Waste Index Report 2024 to study the countries with the highest (& lowest) food waste ratings in the world. You can view the full research here: https://www.utilitybidder.co. uk/blog/carbon-food-print/ Top 10 countries with the largest amount of food waste in the world Rank Country Estimated Household Food waste (average kg per capita) Total Household Waste (kg) 1 Bulgaria 26 176,280,000 2 Russia 33 4,829,772,000 3 Slovenia 36 76,320,000 4 Ireland 48 240,960,000 5 Croatia 53 213,590,000 5 Finland 53 293,620,000 7 Netherlands 59 1,036,040,000 8 Japan 60 7,398,006,000 8 Poland 60 2,391,600,000 10 Estonia 61 81,130,000 10 France 61 3,942,430,000 10 New Zealand 61 316,590,000 10 Spain 61 2,895,272,000 Bulgaria produces the least food waste per capita at just 26kg of food waste per capita. When you compare this to the population of 4.7 million, Bulgarians produce 176.28 million kg of food waste. Meanwhile, at the other end of the spectrum, Portugal produces the most food waste per capita, with 124kg wasted per person. With a population of 10.41 million, Portugal is estimated to produce roughly 1.27 billion kg of food waste annually. Further findings from the study: Beef production has the most significant impact on the environment of any food type, as almost 100kg of CO2eq is produced for every kg of beef produced. The average cow has around 250kg of beef, and as a result, each beef cow produces almost 25,000kg of CO2eq. Given that six of the top ten food products with the most significant emissions fit into this category, it is unsurprising that meat and fish as a food group produces the most average emissions. On average, products in this category produce 22.64kg of CO2eq, over 20kg more than any other food type. Farming is the stage of production that causes the most emissions. Across all the food types, 172.59 kg of CO2eq per kg is produced from this production stage. Meanwhile, just 4.00 kg of CO2eq is produced at the retail stage. James Longley, Managing Director at Utility Bidder has provided the following comment: "From production to the plate, getting food to the table is by no means an easy feat, especially when it comes to accommodating climate-conscious objectives. There are several hidden environmental costs of food processes, and some are seemingly more detrimental than others. "At Utility Bidder, we compare business gas prices, along with energy and electricity, and whilst we want our customers to get the best deals, we also want to champion environmental practices for businesses to save on emissions - so how much do you consider the impact of the carbon 'food' print? "The journey of food from production to the plate is a long one; even before food produce leaves the farm, emissions from the farm, land use, and animal feed account for 269.17kg of CO2eq per kg produced. These three aforementioned practices make up three of the top four most costly production processes for emissions; wedged in between is the emissions from last produce which further proves that there are environmental repercussions before and after production. "We've also split our research down further to profile the food types and groups you all know and that some of you will love. Beef ranks number one as the top food type producing the most emissions. The average cow has around 250kg of beef, and as a result, each beef cow produces almost 25,000kg of CO2eq. "Perhaps unsurprisingly given this statistic, meat and fish ranks as the overall food group producing the most average emissions. Beef and Lamb are the most significant contributors, but shrimp, fish, pork meat and poultry all produce a considerably large amount of carbon emissions." You can review the research here See more breaking stories here.

Africa has been plagued with so much of post harvest losses. Bulk of what our farmers produce is lost during post harvest due to a lot of factors. In this episode our guest talks on how he his brand has been able to provide solutions to post harvest losses in the tomato value chain by going into tomato powder production Hear how he has been able to get into the value chain and how how he has been able to overcome the challenges

We all waste plenty of food, especially perishable food. How can we manage the wastage and in turn also save in our finances? Lelo and Gerald discuss this topic on The Buzz Breakfast Show. --- Send in a voice message: https://podcasters.spotify.com/pod/show/gerald-chemunorwa-mwandia/message Support this podcast: https://podcasters.spotify.com/pod/show/gerald-chemunorwa-mwandia/support

New Zealand's food waste remains high despite a cost-of-living crisis.  A Rabobank-KiwiHarvest survey estimates that $3.2 billion of food goes in the bin annually.  Households waste 12.2% of groceries yearly, a slight decrease from last year's 13.4%.  Sustainable Business Development Head, Blake Holgate, told Mike Hosking that as food becomes more expensive, the value of what is thrown out increases.  He said that despite the reduction in waste, in terms of total value food waste has actually increased.  LISTEN ABOVE See omnystudio.com/listener for privacy information.

Tessa Clarke, CEO and co-founder of Olio, talks about the business model behind the food sharing app, the company's plan to be the be the “Mailchimp of food redistribution”, organic international expansion and the plan to take on Facebook Marketplace by moving into second-hand items.  Clarke launched Olio, which lets people list surplus food and second-hand goods, in 2015. It has since attracted over 6.9 million users who have given away over 95 million portions of food. Listings on the circular economy app grew fivefold during the pandemic and the company has expanded beyond the UK to 63 countries. Olio, which has raised more than $50m in funding, has entered partnerships with businesses including Tesco and Pret. It has plans to rebrand later this year.  

Food waste is one of Singapore's biggest waste streams, accounting for 12 percent of the total waste generated. This is a growing concern because when food is wasted, more food has to be sourced to meet the food demand with Singapore importing over 90 percent of its food supply. So how can tech possibly do its part on this front?  Qi Ni Lee, Corporate Responsibility & Diversity, Equity & Inclusion Lead for Malaysia & Singapore, Sodexo shares her thoughts on this.     See omnystudio.com/listener for privacy information.

The cost of load shedding on refrigeration in SA is the focus in this edition of the Business Day Spotlight. Our host Mudiwa Gavaza is joined by Mustafa Soylu, CEO of Defy Appliances. Topics of discussion include: Defy's business model; impact of load shedding on household appliances, particularly cooling; the need for keeping food items fresh; and possible solutions to the problem.

The cost of load shedding on refrigeration in SA is the focus in this edition of the Business Day Spotlight. Our host Mudiwa Gavaza is joined by Mustafa Soylu, CEO of Defy Appliances. Topics of discussion include: Defy's business model; impact of load shedding on household appliances, particularly cooling; the need for keeping food items fresh; and possible solutions to the problem.

In today's session, the MPs discussed a variety of topics, including measures to address food wastage, plans for the new Tioman Airport and whether it's been approved by the government, our beauty industry and concerns surrounding booster shots. Image Source: Jaggat Rashidi, Shutterstock

We get you out of bed, to your first cup of coffee or to your first destination of your day with thought-provoking discussions on ideas, people and events shaping all our lives.2:32 - How close are you to your office colleagues?8:15 - How do we reduce food waste?14:22 - International headlines20:04 - Local headlinesSee omnystudio.com/listener for privacy information.

We're producing up to 150,000 tonnes of surplus food every year. The New Zealand Food Network steps up and takes it before it reaches what would've been its destination: landfill.

This episode is brought to you in cooperation with TechChillJoin us in Riga on April 27-29, 2022100+ speakers (including the guest of this episode)200 top US and European investors300 StartupsListen to the episode intro to find a special PROMO CODE for Pursuit of Scrappiness listeners and get 20% OFF Get your pass NOW on https://techchill.co/ ===Michael Haase is the Founder and CEO of Plantjammer - Learn new easy dishes and fit them to individual health goals, availability and taste. With a background from McKinsey and Merill Lynch, Michael is on a mission to help you decrease food waste while unplugging and having fun cooking.In this episode we talk about Plant Jammer and its mission to decrease food waste. We also cover the hottest trends in foodtech and using cooking to unplug and recharge. Finally we discuss breaking user habits, scaling of sustainability culture and user acquisition.The topics covered in this episode with Timestamps[03:00] - HOW PLANT JAMMER HELPS PEOPLE COOK AND DECREASE FOOD WASTE[06:30] - ON HOTTEST TRENDS IN FOOD TECH[09:40] - BUILDING A BUSINESS MODEL ON BIG DATA[13:10] - APPLYING AI TO CREATE THE PLANT JAMMER RECIPE GENERATOR[17:20] - BREAKING USER HABITS AND SCALING ACROSS COUNTRIES[26:45] - ON USER ACQUISITION[33:15] - ON THE VALUE OF COOKING FOR CREATIVITY AND HEALTHCheck out Plant Jammer here To reach out to Michael use: Email: michael@plantjammer.comLinkedin: Linkedin Find out more on https://www.pursuitofscrappiness.co/ Support for this episode comes from Nexpay > https://paynexpay.com/===See the videos from interviews on Linkedin > https://www.linkedin.com/company/pursuit-of-scrappiness/ Questions/suggestions? Join our Telegram group > https://t.me/pursuitofscrappiness Watch select full-length episodes on our YouTube channel > https://www.youtube.com/channel/UCP6ueaLnjS-CQfrMCm2EoTA 

Preston Wong: "The goal should always be to make the message of sustainability and reducing food wastage as mainstream as possible. What point is there if it is just within that echo chamber of eco-conscious people? For us, we can break that barrier because price is not a big issue unlike other sustainable merchandise that may face challenges of accessibility due to price point issues. I would think that surplus food is a good bridge and show people that things can be affordable, and yet can be good stuff if you look beyond the exterior and short-dated condition of the item."Preston Wong, CEO and lead innovator at Treatsure, shares about how his business tackles the problem of food waste, plus: *Reducing wastage from buffet lines* *The difficulties that buffet restaurants and hotels face in estimating the amount of food to prepare* *Grocery wastage* *Collaborations between partners and artisans to convert waste to new products* *Building a community* *The importance of education* *What keeps him going* *Using technology to reducing waste* *Why develop an app*Singapore Noodles: http://sgpnoodles.com/ @sgpnoodlesNewsletter: http://sgpnoodles.substack.com/

Clement speaks to Siphamandla Manqele, an Entrepreneur and food production specialist about how minimizing food wastage when living alone See omnystudio.com/listener for privacy information.

Roti Bank Foundation is a non-profit, tech-driven food rescue organization currently operating in 23 cities. One of the founding team members of the organization – Shriya Kumar, has developed the ‘Roti Bank Foundation' application, which is now helping immensely in identifying hunger pockets and diverting surplus food to where there is none. Shriya Kumar – an investment banker, is a visionary towards adapting technology for solving India's hunger problem. Her idea of mapping hunger pockets across the country for large-scale operations led to the app's innovation. The app uses artificial intelligence to find out the hunger pockets. The app assesses the map of a city, and based on the publically available demographic data such as population density, proximity to luxurious services, and the propensity of a particular area to spend, it gauges the level of income and creates a virtual hunger map. Roti Bank looks forward to creating well-fed communities throughout the various nooks and corners of India. --- Send in a voice message: https://anchor.fm/gmbwithkay/message

In today's episode, I talk about food wastage and a few tips to prevent food spoilage, food wastage, and tips to properly store your food. So stay tuned and Enjoy!!! Official email address: charitysafehaven28@gmail.com Facebook page: Charity's Safe Haven: https://www.facebook.com/Nasikewanyonyi Blog: https://charityann56.wordpress.com --- Send in a voice message: https://anchor.fm/charityann/message

Refilwe Moloto speaks to Ryan McFadyen about reducing food wastage and solving the surplus. See omnystudio.com/listener for privacy information.

In Japan, food products have deadlines within which they should be shipped to stores. Products that miss these delivery deadlines get discarded although they are still well within their ‘best by' dates. To combat this problem of food waste, Nestle Japan and startup Minatoku have worked together to install vending machines which sell food products like KitKat and Nescafe which are past their delivery date but still perfectly consumable. Our resident news anchor helps you to understand the two ways in which food waste is mainly created in Japan, and the various measures the country is taking to reduce food waste. - Summary 食品ロス問題OP - What is food waste and how is it created? 食品ロスとは - The environmental impact of food waste なぜ食品ロスを削減する必要がある？ - What is Japan doing to combat food waste?日本の食品ロス対策 - Conclusionまとめ --- Watch the news video with Japanese transcript here! https://perapera.ai/watch/youtube-qvG2Jdj4v_k --- This podcast episode is best listened to in conjunction with the following news video from FNN Prime Online. ネスレ 食品ロス削減の無人販売機　出荷できない「キットカット」など https://youtu.be/qvG2Jdj4v_k FNN Prime Online YouTube Channel https://www.youtube.com/user/FNNnewsCH Disclaimer: News Anchor Japanese is not affiliated, associated, authorized, endorsed by, or in any way officially connected with Fuji News Network, Inc., or any of its subsidiaries or its affiliates. The official FNN Prime Online website can be found at https://www.fnn.jp/

South African businesses and households have been urged to significantly reduce food losses and waste in order to address the country's hunger problem, while also addressing the associated economic and environmental impacts, including climate impacts. The findings were released in a CSIR study which shows that an estimated 10.3 million tonnes per annum of edible food, earmarked for human consumption in the country does not reach the human stomach.

Did you miss Part 1 of this episode? We feel that you have lost a lot of information from that episode. Click this to listen : https://open.spotify.com/episode/6vJChpLUDIjOKZd2Yt85EK?si=YxmMBqQlRYWl2KAbavu99g&dl_branch=1 In this episode... How his family helped him with startup? Incubation and Acceleration Journey StartUp TN, Deepak and GreenPod Labs Funding and Investments in Biotechnology Deep Dive into Biotechnology Markets Overview of GreenPod Labs Lightning round Message from Deepak to Budding Entrepreneurs. Curious to know who's behind Tamilpreneur ? Listen to the intro of S5E1 - https://open.spotify.com/show/5f59gJfY5VIqP3NkPJwi3d Follow us on our Instagram : https://www.instagram.com/tamilpreneur/ Checkout our Youtube channel : https://www.youtube.com/watch?v=fOCHKQxZv7Y&t=1s&ab_channel=Tamilpreneur If you are listening on Spotify, Google podcast - please Subscribe :) If you are listening on iTunes make sure to Rate and Review the podcast. Yes, It really helps !! Tamilpreneur - 1 Lakh Tamil entrepreneurs by 2025

Deep Survival: Who Lives, Who Dies, and Why by Laurence Gonzales o https://tinyurl.com/h4sxxucw Food Choices Effect on Environment and Self: o Environmental Impact of Various Dietary Patterns- https://tinyurl.com/pbvnptxs o Perceptions of Carbon Footprint- https://tinyurl.com/se8d7ku2o Source of Greenhouse Gas Emission- https://tinyurl.com/ebmcj9pn o Skeletal Muscle Anabolic Response to Different Protein Types- https://tinyurl.com/8w895y7r o America's Progressive Increase in Food Wastage- https://tinyurl.com/bksfnvua Stocks: Short Aside on the Long Hold (HODL on Reddit) Results from Beer Mile Challenge will be posted on my Instagram! milknbourbon Bourbon: Wild Turkey's Longbranch vs Small Batch 1792 Next Book: The Good Ancestor: A Radical Perception of Long Term Thinking o https://tinyurl.com/swrhnfpx

RJ PAYAL- ON FOOD WASTAGE See omnystudio.com/listener for privacy information.

On today's episode, we chat with Ben Liegey who is the Co-Founder of Rethink2gether, a food sustainability consultancy based in Vancouver, with an expertise in food waste prevention. He has 9 years of experience consulting organizations throughout the food supply chain, developing sustainable business models. Ben is involved in the Vancouver Food Policy Council and is the first Accredited Consultant "The PLEDGE on Food Waste" in Canada. He is also an Executive MBA Candidate and has a proven ability to adopt a systematic approach to maximize benefits for his clients. Some of the topics that we discuss include his - his inspiration behind starting Rethink2gether - how you can take steps to reduce food wastage right away - his advice for any budding social entrepreneurs. Register for March 18 Rethink Food Webinar: Key Sustainable Solutions for the success of Canadian restaurants - https://www.rethink2gether.com/webinars Rethink2gether solutions for consumers: - https://www.rethink2gether.com/consumers Ben's LinkedIn - https://www.linkedin.com/in/bliegey/

Food waste is higher than hunger problems in India. Around 50kg of food is wasted by a family every year and it is increasing at an alarming rate. So, how we can stop this loss by reducing, reuse and recycling processes. Know-how in our #telugupodcast. భారత్‌లో తలసరిగా ఒక ఏడాదిలో ఒక ఇంటి నుంచి 50కిలోలు ఆహారం వృథా చేస్తున్నాం! #Foodwaste #loss #produce #agriculture #consumer #retailwastage #overproduction #housewaste #environmentaleffect #economy #annualloss #facts #stats #tons #yearly #farmers #people #fines #hotels #junkfood #processedfood #chinnamaata #podcast. --- Send in a voice message: https://podcasters.spotify.com/pod/show/chinna61/message

In Episode 67, “Leading from the Heart”, Blenheim Partners’ Gregory Robinson speaks to Ronni Kahn AO, Chief Executive Officer and Founder of OzHarvest. Founded in 2004, OzHarvest has gone on to become Australia’s leading food rescue organisation, with a model making its way around the globe. Recognised as Australian Local Hero of the Year in 2010, Ronni also serves in an advisory capacity to government, was the subject of the eye-opening feature film Food Fighter and recently published her memoir, A Repurposed Life.In a riveting discussion, Ronni shares the experiences which ultimately led to the founding and eventual success of OzHarvest; a journey of self-discovery, intrepid entrepreneurship and making a life-changing impact in society. With a mission to halve food wastage in Australia by 2030, especially during a time where food security and availability are continuously being tested, Ronni challenges us to shift our thinking and to take on a greater role in making a difference. Lastly, we are given a peek into OzHarvest’s upcoming release of an exciting world-first project.

 Guest:  Sanjeev Raghubir  | Sustainability Manager at Shoprite See omnystudio.com/listener for privacy information.

Do you want to cut down on food waste in your kitchen? Researchers at Central Queensland University surveyed 5000 Australian households about their food waste habits to work out what creates a permanent change in their food behaviours and how to reduce food waste in the home.

Are you watching that posture even from your makeshift desk in the spare room or in the basement? Maybe you should. We hear from a registered massage therapist in Labrador West on how the stresses of the pandemic is having a toll on our body. We talk about Nunatsiavut Group of Companies stopping its operation of the gas station in Rigolet at the end of September and where that leave residents who rely on it as an essential service.We touch based with Jessica Winters to chat about the finished mural and how the process went. We also discuss how to limit food waste for grocery stores with Food First N-L.

Sadly, food worth over USD 1 Trillion is wasted every year. Tune into this week’s episode to learn how Marc Zornes, Co-Founder, Winnow is using Computer Vision technology to battle food wastage across the globe, whilst also allowing hotels and restaurants to save millions of dollars annually.

Abdul Karim Hanif, Ahmad Dawud, and Rania Saadi talk about the growing issue of food wastage that is costing the UAE Dh13 billion annually, and the Ministry of State for Food Security's aim to decrease it by 50% by 2030. The co-hosts discuss the steps to develop a framework to enable the recycling of waste into compost, and minimizing this rising issue. In similar news, not putting bottles in their proper compartments in vehicles has reportedly caused many car accidents and deaths. This can happen when a bottle rolls out and gets stuck behind the pedals or accelerator of the vehicle. The dynamic trio share their personal habits that they have abandoned in order to avoid such incidents from occurring. Listen to #Pulse95Radio in the UAE by tuning in on your radio (95.00 FM) or online on our website: www.pulse95radio.com ************************ Follow us on Social. www.facebook.com/pulse95radio www.twitter.com/pulse95radio www.instagram.com/pulse95radio

The DBS Foundation Grant awarded to TreeDots in 2018 was used to enhance their online platform, and the founders received mentorship from DBS’ senior bankers in the DBS Social Enterprise Support Programme. Join Claressa Monteiro, as she speaks to Tylor Jong, Co-Founder of TreeDots about the need to address food wastage in our modern society and how they plan to provide solutions to this growing problem.

Taiwanese-Australian Donny Chien has developed an app to stop food wastage and to assist those among us who need a helping hand. - 澳洲有三分之一的食物因卖不出去而浪费，然而，根据澳洲食物银行统计，在澳洲每四位女性当中，有一人遭遇过饥饿问题。台湾移民二代Donny Chien（简世颖），创立社会企业同时解决这两个问题。

Women create a record by doing all-women spacewalk! Plastic is essential but there is good and bad usage. Food wastage can be controlled.

Today I’m going to talk about one of the biggest yet ignored problems of the world. The Food Wastage. Do we ever rethink once before throwing away that last bite of food just because we feel we’re already full? Or when we leave food on the plate just because we didn’t like the taste? Without ...

Caller in to the show today, Stuart Ennor, runs Kairos Free Store.The store collects unsold food from cafes and eateries in the Christchurch CBD, that would otherwise be thrown out at the end of the day, and then gives it away for free to people in need.He told Chris Lynch they get everyone from families, homeless, to people on their way home from work. They have a no questions asked policy.Listen above.

Produced by Pikkal & Co - Award-Winning Podcast Agency. Rayner Loi, founder of Good For Food, joins Graham Brown in the ATP studio to share his story about how he came about with the idea for his company and the path he took to start the business while still studying. He talks to us about his motivations, plans and also on how he brought on his co-founder into his team. Food Wastage is an enormous global problem and Good For Food wants to provide solutions to take action right at the root cause to avoid the waste.

Rayner Loi, founder of Good For Food, joins Graham Brown in the ATP studio to share his story about how he came about with the idea for his company and the path he took to start the business while still studying. He talks to us about his motivations, plans and also on how he brought on his co-founder into his team. Food Wastage is an enormous global problem and Good For Food wants to provide solutions to take action right at the root cause to avoid the waste. Listen to the entire episode to know more in depth about Good For Food, their solution, future plans and funding/partner needs. *Note: If you are a Startup and want to tell your startup story on our Pitchdeck Asia show, Click here - http://www.pitchdeck.asia/pda-soundcloud*

Discover more tech podcasts like this: Tech Podcast Asia. Produced by Pikkal & Co - Award Winning Podcast Agency. Rayner Loi, founder of Good For Food, joins Graham Brown in the ATP studio to share his story about how he came about with the idea for his company and the path he took to start the business while still studying. He talks to us about his motivations, plans and also on how he brought on his co-founder into his team. Food Wastage is an enormous global problem and Good For Food wants to provide solutions to take action right at the root cause to avoid the waste. Listen to the entire episode to know more in depth about Good For Food, their solution, future plans and funding/partner needs.

Rayner Loi, founder of Good For Food, joins Graham Brown in the ATP studio to share his story about how he came about with the idea for his company and the path he took to start the business while still studying. He talks to us about his motivations, plans and also on how he brought on his co-founder into his team. Food Wastage is an enormous global problem and Good For Food wants to provide solutions to take action right at the root cause to avoid the waste. Listen to the entire episode to know more in depth about Good For Food, their solution, future plans and funding/partner needs. *Note: If you are a Startup and want to tell your startup story on our Pitchdeck Asia show, Click here - http://www.pitchdeck.asia/pda-soundcloud

Rayner Loi, founder of Good For Food, joins Graham Brown in the ATP studio to share his story about how he came about with the idea for his company and the path he took to start the business while still studying. He talks to us about his motivations, plans and also on how he brought on his co-founder into his team. Food Wastage is an enormous global problem and Good For Food wants to provide solutions to take action right at the root cause to avoid the waste. Listen to the entire episode to know more in depth about Good For Food, their solution, future plans and funding/partner needs. *Note: If you are a Startup and want to tell your startup story on our Pitchdeck Asia show, Click here - http://www.pitchdeck.asia/pda-soundcloud

“There is research that says more Australians have access to a phone than food… 1 in 6 Australians actually will experience food insecurity at some point; it’s insane.” For our tenth episode, we sit down with Jane Kou, Founder and CEO of Bring Me Home, an online marketplace connecting people to food retailers to help reduce food wastage. Together we discuss food wastage within Australia, the value that incubators provide, the importance of resilience and being able to pivot, and the ultimate need for policy to address food wastage. Show Notes: Yume (Organisation) OzHarvest (Organisation) SecondBite (Organisation) You can check out Bring Me Home on the Apple App Store or on Google Play, as well as on their website, Instagram and Facebook. Follow the Project Lantern journey on Facebook, Instagram, Twitter and our Website. Review us on iTunes or listen on Spotify.

Choosing when to harvest as well as storage poses big problems for African farmers. The United Nation’s Food and Agriculture Organisation estimates that around a third of food is wasted globally every year. In Africa, that number can be as high as 50%. This is of major concern given the continent’s population increase. The problem begins the minute farmers have harvested. This is because choosing when to harvest, as well as storage, are big problems. In this week’s edition of Pasha, Jane Ambuko, a senior lecturer and head of horticulture at the University of Nairobi, takes us deeper into the issue of post harvest losses and why they’re such a big issue. Read more: Why reducing post-harvest losses is a priority for Africa Photo: African farm worker is scattering corn kernels from a gunny bag, onto tarpaulins, for drying in the sun. Other farm workers and machinery are in the background. By Jen Watson. Shutterstock Music “Happy African Village” by John Bartmann found on FreeMusicArchive.org licensed under CC0 1. Sounds “Kenya roadside market” found on Youtube licensed under Creative commons. “Naiwasha Lake flower factory Kenya” by Peterkotrha found on Freesound licensed under creative commons. “Naiwasha Lake water pumps Kenya” by Peterkotrha found on Freesound licensed under creative commons. “Mbira” by Strongbot found on Freesound licensed under creative commons.

VANCOUVER CITY COUNCIL VOTE The Vancouver City Council has voted unanimously to declare a climate emergency. We chat about it with Kris Sims, B.C. Director of the Canadian Taxpayer's Federation. ANIMAL ABUSE PETITION Rick Fraser, Alberta Party MLA for Calgary-South East is circulating a petition to increase penalties for animal abuse and cruelty. He tells us about it. FOOD WASTAGE A recent study shows that 58% of food in Canada is wasted, most of it from the food industry. We talk to Lourdes Juan, Founder & Executive Director of The Leftovers Foundation, a local organization that helps stop wastage. THE EVOLUTION OF AGEING From Betty White to Prince Philip, people are living more active lives as they age. Patricia Clark, National Executive Director of Active Aging Canada talks about ageing in the modern world.

Shotu from Satwari takes dig on city issue. He has everything in his deck of cards to make you laugh

Just 2 stories about food wastage in my childhood. Enjoy!

We are back and chatting with Georgia Lienemann who featured in episode 108, where we spoke about reducing food waste by consuming all of the parts that make up an animal, including brains, hearts and livers! While we candidly admit that we haven't yet implemented offal into our diet, the idea is well and truly etched in our minds. This episode will certainly add a few more ideas to your memory banks, where again we are hearing some incredible tips on how to reduce household food waste. It's a bit of a crime to be throwing away so many food items, where you can truly reap in all the health benefits of many of their offcuts, and save the environment at the same time. With this awareness, each and every one of us can very easily play our part in cutting down on overall food wastage.  Remember, any mind-set that you adapt about reducing your food wastage is passed down to your children and that's a powerful thing. If we don't raise our children to be a little conservative, they would grow up with the mind-set of being able to waste things, just because they can! Resources: Registration is now open for our next round of Additive Free Made Easy!  https://www.additivefreemadeeasy.com/ Ep 108 Nose to Tail Nutrition: https://www.sistermixin.com/podcast108/ Top tips to avoid food waste: https://www.sistermixin.com/podcast111/ Milkwood apple scrap vinegar: https://www.milkwood.net/2016/04/26/apple-cider-vinegar/ Corn silk tea https://www.youtube.com/watch?v=h5uiheCH01c The dirty dozen: https://www.huffingtonpost.com.au/2017/03/19/the-dirty-dozen-and-clean-15-fruits-and-veggies-you-need-to_a_21902784/ Watermelon rind pickle: https://www.taste.com.au/recipes/watermelon-rind-pickle/25da2303-7314-47dd-bbac-bcfc29f2d8b8

In this episode, we talk about all the ways you can reduce food wastage in your own home. According to AusHarvest, the government estimates that food wastage in Australia costs the economy a whopping $20 billion annually! There's over five million tonnes of food that ends up as landfill, from households and the commercial sector. These figures become a little close to the heart, when it's also revealed that 35% of the average household bin is full of food wastage. For this reason, it's time to play your part in reducing this wastage, and in turn saving yourself a lot of money. With a bit of meal planning, you'll notice that you will no longer have those items that sit in the cupboard until after their use by date. There are so many ways to save food, that you would otherwise just toss into the rubbish bin. By planning ahead, you'll be saving yourself a lot of money, time and also doing your bit for the environment! Resources Meals Made Easy program: https://mealsmadeeasy.recipes/ Vegetarian lasagne:https://www.sistermixin.com/recipes/vegetarian-lasagne-with-gf-df-options/ Easy corn relish: https://www.sistermixin.com/recipes/super-easy-corn-relish/ Tomato sauce: https://www.sistermixin.com/recipes/tomato-sauce-best-recipe-ever/ Bunnings indoor composter: https://www.bunnings.com.au/maze-12l-bokashi-indoor-compost-bin-twin-pack_p0025611 Compost inspiration: https://compostguide.com/18-cool-diy-compost-bin-designs/ https://greatist.com/health/compost-how-to-DIY-make-your-own

By Sharon See

You might have missed it but late 2015 Australia saw unprecedented large-scale mangrove die-back in the Gulf of Carpenteria. This week we hear from Professor Damien Burrows from James Cook University about the mangrove die back event; what caused it and what we know about it. Also, a new report produced by the Foodprint Melbourne Project estimates that Melbournians generate over 200kg of food waste per year. Claire looks at some of the ways local governments are making changes, and how we can all try to keep our food waste to a minimum including using apps like cloudfreezer!And Manisha takes a look at iron. Why do we need and what happens if we don't have enough of it.

In this episode of The Survival Medicine Hour, good friend, author, and new dad Charley Hogwood joins Dr. Joe Alton to discuss group dynamics in survival scenarios. Also the average family of four throws out $1500 worth of food a year, something that has got to concern any prepper. Plus: Is there a vaccine being developed that might kill cancer cells?  It's being tested right now in Great Britain. All this and more with Amy Alton, ARNP and Joe Alton, MD in their latest podcast.  

In this episode of The Survival Medicine Hour, good friend, author, and new dad Charley Hogwood joins Dr. Joe Alton to discuss group dynamics in survival scenarios. Also the average family of four throws out $1500 worth of food a year, something that has got to concern any prepper. Plus: Is there a vaccine being developed that might kill cancer cells?  It's being tested right now in Great Britain. All this and more with Amy Alton, ARNP and Joe Alton, MD in their latest podcast.