Podcasts about Food waste

Welcome back everyone to the Adventures in Sustainable Living Podcast. This is your host Patrick and this is E264 which is part two of Food Waste: The World's Most Solvable Environmental Problem. In the last episode we covered the first five out of ten reasons why the reduction of food waste has such a significant positive environment impact. Unlike so many other global problems, reducing our food waste is one of the easiest things we can do as individuals. There are ten reasons why food waste is the world's most solvable environment problem. In the last episode we covered five of those reasons. Now, just for a quick review:-The solutions already exist. This means we do not need new technology or new science. The solutions are simple, proven, and accessible to everyone. -Prevention is far cheaper than clean up. While most solutions for environmental problems focus on managing the damage after it has already happened, prevention of food waste cost less than disposal and the pay back is immediate. -Individuals have the real power. While most global environment problems feel distant and abstract, food waste prevention can happen without waiting for governments, corporations and the implementation of new laws. We all participate in our food systems everyday so we have the ability to do something about it today. -It reduces multiple environmental impacts at once. Because of the nature of our food systems, waste prevention effect climate change, addresses water scarcity, land degradation and reduces energy consumption all at once. -Most wasted food is perfectly edible. Since our food systems are inefficient, risk-averse, and culturally distorted, they are built for waste. The majority of wasted food is actually perfectly edible and we can do something about it. But, before we get to the next 5 reasons as to why food waste is the world's most solvable environmental problem, let's first talk about the good news story of the week. 

David Lapp, once Amish, now runs a national nonprofit logistics operation helping 1,700+ organizations get access to food that would otherwise be wasted. Discover how warehouses, volunteers, and private capital all play a part in this inspiring mission. Get Interviewed on the Show! - ================================== Are you a real estate investor with some 'tales from the trenches' you'd like to share with our audience? Want to get great exposure and be seen as a bonafide real estate pro by your friends? Would you like to inspire other people to take action with real estate investing? Then we'd love to interview you! Find out more and pick the date here: http://daveinterviewsyou.com/ #realestatepodcast #foodlogistics #faithbasedinvesting

Episode 184 features Alicia Howe , the faculty advisor forthe Eco Club at Memorial HS in the Eau Claire Area School District in Wisconsin, as well as  HS students Erielle, Solvieg, and Audrey, who are members if the  Eco Club, which has helped set up “no thank you”  tables and recycling initiatives in the school district.

The Booth family's farm is a place where the humble fruits have remarkable potential, and the food waste is actually a land of opportunity.Sandy Booth heads up New Forest Fruit Snacks, a business with family values at its core, and a whole lot of help from the kin within!Join us this week for a look into an innovative, sustainable family farm growing not just the strawberries in their snacks, but the people within the business too…

In this episode, we explore the strange signals people use to interpret global events, from Pentagon pizza orders and satellite data to the Big Mac Index and other unconventional measures of economic reality. We examine the decline of Google search, the rise of AI-powered alternatives, and why new tools are changing how people actually find information. For the “foolishness of the week”, we detail an unfortunate incident involving a piece of World War I artillery, before turning to a broader cultural debate about nostalgia for the 1950s. With guest Andrew Heaton, we unpack myths about work, gender roles, housing, healthcare, and prosperity, comparing mid-century life to modern standards of living. Along the way, we discuss food abundance, technological progress, wage compensation, inequality, and whether people genuinely want to return to the past or simply romanticize it from a distance. 00:00 Introduction and Overview 00:28 Pentagon Pizza Orders and “Pizza Intelligence” 02:51 Proxy Signals, Satellite Data, and the Waffle House Index 04:25 The Big Mac Index and Measuring Cost of Living 05:00 The Decline of Google Search and Sponsored Results 07:19 Switching Search Engines and the Myth of Google Monopoly 09:54 AI Search Tools and Why They Actually Work 11:28 Foolishness of the Week: World War I Artillery Incident 13:43 How Bad Ideas Escalate at Parties 15:51 Introducing Andrew Heaton 16:39 Was the 1950s a Time or a Place? 18:43 Economic Reality vs 1950s Nostalgia 20:58 Women's Work, Household Labor, and Misleading Myths 23:56 Food Costs, Eating Out, and Modern Abundance 25:46 Medicine, Lifespan, and Why 50s Healthcare Was Worse 27:57 Housing Size, Zoning, and the Cost of Homes 30:01 Cars, Air Conditioning, and Quality of Life Improvements 31:17 Mortgage Rates and Why Housing Feels Unaffordable Now 34:02 Manufacturing, Exports, and the “We Don't Make Anything” Myth 35:35 Agricultural Productivity and Modern Farming 37:19 Food Waste as a Measure of Prosperity 37:42 Great Depression Scarcity and Generational Habits 39:59 Transportation Costs and Higher Quality Modern Vehicles 42:50 Car Safety, Seatbelts, and Survival Rates 43:42 Wages, Benefits, and What “Compensation” Really Means 45:29 What the 1950s Actually Did Better 47:52 Inequality, Community, and Social Capital in the 50s 49:44 Technology, Isolation, and Choosing Modern Life 52:05 Longing for Silence from Technology 53:18 The Mythology of Happy Days Learn more about your ad choices. Visit podcastchoices.com/adchoices

On Food Talk with Dani Nierenberg, Dani speaks with Ronni Kahn, the Founder and Visionary in Residence of Australia's leading food rescue organization, OzHarvest. They discuss the mindset shift needed to truly value farmers and the food they grow, innovative food waste solutions developed through social entrepreneurship, and education models that can cultivate a new generation of climate warriors. Plus, hear why former USDA officials are warning about the possible "widespread collapse" of the U.S. agriculture sector, a new initiative designed to improve the livelihoods of Mozambique's farmers, the risk posed by the deadly Nipah virus that was recently detected in India, and more. 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.

How Milwaukee County does its Point-In-Time count and its approach to helping those experiencing homelessness. The high level of food waste here in Wisconsin and what's being done to prevent it. A UW professor who collaborated with Bad Bunny on his award-winning album.

Food systems researcher Dr Ikechukwu Opara who recently obtained his doctorate in Food Science at Stellenbosch University spoke to Clarence about his study at SA’s biggest fresh produce market in South Africa where he identified financial losses, and used machine learning models to predict waste. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Clarence Ford spoke Dr Bavi Vythilingu, Member of the South African Society of Psychiatrists on depression in pregnancy. Views and News with Clarence Ford is the mid-morning show on CapeTalk. This 3-hour long programme shares and reflects a broad array of perspectives. It is inspirational, passionate and positive. Host Clarence Ford’s gentle curiosity and dapper demeanour leave listeners feeling motivated and empowered. Known for his love of jazz and golf, Clarrie covers a range of themes including relationships, heritage and philosophy. Popular segments include Barbs’ Wire at 9:30am (Mon-Thurs) and The Naked Scientist at 9:30 on Fridays. Thank you for listening to a podcast from Views & News with Clarence Ford Listen live on Primedia+ weekdays between 09:00 and 12:00 (SA Time) to Views and News with Clarence Ford broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/erjiQj2 or find all the catch-up podcasts here https://buff.ly/BdpaXRn Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567See omnystudio.com/listener for privacy information.

Food Waste App by Radio Islam

If you spend enough time watching the news, then you already know that our world has a long list of problems. Many of these issues, especially the environmental ones, seem so far out of our reach that we doubt whether or not our personal efforts will ever make a difference.  The good news is nothing could be further from the truth. There are a lot of things we do everyday that make a significant difference for a whole list of reasons. One of those things is controlling our food waste. This is far simpler than you think and the best part is that our actions have an immediate impact. So join me for E263, Food Waste, The World's Most Solvable Environmental Problem.

Episode 182 features Kate Lemerich, Supervisor of Secondary STEM and Co-Chair of Metuchen Public School Sustainability Committee in New Jersey, Nikki Silipino , a RegionalOperations Associate at Share My Meals, and Sarah Teti with the First Presbyterian Food Pantry in Metuchen. Working together, they carry out the meal recovery program in Metuchen Public Schools.

Modena's famous Massimo Bottura approaches food and cooking with a sense of creativity that is electric. His charm and energy are irresistible, and his values of social justice and sustainability are deeply aligned with my own. I had the great pleasure of interviewing Massimo in 2017 and dove into a topic we both care about: reducing food waste. You can tune into that episode here: https://www.marionkane.com/podcast/massimo-bottura-mission-turn-food/ If reducing food waste and feeding the disenfranchised is something you care about too, you will love Peter Svatek's documentary 'Theater of Life,' where Massimo and 60 of the world's top chefs reclaim food headed for the dumpster and make beautiful meals for some of Italy's hungriest people: Theater of Life - NFB And I would be remiss if I didn't mention 'Bread is Gold,' a cookbook that features recipes from Massimo and others that inspires home chefs to reclaim wasted ingredients and transform them into dishes that are both delicious and beautiful: Tasty Cookbook by Chef Massimo Bottura and Friends is Pure Gold Image (clockwise, from top left): Caramelized bananas with balsamic drizzle, made from a recipe in 'Bread is Gold;' Massimo Bottura; yours truly in my legendary veggie dress c. 1992; promo poster from the documentary 'Theater of Life.' #sustainability #foodwaste #massimobottura #theateroflife #foodsecurity #podcast #marionkane #foodsleuth

Join us as Swarup Bose, Founder and CEO of Celcius Logistics Solutions, shares his incredible journey of digitizing India's cold supply chain. From his two decades of experience in the traditional cold chain sector to founding Celcius during the COVID-19 lockdown, Swarup discusses how his company is tackling critical issues like food and medicine wastage through innovative technology.Highlights:- The fundamental role of cold chain logistics in our daily lives, from ice cream to life-saving medicines.- How Celcius evolved from a pure marketplace to a 3PL partner, serving major brands like Parag Dairy, Godrej, Dr. Reddy's, Zomato, Blinkit, and Zepto.- The staggering 1.3 trillion rupees worth of perishables India loses annually and how Celcius is fighting this wastage.- The technological backbone of Celcius, including IoT devices, real-time tracking, and in-house management solutions.- His personal entrepreneurial path, from his father's influence to overcoming challenges in fundraising and market adoption.- The grand vision for Celcius: to create an unbroken, tech-enabled cold chain network that supports farmers, expands market access to Tier 2, 3, and 4 cities, and contributes to food security.Chapters[00:00] Introduction to Swarup Bose & Celcius Logistics[00:30] Celcius's Evolution: From Marketplace to 3PL Partner[01:02] The Crucial Role of Cold Chain in Logistics[03:25] Innovation & Modernization in Traditional Cold Chains[05:17] Combating 1.3 Trillion Rupees in Perishable Wastage & COVID's Impact[06:58] Understanding Current Market Problems: Supply Shortage & Mindset Shift[09:31] The Technology Powering Celcius: IoT, Tracking & In-House Solutions[10:53] Celcius's Customer Base and Asset-Light Model[13:05] Swarup Bose's Entrepreneurial Journey: From Family Business to Startup[19:00] Navigating the Zero-to-One Journey & Fundraising Success[23:27] The Grand Vision for Celcius Logistics & Industry Impact[29:25] Swarup's Key Learnings on Entrepreneurship: Perseverance & Belief[31:52] Closing Remarks

What if feeding people with dignity could also build a sustainable and stronger local food system?In this episode of The Lou Review Podcast, we sit down with Rhona Bowles Kamar, founder and executive director of Feed Louisville, to explore how one Louisville-based nonprofit is redefining hunger relief with creativity, dignity, and long-term vision.Born out of the food insecurity crisis revealed during the COVID-19 pandemic, Feed Louisville rescues surplus food and transforms it into nourishing, chef-prepared meals for unhoused and food-insecure neighbors. What started as an urgent response has grown into a vital community force—powered by former restaurant professionals who believe good food is a human right, not a luxury.Rhona also shares how Feed Louisville is thinking beyond traditional nonprofit models through its social enterprise, ZEST—a plant-forward, grab-and-go meal line created by chefs and sold locally. Available at Value Market, Rainbow Blossom, Fante's Coffee Shop, Billion Cup Coffee, and more locations coming soon, every ZEST purchase directly supports Feed Louisville's hunger relief work.A former chef and co-owner of the beloved Ramsi's Café on the World, and founder of Raising Hope Organic Farm, Rhona brings decades of culinary, agricultural, and community leadership to her mission. Her work has earned widespread recognition, including being named a 2025 Partners in Philanthropy Nonprofit Visionary Leader and a Today's Woman Magazine Most Admired Woman.This conversation dives into food rescue, nonprofit innovation, social enterprise, and what it really takes to feed people with dignity—while strengthening Louisville from the inside out.In this episode, you'll learn:How Feed Louisville turns rescued surplus food into chef-prepared mealsWhy dignity and access matter in hunger reliefHow ZEST supports nonprofit sustainability through local retail partnershipsThe role former restaurant professionals play in community careWhat it takes to build a mission-driven organization that lasts

Im privaten Bereich ist der Feuerlöscher nicht obligatorisch. Brandschutz-Fachleute empfehlen ihn aber dringend. Wir sagen Ihnen, worauf Sie beim Kauf achten sollten. +++ Weiteres Thema: Vermeidung von Food Waste in Skilagern: Wie Schülerinnen und Schüler lernen, mit Resten zu kochen.

Episode 179 of the K-12 Food Rescue Podcast features SophiaZhang,  a senior at Millard West High School in Nebraska.  Sophia created a project called Beyond the Bite working with Kids Against Hunger and Saving Grace Perishable Food Rescue.

On Episode 616 of Impact Boom, Louise Tran of OzHarvest Ventures discusses the unique ways businesses for good approach designing and implementing sustainable systems to tackle food waste, and why empowering consumers through purposeful products and storytelling leads to tangible and lasting impact. If you are a changemaker wanting to learn actionable steps to grow your organisations or level up your impact, don't miss out on this episode! If you enjoyed this episode, then check out Episode 260 with Jimmy Pham on fostering empathy and seizing moments as a social entrepreneur -> https://bit.ly/4bF0gjh The team who made this episode happen were: Host: Indio Myles Guest(s): Louise Tran Producer: Indio Myles We invite you to join our community on Facebook, LinkedIn or Instagram to stay up to date on the latest social innovation news and resources to help you turn ideas into impact. You'll also find us on all the major podcast streaming platforms, where you can also leave a review and provide feedback.

La hausse fulgurante du panier d'épicerie n'est pas qu'une impression : elle est bien réelle, systémique et préoccupante. Dans cet épisode du Sans Filtre, on décortique les vraies causes de l'augmentation des prix, le gaspillage alimentaire et les limites de notre système actuel. On reçoit Renaud Leblanc, le président de FoodHero, une solution concrète qui permet d'économiser jusqu'à 50 % sur l'épicerie tout en réduisant le gaspillage. Au programme : - Pourquoi le panier d'épicerie augmente plus vite que l'inflation - Les causes systémiques : climat, transport, pandémie et chaînes d'approvisionnement - La viande devenue un produit de luxe : constats et alternatives - Le gaspillage alimentaire et son impact environnemental réel - FoodHero : comment économiser, consommer mieux et réduire les pertes 

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Bar Tutto | Chef Joe Flamm | day off group | Share Our Strength/No Kid HungryEleven City Diner | IGPB Banana Oatmeal Bars | Erin Lives Whole | IGLittlefoot VenturesAdam Mesnick/Deli Board | BtP Episode | Siete FoodsThe Neighborhood HotelThis episode is brought to you by Siete Foods. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Today's guest is Mark Kirwan, CEO & Founder at Positive Carbon. In recent years, the issue of food waste has become increasingly critical, with about one-third of all food produced ending up in the bin. However, AI Awards 2025 winner Positive Carbon is changing that narrative with a mission to significantly reduce food waste in the hospitality industry by leveraging artificial intelligence and innovative technology.Topics include:0:00 How Positive Carbon uses AI to help hospitality cut food waste3:32 His career journey from software engineer to founding Positive Carbon5:05 How Zero-shot AI identifies food waste instantly with no training needed6:05 Utilising Plug-and-play hardware to track kitchen food waste in real time7:14 Using Microsoft Azure and Defender for secure, compliant cloud AI8:29 Securing funding by directly pitching to investors with validated ideas9:57 How Enterprise Ireland provided support, introductions and collaborative guidance10:35 How plug-and-play design ensures high adoption and effective results11:25 Winning Best Application of AI in Sustainability at the 2025 AI Awards12:01 Expanding internationally in 2026, aiming for 10,000 units reducing food waste

Utah State Representative Tiara Auxier shares her experience learning about the effect of unrealistic seat times during school lunches and her experience trying to implement changes in Utah schools related to the implementation of the national school lunch program. Representative Auxier's goal is to improve student nutrition and education via the increased consumption of the healthy food students are provided each day through a common sense review of data that reveals the best practices that lead to maximum benefits for students participating in the national school lunch program.

Je moderner ein Auto – desto teurer die Reparatur. Das führt zu höheren Prämien bei der Autoversicherung. Der Experte sieht dunkle Wolken aufziehen am Prämienhimmel 2026. Ausserdem im «Kassensturz»: Ticket-Ärger mit der Swiss. Und: Die Weihnachtsrepo mit der Heldin von Langenthal. Kostenfalle Auto-Reparatur – Versicherungsprämien steigen 2026 Moderne Autos werden zunehmend komplexer und digitalisierter. Dies führt zu Problemen bei Reparaturen. Einerseits weil oft keine einzelnen Teile, sondern nur ganze Komponenten ausgewechselt werden können. Andererseits weil Hersteller zum Teil sogenannte Softwaresperren einsetzen. Diese verhindern den Einbau günstiger Occasionsersatzteile. Kritiker sehen darin eine Strategie, teure neue Ersatzteile zu verkaufen. Die Autohersteller weisen den Vorwurf zurück und berufen sich auf europäische Richtlinien. Die steigenden Reparatur-Kosten wirken sich direkt auf die Versicherungsprämien aus, die laut der Versicherung Axa und dem Schweizerischen Versicherungsverband SVV aktuell Rekordhöhen erreichen. Selbst unfallfreie Fahrer müssten für nächstes Jahr mit deutlichen Aufschlägen rechnen, sagt der Versicherungsexperte im «Kassensturz». Kundenärger bei Swiss – Stornierung ohne Zustimmung Thomas Studer ist vorsichtig: Weil er seinen Fuss verknackste, erkundigte er sich vorsorglich bei der Swiss, ob er seinen Flug auf die Kapverden allenfalls stornieren könnte. Nur wenig später: Der Flug ist ungewollt storniert – und lediglich 50 Franken auf Studers Konto. Bezahlt hat er 1500 Franken für den Flug. Nachdem der «Kassensturz» interveniert, sichert Swiss die volle Rückerstattung des Ticketpreises zu. Heldin von Langenthal – Wie eine 83-Jährige Hoffnung spendet Seit 21 Jahren kämpft die 83-jährige Esther Schönmann mit ihrer Langenthaler «Gassenküche» gegen Armut und Foodwaste. Woche für Woche sammelt sie überschüssige, aber einwandfreie Lebensmittel, die sonst weggeworfen würden: Über 200 Säcke mit Grundnahrungsmitteln gehen so wöchentlich an Menschen, die am Existenzminimum leben – auch an Weihnachten. Trotz ihres unermüdlichen Einsatzes denkt Esther Schönmann langsam ans Aufhören. Doch die grosse Nachfrage, auch von Flüchtlingen, zeigt die anhaltende Notwendigkeit ihrer Mission.

2,8 Millionen Tonnen Lebensmittel landen in der Schweiz jedes Jahr im Müll. Mit ein Grund warum hierzulande nicht mehr Esswaren gerettet werden können, ist die Bürokratie. Wo die Hürden liegen, zeigt der Besuch in einem Verteilzentrum der Schweizer Tafel. Weitere Themen: Mit einem neuen, schweizweit einzigartigen Projekt will die Schaffhauser Polizei die Kommunikation in schwierigen Situationen vereinfachen. Mithilfe von Piktogrammen sollen Opfer und Zeugen, denen das Reden schwerfällt, Abläufe schildern können. Am 28. Dezember finden im Kosovo vorgezogene Neuwahlen statt. Bei den letzten Wahlen brachte keine Partei eine alleinige Mehrheit oder Koalition zustande. Seither ist der Kosovo politisch blockiert. Dieser Stillstand hat im Land und bei der Bevölkerung Spuren hinterlassen.

Kathy Nguyen is the Green Star Schools Program Manager of Eco-Cycle in Boulder, Colorado. Listen to her journey providing school food waste solutions in Episode 173 of the K-12 Food Rescue Podcast.

Chef, T.J. Conwi grew up in a household where food was sometimes scarce. So when he began to understand how much perfectly good food gets thrown out by the food industry, he built a social enterprise business to turn it into meals distributed by local charities.PLUS: Why a Chicago-area church turned its nativity scene into an anti-ICE protestRogers v. Rogers: Meet the writer whose book inspired a one-man play about Canada's telecom empireHow Canadian actor Kimberley Sustad built a career with Hallmark Christmas How Inuit throat singing duo PIQSIQ scored a hit with The Last Frontier soundtrack

What if the food left behind when restaurants close could fight hunger instead of filling landfills — meet "Rolling Tomato," the nonprofit rescuing thousands of pounds of surplus food to feed Idahoans in need.

WXPR News for 12-16-25

The next consumer tech revolution may require an introduction of a new personal device. Plus, the food waste startup founded by Nest alumnus Matt Rogers also received an investment from Amazon's Climate Pledge Fund. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Host: Heather Norman-Burgdolf, PhD, Associate Extension Professor for Nutrition and Health, University of Kentucky Department of Dietetics and Human Nutrition, Martin-Gatton College of Agriculture, Food, and Environment Guest: Dawn Brewer, PhD, RD, Associate Professor, Department of Dietetics and Human Nutrition Season 8, Episode 27 Guest host Dr. Heather Norman-Burgdolf talks with Dr. Dawn Brewer, Associate Professor and Registered Dietitian at the University of Kentucky, about the WiN-WiN (Waste Not, Want Not) pilot program that redirects surplus produce to feed food-insecure residents in Jessamine County. They discuss how the program connects farmers, gardeners, markets, and local feeding partners to reduce landfill waste and increase availability to nutritious food. The episode outlines WiN-WiN's local partners — including Revived Life House, the Man of Meals program at Nicholasville Methodist Church, the Jesmond County Food Pantry, the Kentucky United Methodist Children's independent living program, and Bethel Harvest — and explains the program's focus on logistics, food safety, recipes, toolkits, and training to help organizations use and preserve donated foods. Listeners also hear national food-waste facts, practical tips to reduce waste at home (meal planning, proper storage, using “ugly” produce, freezing, and repurposing leftovers), and ways to get involved: donate produce, volunteer with transport or partner organizations, and access WiN-WiN resources online and on social media. For more information: WiN-WiN Pilot Program Website Follow WiN-WiN on Social Media Facebook Instagram Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel  

The Trump administration has caused issues of significant food waste due to a range of its policies, including immigration raids, tariffs, cuts to food assistance programmes, and the destruction of food for programmes like USAID.  This has had huge consequences, including environmental impacts, as well as impacts on the estimated more than 47 million people in the US who don't have enough food to eat, and those who have relied on US foreign aid that has been cut. For International Desk, Wire Host Caeden spoke to Garrett Graddy-Lovelace, Provost Associate Professor in Environment, Development & Health at American University, about these issues. 

Rogue Bailey started noticing the high amount of food waste at Bioscience High School, and she conducted a food waste audit with support from the staff and students at the HS, which showed 17,000 pounds of food could be prevented from entering a landfill with a few changes. Listen to her story in Episode 171 of the K-12 Food Rescue Podcast.

As reported, in Australia, around 7.6 million tonnes of food is wasted every year. One female-founder has developed a solution in a box. - Sebagaimana dilaporkan, di Australia sekitar 7,6 juta ton makanan terbuang setiap tahunnya. Seorang pendiri start up wanita berhasil mengembangkan solusi komprehensif untuk masalah ini.

This week on Everybody in the Pool, we're talking about one of the least-visible but largest waste problems in the world: food processing waste. Every time fruits or vegetables are peeled, chopped, juiced, or processed, mountains of perfectly good plant material get thrown out or sold for pennies. It's expensive, it's inefficient, and it's a huge climate problem.My guest is Michelle Ruiz, founder and CEO of Hyfe, a company unlocking the massive value hidden in this “waste.” Hyfe has developed a clean, water-based technology that can deconstruct food waste into high-value ingredients—like natural antioxidants that can replace carcinogenic petrochemical additives, fibers for gut health, and eventually the bio-based molecules that could power the broader bioeconomy.Instead of paying to get rid of waste, food processors can turn it into a whole new revenue stream — while reducing emissions and building real circularity into the food system.We get into:Why food processing waste is one of the biggest untapped feedstocks in the worldHow Hyfe's process “unlocks” the compounds inside plant material without toxic solventsThe clean-label antioxidants that can replace petrochemical additives already being banned in multiple statesWhy fibers are booming — and how food companies want cleaner, more functional sourcesHow this technology could one day replace a chunk of the petrochemical industryThe business model: why food processors, not consumers, are Hi-Fey's real customersMichelle's journey from oil refinery engineer to World Economic Forum Tech PioneerThe role of circularity, resilience, and adaptation in the future food systemLinks:Hyfe: https://hyfe.tech/All episodes: https://www.everybodyinthepool.com/Subscribe to the Everybody in the Pool newsletter: https://www.mollywood.co/Become a member for the ad-free version of the show: https://everybodyinthepool.supercast.com/ Hosted on Acast. See acast.com/privacy for more information.

RootHub (aka Aloha) weaves the core values and shared struggle of building Black Rock City and his work in Hawai‘i. He draws inspiration from the Hawaiian people's concept of kuleana (responsibility to the land and community).When he's not building BRC with DPW, or playing music to amplify people's stories, he's diverting food waste from landfills and incinerators into much needed, nutrient-dense soil for growing food. He does this through his companies. The names say it all:· Full Circle Solutions Hawaii· Leftover Love Company ("We love your leftovers")Hear how ingenuity learned on the playa—along with a sense of humor—allows him to overcome hurdles and create meaningful change in BRC and in Hawai'i, even with the naive tourists.Through sweet story and song, he shares how to combine innovation with tradition, to lift the stone without lifting the weight of the stone.roothub.comleftoverloveco.comfullcirclesolutionshi.comburningman.org/black-rock-city/infrastructure/dept-of-public-works LIVE.BURNINGMAN.ORG

I want to hear your thoughts about the show and this episode. Text us here...What happens when two women working behind the scenes in Hollywood decide they're done watching perfectly good gourmet meals go in the trash? They build a movement.In today's powerful conversation, I sit down with CNN Everyday Hero nominee Hillary Cohen and her powerhouse co-founder Samantha Liu, the founders of Everyday Action, a Los Angeles–based nonprofit rescuing untouched meals from film and TV sets and redirecting them to communities facing food insecurity.These two women are the definition of scrappy, heart-driven leadership. Since launching in 2020, they've redistributed more than 270,000 meals across LA — all while training drivers, building a volunteer network, and operating their nonprofit like a well-oiled production set.Together, we talk about the moment that sparked their work, the misconceptions about unhoused individuals, the emotional impact of giving with dignity, and how everyday people (yes, you and me) can be part of the solution.If you've ever wondered how small actions can lead to massive impact, this episode will light you up.In This Episode You'll Hear:The moment Hillary realized food waste on film sets wasn't “just the way it is”The behind-the-scenes reality of food waste in HollywoodWhat it really looks like to build a nonprofit with zero experience (and a whole lot of heart)The surprising challenges of delivering meals with dignityHow Everyday Action protects the humanity of those they serveThe emotional payoff of serving “just one person”Their dreams for expansion, including a fully fundeThis is an invitation to join a supportive community of purpose-driven entrepreneurs who are creating an impact in the world.A mastermind is a community of peers who exchange ideas, provide support, and offer sound advice for running a successful business.Join the Confident YOU Mastermind now at https://goconfidentlyservices.myflodesk.com/confidentyoumastermindSupport the showOther helpful resources for you: For more about me and what I do, check out my website. Are you ready to get some help with:Podcast launch/re-launchPodcast growth, to increase your authority and position yourself as the thought leader you are. Or Leveraging your podcast to build your online biz and get more clientsSign up for a FREE 30 minute Confident Podcast Potential Discovery Call In this session I will: Identify the pain point that is holding you back. Suggest a next step strategy for solving the pain point.https://calendly.com/goconfidentlycoaching/30-minutes-free-coaching-sessioin Then we will talk about working together to accelerate the process. Do you want a podcast audit? Check out this link If you're looking for support to grow your business faster, be positioned as an authority in your industry, and impact the masses, schedule a call to explore if you'd be a good fit for one of my coaching programs. ...

My guest this week, Emma Atkins, is here to explore the role that refrigeration has played in our food waste. Emma is a PhD researcher at the University of Bristol in the UK. Her research looks at how fridges influence food waste, whether through design or its place in a food system geared towards overconsumption. She has a background in policy and advocacy, and recently wrote two reports tackling policy solutions for food waste and quality of food donations with Foodrise, which is a UK and EU-based NGO. Her website Food Waste Stories features articles about food waste in art, culture, policy, and academia, and advocates for a sustainable food system.  In today's conversation, I speak with Emma about how fridges have evolved from earliest 1920s designs to become embedded in our modern food culture, the relationship between fridges and Costco hauls, the extreme fridge organization trends on TikTok, and the possibilities of more sustainably-minded fridge designs to reduce food waste in the future. Resources:  Food Waste Stories website  Instagram: @foodwaste_emma Policy Document: Used By - How businesses dump their food waste on charities  Policy Document: Actions to End Food Waste   

This Black Friday, why not bag a food waste bargain that cuts food waste and tastes delish? PJ talks to Michaela O'Leary from Too Good To Go to find out how it really works Hosted on Acast. See acast.com/privacy for more information.

An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system. In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products. Waste Less, Enjoy More While discussing repurposed grains, some topics covered include: Expanded ingredients range at Agrain Giving new life to spent brewer's grains Nutritional properties of repurposed grains Improved texture in baked products Considerations for flavor profiles Upcycled ingredients for a smaller carbon footprint

Susanne Wille zum SRG-Abbau von 900 Vollzeitstellen, gestiegene Preise drücken in den USA auf die Konsumentenstimmung, Kampf gegen Foodwaste

Carlyn Fretilli Davis, an ENS consultant, speaks to John Maytham about South Africa improving its food waste management policies, to better align with global standards. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Join host Justin Forman in Nairobi, Kenya, as he sits down with Jean-Paul Nageri, co-founder of KaFresh, for an extraordinary conversation about finding divine solutions hidden in plain sight. When Jean-Paul watched his father's banana harvest spoil while waiting for traders, he didn't just see a problem—he saw a calling. What followed was a journey of "God Engineering" that led to a breakthrough preserving produce 10x longer using only natural plant oils.This episode explores how entrepreneurs can look to creation itself for answers to massive problems, why cold storage isn't always the answer for Africa, and how one biotech solution is transforming food security for millions. From Genesis 1:29 inspiration to cutting-edge agricultural innovation, this conversation reveals how faith, science, and entrepreneurship combine to solve real-world challenges.Key Topics:How watching his father lose 50% of harvests to spoilage launched an entrepreneurial journeyThe "God Engineering" discovery: unlocking preservation secrets from orange peelsWhy expensive Western solutions (cold storage) don't work for African farmersKaFresh breakthrough: Extending tomato shelf life from 1 week to 3+ months at room temperatureThe $1 trillion problem: Sub-Saharan Africa loses 37% of food production to post-harvest spoilageFrom synthetic chemicals to natural plant oils: reversing the globalization of food preservationHow monks in 1800s monasteries pioneered natural food coating techniquesBuilding an agricultural biotech platform: From preservation to accelerated seed germinationMaking insects "invisible" to produce instead of killing them with pesticidesUganda's 2 million smallholder farmers and the mindset shift that changes everythingNotable Quotes:"I like to use the term God Engineering. He literally leaves clues, but you have to have that discernment to be able to see the clues." - Jean-Paul Nageri"Why me, why me, why not some other big company? But that's God's plan. He normally takes the underdogs." - Jean-Paul Nageri"Anything that is good for you should be easy to pronounce." - Jean-Paul Nageri

Send us a textThis week let's chat about some practical suggestions for hosting a Thanksgiving that's just a little more sustainable. From planning the meal to polling guests before they show up, you're sure to leave today's episode with at least one idea you hadn't considered before!Links from today's episode:Time Magazine: Thanksgiving Food Waste Is Nothing To Celebrate. But There Are Ways To Combat Ithttps://time.com/6236321/thanksgiving-food-waste-ways-to-avoid/Farm-to-Table Thanksgiving: How to Host a Sustainable Fall Feasthttps://biofriendlyplanet.com/farm-to-table-thanksgiving-how-to-host-a-sustainable-fall-feast/ICYMI another episode you might enjoy:Episode#108 Decolonizing our Thanksgiving Plates (recorded before the 2024 rebranding of this show)Connect With Genet “GG” Gimja:Website https://www.progressivepockets.comTwitter https://twitter.com/prgrssvpcktsWork With Me:Email progressivepockets@gmail.com for brand partnerships, business inquiries, and speaking engagements.Easy Ways to Support the Show1. Send this episode to someone you know! Word of mouth is how podcasts grow!2. Buy me a coffee (or a soundproof panel!) https://buymeacoffee.com/progressivepockets 3. Leave a 5 star rating and review for the show!//NO AI TRAINING: Any use of this podcast episode transcript or associated show notes or blog posts to “train” generative artificial intelligence (AI) technologies to generate text is expressly prohibited. This includes, without limitation, technologies that are capable of generating works in the same style or genre as this content. The author reserves all rights to license uses of this work for generative AI training and development of machine learning language models//Support the show

According to the United Nations, around one-third of all the food currently produced across the planet is being lost or wasted, oftentimes before it even reaches our plates. As well as the loss of essential sources of nutrition needed to feed the global population, issues in food supply chains are using up other vital resources such as water, labour and energy. So, what can we do to ensure that as much food as possible makes it from farm to fork without being wasted? As part of our four-part miniseries, Future of Food, we're joined by Dr Natalia Falagán, an Agricultural Engineer and Senior Lecturer in Food Science and Technology at Cranfield University. She explains the need for more joined-up thinking to help connect the different stages of our food production systems, the difference between use-by and best-before dates and tells us how growing something as simple as herbs in a kitchen window box can help us all deepen our relationships with the food we eat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this Retail Technology Spotlight episode, Nick Matthews, VP of Solutions and Architecture at Wiliot, joins Omni Talk to reveal how Walmart is deploying Bluetooth-enabled IoT technology across all 4,600 U.S. stores and 40 distribution centers. From wireless energy-harvesting tags to real-time pallet tracking, Nick breaks down how Wiliot's ambient IoT technology is reducing food waste by tens of millions of pounds, improving inventory accuracy, and improvingg store operations without requiring associates to change their workflow. If you've ever wondered how retailers are solving the "where is my product?" problem at scale (who hasn't?), then this episode is for you.

In this fun, practical episode, Kathi Lipp and her favorite person, Roger Lipp ,go off the beaten clutter path to share their favorite frugal foodie tool: the Too Good To Go app. If you want great food for a fraction of the price, hate seeing food go to waste, or just need an easy meal that isn't from your own kitchen, this one's for you. Listeners will learn: How Too Good To Go works (and when it's worth it)Their best “surprise bag” wins (pizza, bagels, bakery, gumbo, and more)What to know before you go: pickup windows, freshness, and cancellationsSmart hacks for leftovers: air fryer reheat, freezing donuts, and sharing the bountyWho this is great for (and who should skip it)How to weave it into errands, travel, and low-cost date nights You'll walk away with a simple, step-by-step plan to save money, reduce waste, and bring a little adventure back to your meals—without adding chaos to your life.

Lucie Leblois is the co-founder of The DC Food Project, a Washington DC based not for profit facilitating both share tables and in house food pantries in Washington DC schools.Enjoy Episode 169 of the K-12 Food Rescue Podcast!

Exploring lack soldier fly culture.In This Podcast: Greg chats with Dr. Jeff Tomberlin about the remarkable benefits of black soldier flies in recycling organic waste. Jeff explains the global distribution and industrialization of black soldier flies, their life cycle, and their ability to convert waste into valuable resources like protein for animal feed and fertilizer. The conversation highlights community and individual efforts in utilizing black soldier flies for sustainability and reducing food waste, emphasizing the potential for large-scale impact through local actions. Jeff also offers practical advice for beginners interested in starting their own black soldier fly bins and stresses the importance of patience and community involvement.Our Guest: Dr. Tomberlin is a Professor, AgriLife Research Fellow, & Presidential Impact Fellow in the Department of Entomology at Texas A&M University and Fellow of the Entomological Society of America. He is the principal investigator of the Forensic Laboratory for Investigative Entomological Sciences (F.L.I.E.S.) Facility at Texas A&M University..Visit UrbanFarm.org/BSF for the show notes and links on this episode! Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges. You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!Become an Urban Farm Patron and listen to more than 900 episodes of the Urban Farm Podcast without ads. Click HERE to learn more.*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

Do you wish you had more money to spend on groceries so you can buy more fresh fruits and vegetables to enjoy better health? Well, what if I told you that you don't need MORE money …but you have to first learn to stretch your shopping dollars – in the store and at home. This way, you can get MORE with each dollar that you do spend.   Because here's the reality…there's a lot of food waste going around, and most households are losing significant amounts of produce AND money every week…from simply not knowing how to store produce, to not knowing how best to use what we do buy and bring back home.   Let's change that. I want to help you maximize your shopping dollars and enjoy more of the fruits and veggies you bring home. Let's see how to do that with one specific vegetable, often used in homecooked meals. And that's cauliflower. Join me inside this episode!     Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide     Have a question about plant-based diets that you would like answered on the Plant Based Eating Made Easy Podcast? Send it by email (healthnow@plantnourished.com) or submit it by a voice message here: www.speakpipe.com/plantnourished       [Plant Based, Plantbased Eating, Smart Produce Hacks, Plant-Based Diet, Money-Saving Tips, Save Money, Grocery Shopping, Grocery Budget Tips]