Podcasts about Food waste

Talking Point is a weekly panel discussion hosted by Weekend Breakfast presenter Sara-Jayne King - previous topics have included: 'Should the Sex Offenders Register be made public?', 'Can you recover from an affair?', 'Culture, Community and Conscious Parenting in SA'. Guest: Pavitray Pillay | Environmental Behaviour Change Practitioner and WWF-SASSI Manager See omnystudio.com/listener for privacy information.

GET TRANSCRIPT AND FULL SHOWNOTES: melanieavalon.com/regenerativepastures 2:35 - IF Biohackers: Intermittent Fasting + Real Foods + Life: Join Melanie's Facebook Group At Facebook.com/groups/paleoOMAD For A Weekly Episode GIVEAWAY, And To Discuss And Learn About All Things Biohacking! All Conversations Welcome! 2:50 - Follow Melanie On Instagram To See The Latest Moments, Products, And #AllTheThings! @MelanieAvalon 3:35 - AVALONX BERBERINE: This Natural, Potent Anti-Inflammatory Plant Alkaloid Reduces Blood Sugar And Blood Lipids, Aids Weight Loss, Supports A Healthy Body Composition, Stimulates AMPK And Autophagy, Benefits Gut Bacteria And GI Health, And More! Stock Up During The Launch Special From 12/16/22-12/31/22!  AvalonX Supplements Are Free Of Toxic Fillers And Common Allergens (Including Wheat, Rice, Gluten, Dairy, Shellfish, Nuts, Soy, Eggs, And Yeast), Tested To Be Free Of Heavy Metals And Mold, And Triple Tested For Purity And Potency. Get On The Email List To Stay Up To Date With All The Special Offers And News About Melanie's New Supplements At avalonx.us/emaillist! Thru Cyber Monday Get 15% Off $50 Or More And 20% Off $120 Or More At avalonx.us And mdlogichealth.com! Text AVALONX To 877-861-8318 For A One Time 20% Off Code for avalonx.us 7:30 - FOOD SENSE GUIDE: Get Melanie's App At Melanieavalon.com/foodsenseguide To Tackle Your Food Sensitivities! Food Sense Includes A Searchable Catalogue Of 300+ Foods, Revealing Their Gluten, FODMAP, Lectin, Histamine, Amine, Glutamate, Oxalate, Salicylate, Sulfite, And Thiol Status. Food Sense Also Includes Compound Overviews, Reactions To Look For, Lists Of Foods High And Low In Them, The Ability To Create Your Own Personal Lists, And More! 8:00 - BEAUTYCOUNTER: Non-Toxic Beauty Products Tested For Heavy Metals, Which Support Skin Health And Look Amazing! Shop At beautycounter.com/melanieavalon For Something Magical! For Exclusive Offers And Discounts, And More On The Science Of Skincare, Get On Melanie's Private Beautycounter Email List At Melanieavalon.Com/Cleanbeauty Or Text BEAUTYCOUNTER To 877-861-8318! Find Your Perfect Beautycounter Products With Melanie's Quiz: melanieavalon.com/beautycounterquiz 12:30 - Janna And Evan's Beginnings 16:45 - Janna's Cancer Diagnosis 17:55 - Are Modern Agricultural Processes Necessary? 20:45 - What Is Regenerative Agriculture? 25:45 - Do We Have Enough Space To Pasture Enough Animals? 28:15 - What Is AUM Based On? 30:50 - The State Of Our Topsoil 32:30 - Can We Restore The Topsoil With Any Technology? 34:00 - What About Greenhouses Or Reintroducing Nutrients To The Soil? 35:15 - Food Waste 36:20 - FEALS: Feals Makes CBD Oil Which Satisfies ALL Of Melanie's Stringent Criteria - It's Premium, Full Spectrum, Organic, Tested, Pure CBD In MCT Oil! It's Delivered Directly To Your Doorstep. CBD Supports The Body's Natural Cannabinoid System, And Can Address An Array Of Issues, From Sleep To Stress To Chronic Pain, And More! Go To feals.com/melanieavalon To Become A Member And Get 40% Off Your First 3 Months, With Free Shipping! 39:00 - Planning Food Systems On Another Planet 42:00 - The Morality Of Eating Living Creatures 45:35 - The Backlash On Social Media 48:15 - Is It Possible To Get Enough Protein As A Vegan? 50:50 - Nutritional Profile Of Feed Lot Animals Vs Grass Fed 52:30 - Omega-6 To Omega-3 Ratios In Meat 57:10 - Fish And Toxins 58:35 - Detoxing Mercury 1:01:05 - Cryotherapy And Ice Baths 1:01:04 - Toxins In Conventionally Raised Livestock 1:07:30 - Methods To Reducing Stress Of The Animals 1:12:00 - Do Livestock Have Better Lives Then If They Were Wild? 1:15:25 - What Happens During Processing? 1:16:35 - The Natural Circle Of Life 1:19:30 - Food Labeling 1:22:45 - The Role Of Large Industry In Agriculture 1:25:20 - Shopping Local 1:26:30 - Agricultural Subsidies 1:28:00 - BLISSY: Get Cooling, Comfortable, Sustainable Silk Pillowcases To Revolutionize Your Sleep, Skin, And Hair! Once You Get Silk Pillowcases, You Will Never Look Back! Get Blissy In Tons Of Colors, And Risk-Free For 60 Nights, At Blissy.Com/Melanieavalon, With The Code Melanieavalon For 30% Off! 1:31:30 - The Inedible Offal 1:33:15 - The Carbon Problem And Greenhouse Gases 1:37:30 - Reversing Climate Change 1:39:30 - Impossible Meat 1:41:00 - Evan And Janna's Businesses 1:44:15 - The Mental Health And Wellness Of The Ranchers 1:46:40 - What Evan And Janna's Cows Eat 1:47:15 - Wagyu Beef 1:48:45 - Ground Beef 1:50:15 - Beef Heart 1:50:30 - Organ Jerky 1:53:10 - Oxtail 1:55:30 - Why Don't We Crave Organ Meats? Go To regenerativefarms.com To Get 40% Off Your First Box And Ground Beef For Life With The Coupon Code MELANIEAVALON!

Our guest today is Jeremy Lang of Pela, the company that started with a product that you hold every day - the world's first compostable phone case. Jeremy had the courage to spend years experimenting with new materials to try and find an alternative to plastic that could be used in everyday products. Pela's mission is to make sustainable products the new normal and they recently launched another product, a home countertop composter called Lomi to help solve the food waste and plastic problem. Lomi became the most successful cleantech crowdfunding campaign of all time, raising over $9M. Pela and Lomi are now creating a waste innovation category with a goal of eliminating 10 billions pounds of waste on their mission to create a waste-free future, a testament to Jeremy's belief in creating businesses as a force of good– to leave the world a better place.  We are so much in awe of Jeremy and the innovative technologies he has spearheaded through his company and products. In this episode, we're hearing and talking about new technologies that are already addressing some of our most pressing problems and have given us real hope that some things are moving in the right direction. Topics discussed: The story of Pela and how it started with compostable phone cases  How Pela came up with a home composter The problem of food waste Food waste as a valuable natural resource "Wasting food" vs food waste or food scraps The Lomi home composter From food waste to good dirt Home composter reduces the weight of food waste by 70%   Trials with taking the Lomi compost dirt straight to farms  Demographics of those using the home composter  How the home composter is carbon neutral  End-of-life plan for the home composter Responsibility Economy Cutting out the compost facilities with the home composter The Lomi-approved certification program Compostable materials for everyday life increasing with consumer demand Responsibility of the consumer vs. responsibility of the manufacturer The issue of plastic water bottles being recycled into clothing Can technology help with the current problem of plastic on the planet? Connect with Jeremy: Pela's Website Get your own Lomi Composter! On Instagram @pelacase and @getlomi About Lady Farmer: Our Website @weareladyfarmer on Instagram Join The Lady Farmer ALMANAC Leave us a voicemail! Call 443-459-1950 and ask a question or share what the good dirt means to you! Email us at thegooddirtpodcast@gmail.com Original music by John Kingsley. The Good Dirt podcast is edited and engineered by Aleksandra van der Westhuizen and produced by Mary Ball. The Good Dirt is a part of the Connectd Podcasts Network. Statements in this podcast have not been evaluated by the Food and Drug Administration and are not to be considered as medical or nutritional advice. This information is not intended to diagnose, treat, cure or prevent any disease, and should not be considered above the advice of your physician. Consult a medical professional when making dietary or lifestyle decisions that could affect your health and well-being.

The UN and sustainability watchdogs noted that countries around the globe pledged in 2015 to halve food waste by 2030, but few are on track to do so. In the Spotlight on Prime Time, we find out how a local company is doing their part in tackling climate change when Bharati Jagdish speaks with Jessica Zhang, R&D Manager, Singnergy Corporation, as they produce high-value food ingredients from edible food waste or by-products that are usually perceived to be of no further value or use.See omnystudio.com/listener for privacy information.

When you hear the words food waste do you think about forgotten leftovers? In the journey from farm to stores to the dinner table, some food is lost during the processing and transportation and at home some purchase food simply goes uneaten. How can transportation science help reduce food waste and loss and make the food system more resilient and climate friendly? Interview Summary   Norbert: Welcome Callie and Celeste, it is a real pleasure to have you. Both Brenna and I are agricultural economists. You folks are engineers. So we are curious how did you come be working on food waste and loss? Callie, let's start with you first.   Callie: Thanks Norbert, and thanks so much for having me. I've been really fascinated by waste in general for a long time. Like what makes certain products and certain things valuable to people so that they'll hang onto them and what makes us throw away other things. And for a long time I was studying sort of high tech waste like electronic waste, used lithium ion batteries, old solar panels or even plastics packaging. One of the things that I learned from that is that there's so much resources and there's so much value still contained in the things that we traditionally think of as waste. Whether it's gold in the circuit boards of those old cell phones or it's the chemical energy that can be converted into fuel energy contained in the carbon bonds of plastics. But, one of the challenges that I discovered in working with these different systems is that people don't really connect to them very immediately or very viscerally. When we discard something like a phone it sort of goes away and we don't really see what happens. However, I discovered that when people think about food, it's extremely visceral. That was spinach that you bought at the grocery store with the best intention of eating, and it sort of hurts when you throw it away. It hurts your pocketbook as well as it makes you feel really guilty. So I got into food waste hoping to bring this perspective of value recovery and value retention to the food system. But, doing so in such a way that really connects to people. So looking for technologies and user-friendly solutions where we can first of all try to keep food from being discarded. But then if it is inevitably discarded how can we use best engineering and technology practices to actually recover the energy, the water, the nutrients that are contained inside instead of sending those to landfill.   Norbert: You really are playing off the old idea of one man's or one person's trash is another person's treasures. I appreciate that. And you're right, food does have this deep connection to us from a lot of different perspectives we don't like and we have been taught over and over again not to waste food. So I do appreciate how you were able to take what you've learned in other spaces to the food space. So thank you for coming into this conversation. I'd like to turn this over to Celeste. Your work began in areas around food access and now exploring food waste and loss. What interests you about this societal challenge?   Celeste: So I really fell into the field of food waste. As you know, my background is in transportation and I've always been really interested in the societal impacts of transportation. A lot of my work focuses on equity and accessibility metrics related to transportation. I was working in the food access space before coming into food waste. I kind of first got interested in food access actually from a student of mine who for their senior project wanted to know which food insecurity or food desert metrics should they be looking at for their senior project. We started looking at how different parts of Baltimore indicated different areas of food insecurity. So that's really how I got interested into food. What has been the most interesting about food waste is that transportation is important to all aspects of the food supply chain and just the scale of the problems can be so different. We can think on a worldwide scale, a national scale regional and household level. For me household level has always been I think the most interesting when it comes to food waste questions. I've always been very interested in choice in how people make choices whether it be transportation or food purchasing habits and also how those two work together.   Norbert: Thank you Celeste for that. And I would say the first time I thought about transportation and wasted food or food loss was the challenge that food manufacturers have once a product, especially something like a fresh vegetable or fruit, leaves the farm. If it starts to go bad what are some alternatives to manage that potential loss as the product that's being transported from the farm to the packing house and from the packing house to a food manufacturer or retailer. And that there are real challenges of actually redirecting product once it leaves the farm. It's really exciting to hear how you think about that. Not from the farm gate necessarily but also to the final consumer. So thank you for the work that you're doing.   Brenna: Celeste, if we can continue with you the work you have done focuses a lot on transportation and waste management. Can you tell us more about how your research has informed the ways that we need to think differently about wasted food as a household or a farming problem?   Celeste: Sure, I'll speak about it mostly from the household level. One of the things that first came out of my previous work is that everybody values having choice and agency in their food purchasing. I don't think that we often model those choices when we're doing transportation modeling for example. I think that's still important when it comes to food waste. In my previous work I talked with a lot of people during my focus groups about how they're making the decision of what stores to go to, how often and why. What we found were that households were balancing tough decisions when it comes to limited budget, quality of food not being equal everywhere, which really gets at some of the supply chain issues and making difficult trade offs between how often to shop versus how much they're able to purchase. I think some of those lessons learned translate to food waste particularly when we talk about rescuing food how we go about rescuing food for example do we just provide boxes where people don't have a say in what those boxes are? Are we matching wasted food to the demand and the needs of people? So I think a lot of the lessons learned can translate well into the food waste space as well.   Brenna: I really appreciate those perspectives, Celeste. And appreciate that agency discussion as well. Norbert and I actually have a recently published paper on the tradeoffs households make between the frequency of grocery shopping and the food waste that they incur. People definitely have pretty strong preferences for the amount of transportation they may put in going to and from the store in a given time period. Callie, shifting to you is there anything you want to add related to this topic?   Callie: One of the things that Celeste pointed to is the complexity of this challenge. While we may see quite a large percentage of food waste happening at the household level, that waste is really magnified once we look all the way up the supply chain. And transportation plays a key role at every step of the process. Not only in the transportation of food to the downstream markets, but then the collection the transportation, the aggregation, and all of the choices that then these stakeholders make at a broader scale. So say a grocery store or a restaurant decides to engage in food waste diversion and recycling behavior then the transportation becomes a key part of that. Food is heavy, wet and kind of stinky. So it's a little bit of a unique challenge for transportation in that we both want to pick it up and transport it regularly to a place where it can be recycled but that transportation can be really expensive. So this is another challenge where it speaks to these broader questions about infrastructure because then you have to start deciding where can I put locations to site recycling food waste to energy locations? How do I actually collect the food waste from what places am I going around in my truck and picking it up? Where do I take it and then how do I use the products that come out of that? Because once you have taken food waste and say you've put it through a composting process, and you have the solid compost that comes out. Or perhaps you put it in an anaerobic digester and you have bioenergy in the form of natural gas or electricity that comes out, all of those products then have to be transported back to places where they can be used. So transportation really does infuse the entire system even if sometimes it means we're transporting things other than food itself.   Brenna: That's a really important point and it does add up in between each stages of supply chain and then sometimes back again, once we have these new products and then transforming them and moving them back to where they can be used again. Celeste, if we can continue with you, what are some of the transportation challenges that contribute to wasted food?   Celeste: One of the things we deal with in transportation is just it's a uncertain science, there's always some built in uncertainty with transportation and when we're talking about items that are perishable like fresh food, that is what results in a lot of food waste because they are buffering for that uncertainty and travel time. One of the big challenges is how do we reduce uncertainty and have more reliability in our transportation system? That's becoming more challenging as land use changes. We're seeing farming being more consolidated food is being produced further from where people live as well as just our cities were decentralizing which makes transportation even more difficult. Some of the biggest challenges related to transportation really linked to changes in land use patterns as well as the production of food and how we can kind of bridge those gaps together with transportation. In the near term rising gas prices is definitely a challenge and it'll be interesting to see what impact that has on the food supply chain and to customers as well.   Brenna: That is a really important point. I can imagine where some efforts maybe to recover and recycle foods may be stagnated if transportation costs are too high. Thank you so much for that perspective Celeste   Norbert: Hearing this conversation makes me think of something you said earlier, Callie. And it's this idea that previously you've worked on how to manage waste of science and technology products. There might be gold the circuit of a cell phone or something. But, when you talked about food waste you talked about heavy wet products and ultimately I thought of products that are of relative low value and given that there are rising costs in terms of transportation related to fuel costs how do we balance this? How do we get this relatively low value product on a per unit basis given that there is these high costs associated with transporting them? What do we need to make that equation work out?   Callie: That's a great question, Norbert. This is the perfect opportunity to bring in what we call life cycle thinking. So not just looking at the end of the pipe or at the last part of the problem when this waste is inevitably generated, even if we've put in place efforts to try to prevent or reduce it or divert it upstream, some waste will inevitably result. It's not just about the cost and benefits of that process of managing it but really thinking systemically over the whole supply chain. The food that we're talking about ultimately was produced in such a way that consumes significant amounts of energy, water, and nutrients. We pump a lot of electricity, a lot of fossil fuels, a lot of land, nitrogen, phosphorus and water into the production of food. So all of that is opportunity for us to recover that value at the end of life. The food itself contains much of those resources. It contains a significant amount of carbon, nitrogen, and phosphorus. These are things that we might normally have to obtain from more environmentally intensive process if we're extracting them from nature transforming them into a form that we need for agriculture. And so then when we think about what would happen otherwise to the food if then we move downstream, if we aren't recovering the food at end of life or doing some other activity to reduce or donate surplus food before it becomes waste then we also have this huge cost of the landfill. Depending on where you live in the United States the cost of land filling products varies significantly. In some places it's pretty expensive and that's because landfill space is scarce. And it's also in recognition of the fact that there's a huge climate cost of landfilling, when the food enters a landfill environment where it's anaerobic or in other words oxygen free. It degrades in such a way to where methane is the primary product and if that methane is not captured at the landfill that has a climate impact 25 to 30 times more than carbon dioxide. So we can also think about attaching a cost or even a social cost of the carbon impacts that come from the landfill.   So when you look at this systemically you can think about food waste as a real value recovery and value retention process, in such a way that those costs associated with making it happen are worth it. When you look at the life cycle cost of the food system you can think about using this process to recover some of those initial embedded impacts and the initial embedded carbon, water and nutrients in the food as well as to prevent the downstream cost of unavoidable and unconstrained climate impacts from land filling food waste. But I would also say that for many companies and for many actors in this space they also see a value in food waste recovery. Many households are deciding to try composting for themselves or to work with a community compostor because they value the ability to produce that compost and use it in some way at home. Similarly, businesses are looking at some opportunities for food waste diversion that actually save them money. It may end up actually being cheaper to divert this material and use it in such a beneficial way to recover some value from it than to pay to have it hauled to this landfill instead.   One of the really cool areas that we're looking at is one in which we can think about decentralized solutions in parallel with centralized solutions. Our conventional waste management model has been to collect material within a relatively constrained area and then haul it to some location where it can be processed or landfilled afterwards. There are all kinds of new food waste recovery technologies that are emerging where they can actually be put in place at the point where the food waste is being generated. So this might be a small-scale digester, dehydrator or compostor being embedded right there at the restaurant or at the point at which the waste is generated. Now those can be still very cost sensitive for some businesses but there's some cases when they actually make more sense economically than alternatives.   Norbert: Thank you so much for that. That really adds some clarity to this issue of how do we valorize food waste. And what I've heard from you is that one of the ways of thinking about this is it's the avoidance of the cost associated with processing or throwing away that food that there can be significant effects on society, on the climate by having this product go into a landfill. We can avoid some of that and we can actually capture some value that there are different actors along the supply chain or different supply chains that could benefit from this. So thank you for that, that's really helpful. Along this line I'm interested to hear your thoughts Callie on other ways to improve the transportation infrastructure or the management of food waste that can help us prevent this possible wasted food.   Callie: When we think about minimizing and managing wasted food we really want to take this full circular economy perspective. Circular economy focuses on recovering and retaining value from products rather than thinking about it as waste management. So it's a real change in paradigm first and foremost. And within this circular economy framework we might first be looking at minimizing waste like designing waste out of the system by some of the things that Celeste is shared about ensuring that we actually get food to people who are going to consume it in ways that they want to, in a way that works for their choices. Then, if there's some excess food or surplus food, food that's in the wrong place at the wrong time, then we can think about diverting that through rescue and recovery operations. Transportation clearly plays an important role there because again, you have that sort of narrow time window to get food from one point to another where it can be used effectively. Then finally, in terms of closing the resource loop by this valorization process there are a lot of open questions there that I don't think we completely have the answer to. This again speaks to the importance of a systems perspective. So first and foremost, determining what the optimal strategies are for collecting waste. If I'm a food waste collection business what company do I start with? Where do I pick up waste first? How do I optimize the training of the people who are employed and engaged in this activity? Because if food is not separated effectively at a source and contamination like plastic packaging or other materials in the food waste stream that can really throw a wrench downstream when we try to recycle it. So there's some questions there about optimal methods for separation, segregation and collection of the food waste. And, there's all these open questions about the siting and the scale of the technologies we would use to actually treat it.   I mentioned earlier this question between small scale decentralized and large scale centralized systems. Another thing to layer on that is then the optimization of the markets and the transportation and the siting of the product uses. So one of the most common and promising methods that we're looking out for food waste recycling from commercial not necessarily households but the upstream suppliers is anaerobic digestion. Because in this case we're taking that anaerobic environment with oxygen free environment where the food degrades into methane, methane's the primary constituent of the natural gas we use for heating and driving and other things in our energy system. We can certainly take that energy and put it back into use if the food waste recycling facility is located near a transmission grid or near a pipeline where the compressed natural gas can be injected. But on the flip side, there's other products that come out of that, like a liquid digestate stream, which has some of those nitrogen and phosphorous nutrients still there. Now this could be land applied on farm fields but it is also really expensive to collect this liquid, transport it and then apply it into different areas. You have to be cognizant of the ecological impacts of applying this to land, especially if you are near freshwater resources that may already be vulnerable to agricultural pollution. I don't know that there's really a clear pathway of a one size fits all recipe for setting out these food waste ecosystems. But, I think there are a lot of open questions about the best way to optimize this system in different regions and parts of the country because everywhere has different sort of local infrastructure, ecological resources and transportation available. That's one of the most exciting parts of researching this is, is trying to figure out the right solution at the right place.   Norbert: Wow, thank you for that. That's really helpful. I'm grateful in particular for this idea of reframing our thoughts about waste management and how to think about that differently changes the way we actually approach these issues. We're at the end of our time but I wanted to raise this question to Celeste because Callie I think you've addressed this to some degree, but feel free to jump in. How do we want to make sure we include the environmental impact in the work that we are doing in reframing waste management? Are there some important things that have been left out? Should we reconsider? I would love to hear your thoughts on this.   Celeste: When it comes to food waste, one of the things that really is important is that it is an interdisciplinary field. Often I find as we talk about the role of transportation in food waste is that everybody recognizes that it's an important component of food waste but often it's a separate conversation. So listening to Callie in particular, she highlighted the importance of making sure that transportation is being included kind of as a decision variable in our models. That transportation is not just an afterthought as one of the costs associated with transporting food. When we really embed transportation into the decisions that we are making related to food waste it naturally has a positive impact on the environment as well. One thing that I am curious about is the role of new transportation technologies in the future. Our field is evolving quite rapidly with autonomous and connected vehicles drone deliveries and things like that. In the future there will need to be research to look at what new technologies can do in the field of food waste.   Bios   Callie Babbitt is a Professor of Sustainability at Rochester Institute of Technology's Golisano Institute for Sustainability. Callie's research group aims to create circular economy solutions to recover value from waste streams - including food waste, consumer electronics, plastics, and lithium-ion batteries. Research at RIT is focused on creating innovative technologies, business models, policy initiatives, and consumer engagement efforts to reduce the amount and environmental impacts of food waste while at the same time creating economic growth and maximizing efficient use of resources.   Celeste Chavis is an associate professor in the Department of Transportation and Urban Infrastructure Studies at Morgan State University. Her research focuses on transportation operations, safety, and performance metrics for multimodal transportation systems through an equity lens. Her research focuses on accessibility measures (including food access), public transit operations, pedestrian and bicycle safety, and travel behavioral modeling. She is a registered professional engineer in Maryland.

I know you care about your health AND the environment... And sometimes those values can contradict each other. You may be like me and buy organic spring mix in a plastic clamshell... It's great that we have an option for *mostly* chemical free produce, but what about the plastic that's left over once you've eaten all your salad? We discuss these topics and more in today's episode with Lindsay Springer, Head of Plants and Nutrition at Gardyn. Lindsay is a plant-based food scientist and food futurist who drives systematic food and technology innovations to maximize human and planet health. She earned her Ph.D. in Food Science and Technology from Cornell University, focusing her research on food chemistry, plant breeding, and biophysics. IN THIS CONVERSATION WE DISCUSS: + What Gardyn is and how this technology is part of our food future + The history of the Industrial Revolution and how to make a positive environmental impact + How to eat for your health based on your needs and why seasonal eating is beneficial As always, take what resonates with you and leave what doesn't. LET'S STAY CONNECTED: + Madalyn @theecleanbee + Work 1:1 with me: The Pantry Audit! + Send me an email! Let me know what your key takeaways are from this episode, I'd love to hear from you! (hello@traversewithmadalyn.com) + Join the weekly newsletter and get a FREE Grocery Guide cheat sheet! CONNECT WITH TODAY'S GUEST: + Get a Gardyn for your home + Gardyn Tech on IG   If you enjoy this episode, be sure to hit that follow button, drop some stars and leave a review. It truly means the world and helps this show reach more listeners!

We talk about technology; it can help a person who lacks a sense of direction and also help to reduce food waste. We also discuss how we can elevate an event by giving it an official name. Get in touch: @gretchenrubin; @elizabethcraft; podcast@gretchenrubin.com Get in touch on Instagram: @GretchenRubin & @LizCraft Get the podcast show notes by email every week here: http://gretchenrubin.com/#newsletter Leave a voicemail message on: 774-277-9336 For information about advertisers and promo codes, go to happiercast.com/sponsors Want to be happier in 2022? Order Gretchen Rubin's book The Happiness Project to see how she approached the question, “How can I be happier?” and start a Happiness Project of your own. Happier with Gretchen Rubin is part of ‘The Onward Project,' a family of podcasts brought together by Gretchen Rubin—all about how to make your life better. Check out the other Onward Project podcasts—Do The Thing, Side Hustle School, Happier in Hollywood and Everything Happens with Kate Bowler. If you liked this episode, please subscribe, leave a review, and tell your friends! To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Discarded food is responsible for as much as 8 percent of global greenhouse gas emissions, according to the Environmental Protection Agency. Rhode Island PBS Weekly's Isabella Jibilian reports on why so much food is going to waste and what some people are doing to try to stop the trend. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

Discarded food is responsible for as much as 8 percent of global greenhouse gas emissions, according to the Environmental Protection Agency. Rhode Island PBS Weekly's Isabella Jibilian reports on why so much food is going to waste and what some people are doing to try to stop the trend. PBS NewsHour is supported by - https://www.pbs.org/newshour/about/funders

It is tragic that 31% of the world's food production goes uneaten.  About 14% isn't distributed after it is harvested.  Another 17% ends up wasted in retail or by consumers.  Worldwide, the amount of food that is wasted is enough to feed more than a billion people while at least 828 million people continue to […]

Mehr als ein Drittel der landwirtschaftlichen Produktion, die für die Deckung des Schweizer Lebensmittelkonsums benötigt wird, geht auf dem Weg vom Acker auf den Teller verloren. Dieser vermeidbare Lebensmittelabfall oder «Foodwaste» verursacht eine grosse Umweltbelastung. Es werden wertvolle Ressourcen verschwendet und es entstehen unnötige und hohe Kosten. Nicht der Normgrösse entsprechend, falsch gelagert, das Verfallsdatum überschritten. Es gibt viele Gründe dafür, dass ein Lebensmittel nicht dem ursprünglichen Zweck-nämlich «der menschlichen Ernährung» zugeführt werden kann. Die Verluste fallen auf allen Stufen der Lebensmittelkette an, also von der Produktion, über die Verarbeitung bis hin zu den Privathaushalten der Verbraucher*innen. Warum das so ist, erklären in unserer 30.ten Podcast Folge die drei Lebensmittel- und Ernährungsexpertinnen im Gespräch mit Moderatorin Sophie Thanner. Sie gehen dabei unter anderem auf Ausmass und die Auswirkungen der Lebensmittelverschwendung in der Schweiz ein und geben hilfreiche Tipps, damit jeder dazu beitragen kann, dass der eigene ökologische Fussabdruck durch Foodwaste in Zukunft etwas kleiner wird. Folge 30/FiBL Focus Short/Hochdeutsch/ 14 Min. 22 Sek.  Gästinnen: Sonja Schönberg (BFH Gesundheit), Anita Frehner (FiBL Schweiz), Ursula Kretzschmar (FiBL Schweiz)Moderation von: Sophie Thanner, FiBLRedaktion: Vanessa Gabel, FiBLAn- und Abmoderation: Anke Beermann, FiBLWeiterführende Informationen:https://foodwaste.ch/(in der Sendung erwähnt)C. Beretta & S. Hellweg (2019): Lebensmittelverluste in der Schweiz: Mengen und Umweltbelastung. Wissenschaftlicher Schlussbericht, Oktober 2019. ETH Zürich (Download: www.bafu.admin.ch/lebensmittelabfaelle)Dissertation, auf Englisch: «Balancing animal-source food intake between nutritional requirements and sustainability impacts”, orgprints.orgWissenschaftlicher Artikel: “Consumer strategies towards an more sustainable food system: insights from Switzerland”, orgprints.orgForschungsprojekt «Deliberative Ernährungsweisen: Bewertung der Nachhaltigkeit des Schweizer Ernährungssystems von der Produktion zum Konsum», fibl.org

IT-Projekte haben den Ruf, schnell einmal teurer zu werden als geplant. Das musste jüngst auch das Verteidigungsdepartement feststellen. Eines seiner Projekte kostet wohl 160 Millionen Franken mehr als vorgesehen. Wie kann das passieren? Weitere Themen: - Akuter Strom- und Wassermangel in der Ukraine - Nepal: Geprellte WM-Gastarbeiter - Kinder podcasten über Kindheit im Lockdown - Wie der Bund gegen Foodwaste vorgehen will - Tagesgespräch: «Mani Matter ist spektakulär»

The holidays mean food—and food waste. Today on our season 6 finale, we'll meet a mother-and-son duo who are doing something about it while helping those in need.We're about to meet a mother and son who are reducing food waste and tackling food insecurity in Northern Pinellas County. Ellen and Cameron Macleish [ma-KLEESH] are the cofounders of 360 Eats. The nonprofit turns surplus food into meals for the hungry and compost for gardeners. Cameron is the executive director, while Ellen is the executive chef. Dalia met up with them at Kitchen 24, a commercial kitchen in Oldsmar where they store and prepare the food. In our conversation, Cameron and Ellen explain why food waste happens, what they're doing about it and how you can reduce food waste in your own kitchen.Related episodes:Conscious Cuisine: Rob Greenfield on How to Live without Grocery Stores and RestaurantsConscious Cuisine: Composting 101 with Miami Compost Project“Now Food Doesn't Have to Travel”: Hyperlocal Agriculture with lemonGRAFT Founder Zach CorreaWhat's the Buzz About Florida Honeybees?Conscious Cuisine: How to Choose Sustainable Seafood

We're back with low-waste dietitian Abby Cannon to talk about what to do with all those holiday leftovers.

Visit Sound Agriculture: https://www.sound.ag/Do Good Foods: https://dogoodfoods.com/Harborview Farms: https://www.harborviewfarms.net/Trey Hill Interview: https://youtu.be/FRC1Ca9klGA Future of Agriculture YouTube Channel: https://www.youtube.com/channel/UClJpE4tdH2NN6Plj1UIWNwA Justin Kamine co-founded Do Good Foods with his brother Matthew to combat climate change by fighting food waste. They've created a closed-loop system with state-of-the-art infrastructure designed to upcycle surplus grocery food (after community donations occur) into nutritious animal feed. Do Good Foods first product, Do Good Chicken, is raised using this healthy feed can be purchased locally, giving consumers an opportunity to make an immediate environmental impact and Do Good...for Plate & Planet.™ The Kamine brothers' company builds on the family's 40-year heritage of over $3.5B of infrastructure of solving macro environmental problems. And stay tuned to the last half of today's episode where you'll hear directly from farmer and Harvorview Farms CEO, Trey Hill who has been using Sound Agriculture's SOURCE on his 10,000 acre farm in Chesapeake Bay area of Maryland.

Ahead of the Thanksgiving holiday, this episode features a conversation with Alex Nichols-Vinueza, WWF's program manager for food loss and waste. Alex explains how our food system ends up wasting an estimated 40% of food produced globally (1:20). He then talks about how this problem manifests on Thanksgiving (8:07), and shares some simple steps that people can take to prevent food from going to waste during the holidays (9:04). Last, Alex talks about how schools and businesses can be partners in limiting food waste (11:52), and how changes in federal policies could drive nationwide improvements (15:30). LINKS: Blog: Serving Up Tips for a Waste-Free Thanksgiving Act: Tell Congress to Pass the Zero Food Waste Act Food Waste Warriors: Help Your Local School Join This WWF Initiative Further Listening: NPR's Planet Money on Food Date Labeling

Guest: Sarah Soteroff, PR Manager of Too Good To Go

Lettuce prices skyrocket amid a shortage of Iceberg and Romaine Sylvain Charlebois, Senior Director of the Agri-Food Analytics Lab & Professor in Food Distribution at Dalhousie University Are food waste apps becoming the new way to grocery shop? Sarah Soteroff, PR Manager of Too Good To Go Can a gel that stops excessive bleeding mend BC's healthcare system? Joe Landolina, Co-Founder and CEO of Cresilon, and the inventor of VETIGEL: a bio-gel that stops excessive bleeding How will lifting isolation restrictions in BC impact the spread of COVID-19? Dr. Brian Conway, Medical Director & Infectious Diseases Specialist at the Vancouver Infectious Disease Centre Is Ken Sim sending the wrong message by attending the World Cup? Dr. Travers, Deputy Editor of Gender & Society and Professor of Sociology and Anthropology at Simon Fraser University How are Family Connections Centres impacting children on the spectrum? Julia Boyle, Executive Director of Autism BC Will Eby's public safety plan mitigate crime in Vancouver? Elenore Sturko, Liberal MLA for South Surrey

Carolyn Harding with Jo Anne and Steve Grossman, advocates and champions of curbside composting in the Columbus suburb, Bexley, Ohio. Jo Anne and Steve Grossman have worked to create Bexley's Environmental Sustainability Advisory Committee, where Jo Anne currently leads the Food Waste recycling group. Jo Anne was Project Coordinator for the League of Women Voters when they hosted an education program to a Ukrainian delegation on the American rule of law. She was the Volunteer Coordinator for Jewish Family Services for the Resettlement of people from the previous Soviet Union, Coordinator for the Religious Coalition for Abortion Rights, Outreach Coordinator for the Holocaust Education Council, and President of the Board of Temple Beth Shalom. As a Bar/Bat Mitzvah Tutor at Temple Beth Shalom, during a 28 year period, Jo Anne prepared over 250 students during a nine-month period for their B'nai Mitzvah. Together with her husband Steve, they created Temple Beth Shalom's Green Team that provides their religious community with the tools, guidance and ongoing support needed to create a culture of conservation, sustainability and environmental awareness. Prior to retiring in 2017, Steve Grossman was the Executive Director of the Ohio Water Development Authority (OWDA) where he oversaw the financing to local governments for projects related to water pollution control, water supplies, solid waste and brown-fields remediation. In his 29 years with the Authority, Steve presided over awarding approximately $13 billion dollars of loans. Before joining OWDA in 1988, he was the Assistant Director of the Ohio Environmental Protection Agency where he was responsible for overall agency planning, budgeting and administration. Working with the Mid Ohio Regional Planing Commission, Steve has created the Resident Based Environmental Sustainability Forum where a number of cities in Franklin and Delaware Counties are coming together to share successes and ideas. https://bexley.org/food-waste/ GrassRoot Ohio - Conversations with everyday people working on important issues, here in Columbus and all around Ohio. Every Friday 5:00pm, EST on 94.1FM & streaming worldwide @ WGRN.org, Sundays at 2:00pm EST on 92.7/98.3 FM and streams @ WCRSFM.org, and Sundays at 4:00pm EST, at 107.1 FM, Wheeling/Moundsville WV on WEJP-LP FM. Contact Us if you would like GrassRoot Ohio on your local station. Check us out and Like us on Face Book: https://www.facebook.com/GrassRootOhio/ Check us out on Instagram: https://www.instagram.com/grassroot_ohio/ If you miss the Friday broadcast, you can find it here: All shows/podcasts archived at SoundCloud! https://soundcloud.com/user-42674753 GrassRoot Ohio is now on Apple Podcast: https://podcasts.apple.com/.../grassroot-ohio/id1522559085 This GrassRoot Ohio interview can also be found on YouTube: https://www.youtube.com/channel/UCAX2t1Z7_qae803BzDF4PtQ/ Intro and Exit music for GrassRoot Ohio is "Resilient" by Rising Appalachia: https://youtu.be/tx17RvPMaQ8 There's a time to listen and learn, a time to organize and strategize, And a time to Stand Up/ Fight Back!

Goodr keeps food out of landfills while addressing food insecurity.

If you are a fan of eating potato fries, you would have never guessed that the potato waste generated in the process of making those fries could be used to make consumer products! Rob Nicoll is the co-founder of Chip[s] Board, a company previously known for developing a sustainable polymer called Parblex and is currently developing eco conscious lactic acid by utilizing waste produced from industrial food manufacturing. While the company has moved away from their focus on polymers they believe that their current product will help increase the sustainable credentials of countless items we use in our daily lives. To learn more: https://www.chipsboard.com/

Food waste is a major driver of climate change, and a cause of food insecurity. UPenn's Steven Finn highlights the challenge and solutions discussed at COP27. --- Experts from the University of Pennsylvania are on the ground at COP27 in Sharm El-Sheikh, Egypt. In this special series from Energy Policy Now, they share observations from the global climate conference and insights into key issues under negotiation. Steven Finn, affiliated faculty in Penn's Organizational Dynamics program, discusses the role that food waste plays in driving climate change, and in contributing to the global challenge of food insecurity. Steve also examines the growing focus on food security within the COP framework, and innovations that seek to reduce the food system's environmental impact while meeting the demands of a growing global population. Steven Finn is affiliated faculty in the Organizational Dynamics program at the University of Pennsylvania, and Vice President of Food Waste Prevention at Leanpath.   Energy Policy Now is produced by The Kleinman Center for Energy Policy at the University of Pennsylvania. For all things energy policy, visit kleinmanenergy.upenn.edu.See omnystudio.com/listener for privacy information.

Colleen Patrick-Goudreau says the huge amounts of food waste generated by people can have dire consequences for animals.

Chelsea Csuhran is the Food Rescue Program Director with the Hunger Network of Greater Cleveland. In this episode, we speak with Chelsea about food rescue and how her organization keeps usable food out of landfills while reducing hunger in our community. This happens with hundreds of volunteers she calls food rescue heroes. Hear how you can become a food rescue hero using the Hunger Network's Food Rescue app. This nifty app navigates volunteers as they pick up surplus food from places like grocery stores and bakeries and then deliver it to the nonprofit partners that get the food directly to those who need it most. While an estimated 1 in 5 people living in Cleveland faces hunger, the Hunger Network is working to reduce that by ensuring that surplus food goes to people in need instead of landfills.  Follow us: https://www.facebook.com/ecospeaksclehttps://www.instagram.com/ecospeakscleContact us:hello@ecospeakscle.com

The Green Divas love food, but don't love food waste. It's a never-ending challenge to keep food from spoiling and being wasted -- at home and in our communities. While we've covered this issue a few times, it was time to update some statistics (to our horror) and revisit and remind ourselves of all the ways we can help mitigate food waste and help those that are hungry.There's a fun Green Dude segment from a few years back from Jeff Yeager, the Ultimate Cheapskate, who has been on a mission to "Save the Giblets!" Also, some relevant advice from another older interview with Jonathan Bloom, who wrote the book, American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It). The book is over a decade old, but his advice is still VERY relevant!Please check out our TikTok @official_greendivas ; of course follow us on instagram @TheGreenDivas ; FaceBook @GreenDivas ; and YouTube

In France, where 8 million people are food insecure, 10 million tonnes of food are thrown away every year. But initiatives are under way to limit food waste. In the heart of Paris's La Défense business district, the eco-conscious restaurant La Salle à Manger makes cheap meals out of leftovers from local caterers and unsold food from supermarkets. Meanwhile, "zero waste families" try to throw away no food at all, as their way of fighting climate change. Finally, one Parisian baker recycles stale bread to create an "eco-friendly loaf". FRANCE 24's Rebecca Martin and Camille Nedelec report.

On this episode of Running on Ice, Juan Meisel, the Founder of Grip, discusses how the company is cutting down on food, waste, pharmaceutical waste and errors in the final mile. Grip is a shipping software aiming to help you get a “grip” on your freight.Discover an easier way of doing business with the J.B. Hunt 360°® platform. Manage the entire shipping process from start to finish, all in one place. See what the power of the J.B. Hunt 360 platform can do for you at jbhunt.com/power.Follow Running on Ice on Apple PodcastsFollow Running on Ice on SpotifyMore FreightWaves Podcasts

“Marketers have the largest job of the lives ahead of them. They have got to drive systemic behaviour change and move us collectively from this linear extractive wasteful, entirely unsustainable model of consumption, that our whole economy and economics is currently based on, and move people over to the sustainable circular economy.” Summarising the conversation we had with Tessa is a bit of a challenge, simply because in such a short space of time, we covered sooooo much. Food waste is one of the largest problems facing humanity today – the statistics are startling. Globally a third of all food we produce - that's over a trillion US$ of food is being thrown away every year.  If food waste was a country it would be the 3rd largest source of greenhouse gas emissions. Clearly the environmental impact is devastating - landmass, manufacturing, packaging, distribution, refridgeration, landfill emitting deadly levels of methan etc etc. But there's equally a moral and social problem around food waste - particularly at a time where, in the UK, and around the globe we're in the grips of a cost of living crisis, with families struggling to put food on the table. Olio is focused on one very specific part of the enormous problem –and for the UK, it's the largest problem. 50% of food waste in the UK is from food waste in the home, whilst only 2% at retail store level - so there's much to do about educating people - but also providing people with a simple and effective solution to connect with local people and share and redistribute what would otherwise go to waste. And Olio steps into this role just perfectly. Tessa shares the latest research from Olio - showcasing that not only do people feel good to know that something has gone on to have a new life or second life with someone else - they also found that sharing creates connection, improving mental health and strengthens local communities. “Taking care of each other and supporting one another is an important part of being human”. Olio takes the best of tech and melds it with the best of humanity. (And we can personally vouch that it works, as users of the app for a while now - it's simple and yes you do feel good about getting involved in redistributing ‘stuff'). And Olio doesn't just work on a personal level, there's a B2B component too - working with over 60,000 trained volunteers across the country and local retail stores to redistribute what would become food waste into the local community. It's a win - win - win. There's no doubt that you'll love this entire conversation - and Tessa's answers to our timeless 3 questions are GOLD. Our call to action to you is listen and try the app yourself visit https://olioex.com/ it truly is a game changer - (and it's not just about food - as you'll hear - you can share and redistribute anything you no longer need). Huge thanks to Tessa for coming on the show and sharing her wisdom and her important work and impact. Something we can all be a part of. Go do it. Rescue and redistribute here: https://olioex.com/ ______________________________________________________________ You'll find the Podcast on all the usual pod platforms - and if you love it, do share it and spread the word. Talking about climate change and the role we play is one of the most important things we can do. So join the conversation. We're all in this together. Our podcasts are recorded purely via online conferencing platforms, we apologise for any minor sound quality issues.      

Find unique and sustainable kitchen products in the The Eat Less Water Holiday Pop-Up Shop located inside Truth & Love Beauty at the Paseo Nuevo Shopping Center located at 651 Paseo Nuevo in Santa Barbara, California. Or shop on line at www.eatlesswater.com.Send an email to info@eatlesswater.com if you'd like me to send the "10 Action steps to stop food waste at your Thanksgiving Table."Links and resources:Click here for the free How to Eat Less Water CONDIMENT STORAGE TABLE. It is a printable list of popular condiments that belong in the pantry and those in the refrigerator that can be hung in your kitchen for easy reference.Download FREE the TEN TIPS to EAT LESS WATER SUMMER PARTY PLANNING GUIDE for all the tips, steps, and info on how to celebrate like a kitchen activist with your friends and family.Find gifts designed to serve well-being at the Eat Less Water Shop.Get a copy of the EAT LESS WATER bookMake sure you hit SUBSCRIBE so you don't miss out on future episodes released every (water) Wednesday.

Today's conversation is with Kathy Davis, a vegan chef, CEO of Veginspired and author of 3 cook books. Recently Kathy has been focused on a whole foods approach, which we know is the path to health, longevity and energy.Video version: https://youtu.be/qUDswRXJGCU The key topics in today's episode:00:00 - Preview03:00 - Who is Kathy05:00 - Introducing more plants into your diet10:00 - Must have spices14:00 - Reducing food waste19:00 - Limitations to being healthy24:30 - Diet culture32:00 - Caloric density34:00 - How to meal plan47:00 - Simple nutritious recipe50:30 - What do you cook for meat eatersResources:Connect with Kathy:Instagram | https://www.instagram.com/veginspired/ Website | https://www.veginspired.com/Get 10% Off Four Sigmatic With Code: PLANT10foursigmaticinternational.sjv.io/P0kPPQConnect with me:Instagram | @plant.paradigmYouTube | The Plant ParadigmTwitter | @plantparadigmWebsite | www.theplantparadigm.comSubscribe to the podcast:Apple | Spotify Stay happy,Eat plants,Peace

Did you know that of the 7.6 million tonnes of food we waste in Australia every year around 70% of that is edible? 7.6 million tonnes, it equates to about 312kg of food wastage per person. I mean wow, but we've all been there, it's the end of the week, tomorrow is bin day and you've got a fridge full of food you meant to use. But one thing led to another and it would be so much easier to order Uber Eats that have to deal with it. Can you relate. Well today's guest, Alex Elliot-Howery might just be able to help. Alex and co-author Jaimee Edwards from Cornersmith have a new book, The Food Saver's A-Z which literally takes us through an alphabet of food sharing their tips to reduce food waste. Their mission to create simple and delicious recipes that will help us save time, money and build community through ethical food choices.In this episode you'll learn:some fun ways to reduce waste and save on the grocery bill;menu planning tips that take the argh out of meal planning;creating simple, delicious food on a budget; and,how to create a business that inspires a community.You can buy The Food Saver's A-Z from all good book stores. Connect with Alex on the Cornersmith website.Support the showConnect with Justine:InstagramFacebookLinkedInWebsiteBook a free strategy callProduced by Leah StanistreetMusic: Francesco D'Andrea This show is powered by Buzzsprout

Episode SummaryAllison Kopf is the Chief Growth Officer at iUNU, a software development company that's building the future of the controlled environment agriculture (CEA) industry through their AI-driven LUNA platform that enables growers to develop a feedback loop between capturing data and managing processes to create precise, predictable production. Today, Harry welcomes Allison back to the show for Round 2 where they discuss the merging of Artemis and iUNU, her new role as Chief Growth Officer, and the many ways she's helping to promote and empower female founders and entrepreneurs. Thanks to Our SponsorsCultivatd – https://cultivatd.com/ (https://cultivatd.com/) Key Takeaways07:13 – Harry welcomes Allison Kopf back to the show to talk about her experience at Indoor AgTech and her new position as Chief Growth Officer at iUNU  10:54 – The origin story of iUNU and feedback from growers on implementing this new system  20:13 – Where Allison is identifying new opportunities for growth  26:58 – The learning curve going from Artemis to iUNU and the amazing potential of AI and augmented reality   31:47 – Nokia's Influencer Series on Food Waste  34:46 – Allison reflects on her time as Entrepreneur in Residence at NDRC  39:58 – How XFactor Ventures is helping female founders  41:58 – A tough question Allison has had to ask herself recently and best practices that have become critical to her success  46:41 – A specific ask Allison has for the audience  48:04 – Harry thanks Allison for joining the show and lets listeners know where they can connect with her and learn more about iUNU Tweetable Quotes“Honestly, it's so hugely valuable with a system like this. Yes, it's sometimes difficult to start up with a new system like this. Old technology has a learning curve to it, so you have to kind of get used to this, or maybe change your processes slightly to fit into the new system. But at the end of the day, what we're focused on is driving real, tangible, calculable value for these growers. Our growers on average are seeing 3x returns on investment every year that they implement this system. And it's continuous throughout the system because of how much value we can drive.” (14:29) (Allison)  “One of the really neat things about this system is it really helps drive that comprehensive coverage component that is really tough to do.” (16:39) (Allison)  “There's a huge understanding process that has to happen because, especially for growers, they're very very talented at doing these things. And so they're used to seeing things that they've created. So, you take a tomato grower who's used to doing crop registration and they're great at it. The problem isn't that they're not good at it. The problem is that they can't do it comprehensively for each plant.” (24:56) (Allison)  “I think that the augmenting of what we're doing in reality is amazing. We have a grower shortage. We all know this. We have to acknowledge this. But, if we can augment our growers and turn one grower into ten growers and think about it that way, that to me is almost magical. Except that it's not magic, it's science.” (28:17) (Allison)  “The more I get into something, the more questions I end up having. It's not the more answers you have, it's the more questions. And that's a good scenario because it prompts you to think about things in different ways.” (33:23) (Allison)  “I've always been deeply curious. I just want to dig into things more, and more, and more, and learn because there's so much to learn. If we ever want to have the belief that we can build something bigger and make a lasting impact on an industry or on the world, to me, part of that has to be this open mindset of learning.” (37:29) (Allison)  Resources MentionedAllison's LinkedIn – https://www.linkedin.com/in/allisonkopf/ (https://www.linkedin.com/in/allisonkopf/)  iUNU – https://iunu.com/...

Monique Figueiredo is building community through composting with her sustainable business Compostable LA. She talks about how composting reduces food waste, regenerates soil, and helps reverse climate change. Monique shares composting tips, talks about the book that keeps inspiring her, and offers suggestions for keeping climate anxiety at bay. She also talks about her love for thrifted denim and her favorite pieces in her sustainable wardrobe. For show notes visit: https://www.swapsociety.co/pages/podcast

Massachusetts throws away almost a million tons of food each year. Farm-based anaerobic digesters are an alternative to landfills and incinerators, and they're trending up across the country.

Host: Tito Dudley aka BioChefT Be informed! BioChefT: BitIRA invest in Crypto Tax-Free and get a Ledger Nana S for Free: https://bitira.com/vektween Instagram: https://www.instagram.com/biocheft/ TikTok: https://vm.tiktok.com/ZMJrNHcMT/ Twitter: https://mobile.twitter.com/officialcheft Website Hub: vektween.channel Simple Ways To Live a Sustainable Lifestyle: https://vektween.com/simple-ways-to-live-a-sustainable-lifestyle/ Food Tech: https://spectrumnews1.com/ca/la-west/environment/2022/10/10/food-tech-company-fights-food-waste-with-biodegradable--chemical-free-pouch SEC vs Ripple: https://www.forbes.com/sites/roslynlayton/2022/10/30/crypto-law-experts-suggest-sec-likely-to-lose-key-case-and-discredit-howey-test/?sh=649393395ca3 Health | Tech | Blockchain --- Send in a voice message: https://anchor.fm/vektween/message Support this podcast: https://anchor.fm/vektween/support

Welcome to The Monthly Paradigm with Tom Simak & Sharna Harrington.This is where we talk about the biggest news stories, all things climate change, veganism, fitness, what we're cooking up, wins of the month and everything in-between.Video version:https://youtu.be/w1VW6B1hwRc The key topics in today's episode:00:00 - Intro01:30 - Personal updates03:30 - New Scarborough coal plant11:30 - Climate change and the next pandemic 16:30 - Labor's new energy policy 19:30 - Food loss and waste overview 24:00 - How food loss happens with Tomatoes 31:00 - Using farmers markets 33:00 - Household waste 35:00 - Tips to reduce food waste39:00 - Come back of European animals41:45 - NZ live exports44:00 - Buying for ethical reasons 46:00 - Plant based in hospitals 50:00 - Banning glitter sales51:10 - Athletes to choose their sponsors55:00 - Cleaning up microplastics56:45 - OutroResources:All sources on website: www.theplantparadigm.com/tmp-141Get 10% Off Four Sigmatic With Code: PLANT10foursigmaticinternational.sjv.io/P0kPPQConnect with me:Instagram | @plant.paradigmYouTube | The Plant ParadigmTwitter | @plantparadigmWebsite | www.theplantparadigm.comSubscribe to the podcast:Apple | Spotify Stay happy,Eat plants,Peace

This week is all about taking action on food waste - which, if it was a country it would be the 3rd largest emitter behind China and the USA - It's a BIG deal and instead we seem to keep focusing on what's on the plate instead of what's in the BIN! Hannah Churton literally lives to make people feel confident about bringing worm farming or composting solutions into your life and in this show we discuss best options for a range of home styles - including apartments without balconies - and we also discuss barriers to entry, hiccups when getting started and common trouble shoots and what to do. I hope you love it as much as I did. I took extra good care of my worms this week, remembering just how important a job they did, after speaking with Hannah. Enjoy the show and head to the show notes for more details over at lowtoxlife.com/podcastSee omnystudio.com/listener for privacy information.

For all the love we put into our business and the joy we provide our guests, unfortunately, one of the downsides is food waste. This bothered me when I owned restaurants, and with the widespread hunger in our country, it still does. Imagine if every restaurant, yours included could be part of the solution and not the problem! In this episode of the Restaurant Rockstars Podcast, I'm speaking with Jack Rasmussen an inspired guy with a solution to the restaurant food waste crisis. Besides being a business scholar, entrepreneur and author, Jack Rasmussen has made it a mission to feed the homeless. Restaurants are at the very heart of the answer. Listen as Jack tells us:

Phoebe Gardner is the co-founder and CEO of Bardee, a truly novel solution to climate change. Well have ya heard of composting? It's a neat idea to take food waste that would otherwise generate methane gas in landfills and repurpose it for fertilizer. The trouble is, it takes a long time to do it. Bardee has taken that process one step further. They use Black Solder Fly larvae to turn food waste into a usable product in just seven days, while actually being carbon positive. Honestly, it's a remarkable solution to a huge problem, and her team has raised millions in funding so far. ➡️ https://www.bardee.com/

This week on The Parenting Show Pina Crispo is joined by friend of the show Corby-Sue Neumann - she is the Lead of Culinary at Hello Fresh and gives us all her professional tips on making your food stretch across multiple meals & eliminating waste at every turn! Host:  Pina Crispo // https://www.instagram.com/chic_mamma  Guest: Corby-Sue Neumann // https://www.hellofresh.ca/pages/foodwasteisscary?utm_campaign=foodwasteisscary

In this episode, host David Crowley from Cooking Chat talks with Shruthi Baskaran from Urban Farmie about ideas for the vegetables in the final CSA pickup of the 2022 season. They also discuss how Shruthi's background and travel influence her cooking. How Shruthi's study of the intersection of energy and agriculture led to her interest in food waste. Shruthi's interest in food systems topics. Starting to cook up a storm living on her own after college. How to store Brussels sprouts, and good ways to cook them. Cooking vegetarian meals that will appeal to meat eaters. The ways Shruthi's South Indian heritage and her husband's Nigerian roots influence her cooking. Ways to use different types of peppers to gradually increase the spiciness of your cooking.  

It's been called the world's dumbest problem.  Food waste is an environmental problem that is juxtaposed by the amount of hunger in the world.  Dr. Lisa Johnson joins us to discuss food waste and loss. With about a third of the food at the farm lost, her research, which is focused on food loss at the farm level and how to reduce it, is important to solving the problem.  For more information, check out Lisa's website: https://lisakjohnson.com/Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

This week on JobMakers, host Denzil Mohammed talks with Sheetal Bahirat, founder and CEO of Hidden Gems Beverage Company, maker of Reveal Avocado Seed Brew, and immigrant from India. Food waste is an understudied and underutilized component of our daily lives with huge implications for our bodies and the planet – it is the number one contributor to climate change. Source

Jason starts by giving some background on himself and the company before discussing how digital transformation affects the food refrigerator industry. He then discusses ways IoT is helping control food cost and reducing food waste. To wrap up the podcast, John and Ryan discuss challenging situations and how companies can overcome these challenges.Jason Murphy is a change management expert with experience building and forming complex strategies to execute and sustain desired outcomes through a systemic approach. This approach enabled Jason to lead the highly successful delivery of the IMS Evolve application for the world's largest retailer across their estate of 5,300 stores in under 6 months. Jason is passionate about establishing a culture of continuous improvement by identifying focused outcomes that ensure the customer recognizes consistent value from the IMS Evolve solution. Jason has deep domain knowledge of the retail store, food quality, and maintenance operations that are continuously utilized to develop customer engagements and drive significant innovation within the IMS Evolve solutions stack.IMS Evolve works with some of the largest supermarket brands in the world to deploy IoT technology, something it first introduced in 1999 before the IoT term had even been coined. They help to reduce carbon emissions in the food supply chain and help turn supermarket fridges into giant virtual batteries to stabilize the grid.

This week on JobMakers, host Denzil Mohammed talks with Sheetal Bahirat, founder and CEO of Hidden Gems Beverage Company, maker of Reveal Avocado Seed Brew, and immigrant from India. Food waste is an understudied and underutilized component of our daily lives with huge implications for our bodies and the planet – it is the number […]

Stefan Kalb is the Co-Founder & CEO of Shelf Engine, an automated ordering and intelligent forecasting system that helps regional and national grocers like Target and Kroger improve their gross margins by an average of 30%. In this episode, we'll chat about Shelf Engine's unique pricing model that guarantees gross margin improvements, how it forecasts store-level inventory, and how its auto-replenishment modules create a better customer experience online and offline.

This is part three of a five part series ALL about meal planning!  Today we'll be looking at the best ways to save and shop.  If you're following us on Instagram @thedeliberateday, send us a DM with the word “bonus” and we'll send you a link to our free mini meal planning kit which has a beautiful meal planning template in it that encourages you to put your schedule right on there, AND it's an 8-day planner so you can work in that planning and shopping day!Saving Money and Spending Intentionally (00:50)Shopping the Sales (01:50)Reducing Food Waste (09:05)Recap (22:33)Invitation (22:52)If you're following us on Instagram @thedeliberateday, send us a DM with the word “bonus” and we'll send you a link to our free mini meal planning kit!

Kathryn speaks to Alex Elliott-Howery, one half of the Cornersmith cafe and cooking school in Sydney, which she runs with her longtime friend Jaimee Edwards. The Food Saver's A-Z: The essential Cornersmith kitchen companion is the result of many years of swapping ideas for making the most of what they've got.

Matt and Nick talk about November's COP27, presented by… Coca-Cola (Cop27 climate summit's sponsorship by Coca-Cola condemned as ‘greenwash' | Cop27 | The Guardian),UK Prime Minister Liz Truss opposing agrivoltaics (Liz Truss opposes placing solar panels on farmland, Downing Street says (aol.com)),A utility scale solar, wind, and battery power plant in the US (First clean energy plant using solar, wind & battery storage opens (electrek.co)),Farms using more water than Arizona and Nevada while the Colorado River is experiencing a water shortage (These farms use more Colorado River water than 2 states combined : NPR),And “best by”, “sell by”, and other food labels contributing to food waste (Keep it or toss it? 'Best Before' labels cause confusion | AP News)!