Podcasts about Food waste

The Hidden Lightness with Jimmy Hinton – In Pittsburgh, 412 Food Rescue transforms surplus food into hope, feeding families while reducing waste. Through its innovative Food Rescue Hero app, volunteers turn compassion into action, ensuring meals reach those in need. This movement shows how technology and kindness unite communities, proving hunger can be solved when people choose to act with purpose and light...

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. This episode takes you to our summit Climate Action: A Food Waste Breakthrough in partnership with Food Tank, ReFED, UNEP, Apeel Sciences, Flashfood, and AFFI. Our first conversation is with Dana Gunders, President, ReFED. Together they discuss data-driven strategies, new innovations, and the importance of national leadership in driving progress to reduce food waste. Dani then speaks with Michael Grunwald, Food & Climate Columnist at Canary Media and also a Contributing Writer for The New York Times Opinion. They explore how journalism and storytelling can shift perspectives and accelerate solutions to climate and food waste challenges. 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.

When it comes to anything to do with sustainability, it's often the elephant in every room, but for our special guest, organic waste was the biggest elephant that needed tackling where he is living - Bali, Indonesia. Most people are aware Bali has a waste problem (viral videos are everywhere), but most of the focus is on non-organic waste, like plastics. Would you be surprised to learn that organic waste is 72% of the waste flow in Bali? Think of all the methane and leachates being released from that.Of course, in the second half, we're going to get stuck into as much of the world news as we can cover, including a week in - where are we on the Charlie Kirk murder and all its ramifications? The fight for freedom of speech (or lack of), Trump's UK visit, Australia's National Climate Risk Assessment report, the war in Gaza and further abroad, Tik Tok's new owners, Roger Hallam's answer to democracy – Sortition – is it worth considering (?), the cost of Europe's summer of extreme heat, Russia's aggressions into NATO states, and a whole lot more. To help us dig into our theme, and all the news, we are thrilled Tobias Wilson said yes to joining us. Tobias has gone from being a major player in the marketing and creative industry in Asia, to founding Shiva Industries, a Bali-based business, specializing in Aerobic Digestion solutions and Organic Waste Management systems, designed to transform organic waste into valuable resources. Shiva Industries combines environmental stewardship with economic viability, paving the way for a greener and more sustainable future in Indonesia and beyond. He's also going to share the inspiration on why he started, hoping to inspire others to tackle the elephant in the room where they live. Come and join us, get caught up, this Friday 19th September 2025, 8am UK, 9am EU, 2pm TH, 3pm SG/Bali, 5pm AEST. Streaming across various locations, and no doubt about it, we'd love your support. The Sh*t Show is a Livestream happening every Friday, where Andrea T Edwards, Dr. David Ko, Richard Busellato and Joe Augustin, as well as special guests, discuss the world's most pressing issues across all angles of the polycrisis, working to make sense of the extremely challenging and complex times we are all going through, plus what we can do about it. Help us move the needle so we can change the name of the show to something more genteel when (or if) it is no longer a sh*t show. #TheShitShow #UncommonCourageTo get in touch with me, all of my contact details are here https://linktr.ee/andreatedwards My book Uncommon Courage, an invitation, is here https://mybook.to/UncommonCourage My book 18 Steps to an All-Star LinkedIn Profile, is here https://mybook.to/18stepstoanallstar

As we launch our World Food Day campaign with the Do More Foundation, East Coast Breakfast asked KZN how they actively reduce food waste at home! From freezing leftovers to sharing excess food with neighbours and homeless people, its clear that KZN hates wasting precious food - especially in this economy. Webpage

In today's captivating episode of the Global Fresh Series, Co-Founder and COO Xander Shapiro of Akorn Technology shares how his team has developed a revolutionary fresh fruit coating so natural and pure that he actually drinks it during the show! Xander explains the coating's origins, crafted from natural plant based ingredients and non-GMO corn and how it delivers the highest quality produce with extended shelf life — up to 35 days longer. This breakthrough opens doors for growers and suppliers to access export markets once limited by perishability, reshaping opportunities in global produce trade, while reducing food waste.Tune in to hear how science, sustainability, and innovation come together to keep fruit fresher, longer.SPONSORS:First Class Sponsor: Peak of the Market: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://peakofthemarket.com/⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Premium Sponsor: Zag Technological Services, Inc.: https://www.zagtech.com/ Premium Sponsor: Avocados from Colombia: https://avocadoscolombia.com/ Premium Sponsor: The Fruit & Vegetable Dispute Resolution Corporation: https://fvdrc.com/ Global Women Fresh: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://globalwomenfresh.com/⁠⁠⁠⁠⁠⁠⁠

On this episode, Ragnar speaks with Chef Noreen Mira, whose journey from healthcare to the kitchen has shaped her ambitions to address nutrition, food security, and sustainability through food. With a background in psychology and years of experience in emergency and primary care, Noreen witnessed firsthand how access to quality food impacts health outcomes, inspiring her to pivot her career during the COVID pandemic. Today, she brings her medical insight to the culinary world as a line cook at The Boca Raton in Florida, advocating for better nutrition, reduced food waste, and chef-led community change. Tune in to hear Noreen's perspective on the role of chefs in driving positive change, the simple steps kitchens can take to cut waste, and why culinary leadership is essential in shaping a healthier, more equitable food system. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In this episode of Your Daily Chocolate, we talk with Aidan Reilly, co-founder of The FarmLink Project, a U.S. nonprofit combating hunger and food waste. Aidan shares how the project began during the COVID-19 pandemic when he and his college friends identified a need for food distribution. Since then, FarmLink has rescued nearly 500 million pounds of food and provided it to families in need across America. Aidan discusses the logistics, impact, and future goals of FarmLink, including its environmental benefits and the organization's intention to eliminate food insecurity. Listen in to get inspired and learn how you can support this remarkable initiativeEpisode Highlights:00:00 Introduction and Need for Good News00:25 Meet Aiden Riley and the FarmLink Project01:13 The Beginnings of FarmLink During COVID02:19 Challenges and Early Successes05:38 Scaling Up and Expanding Nationwide06:55 Addressing Hunger and Food Insecurity08:38 Natural Disasters and Food Waste Solutions16:29 Environmental Impact and Sustainability19:52 Operational Efficiency and Future Goals21:41 Community Engagement and Education27:16 Rapid Fire Questions and Closing RemarksAidan Reilly is the co-founder of the Farmlink Project, a US based nonprofit which is fighting hunger across the country using food that would've otherwise gone to waste. Since co-founding this project as a student during the pandemic, the group has prevented nearly 500 million lbs of food from going to the landfill and gotten it to families all across America. Watch our new documentaryPhone: (213)-222-3706Email: aidan.reilly@farmlinkproject.org                       Website: farmlinkproject.org

Sign up for our newsletter! Get our newsletter every Tuesday morning so you'll never miss an environmental story.  Food waste is a big climate problem. In Pittsburgh, you can drop off your food waste for composting at city-run farmers' markets. A startup is helping restaurants, schools and hospitals manage their food waste with a digester that fits into a shipping container. The easiest way to compost your food scraps might just be in your own backyard.       Dozens of schools in Pennsylvania are planning to build solar panels on their roofs despite federal tax credits ending early. A new report casts doubt on the economic impact of natural gas production in Appalachia. Some Pa. residents in counties impacted by last year's Tropical Storm Debby say they're worried how the state will respond to future weather emergencies. We're independent and non-profit, and we don't get money from WESA, WPSU or any other radio station. So we must turn to you, our listeners, for support. Take action today so we can continue to keep you informed.  Donate today.  Or send us a check to: The Allegheny Front, 67 Bedford Square, Pittsburgh, 15203.  And thanks! 

South Africa has set a new benchmark for safely and efficiently redistributing surplus food with the introduction of the Food Donation and Redistribution Best Practice Standard. Finalized by the South African Bureau of Standards, this standard aims to improve food safety, boost business participation in food donation, and reduce food waste across the country. Pippa Hudson speaks to Andy Du Plessis, Managing Director of FoodForward SA, about what this means for donors, recipients, and the broader fight against food insecurity. Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i 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.

From limp carrots to stale bread, food waste can be hard to avoid. But chef Del Holland has some creative ways to get more bang for your buck in the kitchen.

Cassidy Boardman is the Nutrition Service Director and Upland Unified School District in California. Through food waste audits in their 14 schools, the district discovered what was being wasted, and implemented changes that have led to a tremendous reduction in food waste. Listen to episode 157 of the K-12 Food Rescue Podcast to hear more of the story!

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Report presents simple solutions to reduce food waste in hospitals and aged care facilities.

Still Good is a web-based platform that connects consumers with surplus and close-to-expiry groceries from retailers and cafés at discounts of up to 65 percent. On the show, CEO Steffen Burrows speaks to Lester Kiewit about the impact the initiative is having on reducing food waste, saving households money, and supporting local causes, including over 50,000 Value Bags sold, around 50,000 kilograms of carbon emissions saved, and nearly R300,000 donated to charity. Listeners also hear how the Value Bags work and the simple process that makes it all possible. For more information or to get your own Value Bag, visit www.stillgood.co.za Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i 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.

Representative Tyler Clancy in Utah spent 3 years working on HB100, a bill that aimed to reduce food waste in schools, increase seat time for students at lunch, and lower the cost for students participating in the National School Lunch Program. Listen to his journey in episode 158 of the K-12 Food Rescue Podcast.

Food waste is a major global problem.  The UN estimates that one third of all food goes to waste.  Apart from the fact that this is happening in a world where many people don't have enough to eat, food waste is both an economic and a climate problem. Researchers from the University of Copenhagen and […]

Join Danayal Zia and Hanif Khan for Friday's show from 4-6pm where we will be discussing: ‘Food Waste' and ‘Gratitude' Food Waste Food waste is one of the biggest environmental issues we face — but you can do something about it. With a few changes like conscious cooking, meal planning and getting creative with leftovers, you're not just saving food, you're creating real change. This is about building a more sustainable future, one meal at a time. Gratitude Join us as we explore how gratitude can transform the way we see ourselves, our challenges, and the world around us. We will discuss what gratitude truly means, why it matters, and how its quiet power can bring joy, resilience, and spiritual depth to everyday life. Guests: Naomi Winter - Community Partnerships and Volunteering Manager at Recycling Lives Charity James Swann - Head of Programmes for UKHarvest John Carlisle Dr. Robert C. Roberts - Distinguished Professor of Ethics, emeritus, at Baylor University. He specialises in philosophical moral psychology. Estelle Blake - A Salvation Army Chaplain specialising in Anti-Trafficking and Modern Slavery, with over 20 years' experience as a church leader in Greater Manchester. Producers: Sabiha Tariq and Fatiha Nadeem

In dieser spannenden Folge haben wir den bekannten Koch René Schudel zu Gast. Wir tauchen ein in die Welt von gesundem Essen und erfahren, wie wichtig es René ist, Foodwaste zu vermeiden.Er teilt mit uns seine Gedanken darüber, warum er die Küche manchmal vermisst und wie er diese Leidenschaft mit seiner Freude am Nachwuchs verbindet. Ob du ein Fan von kulinarischen Highlights bist oder mehr über nachhaltige Lebensmittel erfahren möchtest – diese Episode bietet Inspiration und praktische Tipps, um bewusster zu geniessen.

A third of all food produced never reaches our plates. Apeel set out to change that—with an idea and a $10,000 prize from a university venture competition that turned into a $2B food-tech disruptor. In this episode, Jenny Du reveals how a plant-based “second skin” is reshaping the global supply chain and keeping produce fresh without plastic, chemicals, or cold storage.

Odd Bunch founder Divy Ojha scaled from 87 to 100,000+ customers without VC funding by focusing on problem validation, lean operations and retention techniques.For more on Odd Bunch and show notes click here. Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

In this episode of The Charity Charge Show, hosts Matt and Grayson sit down with Alexx Goeller, CEO of Wasteless Solutions, a nonprofit making a significant reduction in food waste in Utah. Alex shares her journey into the nonprofit sector, driven by a passion for community service and sustainability. She discusses how Wasteless focuses on diverting edible food from landfills to combat food waste and food insecurity.More Than a Rescue MissionWasteless's approach goes beyond simply collecting and distributing food. They've developed a multi-faceted strategy to maximize their impact.Food Rescue: This is the heart of their operation. They divert surplus food from retailers, restaurants, and other sources, ensuring that perfectly good food doesn't end up in a landfill.Neighborhood Nourishment: Wasteless transforms rescued food into nutritious meals and distributes them through mobile markets. This innovative model brings healthy food directly to communities that have limited access to it.Education: They also host classes and provide practical tips to help individuals reduce their own food waste at home. This educational component empowers people to be part of the solution, creating a ripple effect of positive change.About Charity Charge:Charity Charge is a financial technology company serving the nonprofit sector. From the Charity Charge Nonprofit Credit Card to bookkeeping, gift card disbursements, and state compliance, we help mission-driven organizations streamline operations and stay financially strong. Learn more at charitycharge.com.

Welcome to the Plant-Based Canada Podcast! In today's episode, we're joined by Eleanor Carrara, the Founder and President of the Canadian University Initiative and Co-Founder, President, and Board Director of the Plant-Based Cities Movement (PBCM).At PBCM, together with her dedicated team of volunteers they lead national efforts to advance plant-forward food policies. PBCM has successfully advocated for plant-based food motions/policies in 6 Canadian municipalities to date, with others in the pipeline. Through the Canadian University Initiative, Eleanor and her campaign manager work with chefs, students, and sustainability staff to identify barriers and implement strategies that increase plant-based food on campuses. The initiative has conducted national surveys and convened steering committees to monitor and support institutional change. Eleanor brings over 25 years of global telecommunications experience, having held senior leadership roles at a major international provider of digital infrastructure and network services.Resources:PBCM Website: https://plantbasedcities.org/PBCM Instagram: @plantbasedcitiesmovementPBCM LinkedIn https://www.linkedin.com/company/plant-based-cities-movement/posts/?feedView=all&viewAsMember=true University Initiative Website: https://onlineacademiccommunity.uvic.ca/defaultveg/canadian-universities/Eleanor Carrara's Socials:Emails:eleanor@plantbasedcities.orgeleanor.carrara@gmail.comLinkedIn www.linkedin.com/in/eleanorcarraraPlant-Based Canada's Socials:Instagram  (@plantbasedcanadaorg)Facebook (Plant-Based Canada, https://m.facebook.com/plantbasedcanadaorg/)Website  (https://www.plantbasedcanada.org/)X / Twitter @PBC_orgBonus PromotionCheck out University of Guelph's online Plant-Based Nutrition Certificate. Each 4-week course will guide you through essential plant-based topics including nutritional benefits, disease prevention, and environmental impacts. You can also customize your learning with unique courses such as Plant-Based Diets for Athletes and Implementing a Plant-Based Diet at Home. As the first university-level plant-based certificate in Canada, you'll explore current research, learn from leading industry experts, and join a community of like-minded people. Use our exclusive discount code PBC2025 to save 10% on all Plant-Based Nutrition Certificate courses. uoguel.ph/pbn.Thank you for tuning in! Make sure to subscribe to the Plant-Based Canada Podcast so you get notified when new episodes are published. This episode was hosted by Stephanie Nishi RD, PhD.Support the show

“Get your fresh local insects, and frass too!” If Pat Crowley had his way, insects and their byproducts (most notably frass used as fertilizer) would take their place alongside vegetables and flowers as profitable enterprises for local farms. And the best part is, they are fed on a widely-available byproduct: some of the 100 million tons of food waste that is currently going into landfills in the United States.Pat is the founder and CEO of Chapul Farms, which designs, builds and operates insect farms, having featured on Shark Tank in 2014. If you saw that episode, the company has changed a lot since then, changing their focus from raising crickets to raising black soldier fly larvae (a protein source for other animals) and their frass, i.e. the excrement and exoskeletons of the flies that can be used as fertilizer. This interview with host Katie Kulla is fascinating both for the insect's potential as a new farm product, as well as learning how Chapul Farms has raised funds, including the regenerative funding platform where they raised $2 million in an hour. Connect With Guest:Instagram: @chapulinnovationcenterWebsite: chapulfarms.com Podcast Sponsors: Huge thanks to our podcast sponsors as they make this podcast FREE to everyone with their generous support: Nifty Hoops builds complete gothic high tunnels that are easy to install and built to last. Their bolt-together construction makes setup straightforward and efficient, whether it's a small backyard hoophouse, or a dozen large production-scale high tunnels- especially through their community build option, where professional builders work alongside your crew, family, or neighbors to build each structure- usually in a single day. Visit niftyhoops.com to learn more.Discover innovative packaging solutions at A-ROO Company, your one-stop destination for customizable and eco-friendly packaging, including floral, produce, and specialty packaging. Enjoy an exclusive 15% discount with code "GFM15" for GFM Podcast listeners at shop.a-roo.com.Farmhand is the all-in-one virtual assistant created for CSA farmers. With five-star member support, custom websites, shop management, and seamless billing, Farmhand makes it effortless to market, manage, and grow a thriving CSA. Learn more and set up a demo with the founder at farmhand.partners/gfm.Subscribe To Our Magazine -all new subscriptions include a FREE 28-Day Trial

Food waste is estimated to be about 30 to 40% of the food supply, according to the U.S. Food and Drug Administration and Department of Agriculture.

In this edition of Waste Not Want Not, resident Garbologist Bel Chellingworth unpacks the complexity and impact of food waste in Australia.

Pokémon fans have left piles of untouched happy meals on sidewalks outside of McDonalds in Japan over the weekend as they hunt to buy limited edition sets with Pokémon cards. Greg and Holly discuss the chaos and provide an update on the Willow Peak fire.

In this episode of Tiny Show and Tell Us, we talk about breathing in birds — how it takes two breath cycles for air to leave their bodies, and while it travels within their bodies, it's stored in various sacks, some of which are in their butts. Then we discuss how food waste contributes to approximately 8% of global greenhouse gas emissions every year, and what we can do to reduce it. We need your stories — they're what make these bonus episodes possible! Write in to tinymatters@acs.org *or fill out this form* with your favorite science fact or science news story for a chance to be featured.A transcript and references for this episode can be found at acs.org/tinymatters.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Why is my B6 so high when I only take a small amount of it?Can nocturia be associated with dehydration?Please weigh in on allulose. Is it too good to be true?My husband's hemoglobin is lower than his previous lab test. Is this a cause for concern? 

Reducing food waste Please share your thoughts concerning controversies about the significance of telomere length

A survey came this week that shows that the average BBQ or picnic wastes €21.19 worth of food. So what are the best tips on how to save on food waste this summer? Editor of the Climate Supplement at the Sunday Times Ireland Jo Linehan brings us the advice.

Today, Clancy speaks with Sammie Paul, Executive Director at FoodRecovery.org, a national nonprofit that reroutes surplus food from restaurants, warehouses, and events to food pantries, soup kitchens, and emergency food providers. You won't want to miss this insightful conversation about how technology, partnerships, and a people-centered mission help rescue more than 1 million pounds of food each week across the U.S., all at no cost to donors or recipients.

Der ehemalige Sternekoch Mirko Buri hat sich dem Kampf gegen Food Waste verschrieben. Unter dem Label «Foodoo» retten, verarbeiten und verkaufen er und sein kleines Team tonnenweise Früchte und Gemüse mit Schönheitsfehlern. «Espresso» hat sie einen Tag lang begleitet.

In der Schweiz fallen pro Jahr rund drei Millionen Tonnen Food Waste an. Der Bund und die Lebensmittelbranche haben sich zum Ziel gesetzt, die Menge bis 2030 zu halbieren. Wo stehen wir heute? +++ Weiteres Thema: Kritik an Migros. Mit ihrem eingeschränkten Reparaturservice schade sie der Umwelt.

It may sound like the stuff of sci-fi movies, but diverting food waste from the landfill and converting it into electricity has become a real thing. William Brangham visited Ben & Jerry’s Vermont ice cream factory and the operations next door to find out how it works. PBS News is supported by - https://www.pbs.org/newshour/about/funders

It may sound like the stuff of sci-fi movies, but diverting food waste from the landfill and converting it into electricity has become a real thing. William Brangham visited Ben & Jerry’s Vermont ice cream factory and the operations next door to find out how it works. PBS News is supported by - https://www.pbs.org/newshour/about/funders

Send us a textFood waste. It's been called the world's dumbest problem.  Did you know that about a third of the food grown on farms is wasted, meaning it never gets to a factory, a grocery store, or to a consumer?  This is not because farmers are wasteful.  Far from it.  It's because it's sometimes hard to harvest all the food that's been produced, especially if it's underground (think sweet potatoes).  Food waste is not just an economic problem, although it can drive up food cost.  It is food that is not feeding a hungry world.  Dr. Lisa Johnson joins us to discuss her work on food waste and loss.   Lisa's research focuses on the critical challenge of food loss at the farm level and how to reduce.  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!

Millions of people living along the Gulf Coast are getting ready for severe flooding as a tropical storm approaches. Republicans are racing to get DOGE cuts approved. We'll tell you why the US is set to destroy 500 metric tons of food meant to go to starving people. New York City Mayor Eric Adams is facing his fifth lawsuit in 2 weeks. Plus, rules could be changing around how much liquid you can take on a flight. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Norris Howard chats with award-winning Chef Marcus Samuelsson at Global Citizen Detroit about the global impact of food. Some of the topics we hit: Food Waste is a bigger problem than you think: Chef Samuelsson explains how food waste occurs at every level, from our own homes to massive industrialized food production.  Global Food Insecurity: They discuss the crucial role of food distribution and access in the fight against hunger. Celebrating Culture Through Food: Marcus Samuelsson talks about his acclaimed "Red Rooster" cookbook, exploring the diverse culinary heritage of African Americans. Harlem's Transformation: The chef reflects on the changes he's witnessed in Harlem and how to preserve its unique culinary traditions. Plus a bonus question on how Arsenal will do this year. This interview was recorded at Global Citizen: NOW in Detroit for the Daily Detroit podcast. Follow Daily Detroit wherever you listen to podcasts, like Apple Podcasts, Spotify, Pocket Casts, Overcast and more. Sign up for our Studio open house Saturday, July 19: https://www.eventbrite.com/e/1445019344759?aff=oddtdtcreator Feedback as always - dailydetroit -at- gmail -dot- com or leave a voicemail 313-789-3211. Follow Daily Detroit on Apple Podcasts: https://podcasts.apple.com/us/podcast/daily-detroit/id1220563942  Or sign up for our newsletter: https://www.dailydetroit.com/newsletter/  

Ryp Labs is tackling one of the world's most pressing problems: food waste. Every minute, enough food is wasted globally to feed over 1 million people for a day. If food waste were a country, it would be the third-largest producer of greenhouse gases behind the US and China. In this episode of Category Visionaries, we sat down with Moody Soliman, CEO and Co-founder of Ryp Labs, to learn how his ag-tech startup raised $11 million to develop a revolutionary sticker technology that extends produce shelf life using natural plant compounds.   Topics Discussed: Ryp Labs' five-year R&D journey to develop natural food preservation technology The pivot from targeting US/European markets to focusing on Central and South America How the company leveraged trade shows and competitions for organic marketing The decision to target distributors and packing houses over direct-to-consumer sales Scaling challenges and the critical "ship it" moment that validated their technology Future expansion plans into meat, seafood, dairy, and other food categories GTM Lessons For B2B Founders: Follow market pull, not your assumptions: Ryp Labs initially targeted US and European markets, assuming these large, developed markets would be most receptive. However, they found no traction because established players had been "doing the same thing for 50 years" and were resistant to change. When they pivoted to Central and South America, they discovered customers who were highly motivated to export internationally and faced significant cold chain breaks. Moody explained, "We ended up completely shifting our go to market strategy to focus on those areas... they are highly motivated to ship their fruit internationally and to export it to the US or to Europe, because that's where they can get much higher prices." B2B founders should test multiple markets and follow where customers are genuinely desperate for solutions, not where they think the biggest opportunity exists. Use trade shows and competitions as unfair advantages: Ryp Labs leveraged their "fun and easy to comprehend" technology to win numerous competitions and secure organic media coverage. Moody noted, "We have almost unfair competitive advantage that it's such a fun technology and such an easy technology to comprehend. So we won a lot of those competitions and awards and that gives us free advertisement." For deep-tech startups with limited marketing budgets, industry competitions and trade shows can provide disproportionate exposure and credibility. B2B founders should identify events where their technology's unique aspects can create memorable impressions. Break the engineer's pencil at the right moment: Despite his team's protests that the product wasn't ready, Moody made the critical decision to ship to a major retailer in 2021. "All right guys, we've taken it as far as we can right now. We just got to put it out there and put it in a customer's hand... we'll learn if it doesn't work." This decision provided the validation and momentum needed to continue development. B2B founders in deep-tech must balance perfectionism with market feedback - sometimes shipping an imperfect product to the right customer is more valuable than months of additional development. Target the most centralized part of the supply chain: Ryp Labs initially considered selling directly to consumers but recognized the variability in handling would create inconsistent results and blame on their technology. Instead, they focused on distributors and packing houses where "all 1 million pack of strawberries is going from the farm into 2 degrees C" with predictable transportation conditions. This centralized approach allows them to "sell a million stickers to a distributor as opposed to going to 100,000 customers and selling them 10 stickers each." B2B founders should identify the most controlled and centralized points in their target industry's value chain. Design for regulatory constraints from day one: Coming from the medical device industry, Moody applied a crucial lesson: "You don't develop a technology and then go back and look at the regulatory process... You have to look at that on the front end, really understand what the requirements are going to be from a safety standpoint, and then develop the product to meet those requirements." This approach enabled Ryp Labs to achieve OMRI listing for organic produce and use only food-grade compounds already recognized as safe by the FDA. B2B founders should map regulatory requirements early and design their technology to meet these constraints rather than retrofitting compliance later.   //   Sponsors: Front Lines — We help B2B tech companies launch, manage, and grow podcasts that drive demand, awareness, and thought leadership. www.FrontLines.io The Global Talent Co. — We help tech startups find, vet, hire, pay, and retain amazing marketing talent that costs 50-70% less than the US & Europe.  www.GlobalTalent.co   //   Don't Miss: New Podcast Series — How I Hire Senior GTM leaders share the tactical hiring frameworks they use to build winning revenue teams. Hosted by Andy Mowat, who scaled 4 unicorns from $10M to $100M+ ARR and launched Whispered to help executives find their next role. Subscribe here: https://open.spotify.com/show/53yCHlPfLSMFimtv0riPyM 

The rat-proof bins are making composting easier for city residents. Learn more at https://www.yaleclimateconnections.org/ 

On Food Talk with Dani Nierenberg, Dani speaks with Janie Simms Hipp, President and CEO of Native Agriculture Financial Services. They discuss the barriers farmers face in accessing capital and technical assistance; how the closure of local government offices will hurt rural communities, including Tribal nations; and why we need food and financial systems that come to terms with reality and gives farmers more grace by creating room for them to experiment, make mistakes, and recalibrate. Plus, hear about what the federal tax-and-spending will mean for food and health systems, Japan's progress on food loss and waste, the heatwaves hitting European farmers, and investments that will scale and accelerate climate action. 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.

Welcome back to HappyPorch Radio: the circular economy technology podcast!In this episode our hosts Barry O'Kane and Tandi Tuakli are joined by Katie Hanton-Parr, the visionary founder of Baboodle - a circular rental platform specifically designed for baby equipment.Katie's story is one of passion, perseverance, and innovation—born out of her own experience as a parent grappling with the challenges of accessing safe, high-quality baby gear without the waste and cost of traditional ownership.Throughout the episode Katie talks about the many layers involved in running a circular rental business in such a sensitive and highly regulated space. From managing rigorous safety and hygiene standards to the complexities of reverse logistics, Katie explains what it takes to keep every item in Baboodle's inventory reliable and ready for the next family. One of the key themes is repairability: ensuring products can be fixed and maintained rather than discarded, which is vital to the sustainability mission but often tricky in practice.We also delve into the technology that underpins Baboodle's operations. Katie shares how the team integrates specialised circular economy software for handling rental logistics, inventory management, and refurbishment workflows. She gives examples of crucial tools for digital subscriptions and recurring billing, combined with seamless warehouse and fulfillment operations. This tech stack allows Baboodle to handle complex customer journeys, whether it's a simple rental, a rent-to-own arrangement, or a resale option, all while maintaining transparency and control over each product's lifecycle. Katie emphasizes how crucial it is to have a system built specifically for circularity—not just repurposed e-commerce tech—so that the platform can scale and adapt.Tune in to hear more about Katie's blend of practical wisdom, innovative use of technology, and genuine care for families and the environment that makes this episode truly inspiring!This podcast is brought to you by HappyPorch. We specialise in technology and software development for Circular Economy minded purpose-driven businesses. Our podcast focuses mostly on: Circular Economy, Digital Enablers, Technology, Software, Circular Solutions, Fashion & Textiles, Circular Strategies, Digital, Reuse, Circular Design, Circularity, Systems Thinking, Economics, Data, Platforms, Degrowth, Policy & Regulation, Collaboration, Materials, Supply Chain, Biological Cycles, Materials, Food Waste, Biomimicry, Construction, Modular Design, Culture & Language, Zero Waste, Digital Passports, Life Cycle Assessment, Recycling, Reverse Logistics, Materials, Sharing Economy, Manufacturing, Efficiency, Environmental Impact and much more!

Food waste is one of the biggest environmental and economic challenges we face — and much of it happens long before the food reaches our plates. In this episode, we meet the people working to tackle the problem in different ways. We hear about the smart sensors which could help cut down waste by measuring when food has actually gone bad rather than relying on one-size-fits-all expiry dates. And in Scotland Myra visits the start-up turning waste from whisky production into fish food.People Fixing The World from the BBC is about brilliant solutions to the world's problems. We release a new edition every week for most of the year. We'd love you to let us know what you think and to hear about your own solutions. You can contact us on WhatsApp by messaging +44 8000 321721 or email peoplefixingtheworld@bbc.co.uk. And please leave us a review on your chosen podcast provider.Presenter: Myra Anubi Producer/reporter: Craig Langran Editor: Jon Bithrey Sound mix: Hal Haines(Image: Myra Anubi with Euan Kinninmonth at the Eden Mill distillery, St Andrews, Scotland, BBC)

About this episode: American farms, restaurants, retailers, and households throw out nearly 30% of the food in our system, landfilling millions of tons of food each year and draining resources like land and energy. Households generate the most waste, with everyday cooks overbuying at grocery stores and throwing away a substantial portion of their purchases—but getting ahead of those scraps can make a big difference. In this episode: ReFED's Dana Gunders covers the environmental costs of food waste and shares immediate action items to better manage it. Guest: Dana Gunders is a national food systems expert and the president of ReFED—an organization that researches and promotes evidence-based action to end food waste. Host: Stephanie Desmon, MA, is a former journalist, author, and the director of public relations and communications for the Johns Hopkins Center for Communication Programs at the Johns Hopkins Bloomberg School of Public Health. Show links and related content: From Surplus to Solutions: 2025 ReFED U.S. Food Waste Report—ReFED Marylanders toss out more than 1 million tons of food each year. How do we reduce waste?—WYPR From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste—U.S. Environmental Protection Agency We Are Eating the Earth: The Race to Fix Our Food System—Public Health on Call (June 2025) Transcript information: Looking for episode transcripts? Open our podcast on the Apple Podcasts app (desktop or mobile) or the Spotify mobile app to access an auto-generated transcript of any episode. Closed captioning is also available for every episode on our YouTube channel. Contact us: Have a question about something you heard? Looking for a transcript? Want to suggest a topic or guest? Contact us via email or visit our website. Follow us: @‌PublicHealthPod on Bluesky @‌JohnsHopkinsSPH on Instagram @‌JohnsHopkinsSPH on Facebook @‌PublicHealthOnCall on YouTube Here's our RSS feed Note: These podcasts are a conversation between the participants, and do not represent the position of Johns Hopkins University.

We were live this week at ReFED's Food Waste Solutions Summit in Seattle. We had an interview stage on the show floor, where we caught up with a number of great folks to hear their thoughts on innovation in food waste and beyond. This conversation is with Andrew Shakman, the CEO of Leanpath. You can read my article about this conversation at The Spoon. You'll also want to check out Eva Goulbourne's conversations with folks from the ReFED conference over on her podcast, Everything But The Carbon Sink. Finally, make sure to check out The Smart Kitchen Summit, our virtulal event in July where we'll talk to leaders across the food system about the state of food tech and much more! Use discount code PODCAST for 15% off tickets. Learn more about your ad choices. Visit megaphone.fm/adchoices

What if we could turn the mountains of food waste we generate every day into high-value chemicals that replace fossil fuels and palm oil—two of the most environmentally destructive inputs in our economy? That's exactly what this episode's guest is doing. Marc den Hartog is the CEO of ChainCraft, a Dutch biotechnology company using fermentation to convert agricultural waste into medium-chain fatty acids—essential building blocks for everything from fats for foods to lubricants to bioplastics and fragrances. Founded as a spin-off from Wageningen University, ChainCraft is pioneering open-culture fermentation process that offers a scalable, circular alternative to petroleum-based chemicals. And they're not just operating at the lab bench—in addition to having raised 40 million euros in investment so far, the company already has a pilot facility in Amsterdam producing 2,000 tons of fatty acids per year, with plans for a full-scale industrial plant underway. Marc joined ChainCraft after a distinguished career in the chemical industry, including senior roles at Corbion and other global players. Now, he's applying that experience to scale a cleantech company aiming to rewire one of the dirtiest parts of our supply chains—chemical production—into a model of sustainability. In this conversation, Marc and I talk about how ChainCraft's technology works, why food waste is a goldmine of untapped value and what it will take for his team to go from demo plant to commercial scale. If you care about the future of sustainable industry, the circular economy, or just finding smarter ways to deal with the waste we already produce, you're going to love this episode.