Podcasts about Food waste

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

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

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

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

New Zealand produces enough food to feed 40 million people. Some of it we consume and some some we export. But a staggering 30% of the food we make or grow goes to waste. Fruit and vegetables need to look a certain way to make it onto supermarket shelves – or they get tossed. Angus Simms and his partner Katie Jackson wanted to tackle that problem - so they started Wonky Box three years ago. This is the subscription food box full of wonky fruit and veg that's delivered to your door. Their business has grown way bigger and faster than they ever thought, but it hasn't been smooth sailing along the way. Angus joined Kerre Woodham in the latest episode of Bosses Unfiltered to share his story. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Alexandra White, co-founder of Produce Good, discusses their mission to recover and redistribute citrus and produce to address food insecurity in San Diego, where 850,000 residents are food insecure. Produce Good captures about 500,000 pounds of food annually, providing 1.5 servings per person. They rely on 1,500 volunteers and collaborate with various organizations. Produce Good's website offers volunteer opportunities and donation options.About Spotlight and Cloudcast Media  "Spotlight On The Community" is the longest running community podcast in the country, continuously hosted by Drew Schlosberg for 20 years.  "Spotlight" is part of Cloudcast Media's line-up of powerful local podcasts, telling the stories, highlighting the people, and celebrating the gravitational power of local.   For more information on Cloudcast and its shows and cities served, please visit www.cloudcastmedia.us. Cloudcast Media | the national leader in local podcasting.   About Mission Fed Credit Union  A community champion for over 60 years, Mission Fed Credit Union with over $6 billion in member assets, is the Sponsor of Spotlight On The Community, helping to curate connectivity, collaboration, and catalytic conversations.  For more information on the many services for San Diego residents, be sure to visit them at https://www.missionfed.com/

Guests:Ita O'Brien, Head of Wellness at VersatileLorcan Sirr, Senior Lecturer in Housing at TUDJo Linehan, JournalistArlene McIntyre from Ventura Design

New Zealand produces enough food to feed 40 million people. Some of it we consume and some some we export. But a staggering 30% of the food we make or grow goes to waste. Fruit and vegetables need to look a certain way to make it onto supermarket shelves – or they get tossed. Angus Simms and his partner Katie Jackson wanted to tackle that problem - so they started Wonky Box three years ago. This is the subscription food box full of wonky fruit and veg that's delivered to your door. Their business has grown way bigger and faster than they ever thought, but it hasn't been smooth sailing along the way. Angus joined Kerre Woodham in the latest episode of Bosses Unfiltered to share his story. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Der Winterthurer Stadtrat wollte den finanziellen Beitrag an die Standortmarketing-Organisation House of Winterthur kürzen. Neu sollte sich die Stadt selbst um die Ansiedlung von Firmen kümmern. Doch das Stadtparlament lehnte die Kürzung am Montag einstimmig ab. Weitere Themen: · Die Kurzfilmtage Winterthur ziehen eine positive Bilanz. · Neues Projekt soll Food Waste in Zürcher Restaurants bekämpfen. · Diensthund hat am Flughafen Zürich 128 Kilogramm Haschisch erschnüffelt.

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

Wie schafft man es, im Einzelhandel perfekte Produktverfügbarkeit, höchste Qualität und weniger Food Waste unter einen Hut zu bringen?

From Soilutions CEO Dawn Dewey joins TJ to discuss food waste composting and it's effectiveness, as 24% of waste in America's landfills is food waste. All this with TJ on News Radio KKOBSee omnystudio.com/listener for privacy information.

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

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

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

Passionfruit farmer Mitchell East is flipping the script on food waste, giving unsellable fruit a second chance. Mitchell returned to his family farm in Manjimup WA on a mission to find a tasty use for surplus, speedily perishable fruit like passionfruit and cherries.The horticulture industry is always looking for new ways of squeezing value from seconds produce, with many tonnes of fruit and vegetables that can't be sold or stored going to waste every day.And there's no shortage of produce in the Southern Forests food hub around Manjimup, which punches well above its weight to grow a massive volume and variety of fresh produce for domestic and international markets.Liv sat down with this fruit-farmer-turned-manufacturer to hear how Mitchell is utilising otherwise wasted fruit to not only boost profit margins but to re-connect consumers with the growers of their food.Chapters00:00 Mitchell's Farming Journey and Background02:48 The Unique Food Hub of Manjimup05:37 Value Adding Passion Fruit: Challenges and Opportunities08:57 Creating Products from Waste: A Sustainable Approach11:45 Collaboration With Other Growers 14:33 Innovative Products and Market Adaptation17:46 The Story Behind Yuzu and Other Unique ProduceLearn more about Willarra Gold and how Mitchell and Jen are collaborating with other local fruit growers to get more from the delicious produce they grow.You can hear more episodes of Humans of Agriculture here. If you enjoyed this episode, share with a friend and let us know your thoughts at hello@humansofagriculture.com.  Don't forget to rate, subscribe, and leave a review!

Anne Rosenthal, is the Farm to School Specialist in the FoodServices Department at Baltimore City Public Schools in Baltimore Maryland. Enjoy Episode 168 of The K-12 Food Rescue Podcast.

What if you could save money on groceries while helping feed those in need? That's the powerful mission behind Still Good, a social enterprise revolutionizing how South Africa handles food waste. Host Zweli reconnects with founder Steffen Burrows to announce the collaborative "Still Good Mondays" campaign. This initiative, in partnership with Primemedia Cares, is set to redirect perfectly good food from going to waste and deliver it straight to homeless shelters, NGOs, and vulnerable community members across the country, starting at Immaculata Shelter on October 27th! Tune in to hear how Still Good grew to over 100 stores, and find out how you can get involved by buying donation bags, nominating families, or suggesting charities for the next "Still Good Mondays" event! Spend weekday afternoons with Zweli. He keeps you in the loop with everything from music and movies to sport and pop culture. Hear what the Word on the Street is, test your skills with the high-pressure 6 Out of 6, and get ready to be entertained. Thank you for listening to an Afternoons with Zweli podcast Listen live on Primedia+ weekdays from 12:00 to 15:00 (SA Time) toAfternoons with Zweli broadcast on 947 https://www.primediaplus.com/station/947 For more from the show go to https://buff.ly/FeeL6wYor find all the catch-up podcasts here https://buff.ly/pRBikjo Subscribe to the 947 Weekly Newsletter herehttps://buff.ly/hf9IuR9 Follow us on social media 947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg 947 on Instagram: https://www.instagram.com/947joburg 947 on X https://x.com/947 947 on YouTube: https://www.youtube.com/@947JoburgSee omnystudio.com/listener for privacy information.

Alpenstrom 2 Frigor im Salat. Als erstes starten wir in den Text und in die neue Alpensendung mit etwas Feedback von Marci Loisach und ja auf den ersten Entwurf des Flyers für Alpenstrom 1. Da wurde im Cover ein K1 Bild verwendet und ja wie ich das eben in der Vergangenheit viel zu viel…….. Sorry ! Der Marci hat ja so was von RECHT und nun ja da separiert sich der Weizen vom Speutz oder so? Die Einstellung zum Werk und ja wie eben auch SUE schreibt - Fleiss und Consisstency - Ihr SONG - Run erscheint übrigens am 30.10 und sicher auch hier auf Radio Supersaxo. Juflu - bäsmu - cheru - nei nid und nie umcheru. Entscheiduuu u derhiner stah. Herbst - Herbst - ja wie tönt der Herbst. Hat der Herbst das Zeug dazu für Alpenstrom 2. Sind wir den der M���hlancholie nicht längst verfallen? Ist das Alphorn herbsttauglich? Diese und ganz andere Fragen stelle ich mir nicht nur selbst, sondern auch Marci Loisach, freut Euch in der neusten Alpensendung auf sein und viel diverses Feedback. Der Vorhang und der Herbst - Wir stehen im Strom - strömendes Bächlein - ja der Strom - der Fluss strömt leiser - der Wasserfall tropft als ob er an Prostata leidet, doch das ist der Herbst. Vermehrt hört man wieder Laubbläser - leise sind die Alphornbläser. Aber eben es geht ans Eingemachte und an die Vorhänge welche nun schon vor dem viel zu frühen eindunkeln, gezogen werden. Wie ein gezogener Theatervorhang - die Vorstellung ist vorbei. Die Fenster sind geschlossen und hat nicht jedes Fenster - ähnlich wie eine Münze immer auch zwei Seiten. Wir drinnen sind die Schaufensterpuppen - tragen stolz einen Walliser Schwarznasuschafwoll-Rollchragu Bikini und werden belächelt von der Welt da draussen? Ich bin nie gescheitert - ich habe 10.000 Wege entdeckt, die nicht funktioniert haben. Thomas Alva Edison. Zurück am Herd - ja es geht ans Eingemachte. Einmachgläser. Konfigläser. Frisch gereinigte Brillengläser. Laut sind nun die Laubläser, viel zu leise nun die Alphornbläser. Manch Eingemachtes und Angemachtes - das Angelachte und das Angstemache, ja das Konservierte hält wohl länger als und ja zerbrechlich ist er geworden, der Hafen der Ehe. Hochzeitstage - Gedenktage - LEBENSTAGE - Geburtstage - Herbsttage. Goldene Tage. Lärchengold und Gletscherweiss. ja äs hät nu Frigor im Salat.Blumen im Fenster. Blumen im Fenster. Ich bin Kopf - du bist Salat - sei einfach die Tat. Lehres Blatt - lehres Blatt. Selbstinszenierung wird zur Pflicht… - neue Schicht - Angst vor Gicht . Dein Lachen im Gesicht. Sorgfalt in der Anstalt. Das knallt. Die Türe die laut zu knallt. Es knallt. Knallalarm. Arm ohne Alarm - Arm ohne Alarm. Mama Mia - Pizzeria - Tschickeria - Polizia - a ha - ha ha ha - bla bla bla bläht die Blähung. M����hhhlankolie was häts dä ? M����hhhlankolie Akribisch arrangiert - Dinge tun und sie dann verwerfen - sei Unruhestifter und Mutmacher zu gleich. Zuhören statt Durchziehen. gescheitert an zu viel Freiheit. Troubadur- der Hans in allen Gassen - er konnte es nicht lassen. er war nie zu fassen. ein reisender - ein zweifelnder - tapetenwechsel - winterreifen die greifen. inventar - geht klar. der Schlüssel um es zu erreichen - vertrauen - beharrlichkeit - geduld - warten auf den Tumult . heute bin ich kult. diese zeilen sorgfältig platziert - alle guru parolen deplatziert und mich neu arrangiert- liebes-permanenz. gepflegte Tendelei.Ei Ei.Ei alle tatsachen auslachen - sei beglückend - dinge tun um sie danach zu verwerfen. zweifeln und ja gescheitert an zu viel Freiheit - die anständige Geilheit. AlpenAblenkungsmanöver - Gnade - Frivol - Alkohol - Gnade - Courage - Neuanfang !!!!!!! Mama Mia Pizzeria - Mama mia - Pizzeria ! Tschickeria - Polizia - a ha - bla bla bla - Blähung ! ich welti liebär nu as bitzi mit dier karisieru. nu gnädig a dinum Gnagi gnaguuu u hochachtungsvoll und gehorsam an dinä fittlabluttu Puttipongini liwuuu. abär dü schicks mi schaffuuu - lafru - lifru - recycluuuu - liebär nu eis laffuuu - u nie frässuu - nur nu GUTES gniessuu. muess all das archivieruuu - go stappluuu - als isch äs verbärchuuu - sie muess i dra erbrächuuu - du chef nu a tisch reservieruuu. liebesplänkelei. tendelei. ei ei ei. kei ziit nu asmal z heiratuu, nie meh ratuuu, nix meh beratuu. als isch zum üslachuu …. u welti nu as bitziiii schlafuuu - welti nu as bitziiii schlafuuu- va dier träumuuu. nie meh privatisieruuu u liebär nu as bitzi mit dier karisieru. beischläfer - siebenschläfer - mitschläfer - schlafloser schläfer - walliser Schwarznasuschaf Schäfer . ich vermittle heiterkeit in deine einsamkeit - heiterkeit in deine einsamkeit ! nie gleichgültigkeit! Äs chlisus Depressiönli hockt schich näbu mich u offeriert mär nu as Glas Cornalin. Ich lehne dankbar ab und wir bestellen eine Flasche. Morgen - ja Morgen fangen wir von vorne an - A Tropfuuu Fendärboerg mim Björn Borg. Bi der Fernanda uf ihrusch Veranda. Fleiss und Consisstency - fleiss und consisstency !!! Am Einmachen und irgendwie hat das was von Konservatorium ? Konserven und man setzt sich neben die Reserven. Was soll ich hittu poschtu - posten - Post It- Häsch gseh ? Äs hät scho sit Monat nix meh geposchtut meint z Reini - u da druf meint z wundrig Saasi - obs ächt nu läbt ? U der WaBo meint - im WB isch nix xsi. Verzettelungsagentur - Solliii - solliii - solli nid.? Selti dä scho u mag äbu grad nid. Ja äu d Fräu Muselti die welti mit dum Mr. Numunidmottu go ga u go sooo u gpschirsch där Herbst ? Frühlingsgefühle sind ja so was für Anfänger. Wer es im Herbst weiss zu tun - der ist ( isst ) kein dummes Huhn. Ergattere den letzten Mangold in einem diesen Shopping-Palästen - nie in der Stadt - nein wohl eher in der Aglomeration ? Da wo das Urbane sich beheimatet und ja früher da ernährte das Land unser Land und ja auch die Stadt. Heute trifft sich das Land und die Stadt in der Aglomeration deren eben urbanen Heimat sich so mit Ihren Parkplätzen und unser Land zu betonierte ? Ja wer leistet sich unser Land? Alles schon besprochen. Foodwaste ? Ausland so günstig fein . Wir die Schweiz so teuer und klein - lass alle und alles hinein. Wir die Schweiz so teuer und klein - in dir bin so klein. Im Lastwagen dessen Container gerade via Alpensegler zu uns geschifft wurde, befinden sich wiederum 30% Dinge die niemand kauft ? War das unser Thema ? Nein - Strom - Engergie - positive Vibes - Fotografie - amazing Beats ! Gute und goldige Herbstlaune. Und ja es ging um Mangold. Rehpfeffer. Penne. Frischkäse. Marroni. Vinotainment = Lafnetscha vam Marc Seewer Brigerbad - und ja der war zum Apéro top - ging beim Gericht etwas unter- die Frage : evlt besser etwas ROTES ? Der Pinot Noir Alexandra vom MAC CINA by DECANLI Salsgesch mit der perfekten Säure und der Balance von Eichenfass ergänzte alles perfekt. Regional. Saisonal. Romulus. Cumulus. Orgasmus. Taste for your Sex buds. Horny Chef - where have you been all my life ? Best Passion Pairing. Still bonkers about good Taste. Be horny - blow the Horn - don't climb the Matterhorn. By Walliser-Schwarznasu-Schaf-Woll Roll Chragu Bikini Poet. By the Way - Einmachgläser. Konfigläser. Leichenzerhackteilmaschine. Messer und Schneiderbretter. Pinot u Fendäbörg. Das Buch - ja mein Buch - Erzählkunst u Eigenart ( noch 6 übrig !! ) Alles im Herbst Sale - nicht im Simplon Center aber ja äbu - support the LOCALS u merci fär alls. We deliver FREE - u viellicht chochiii där z Nacht u läsu der nu a Gschichgiii üs minum Büch vor ? Danke an ALLE für ihr Feedback, an Deyrush u Novi Maschilton u Enrico Lentzin aber eine riesen Dank an Marci Loisach und sein Feedback das gab mir so viel gute Energie - ich war unter sehr gutem Strom - hab danach noch gleich Geschrieben, den Abwasch erledigt, Gedanken zu Beats und noch den Boden gekehrt - langer Abendspaziergang mit den Hunden, noch mehr Notizen, noch mehr Wein. Danke an Euch alle und ja Gedenktage - Vater unser der du bist im Himmel - ein lieben Gruss an Eliane Burki welche leider viel zu früh von uns gegangen wurde ? Hirntumor mit 39. ! Music - Marci Loisach www.marcelengeler.com #deyrush #novi_mashilton Enrico Lenzin. Eliane Burki. Gebrüder Supersaxo. Vinotainment - www.decanali.ch und www.weingutseewer.ch

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

A sustainable food app that started in Denmark a decade ago and is used in 19 countries has now been launched in New Zealand. 

Kendra Gay is a facilitator for the Rhode Island School Recycling Project, an organization that has been instrumental in engaging many schools in Rhode Island to participate in school food waste solutions.Enjoy Episode 166

It's easy to forget about food in the fridge or the cabinets, leading it to go bad. Oftentimes, it just goes right in the trash, and when you add your food waste to everyone else's, plus all the waste from hospitals, restaurants, cafeterias, schools, and other institutions, it adds up fast! Massachusetts has had a commercial food waste ban in place since 2014 to try and cut down on the negative impacts of this food waste, and a new report shows the Commonwealth's efforts are showing success, both economically and environmentally. MassDEP Commissioner Bonnie Heiple returns to the show to break down the report with Nichole and talk about the state's future food waste goals.

New Zealander's are throwing away over 120,000 tonnes of food every year, and a new food rescue app is hoping to change that. ‘Gone Good' lets customers buy mystery bags of unsold food from cafes and bakeries to help reduce food waste. Deliver Easy CEO Tim Robinson told Heather duPlessis-Allan that, 'the mystery idea is a bit of fun, but also make sure that we're truly targeting the food waste side.' He said that the bags will have a vague description, so customers know roughly what they're getting. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Alex Rampton is a senior at Skyline High School in Utah, and took over leadership of "WasteBusters" in the 2025/2026 school year, which is a youth organization founded by Isabel Khachatryan the in the prior year, and focused on waste reduction in their school district. Enjoy Episode 164 of The K-12 Food Rescue Podcast!

Send me a messageIn this week's episode of Climate Confident, I'm joined by Sherie Nelson, Senior Director of Responsibility & Wellness at Elior North America, a food service company serving millions of meals daily across schools, hospitals, universities, and businesses. Sherie sits at the fascinating intersection of nutrition, sustainability, and systems change - proving that what's good for people is, quite literally, good for the planet.We discuss how Elior has cut food waste by 64% since 2022, rolled out data-driven carbon tracking across thousands of kitchens, and committed to making 50% of all new menus meatless by 2025. Sherie explains how her team is re-engineering menus to be both craveable and climate-friendly, and why naming and presentation matter just as much as emissions data when driving behaviour change.From plant-forward menu design and sustainable packaging to the hard truths of scalability and regulation, Sherie offers a masterclass in how large-scale food operations can reduce emissions without compromising on flavour or health.If you've ever wondered how the global food service industry can help deliver on climate goals, or how data and diet can work together to cut emissions at scale, this episode is a must-listen.Listen now to learn why the future of sustainable dining starts with the choices we make, and the stories we tell, on every plate.#Sustainability #ClimateAction #FoodSystems #NetZero #PlantBased #CircularEconomy #ClimateConfidentPodcast supportersI'd like to sincerely thank this podcast's amazing subscribers: Ben Gross Jerry Sweeney Andreas Werner Stephen Carroll Roger Arnold And remember you too can Subscribe to the Podcast - it is really easy and hugely important as it will enable me to continue to create more excellent Climate Confident episodes like this one, as well as give you access to the entire back catalog of Climate Confident episodes.ContactIf you have any comments/suggestions or questions for the podcast - get in touch via direct message on Twitter/LinkedIn. If you liked this show, please don't forget to rate and/or review it. It makes a big difference to help new people discover the show. CreditsMusic credits - Intro by Joseph McDade, and Outro music for this podcast was composed, played, and produced by my daughter Luna Juniper

Kiko Bourne is an environmental education consultant with The Public Schools of The Tarrytowns in New York. Kiko developed the "Wasteless Horsemen Initiative" that is on track to reduce about 100,000 pounds of trash per school year that would have other wise ended up in an incinerator.Enjoy episode 163 of the K-12 Food Rescue Podcast!

What if your kitchen could be more than a place to cook? In this episode of the Free to Be Mindful Podcast, Licensed Therapist and Mom Coach Vanessa De Jesus Guzman speaks with Janet Iri, founder of My Mindful Kitchen and creator of the MMK Method.Janet brings over 25 years of experience in hospitality, education, and sustainability — and she believes the kitchen is where parenting, connection, and mindfulness come alive. Together, we explore how everyday food routines can teach kids gratitude, life skills, and eco-friendly habits, while also reducing food waste at home.This isn't about picture-perfect meals. It's about creating moments of learning, laughter, and connection around the table. Whether you're looking to involve your kids in cooking, reduce your grocery waste, or simply bring more presence to mealtimes, this episode offers practical strategies you can use right away.EPISODE DESCRIPTIONWhy the kitchen is the perfect place to teach kids life skills and valuesPractical ways to reduce food waste and save money at homeHow mindful eating builds gratitude and family connectionCreative ways to involve kids in shopping, cooking, and meal planningWhat the Mindful Kitchen Method is and how it can help your familyTUNE IN TO LEARN ✔ How to transform mealtimes into mindful, meaningful family moments ✔ Easy strategies to reduce food waste in your kitchen ✔ Fun and simple ways to get kids engaged with food ✔ Why gratitude and curiosity matter at the dinner tableFREEBIEhttps://www.mymindfulkitchen.com/ebook-becoming-a-mindful-foodieFIND JANEThttps://www.mymindfulkitchen.com/https://www.facebook.com/mmkmethod/ https://www.instagram.com/mmkmethod/TAKEAWAY MESSAGEYour kitchen can be more than a place to make meals — it can be a space for connection, gratitude, and teaching kids lessons that last a lifetime. Listen in, and remembSend us a textSupport the show120 COPING SKILLShttps://www.freetobemindful.com/podcast-120copingskillsCULTIVATE CALM CHALLENGEhttps://www.freetobemindful.com/podcast-cultivatingcalmchallenge 1:1 PRIVATE COACHING FOR MOMS https://www.amigamoms.com/coaching WATCH THE PODCAST ON YOUTUBE:https://www.youtube.com/@counselorvdejesus GET THE MUSE HEADBAND AT A DISCOUNT!https://choosemuse.com/freetobemindfulUse this link to get 15% off your total when you purchase the amazing brain sensing headband that tells you when you're in a meditative state and guides you to improve your practice.STAY CONNECTED:Show Hashtag: #freetobemindfulpodcastWebsite: https://www.freetobemindful.com/podcastAll Social Channels: @counselorvdejesus DISCLAIMER:Free to Be Mindful Podcast episodes are for educational purposes only and should not be considered as or substituted for therapy or professional help from a licensed clinician.

Cat Buxton is the founder of the Upper Valley Super Composter Project in Vermont.  Please enjoy listening to her journey providing school food waste solutions in Vermont.

Every year, nearly one-third of all food produced globally—around 2.1 billion tons—never gets eaten. That's not just food wasted. It's the land, water, energy, labor, and money poured into producing it—amounting to a staggering $1.5 trillion lost annually. And the climate cost is even higher: food waste contributes 8–10% of global greenhouse gas emissions, more than five times that of the aviation industry.In India, much of this waste happens before food ever reaches our kitchens—on farms, in transit, or in warehouses—due to poor infrastructure, lack of cold storage, and inefficient supply chains. While millions remain hungry, mountains of food are lost quietly behind the scenes.In this episode of "Nutrition Every Day", we speak with Rinka Banerjee, Founder of Thinking Forks, a food-tech consultancy that helps reimagine food systems from R&D to the manufacturing floor. With decades of experience in innovation and sustainable food strategy—including at Unilever—Rinka brings a sharp, insider perspective on where the system is failing and how it can change.We explore:•Why food waste is so widespread in a country where hunger remains a pressing issue•Where food is getting lost across farms, factories, retailers, and homes•Blind spots in India's food systems that need urgent fixes•Why cultural practices around abundance also fuel waste•Practical, everyday steps listeners can take to waste less food at homeIf you have ever wondered why food waste persists despite widespread hunger—and what real solutions look like on the ground—this conversation will leave you both informed and inspired.About Nutrition Every Day: A special podcast series by The Good Sight and Rise Against Hunger India, bringing sharp, grounded perspectives on health and nutrition.CreditsHost: Shreya MGuest: Rinka BanerjeeResearch: Alisha CArtwork: Rajnikant SProduced by: The Good SightConcept: The Good Sight & Rise Against Hunger IndiaFor feedback or to participate, write to us at contact@thegoodsight.org#NutritionEveryDay #FoodWaste #FoodSecurity #SustainableNutrition #TheGoodSight #RiseAgainstHungerIndia #ThinkingForks

Lisa Feret is a state representative in Colorado. She recently co-sponsored HB25-1059, a bill that encouraged schools to participate in school food waste solutions, and strengthened legal protections for food donations in Colorado.

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.

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! 

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]

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 […]

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.

“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

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

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? 

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