Podcasts about Food waste

Das Lager der Primarschule Neudorf (LU) steht ganz im Zeichen von Foodwaste. Die Schülerinnen und Schüler messen jeden Tag, wie viel – oder eher wie wenig – Lebensmittel sie wegwerfen müssen. Das Projekt «Restlos Geniessen» animiert Schulklassen, sich mit der Lebensmittelverschwendung zu befassen. Weiter in der Sendung: · Nach 48 Jahren ist Schluss: Felix Immoos, Felsputzer der Axenstrasse, geht in Pension. · Der Kanton Nidwalden will das Ständemehr bei der Abstimmung über die EU-Verträge fordern. · Der Schweizer und Schwyzer Heimatschutz haben den Ausstand des gesamten Gemeinderats von Arth bei den Diskussionen rund um das Luxram-Gebäude gefordert.

In this episode, Kappy shares what's on his plate at the moment.Links and handles mentioned in this episode:Motek | IGRow 7 Seed Co. | Chef Dan BarberNinja CREAMi | Fords GinReFED | Catalytic Grant Fund GranteesFields Good Functional Cookies | IGFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

You see this? This is what we always threw away, forever. It was rare that you see anybody using it.看到这个了吗？这是我们一直丢弃的东西。很少会有人用这个来烹饪。My name is Todd Gray. I'm the chef and co-owner of Equinox restaurant with my wife Ellen Kassoff.我叫托德·格雷，是Equinox餐厅的厨师，和妻子艾伦·卡索夫共同经营着这家餐厅。We have almost as much discarded trim as we do what we would call yield. I think about four years ago, Ellen really was the catalyst.我们丢弃的边角料几乎和我们所谓的成品产量一样多。我觉得大概是在四年前，艾伦催生了这一想法。So she was saying, "Hey, you know, we really need to be a little more careful with the waste that we're doing. We really need to look into composting."她当时说：“我们真的需要更加谨慎地处理食材浪费。我们真的需要考虑堆肥处理。”When you're married, you know as a couple, things can get much more deeply rooted into the philosophy, into the mind of the people running the company than if you were a big corporation.两个人结为夫妻共同经营时，相比大型企业，很多事情会更深入地融入公司运营者的理念和思维中。You can't lay in bed at night and have your pillow talk about reducing trash in the restaurant.你不可能晚上躺在床上和枕边人聊如何减少餐厅的垃圾。It's always been part of our culture, the kitchen culture, depending the training for a chef, they always taught you to never throw anything in the trash.这一直是我们厨房文化的一部分，根据厨师的培训，他们总是教导你永远不要把任何东西扔进垃圾桶。What we can do at this point is nice little cuts. So we cut them like this. They're crunchy, but once you saute them, they become soft.目前我们能做的就是把它们切成漂亮的形状。我们把它们切成这个样子。它们口感爽脆，但一旦翻炒之后，就会变得柔软。All of the mushroom stem, leaves, skins of the onions, shallots that are a little too ripe, celery trim, things that we accumulate over a couple of days.蘑菇茎、叶子、洋葱皮、有点熟过头的葱、芹菜叶，这些都是我们在几天里积攒下来的东西。Every morning, this is the next step. We put the vegetables on the fire with some water and there's our vegetable broth.每天早上我们都会进行这一步。我们将蔬菜放入锅中，加些水，做成蔬菜汤。The Swiss chard stems which I thought the ideal thing to do would be to take the stems and do something with them.我本以为处理瑞士甜菜茎杆的理想方式是取茎杆并加以利用。So, I said why don't we tempura fry them and serve them with a simple dipping sauce, some spices and some crystal, some salt crystals?我说咱们为什么不把它们做成天妇罗炸一下，然后配上简单的蘸酱、一些香料和一些盐晶呢？We've trained everyone now that, you know, no food, as we've been cutting, prepping, ends up in the trash.我们对每位厨师都进行了培训，在我们切菜、备菜的时候，都不可以有扔进垃圾桶的部分。

INTERVIEW: Quinn Davis on new food waste reduction scheme Gone Good by Zac Hoffman on Radio One 91FM Dunedin

Send us a text and chime in!Restaurant owners can receive a micro-grant for reducing food loss and waste through Project REDUCE. In its third year, Project REDUCE will award restaurants with [post_excerpt],000 micro-grants to implement simple, creative, innovative, and money-saving food waste prevention projects. Restaurants participating in Project REDUCE will receive hands-on training and technical assistance from a local Chef, Chris Lenza. Restaurants will also be showcased by the City of Phoenix through Project REDUCE week – a week-long recognition event to promote participating restaurants. Applications will be accepted on a rolling basis until June 30, 2026, so apply now! Two online information listening sessions will...   For the written story, read here >> https://www.signalsaz.com/articles/grants-for-food-waste-reduction-in-phoenix/ Check out the CAST11.com Website at: https://CAST11.com Follow the CAST11 Podcast Network on Facebook at: https://Facebook.com/CAST11AZFollow Cast11 Instagram at: https://www.instagram.com/cast11_podcast_network

Danielle Close didn't just launch another skincare brand.After working with Charlotte Tilbury and seeing how little the beauty industry was doing around sustainability, she launched My Skin Feels — creating skincare from fermented food waste.What happened next surprised everyone.Customers started reporting major improvements in eczema, sensitive skin and skin conditions completely by accident.In this episode Danielle shares:Turning down a £250K investmentBuilding a startup completely aloneBurnout and founder mental healthThe hidden stress of scaling a businessDragon's Den behind-the-scenesBuilding skincare from food wasteHow intuition shaped major business decisionsOne of the most honest founder conversations we've had on SIJDI.#Entrepreneurship #Startup #Skincare #FounderStory #MentalHealth #BusinessGrowth

What if the leftovers from lunch could become fertilizer, data and a climate solution? On this 10 Minute Tech Talk, we're digging into one of the coolest circular economy stories growing right here in Pittsburgh. Dylan Lew, Co-Founder of Ecotone Renewables, walks us through Zeus, the company's automated biodigester built inside a reused shipping container. Zeus takes food waste from schools, hospitals, offices and other organizations, processes it on site and turns it into a locally produced fertilizer called Soil Sauce. Along the way, Ecotone is also capturing data that can help customers understand what they are wasting in the first place. In just a few minutes, Dylan explains how Ecotone is turning a messy problem into a scalable technology platform. Food waste goes in. Soil Sauce comes out. And Pittsburgh innovation gets a little greener, smarter and saucier. Watch the full interview here. Produced by the Pittsburgh Technology Council, this is a podcast for tech and manufacturing  entrepreneurs exploring the tech ecosystem, from cyber security and AI to SaaS, robotics, and life sciences, featuring insights to satisfy the tech curious.

In this episode, Cory Connors sits down with Sydney Grier, Packaging Lead at Mill, to explore how the company is tackling one of the most overlooked environmental problems: household food waste. Sydney shares her journey from studying environmental management at Cal Poly San Luis Obispo to becoming a packaging engineer, and how she ended up joining Mill — then operating in stealth mode as Chewy Labs. Together, Cory and Sydney discuss how Mill's food recycler works, why composting beats landfilling, the innovative all-paper packaging Sydney designed for a 60-pound device, and what the future holds for commercial expansion into places like Whole Foods.Key Topics Discussed:Sydney's path from environmental management to packaging engineering at Cal Poly San Luis ObispoHow Mill originated from a desire to tackle food waste at the household levelWhat Mill does: drying, grinding, and dehydrating food scraps to reduce volume by ~80%Challenges of composting access across the U.S. and how Mill fills the gapMill's commercial expansion: launching nationwide in Whole Foods in 2027 at 10x home capacityDesigning paper-based protective packaging for a 60-pound device — without styrofoamThe value of involving a packaging engineer early in the product design cycleHow Mill's bin is rated to withstand 200 g's of peak acceleration (equivalent to a car hitting a wall at 440 mph)Output options for Mill food grounds: garden spreading, local compost drop-offs, backyard chickens, or Mill's chicken feed send-back programResources Mentioned:Mill — food recycler for the home and commercial kitchensWhole Foods Market — Mill's first commercial partner (launching 2027)Mill's chicken feed program Contact:MillLinkedIn: Sydney Grier Support our Sponsors Learn more here:- 3M- Specright- Forest Connect with CoryConnect with Cory on LinkedIn here: https://www.linkedin.com/in/cory-connors/I'm here to help you make your packaging more sustainable! Reach out today and I'll get back to you asap. This podcast is an independent production and the podcast production is an original work of the author. All rights of ownership and reproduction are retained—copyright 2022.

Over-ordering fast food, and the waste that follows when you bin the leftovers, is costing Australians $36.6 billion a year according to new RMIT research. 

On Food Talk with Dani Nierenberg, Dani speaks with Dana Gunders, President of ReFED, and Emily Broad Leib, Clinical Professor of Law and Director of Harvard Law School Center for Health Law and Policy Innovation. They discuss how the adoption of GLP-1 drugs is impacting food waste at the household and retail levels, how grocers and restaurants can respond to shifting eating habits, and what's happening at the state and federal level to keep food out of landfills. Plus, the dismantlement of USAID continues to impact global communities, Ebola cases rise in the Democratic Republic of Congo and Uganda, the fuel crisis in Cuba becomes a food systems crisis, the U.S. House advances legislation to allow the year-round sale of E15 ethanol blend, China restores trade for U.S. agriculture products, and the undamming of the Klamath river restores salmon populations, reconnects ecosystems, and returns river access to Indigenous communities.  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.

This week on The Food Professor Podcast, our interview is recorded live at SIAL Canada 2026 in Montreal. Michael LeBlanc welcomes one of the most influential executives in global consumer packaged goods: Jessica C. Adelman, Mars Snacking North America. Fresh off Mars' massive $36 billion acquisition of Kellanova, Adelman offers a rare inside look at the strategic thinking behind one of the largest CPG transactions in history. She explains how Mars — now a $86+ billion privately held global powerhouse operating across more than 80 countries — is reshaping itself into a modern snacking giant with iconic brands spanning M&M's, Snickers, Skittles, Pringles, Pop-Tarts, Cheez-It, and more. The conversation dives deep into how large food companies are navigating a radically different operating environment shaped by geopolitical volatility, inflation, climate pressures, AI disruption, and changing consumer behaviour. Adelman shares Mars' approach to resilience, reputation management, and long-term strategic planning in an era where business shocks arrive faster and harder than ever before. She also discusses why Mars continues investing heavily in North American manufacturing, including a recent $180 million investment across Ontario facilities. Michael and Jessica explore the transformative impact of AI across food retail and supply chains, from reducing food waste and optimizing logistics to enabling consumer discovery and personalization. They also examine how GLP-1 weight-loss drugs are changing eating habits, portion sizes, and snack consumption patterns — a growing issue every major food manufacturer is now monitoring closely. The interview also touches on sustainability, food system resilience, consumer affordability, and the evolving role of global brands in helping consumers balance value, convenience, nutrition, and enjoyment. Throughout the discussion, Adelman offers a thoughtful perspective on leadership, agility, and why companies must move beyond simply “playing the hits” to remain relevant in a rapidly changing marketplace. But first, Michael and Sylvain Charlebois tackle another packed week in food and agriculture news. The hosts debate Ontario's emerging “6% milk” trend, the accelerating adoption of GLP-1 drugs across Canada thanks to the launch of a generic pill format, and renewed calls (along with the history and original objectives) to overhaul Canada's confusing best-before date system to combat food waste and improve affordability. They also discuss food theft and organized crime concerns in grocery retail, mounting pressure on Atlantic Canada's oyster industry, mushroom trade tensions with the United States, the definition of food deserts in urban Canada, and the critical importance of grain infrastructure in Atlantic Canada and a world awash in Bourbon. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

In this episode of The Produce Moms Podcast, host Lori Taylor welcomes Dr. Shehbaz Singh, Founder of Fresh Life Extension, for a deep dive into the science and strategy behind extending the "fresh life" of fruits and vegetables.

Dr. Paul van der Werf discusses food waste and gives on update on what he is seeing in London.

What happens when a French journalist turned AI marketing strategist starts building autonomous digital coworkers… while also helping recover hundreds of thousands of meals for families in need? This week on Moped Outlaws, we ride with Stan Berteloot — Chief Innovation Officer at Nytro Marketing, host of Back in America, creator of AI workflows and […]

Ein Coop-Kunde entdeckt einen Gitzi-Schlegel, der aufgetaut war und am Ablaufdatum ein zweites Mal tiefgekühlt wurde. Begründung: weniger Food Waste. Was Coop macht, ist erlaubt, bestätigt das BLV. +++ Weiteres Thema: Gibt es bald auch in SBB-Zügen Werbebildschirme?

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This month, families are getting help to reduce food waste through the Every Bite programme that gives a whole host of practical tips. 

Podcast: Bites and Bytes Podcast (LS 26 · TOP 10% what is this?)Episode: Your Food Waste Has a Second Life. Meet Insect Agriculture with Dr. Heather Jordan & Cheryl PreyerPub date: 2026-05-05Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationMost people have never heard of insect agriculture. By the end of this episode, you'll wonder how you missed it.Bites & Bytes Podcast host Kristin King sits down with Dr. Heather Jordan, microbiologist, professor at Mississippi State University, and site director for the NSF-funded Center for Insect Biomanufacturing and Innovation (CIBI), and Cheryl Preyer, the center's industry liaison and former fast food executive, to unpack one of the most quietly consequential shifts happening in the global food system right now.For consumers, this is where your food waste is going next and why that matters for everything from the fish on your plate to the cost of your groceries. Black soldier fly, cricket, and mealworm farming aren't science fiction. They're converting food waste into high-quality livestock feed, fertilizer, and protein at scale. Research is even showing promise in using these insects to remove plastics, antibiotics, and heavy metals from our environment.For professionals in cyber-physical risk, OT security, and food and agriculture cybersecurity, pay attention. Insect agriculture facilities are automated, sensor-dependent production environments with real operational technology vulnerabilities, and this industry is scaling fast with limited security frameworks in place (aka a factory) This is the circular bioeconomy in action. And it already exists.---------------Guest Contact Information:Dr. Heather JordanProfessor of Microbiology and Molecular Biology, Mississippi State University, and Site Director, Center for Insect Biomanufacturing and Innovation (CIBI)Cheryl PreyerIndustry Liaison Officer, Center for Insect Biomanufacturing and InnovationCenter for Insect Biomanufacturing and Innovation ---------------Episode Key Highlights‍ 00:08:01 — "I Traded Fries for Flies" — Cheryl's Origin Line00:11:49 — Insect Farming Is Livestock Farming00:12:37 — "Feed the Food That Feeds Us."00:16:02 — What a Black Soldier Fly Actually Does as an Adult00:23:19 — Why Organic Chickens Need Synthetic Methionine00:23:50 — The Lauric Acid and Coconut Connection00:28:34 — Using Everything But the Oink00:39:51 — The Cricket Densovirus Crisis That Wiped Out Facilities00:50:15 — Heather's West Africa Origin Story---------------

On Food Talk with Dani Nierenberg, Dani speaks with Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems at Arizona State University to talk about the recently passed House Farm Bill. They discuss what it means for rising food insecurity, MAHA's influence on the legislation, and what lies ahead as the Senate prepares to take up the Farm Bill in the coming weeks. Plus, Australia prepares for new anti-food waste laws to take effect, new research reveals the power of agricultural cooperatives, the COP31 Presidency pushes for clean energy, and more.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

How is the issue of food waste seen from an EU perspective? How does the legislative work impact member states and consumers? What are tricks on how to reduce food waste at home? Today we talk about food waste reduction. In fact last weekend Slow Food Youth Network celebrated the 10th anniversary of World Disco Soup Day, our biggest campaign to raise awareness on the importance of food waste reduction. You can see more details on the campaign on the Slow Food Youth Network social media. Thousands of activists from restaurants to communities have joined World Disco Soup Day, But policy makers also have a key role in food waste reduction. This is why we had a conversation with Zoe Caramitsou-Tzira,  with a focus on how this issue is tackled by the European Union. Zoe is policy officer at DG Health and Food Safety, and her role in particular is to look at Food Waste, and Food Information to Consumers from the European Commission.  Host and production: Valentina Gritti Guest: Zoe Caramitsou-Tzira (policy officer at DG Health and Food Safety) Useful links: EU platform on Food Losses and Waste: https://food.ec.europa.eu/food-safety/food-waste/eu-actions-against-food-waste/eu-platform-food-losses-and-food-waste_en EU Hub: https://ec.europa.eu/food/safety/food_waste/eu-food-loss-waste-prevention-hub/about Toolkit to reduce consumer food waste: https://knowledge4policy.ec.europa.eu/bioeconomy/reduce-food-waste_en Activities around the international day: https://food.ec.europa.eu/food-safety/food-waste/international-day-awareness-food-loss-and-waste_en  A project by Slow Food Youth Network (SFYN)

Students at college campuses across California recover hundreds of pounds of unserved food from dining halls each week to serve to hungry classmates. The goal is twofold — reduce food waste on college campuses and food insecurity among college students. Guests: Casey Cabugao, president, UC Davis Food Recovery Network Natalia Mochernak, reporter, California Student Journalism Corps Read more from EdSource: Student organizations answer the call to combat food insecurity, food waste on California college campuses Education Beat is a weekly podcast hosted by EdSource's Zaidee Stavely and produced by Coby McDonald. Subscribe: Apple, Spotify, SoundCloud, YouTube

What food do you always waste?

What do you actually know about composting? Host Ali Vallarta talks with Momentum Recycling's marketing specialist Hyrum Wendel about what Salt Lakers get wrong, and how to get started without the stink. Resources and references: How To Compost in Salt Lake City [City Cast Salt Lake] Get more from City Cast Salt Lake when you become a City Cast Salt Lake Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm. Subscribe to our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: ‪(801) 203-0137‬ Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. If you enjoyed this interview with Eric Haymond, the SVP of Business Development for Taskrabbit, learn more here. Learn more about the sponsors of this episode: Red Butte Garden

In Episode 197, Dr. Melissa Pflugh Prescott shares her research as an assistant professor of nutrition at Case Western Reserve University (and formerly at the Universityof Illinois). Her research focuses on sustainable food systems and public health, and she is dedicated to reducing school food waste while simultaneously improving child nutrition.

Mill Industries collaborates with Google's AI Futures Fund to develop a visual waste characterization system using Gemini models. This system aims to improve food waste management by providing large-scale food service operators with data-driven insights. The partnership seeks to address the $400 billion annual food waste issue in U.S. landfills by leveraging advanced AI technology. Mill gains early access to Gemini models, accelerating the development of its waste characterization technology. The collaboration is expected to reduce waste and costs, aligning with Google's resource efficiency goals.Learn more on this news by visiting us at: https://greyjournal.net/news/ Hosted on Acast. See acast.com/privacy for more information.

Gone Good offers bags of "mystery" unsold food from local eateries at the end of the day for around a third of the cost. 

Food waste is costing New Zealand businesses time and money, and 60% want to do something about it, according to a survey from advocacy group Kai Commitment. Its interim executive director Carmen Doran spoke to Ingrid Hipkiss.

Do you hate throwing away food? I certainly do. Yet, sometimes it's really not our fault. The food may be edible but we just don't know how to best use it. And then we end up throwing it away, along with our grocery dollars into the trash.   Well, let's change this and put some money back in your pocket. In this episode, I'll share with you 5 easy ways you can make good use of those broccoli stems and stalks…so you'll get more to enjoy, and more bang for your buck. So pull out a notebook or your chopping board, and join me on the inside! Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com 1:1 Coaching Support -> https://www.plantnourished.com/coachingwaitlist Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> 7 Ways to Test-Drive a Plant-Based Diet: www.plantnourished.com/testdrive     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, Smart Produce Hacks, Plant-Based Diet, Money-Saving Tips, Grocery Budget Tips, Kitchen Hacks, Save Money, Transition Tips]  

Send me a messageWhat if one of the most effective climate tech moves in hospitality isn't flashy at all, but simply wasting less food with far better data?In this episode, I'm joined by Olaf van der Veen, co-founder of Orbisk, to unpack a climate tech story that sits right at the intersection of decarbonisation, operational control, and the energy transition. We talk about food waste, but this is bigger than leftovers. It's about hidden system failure, margin pressure, emissions reduction, and why cutting waste may be one of the most practical net zero levers available to commercial kitchens right now.You'll hear why food waste in restaurants, hotels, cruise ships, and corporate dining is often less about bad habits and more about broken forecasting, poor process design, and weak visibility. We dig into how Orbisk uses AI, computer vision, and IoT to show kitchens exactly what is being wasted, when, and why, and how that turns a vague sustainability ambition into something measurable and fixable. You might be shocked to learn how often the real losses happen before food ever reaches a plate.We also get into the harder-edged business case: why food waste is pure bottom-line loss, why economics still drive most action faster than policy, and how the smartest operators are linking profitability and sustainability instead of pretending they sit on opposite sides of the ledger. No fluff. No green gloss. Just real-world climate solutions that cut costs, improve control, and reduce emissions.

Cian Walsh tells Oliver how a students at UCC have set up a ‘food pantry' to help students.

How Artificial Intelligence Is Changing the Work of NGOsAI is increasingly shaping the work of non-profits and civil society groups. In this episode we speak with experts from Access Now about how NGOs are using AI to strengthen cybersecurity analysis and digital protection, while also navigating serious concerns around privacy, misinformation, and the safe handling of sensitive data.Using AI to Reduce Waste in the Global Food SupplyFood waste remains a major global challenge, often caused by poor coordination across the supply chain. We speak with the founder of WadyAI, a platform using artificial intelligence to help suppliers and restaurants digitise orders, analyse demand, and order food more accurately - with the goal of reducing waste and improving efficiency in the food system.The programme is presented by Ania Lichtarowicz.Become a supporter of this podcast: https://www.spreaker.com/podcast/somewhere-on-earth-the-global-tech-podcast--6924871/support.Production manager: Liz TuohyEditor: Ania Lichtarowicz  Somewhere on Earth Productions UK Ltd. We're a UK based production company creating podcasts and branded content that bring stories, places and people into focus. We're all ex-BBC so the quality of the content is excellent and quality of the sound is amazing.

A GPSA survey over almost 800 growers finds growing anxiety around fuel and fertiliser access and costs, reports of squid numbers recovering in coastal areas impacted by the algae bloom, and a new trial looks to ways to reduce the amount of food wasted at the farmgate.

Hog production in the Nevada desert. Really? Yep! Bob Bosold's on the trail of a hog operation outside of Las Vegas that actually uses some of the food remnants from the hotel/casino industry to feed its hogs. Rain, rain and more rain for Good Friday and the weekend. Stu Muck also says the winds will remain strong until at least Sunday. A lakeside community in Green Lake County decided it wanted to play an active role in documenting weather events impacting their community. Ben Jarboe finds out about it with volunteer Jim Goyette. He got involved through the Green Lake Association and other citizen science programs like Water Action Volunteers.Participants collect rainfall data that contributes to historical records and more accurate weather forecasting. Monitoring precipitation is especially important for agriculture, water quality, and maintaining aquifers and streams. Goyette chose his rain gauge location based on provided guidelines, placing it in an open area away from obstructions. Proper placement helps ensure accurate readings, even though weather can vary significantly over short distances. His rainfall data closely matches a neighbor’s digital weather system, confirming reliable measurements. Participation is simple and takes about 15 minutes per day, making it easy to fit into daily routines. Measuring snowfall requires a bit more effort, including melting snow to calculate water content. The program is a great entry point for people interested in environmental stewardship and citizen science. Meanwhile, the Wisconsin Beef Council's announced its "Elite Eight" burger contestants. These top eight feature a 100% beef burger that will now be evaluated by a slate of judges to advance to the next bracket. Pam Jahnke runs down the names and locations. More details on each are available at beeftips.com. If you haven't secured that cherished chocolate Easter bunny for the weekend, prepare for a surprise. Stephanie Hoff reports that top notch chocolate is a little pricey, in part, because of the war in Iran. Billy Roberts, Sr Analyst of Food & Beverage with CoBank's Knowledge Exchange Division, says that cocoa hit a high of nearly $10,000/ton in 2023 to the current $3,000/ton now. Still, at escalated prices consumers continue to buy high grade chocolate for other reasons. He explains.See omnystudio.com/listener for privacy information.

Today, we’re bringing you the best from the KUOW Newsroom… First, nearly three years after a young man died by suicide in Klickitat county jail in south-central Washington, a new audit finds conditions are better. Next, the Cayuse, Umatilla and Walla Walla tribes view their traditional food as something that deserves the utmost respect. So, they're working to save food from the dump. And finally, a research team from Portland State University is working on a way to protect buildings from earthquakes… using microbes. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

A staggering share of Canada’s food never gets eaten—and Lori Nikkel says that’s a systems problem, not an accident. In this episode of the Ag Policy Connection podcast, Lori Nikkel, CEO of Second Harvest, outlines why a national food waste strategy is critical to strengthening Canada’s food system. Second Harvest, Canada’s largest food rescue organization,... Read More

This episode dives back into the issue of food waste, why it matters, and what you can do about it. But it's also a behind-the-scenes conversation about reporting on the topic. Katelan Cunningham, the host of the Second Nature podcast, talks about why she pursued this story, what the biggest obstacles to her reporting were, and what you do when failing on food waste makes you feel guilty. 

In episode 193, Stacy Koppen, the Nutrition Services Director at Saint Paul Public Schools in Minnesota, shares her experience reducing food waste in Saint Paul Public Schools, a district with 60 schools and 32,000 students.For more info you can email Stacy at Stacy.koppen@spps.org

Chiara Luey, a senior at  Crystal Springs Uplands School in Hillsborough, California , is a prominent youth environmental leader and the winner of the 2026 Youth Sustainability Award from Sustainable San Mateo County.In episode 191, Chiara shares how her journey with food waste audits led to other opportunities for her to engage in environmental sustainability sustainability issues.

In episode 190, Amy Faricy, the manager of menu services for The Douglas County School District in Colorado, and Beth Church the sustainability coordinator in Douglas County School District, share their perspective on school food waste initiatives in their district, including share tables, menu planning, composting, and other sustainability efforts.

In episode 189, Jennifer Baybado, a teacher at Sacajawea Elementary in the Vancouver Public School District in the state of Washington, shares her journey working on school food waste solution initiatives.

Over the last several years, I have been thinking about food waste and food loss a lot. It's been a topic that we've seen in many spaces in the US and around the world. And it's interesting to compare how the US handles food waste with other countries. To that end, we will learn more about how Belgium addresses food waste in a conversation with an anthropologist and journalist, Dr. Kelly Alexander from the University of North Carolina at Chapel Hill. Her book, Truffles and Trash: Recirculating Food in a Social Welfare State, explores community driven solutions and policy around food waste. And Belgium's capital city of Brussells. Interview Transcript Let's start with your research in Brussels at a high end truffle restaurant... but you ended up in food banks and social restaurants and community kitchens. Tell us a little bit about the evolution. How did this project evolve to finding yourself in these new places? Yeah, it's a, a strange trajectory. I did not start out to be a food waste researcher. But how it started and how it's going, you know, that meme from 2018? This is like what I love to talk about when I talk to my food study students, because I started out, as a researcher, very interested in the development of haut cuisine. I had worked in a lot of restaurants. I had worked as a journalist for several food magazines. And the question that really animated me was how a truffle, this little spore on a fungus, has become one of the world's most expensive ingredients. And so I was doing ethnographic research in the kitchen of a Michelin starred truffle restaurant. And there is not that many of those, and one of them happens to be in Brussels, Belgium. And I'm in the kitchen there and I'm working on the line. And I usually have to specify to my students like it wasn't a stunt. Like you can't write to a Michelin star restaurant and say, 'Hey, can I come on in and work in your kitchen?' I had a lot of credentials as a journalist and as a chef first. What I did have going for me is that I was in a funded doctoral dissertation program, actually the anthropology program at Duke. So, I had funding to go and do that research in this kitchen. And there's probably no restaurant in the world, no matter how high end, that is not willing to accept some free labor. So, I'm working in that kitchen. I'm working with fantastic chefs. And what happens when you work at a super high-end restaurant is that is aesthetics are valued above all else. The food has to be really, really beautiful. And this restaurant charges extraordinarily. It's called La Truffe Noire. It's still in Brussels now. It's a truffle restaurant. The black truffle. Super high prices for very, very refined food. And in order to do that, a large part of my job was brushing priceless truffles, throwing away an unbelievable amount of very beautiful produce that would otherwise have been exceptionally valued in other contexts. And I come from a background - my grandmother was a Russian Jewish woman. She grew up in Brooklyn. She moved to Atlanta, Georgia after World War II. She taught me to cook, and she never threw anything away. And when I say that to people, I think they're like, oh yeah, I have a grandmother like that. But she really never threw anything away, like can of grease under the sink. The whole thing. Every little butt of a vegetable was saved for stock for later. And I was throwing away so much good food working in La Truffe Noire just making beautiful garnishes and vegetable carvings and things like that, that I started following the food waste around the city. I was wondering where all of this went. And I actually asked the chef in the restaurant, you know, we throw away so much food, would it be possible to give some of it to people who could really use it? And his response really interested me and changed the whole course of my research because he said, I am really willing to do that. However, I pay chefs to cook food and not to give it away. So, if somebody was willing to come here and pick it up, I'd happily give it to him. But I'm not going to pay people to go and do that. And I thought, well, I wonder what else is going on in this city in terms of this. Like where does all this food go? And I discovered I was doing this research at a fortuitous moment in the EU when the EU had just made this compulsory policy aimed at supermarkets. So, all large scale supermarkets across the EU were suddenly required to donate all edible but unsellable food. And the EU didn't give a lot of direction about how they could do that, and also didn't give the supermarkets any money. So, what happened as a result of that? Well, there were lots of local grassroots efforts communicating directly with supermarkets who were like, 'Hey, we're over here. We'll come pick up the food that you don't want to sell that's still good to eat. And we'll use it in our food banks and in our zero food waste popup restaurants.' And all the supermarkets had to do was get the food waste off their books. So, while I was there working in this truffle restaurant, all this other food waste activity was going on. And I discovered that's really what I wanted to be doing. I loved working as a chef, but I wanted to see what the possibilities were for recuperating food around the city. So, I changed. I changed everything I was doing pretty quickly. Oh, this is really fascinating. Thank you for sharing that. I know that the field of anthropology and other fields, you can start off on one project and discover that there's this whole new world that you didn't even realize until you started down the path. This is fascinating and I'm sure your advisor was thrilled to know that you wanted to change topic midstream. But it worked out. It worked out beautifully, it seems. It is true. I couldn't look away from the food waste to the point where I was taking pictures of the garbage can in the restaurant every day. And this big industrial garbage can filled with like priceless wild mushrooms. And a big part of my job is the restaurant made this dish. This is what changed my life. There's like a series of food journalists who talk about the dish that changed my life and what they're talking about is when you eat something super delicious and you have some kind of awakening, this is like the opposite of what happened to me. I am making this dish called Salad Stephanie. It's like a 40-euro salad that has a lobster tail in it and all these beautiful wild mushrooms, and it has eight spinach leaves. So, a big part of my job when I worked at La Truffe Noire was to hold up individual spinach leaves up to the light, and if they had any blemish or like a broken vein in them to throw it away. So, this is beautiful, this is like the best spinach that you could get. The best produce in all of Europe was coming to this restaurant and I was throwing it away. And I started taking photographs just to document all the food I was throwing away. And I couldn't look away. And actually my advisor, Dr. Anne Allison, in cultural anthropology at Duke, was really excited because I had been doing a project on aesthetics and now I was proposing a total change to do this much more political project about where food waste goes. So, she was like, yes, let us follow the food waste. This is so much more interesting. So that was kind of a nice nod that I was thinking in the right anthropological direction about food and value. Thank you. This is such an important uncovering that, you know, research isn't static. It's not linear. It takes deviations and it's in those deviations that you find the real truths. The real exciting things. Let's continue the conversation because I think there's so much more to uncover. In your book, Truffles and Trash, you describe a particular day of field work at a Brussels food pantry. It was a really powerful moment. And I will say, having worked at food pantries in different parts of the US, I recognize this story in a serious way. You mentioned that this moment turned into a tense moment around fish and pork. Can you describe this to our listeners and why did this experience stick with you? What did it teach you about the hidden social politics of food waste and redistribution? Yeah. I often frame, you know, I did this work back and forth to Brussels for about six years and certain moments just absolutely have stayed with me and haunted me in a lot of ways. And one of them was working at this food bank in a former hospital. So, there's a former hospital that had shut down. It was still like a hospital with rooms for sick people in a giant sick bay. And it had been turned into a kind of community residential center where people could rent rooms, they could use the kitchen to prepare their food. That had been the hospital's kitchen. And the bottom floor of it, which had been the whole emergency triage center, was turned into a thrice weekly food bank. So, I'm volunteering at this food bank and there's tons of food coming in from grocery stores. And this is Brussels in the summer. It's pretty hot outside. A lot of people go on vacation. There's a lot of expensive food coming in, including fish and pork, fresh fish and fresh pork. I am assigned to work on this station. The person who usually runs the station, who is my boss, is an older Vietnamese woman who's an immigrant herself to Brussels. And she is kind of giving me the ropes. And she has figured something out where she says, you know, we have to give equal things to equal people, right? And she's telling me this before anybody comes in the food bank. Yes, sure. We will give one to one to each person as the people are coming through the food bank. Brussels has a very high population of Moroccan immigrants, and this is due to historical factors. The Nation of Belgium invited Moroccan immigrants to help them build their subways in the '50s and '60s with the promise of citizenship, including they have an amazing educational system. It's a whole social welfare state, healthcare, everything. So, this is guaranteed to those Moroccan immigrants. What the Belgian government didn't do, and has been pretty clear on admitting, is create any social programming around those assimilation efforts. So, the generations of those people who came to build the subways are now a lot of them living on social assistance. That is who is coming through. A lot of Moroccan people who are Muslim, into this food bank. Muslim people typically have prohibitions against eating pork. So, we have fresh fish and fresh pork. There are women coming through, they're in hijabs, they're obviously presenting as Muslim and they are asking, could I have the fish please? And we were told to give the pork first and then the fish, because the fish is considered more valuable. And I am thinking, in my own head, oh, I'll just be an amazing social innovator here. Yes, of course. If you don't eat pork, please let me give you this fish. It is not occurring to me that other people coming through the line are considering this preferential treatment. So, I am giving fish to these Muslim women. One of them sees me in line and says, my friend is back there. Can you put aside a piece of fish for her? Yes, sure, no problem. I set it aside. A woman who is Flemish is coming through and she's speaking to me in Dutch and I'm handing her pork. Pork is super popular amongst Flemish diners. No problem. And she's pointing down and she had seen me put the fish away and said, can I have that fish? Well that fish is for someone else and she absolutely threw a fit. No, you can't do that. It's not fair. It's not just, you must give me a fish. Long story short, there's a whole tug of war between this package of fish. There's a security person at the food bank, which I had not considered why there would need to be a security person at the food bank who has to come in, break up this fight. It was, it was so humbling. I had not considered these factors. It's really on me. It's like you as a social scientist who's thinking it's not on me to innovate this food bank's pantry. I didn't follow directions. I thought I was doing a good thing. You know, the whole war over this fish. And when you see what it means to someone's culture to eat the foods that are appropriate to your culture, I would fight if someone was like, you can't have that matzo ball soup again. I'm going to take it away from you. There's no telling what I would do to get my hands on it. And I just felt in that moment, like I had done it all wrong. Like I had really misunderstood food waste distribution. But more than that, of course, I'm not the star of this story. If you are at the mercy of what is available and without choice... anthropologists spend a lot of time talking about the good life and what constitutes the good life and studying the good life. I would define the good life as being able to eat the food that you wish when you wish for it. If you don't have that and you are at the mercy of the state to decide what is appropriate for you, then you find yourself in these kinds of conflicts. And you see them, you said you could relate, you see them in food banks playing out all over the world. Yeah. First, Kelly, thank you for sharing that because I know that wasn't a fun story. I mean, I can only imagine the, the, the pain of you watching this scene unfold. I mean, that must have been difficult. Especially when the security guard is called in. Okay, that's tough. And realizing that there were differences in cultures that were clashing. All of that happening at the same time. And one of the things I pick up out of this story is that which is considered food that could be wasted, that could be redistributed, is not acceptable for all people. And like, how do we then make sense of that? Because you're in a culture where something is considered a good product...pork, but it's not considered a good product for other people. And so, you know, our food system, and I always say this about food banking in general, people complain about the foods that show up in food banks, in sort of a traditional sense. But it's just a reflection of the food system of that country, right? It just looks like what we have. And we may think that's not good, but it's, it's what you see in the grocery store often. And for all those reasons, I think there's such a richness to this story. So, thank you for sharing and also the humility it takes for telling that story too. I wanted to not be intrusive like any social scientist. I was there to share my time to do some participant observation research. Suddenly I had ignited this culture war amongst these two women, which is the least population I would want to affect. And you know, the security guard turned to me at the end of it, which is in the book and said, you get what you get. That is the policy. Yeah. If they want to trade when they get outside, you do not decide. You get what you get. That's how we do it. And I saw the wisdom of it in that moment. But at the same time, to your point, you see, sort of, like there have been much bigger tensions in Europe, especially around halal meat. You see it in France all the time, should McDonald's serve halal meat. And there's a certain very conservative contingent of Flemish people who are like, you can't tell us what we can eat. You can't tell us how we have to butcher our meat. And that's what I had seen firsthand happening in a food bank, which you think of as a place of lack where politics don't come, and politics are there. Yes, very much so. And the idea of equitable distribution; it can feel restrictive in some ways, but it serves a purpose. And like I said, I really appreciate you sharing that, and I think it's an important thing for all of us to understand the complexity of those environments. I want to move on and ask about sort of regulatory and legislative realities in Europe. So, Europe, as you mentioned, has this compulsory legislation requiring supermarkets to donate edible but unsellable food. While in the US food redistribution is often framed as charity. How does this policy difference shape what's possible? Yeah. This is the question. So, you know, one of the things I learned, even in that example. I always highlight like my worst, hardest, saddest day of participant observation in six years, which was that one. Which shows a kind of flaw in a food bank model. And sometimes I have students who say, oh, you hate food banks. I don't hate food banks. I think food banks have a lot of flaws. And what they do is continue to reproduce this structure of givers and receivers, right? Like there's, on one hand, one side of the equation are people who are giving food and on the other side who are people who were receiving food. And one thing this policy did this, like compulsory policy of forcing supermarkets... and you can't really force them, you can only levy huge fines with them. Which is... I am a big fan of policy with teeth, not just policy, but policy with teeth. You will have to pay a huge fine as a supermarket if you don't want to do this. And very few supermarkets have had to pay that fine as a result of this. There was massive compliance. But one thing I discovered was really better ways than food bank models, or that I think are better ways. In part because they're more equitable. And one of them is this concept of a social restaurant, which is very European, although you're seeing them spring up in the US more and more. So, a social restaurant, according to this model, is a government institution. It's funded by the government. And it has internship programs that people who are job seekers can apply to. They can learn skills on the job to work in restaurants, to work in the service industry. This is really important in a place like Belgium where there are two official languages, French and Dutch, but most immigrants come with only one, if any. And to be bilingual in a job market makes you far more competitive. So, you can learn this in these restaurants. You have language lessons. And then you also learn how to run a restaurant. The restaurant is entirely powered by this surplus distributed food from supermarkets, which gives you an idea of the scale. In my thinking, I was like, how can a couple of supermarkets possibly be giving an institution so much food that it could run a restaurant? The restaurant where I worked called Bel Mundo had four gigantic rooms of freezers, all of which had been donated, and they were turning away supermarkets. So that's how much food was coming in every day, just to say that. And so my greatest day of field work was called Steak Night. You wouldn't believe that you could find steak that was coming from a supermarket into a zero-food waste restaurant. And by the way, the restaurant sells meals at a lower cost. A lot of the meals were for pensioners. And also sliding scale. So, you know, one day I walked into the kitchen and there were 25 steaks, and they were fresh and they were going to expire in the next couple of days. And we needed to make them. The chefs were so excited. The chef trainees were so excited that diners were so excited about Steak Night. It was easily the happiest day of field work I'd ever had. People were dancing in the kitchen, we're playing music. It felt like we were doing something that was really luxurious and that's what that kind of policy can enable, right? There was a freezer full of unsold Christmas gooses from December that were then served for spring for Easter. That was like amazing. It's just another model. It's another way of doing things, right? That that policy made possible. Yes, and that's a great set of examples of how we can think about new ways of meeting these needs, using the surplus of our food system in creative and innovative spaces. And there's this possibility of training and development. I think there's something valuable there. You report that people in the US who talk with you about food waste, including your students, often ask, why don't we do this here? After everything you've seen, what's one realistic lesson or one small shift that communities in the US could adopt, right here, right now to rethink food waste? This the best question, and it is the number one question I get. Why don't we have this here? And we have seeds of some of it here already. I always point that out. One of the best programs I've ever seen is a program that is associated with the city's abattoir, which is a huge outdoor market that runs only on the weekends. And this grassroots group got together and said, you know, nobody's ever hanging out in this market during the week, we want to revitalize it. And one of the ways that they did it, just to get people to use the space more, was to take all the unsold produce. So instead of having vendors at the end of a market, and I think of my Carborro, NC farmer's market like this, at the end of the market, which is a pretty bougie farmer's market lots of chefs go there and get local produce. But at the end of the market instead of having farmers and produce vendors take home what they couldn't sell, they have an aftermarket. And the aftermarket turns that produce into edible meals. Everybody pays $5. There are people who come and cook the meal. If you cook the meal, you get to work for free, and it's a whole community workforce. It has had a tremendous effect. So, 60% of that market's food waste is now consumed. That's a big shift and it's happening at a local level. So, one thing, I think Michael Pollan's an amazing food journalist, but one of his great conclusions is that people need to grow their own food. And I'm critical of this. I don't think that's appropriate. I don't think that's a sustainable solution for a lot of people. But what I do think is sustainable in a market like that where there's food that doesn't sell, instead of throwing it away or taking it back or letting it rot, we could do something with it on the spot. And that's a little thing that makes a big difference. So, I am a fan of that. Food waste is one of the problems that is actually, in my view, best solved by local efforts because it's there, it's just sitting there. If you can move it around before it spoils you have won. If the ultimate goal is to just not throw away food. Now I do have students, I will say who are brilliant, who say stuff to me like isn't that neoliberalism? Look, yes. The answer's, the answer's yes. The answer's yes. If what your goal is, is to make sure that more edible food is not buried in landfills, which is bad for the environment and is not helping hungry people, it can be really effective. It can be really effective to say we don't actually have to overthrow the whole system while we're looking for better solutions. We can work within it. And that's probably my biggest takeaway is that even within a global industrial food system, there are lots of ways of moving food around from people who choose, who opt, who have the luxury of opting against it to people who would really like to have it. And it actually creates more equity instead of a culture of lack. I love your enthusiasm, and I love your vision of how we can work within the system to make it better for all people. Kelly, thank you so much for this engaging conversation. BIO Dr. Kelly Alexander is an assistant professor and George B. Tindall Fellow of American Studies in the University of North Carolina's College of Arts and Sciences, where she also co-directs the minor in Food Studies. She holds a bachelor's degree in journalism from Northwestern University's Medill School of Journalism and a doctorate in cultural anthropology from Duke University. She is a James Beard Award-winning writer and former editor at Saveur and Food & Wine magazines. Dr. Alexander's work has appeared in The New York Times, Newsweek, and O: The Oprah Magazine. She is also co-author of The New York Times best-selling barbecue cookbook Smokin' with Myron Mixon. Her research has been supported by the Mellon Foundation, the New York Botanical Gardens, Duke University, and the University of North Carolina at Chapel Hill. 

Guest: Jason Elate, Founder & CEO of Insectflux, a climate‑tech startup bridging the agrifood sector with the global insect‑protein economy. Episode 318 Overview In this episode, Mike sits down with Jason Elate to explore how Insectflux is building the world's first global B2B2C marketplace connecting food producers, insect farms, and buyers across multiple industries. Jason shares how the company is tackling the $1.1 trillion global food waste problem by transforming organic byproducts into high‑value, sustainable ingredients. What We Cover in This Conversation 1. The Insectflux Vision How the platform links the $10 trillion agrifood sector with the $2.5 billion insect farming industry. Why Jason believes insect protein is a cornerstone of a more sustainable, inclusive global economy. The mission: turning waste into opportunity at scale. 2. How the Marketplace Works Food producers—farms, restaurants, processors, grocery chains, hotels—can list organic byproducts and waste. Insect farms purchase these materials to raise crickets, black soldier flies, and mealworms. Resulting products include protein, oils, chitin, and fertilizers used in: Pet nutrition Aquaculture Regenerative agriculture Biotech Cosmetics Consumer goods 4. Global Momentum & Demand Over 1,200 stakeholders on the waitlist, including merchants, consultants, and major institutions such as the UN, World Food Programme, USDA, Agri‑Food Canada, and Amazon. Jason's upcoming presentations at NY Climate Week, including sessions at Cornell University and NYU. 5. The Bigger Picture Why insect protein is gaining traction across industries. How Insectflux is helping accelerate sustainable protein adoption. Jason's belief in global abundance and the role insects can play in a circular, climate‑smart economy. Jason also shares insights on industry partnerships, global demand, and why insects may be the key to a more circular, climate‑smart economy. Learn More About Insectflux Visit: insectflux.com Become a Green Insider Be sure to subscribe to The Green Insider, powered by ERENEWABLE, wherever you get your podcasts—and don't forget to leave us a five‑star rating! To learn more about our guests or to inquire about sponsorship opportunities, please contact ERENEWABLE and The Green Insider Podcast. #Sustainability #CircularEconomy #ClimateTech #FoodWaste #AlternativeProtein #InsectProtein #InsectFarming #AgriFoodTech #WasteToValue #GreenInnovation The post Transforming Food Waste into Sustainable Protein appeared first on eRENEWABLE.

Restaurants are built on food and operations, but they are remembered because of the stories that come out of them.  During his tenure as Global CEO of José Andrés Group, Sam Bakhshandehpour saw how one unexpected moment can travel far beyond the dining room when it captures something real. Note: This interview was originally recorded on October 14th, 2025 when Sam Bakhshandehpour was Global CEO  of the José Andrés Group. He recently took a position at Bilt as President of Local Merchants.  Watch now to learn about fighting food waste, building meaningful partnerships, and growing a purpose-driven company with José Andrés. Sponsored by: • TOAST - All-In-1 Restaurant POS: https://bit.ly/3vpeVsc Learn more about your ad choices. Visit megaphone.fm/adchoices

Episode Highlights With MikiHer amazing story, growing up half Indian and half Japanese and the winding journey of her entrepreneurial successHow she went from being a professional athlete to opening a gluten-free restaurant in NYC, to other start-ups as wellEvery baby goes through up to 6,000 diapers that take hundreds of years to break downHer revelation with diapers and baby poop and how this led to a product that's helping address the plastic problemThe unique way that fungi can break down plastic in a completely safe way!Diapers are actually the #1 source of plastic waste91% of plastic is not recycled and ends up in landfills and oceans The planet is running a fever, and humans are the viruses it's trying to get rid of if we don't fix the problemWhat ecosystem consciousness is and how we can shift our thinking How they're shifting from reduce, reuse, and recycle to reduce and regenerate, and how this shifts thingsWhat sacred reciprocity is and how this shifts the modelHer audacious mission in life is to elevate people and the planet What new paradigm parenting is and how this framework shifts things for familiesOther ways we can make small shifts that contribute to sacred reciprocity 24% of all landfill waste is food waste! How home composting can helpTrees are the greatest technology of our timeWhy she's so anti-toilet paper, and what to try instead! Emergence and Cultivation in parenting and what we can learn from natureNature is our greatest technology, and it can even shape the way we parentThe very real way that fungi have the potential to reverse some of these massive planetary problemsResources MentionedFollow Miki on Facebook, Instagram, and X. Follow Hiro Diapers on InstagramHiro Diapers - get a discount at this linkTushy BidetLMNTI talk often about the health benefits of salt and electrolytes and I am a big fan of LMNT canned drinks and packets. Go to drinklmnt.com/wellnessmana for a special offer.HiyaHiya created a super powered chewable vitamin for kids that packs twelve organic fruits and vegetables plus fifteen essential vitamins and minerals into every dose. Try it at hiyahealth.com/wellnessmama for 50% off your first order.

In Episode 188, Jill Keimach, a Physical Education and STEM teacher at Dayton Consolidated Schools in Maine, shares about a significant student-led initiative to reduce school food waste.

Food loss and waste account for up to 10% of global greenhouse gas emissions and cost $1 trillion annually, according to the United Nations. About a third of all food grown on the planet gets wasted, rather than eaten. In developing countries, waste usually occurs between the field and the store, due to poor infrastructure, lack of refrigeration, and broken supply chains. In rich countries, most waste happens after food reaches the store, where consumers don't buy imperfect food – or buy too much and toss what they don't get around to consuming. How much pollution, deforestation and starvation could be reduced if we got this problem under control? And how can new tech, including AI, be brought to bear on the problem? Guests: Matt Rogers, Co-Founder and CEO, Mill Industries; Co-Founder, Nest Page Schult, CEO, Topanga  Kayla Abe, Co-Owner, Shuggie's David Murphy, Co-Owner and Chef, Shuggie's For show notes, related links, and episode transcript, visit climateone.org/podcasts. Highlights: 00:00 – Intro 04:30 – Matt Rogers on surviving Hurricane Andrews and his climate journey 06:30 – On the climate impact of HVAC and the creation of Nest thermostat 08:30 – On creating Mill food recycler and addressing food waste 13:45 – Partnership with Whole Food to recycle food waste and feed it back to chickens 17:00 – On AI as a tool for climate solutions 19:30 – Clean tech in Silicon Valley  23:00 – Matt Rogers shares his views on advocacy, philanthropy and impact investing 30:00 – Shuggie's restaurant sources ingredients that would otherwise be wasted 37:00 – David Murphy makes the case for sustainable food and upcycled ingredients 40:00 – Page Schult on global impact of food waste 44:00 – Topanga's work providing reusable food containers for college campuses 52:30 – Thinking about it circularity as systems change 54:00 – Role of AI in reducing food waste in commercial kitchens 58:00 – Climate One More Thing ********** Support Climate One by going ad-free! By subscribing to Climate One on ⁠⁠Patreon⁠⁠, you'll receive exclusive access to all future episodes free of ads, opportunities to connect with fellow Climate One listeners, and access to the Climate One Discord. Sign up today at ⁠⁠patreon.com/ClimateOne⁠⁠.  Ad sales by ⁠⁠Multitude⁠⁠. Contact them for ad inquiries at ⁠⁠multitude.productions/ads⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Food loss and waste account for up to 10% of global greenhouse gas emissions and cost $1 trillion annually, according to the⁠ United Nations⁠. About a third of all food grown on the planet gets wasted, rather than eaten. In developing countries, waste usually occurs between the field and the store, due to poor infrastructure, lack of refrigeration, and broken supply chains. In rich countries, most waste happens after food reaches the store, where consumers don't buy imperfect food – or buy too much and toss what they don't get around to consuming. How much pollution, deforestation and starvation could be reduced if we got this problem under control? And how can new tech, including AI, be brought to bear on the problem? Guests: Matt Rogers, Co-Founder and CEO, Mill Industries; Co-Founder, Nest Page Schult, CEO, Topanga  Kayla Abe, Co-Owner, Shuggie's David Murphy, Co-Owner and Chef, Shuggie's For show notes, related links, and episode transcript, visit climateone.org/podcasts. Highlights: 00:00 – Intro 04:30 – Matt Rogers on surviving Hurricane Andrews and his climate journey 06:30 – On the climate impact of HVAC and the creation of Nest thermostat 08:30 – On creating Mill food recycler and addressing food waste 13:45 – Partnership with Whole Food to recycle food waste and feed it back to chickens 17:00 – On AI as a tool for climate solutions 19:30 – Clean tech in Silicon Valley  23:00 – Matt Rogers shares his views on advocacy, philanthropy and impact investing 30:00 – Shuggie's restaurant sources ingredients that would otherwise be wasted 37:00 – David Murphy makes the case for sustainable food and upcycled ingredients 40:00 – Page Schult on global impact of food waste 44:00 – Topanga's work providing reusable food containers for college campuses 52:30 – Thinking about it circularity as systems change 54:00 – Role of AI in reducing food waste in commercial kitchens 58:00 – Climate One More Thing ********** Support Climate One by going ad-free! By subscribing to Climate One on ⁠⁠⁠Patreon⁠⁠⁠, you'll receive exclusive access to all future episodes free of ads, opportunities to connect with fellow Climate One listeners, and access to the Climate One Discord. Sign up today at ⁠⁠⁠patreon.com/ClimateOne⁠⁠⁠.  Ad sales by ⁠⁠⁠Multitude⁠⁠⁠. Contact them for ad inquiries at ⁠⁠⁠multitude.productions/ads⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

How can a world that produces more than enough food still leave millions of people struggling to put a healthy meal on the table? In this episode of Tech Talks Daily, I speak with Jordan Schenck, CEO of Flashfood, about the growing paradox at the heart of our global food system. Grocery prices are climbing, families everywhere are making harder choices at the checkout, and food banks are seeing rising demand. Yet at the same time, vast quantities of perfectly edible food never make it onto a plate. Jordan shares the startling scale of the problem. In North America alone, billions of pounds of edible food are thrown away every year, including huge volumes from grocery stores themselves. Fresh produce, meat, and dairy often end up discarded even though they remain safe and nutritious to eat. The result is a system where food waste and food insecurity grow side by side, despite a supply chain that already produces far more calories than the world needs. Flashfood is attempting to change that equation with a simple but powerful idea. Through its marketplace app, the company partners with grocery retailers to sell surplus food at steep discounts before it reaches the landfill. Shoppers gain access to fresh groceries at far lower prices, while retailers recover value from inventory that might otherwise be lost. What emerges is a rare triple win for shoppers, grocers, and the environment. During our conversation, Jordan explains how consumer behavior, retail expectations, and supply chain logistics have shaped today's food waste problem. She also shares how technology and data are beginning to shift the system in a different direction. Flashfood is now working with more than two thousand grocery partners across North America and serving over a million users, using data and AI to help retailers price surplus inventory more effectively and move products before they are discarded.But the story behind Flashfood is also personal. Jordan reflects on her earlier experiences at Impossible Foods and as founder of the beverage brand Sunwink, and how those roles helped her see both the strengths and weaknesses inside modern food production. Over time, she began to question whether the industry truly needed more products on shelves, or whether the bigger opportunity lay in fixing the inefficiencies that already existed. Our discussion touches on the psychology of grocery shopping, the economics of surplus inventory, and the cultural expectations that lead retailers to overstock shelves in the first place. We also explore why many consumers are more open to buying discounted food than retailers once believed, particularly as the cost of living continues to rise. Perhaps most encouraging of all is the idea that solving food waste does not require entirely new supply chains or radical lifestyle changes. Sometimes it simply requires connecting the dots between food that already exists and the people who need it most.

In this episode of Essential Ingredients, Justine Reichman speaks with Hillary Cohen and Sam Luu, co-founders of Everyday Action, a nonprofit dedicated to recovering food from the entertainment industry and redistributing it to those in need. They discuss their journey from working in the entertainment industry to founding Everyday Action, the challenges they faced, and the importance of community and collaboration in their mission. The conversation highlights the impact of their work, the growth of their organization, and their aspirations for the future.   Takeaways Everyday Action aims to inspire people to take action every day. The organization started as a response to food waste and insecurity in Los Angeles. Frustration can be a powerful motivator for positive change. Collaboration is key to the success of Everyday Action. The entrepreneurial journey requires discipline and adaptability. Mistakes are learning opportunities that contribute to growth. Community support is essential for nonprofit success. Everyday Action has fed over 110,000 people in a year. The organization is focused on building a sustainable community hub. Future aspirations include expanding their collaborative efforts with other nonprofits.    Sound bites "Nothing is too complicated." "We need each other and we need community." "We can use volunteers all days 24-7."   Chapters 00:00 Introduction to Everyday Action 01:14 The Mission Behind Everyday Action 05:35 Turning Frustration into Action 09:09 The Entrepreneurial Journey 12:04 Collaboration and Community Building 15:25 Growth and Impact of Everyday Action 19:54 Evolving Operations and Strategies 25:18 The Role of Community and Support 26:49 Future Aspirations and Closing Thoughts

On Food Talk with Dani Nierenberg, Dani speaks with Jules Pretty, an Emeritus Professor of Environment and Society at the University of Essex. They discuss how storytelling can foster hope, transformation, and agency in the face of the climate crisis; why it's ineffective to use fear to drive change; and the vulnerability we need to move forward. Plus, hear about the producers turning down multi-million dollar offers to convert their farms into data centers, the companies supporting legislation to fight food waste, the decline of deforestation in Brazil, and more.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.