Podcasts about Food waste

Send me a messageIf you're buying 120% of the food required to serve 100% of your customers, you don't have a waste problem. You have a forecasting, procurement and margin problem.My guest is Olaf van der Veen, co-founder of Orbisk, working with commercial kitchens to track where food is being lost. His point is blunt: much of that loss happens before anything reaches a plate, through overproduction, overstocking and weak operating procedures. In a low-margin business, that is excess inventory turning directly into lost profit.We examine why food waste is often misdiagnosed as bad behaviour, what changes when kitchens can finally see where losses occur, and why AI forecasts perform better when combined with experienced human judgement. We also look at a hotel that cut one chef to save cost, only to discover the extra waste was expensive enough to pay for two and a half.Listen now to understand where poor planning is quietly eating margin, and what better demand, procurement and operational data can reveal. If disruption hit tomorrow, would you know where your supply chain was most exposed? In 15 minutes my free scorecard helps you assess 27 resilience statements, calculate your score, and turn the result into three priorities and a 30 day action plan. You can download the scorecard free at tomraftery.com/scorecard.Support the showPodcast supportersI'd like to sincerely thank this podcast's generous Subscribers:Alicia FaragKieran OgnevGary LynchAnd remember you too can become a Resilient Supply Chain+ subscriber  - it is really easy and hugely important as it will enable me to continue to create more excellent episodes like this one and give you access to bonus episodes of topical, timely supply chain resilience analysis.

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Olin Novák is the CEO International at Rohlik Group, one of Europe's leading online grocery retailers, combining a supermarket-sized assortment with high-quality fresh produce and rapid delivery. Based in Prague, they put Quality and Convenience at the Forefront Recorded live at Shoptalk Europe in Barcelona, this episode explores how Rohlik is using proprietary technology, automation and AI to transform online grocery. Olin explains how the company delivers thousands of products within tight delivery windows, reduces food waste, improves customer service and builds a profitable e-commerce model across multiple European markets. The conversation also covers Rohlik's approach to retail media, its AI-powered virtual assistant, the importance of customer experience and why the future of grocery will depend on combining speed, quality and operational efficiency. Tune in to hear about: How Rohlik combines a supermarket-sized assortment with rapid grocery delivery The role of proprietary technology and automation in making online grocery profitable How AI is improving customer service, product recommendations and the shopping experience Rohlik's approach to reducing food waste through real-time pricing and demand forecasting Why freshness, quality and tight delivery windows are key to customer loyalty How retail media can connect brand awareness directly to conversion The future growth potential of online grocery across Europe More Listen to Rohilk Group's other appearence on the Podcast: https://www.fmcgguys.com/petr-lizner/  Follow us on Instagram: https://www.instagram.com/fmcgguys/  Audio Mixing by Modest Ferrer Voice Acting by Jason Martorell Parsekian Disclaimer The views and opinions expressed in this podcast are those of the individual guests and do not necessarily reflect the views of The FMCG Guys (Dwyer Partners SL) or its partners. The FMCG Guys make no representations or warranties about the accuracy, completeness, or suitability of any information discussed, and accept no responsibility for any decisions or outcomes based on this content. Listeners are encouraged to seek their own professional advice before acting on any of the topics covered.

Fluent Fiction - Hebrew: Leora's Leap: Turning Passion into Impactful Innovation Find the full episode transcript, vocabulary words, and more:fluentfiction.com/he/episode/2026-08-04-22-34-01-he Story Transcript:He: ליאורה ישבה בחדר הפתוח של האינקובטור לסטארטאפים.En: Leora sat in the open room of the startup incubator.He: החלונות הגדולים הכניסו שמש קיצית חמימה.En: The large windows let in warm summer sunshine.He: כל העיר נפרסה לפניה, בית-קברות של אתגרים והזדמנויות.En: The entire city spread out before her, a cemetery of challenges and opportunities.He: היא החזיקה כוס קפה בפנים רועדות.En: She held a cup of coffee in trembling hands.He: היום היה יום חשוב מאד.En: Today was a very important day.He: אבי והנועם היו שם איתה, יושבים ליד שולחן העץ, אוחזים מחשבים ניידים ומדברים בהתלהבות.En: Avi and HaNoam were there with her, sitting at the wooden table, holding laptops and talking enthusiastically.He: כל אחד מהם היה עסוק בהכנת החומרים לפגישה הקרובה.En: Each of them was busy preparing materials for the upcoming meeting.He: אבי, שהיה תמיד רגוע, אמר: "ליאורה, את יכולה לעשות את זה.En: Avi, who was always calm, said, "Leora, you can do this.He: האפליקציה שלך מיוחדת ואם תספרי כמה סיפורים אישיים, הם יתחברו.En: Your app is special, and if you share some personal stories, they will connect."He: "ליאורה הנהנה, אך ליבה עדיין הלם בחוזקה.En: Leora nodded, but her heart was still pounding forcefully.He: האפליקציה שלה נועדה להפחית בזבוז מזון על ידי חיבור מסעדות עם עודפי אוכל לעמותות מקומיות.En: Her app was designed to reduce food waste by connecting restaurants with surplus food to local charities.He: היא ידעה שיש סיכוי שהיא תוכל לשנות את העולם, לפחות במקצת, אבל היא צריכה את המימון.En: She knew there was a chance she could change the world, at least a little, but she needed the funding.He: בינתיים, בחדר, האווירה הייתה חמה ומאזינה קולות הקליקים של מקלדות ומחשבות של יזמים אחרים.En: Meanwhile, in the room, the atmosphere was warm, filled with the sound of keyboard clicks and the thoughts of other entrepreneurs.He: היא הביטה סביב וראתה אותם נכנסים ויוצאים, מסתכלים על המצגות האחרות.En: She looked around and saw them entering and exiting, watching other presentations.He: הקהל הגדול הגיע.En: The large audience had arrived.He: המשקיע הקשה ישב שם, נושא על פניו הבעה סקרנית.En: The tough investor sat there with a curious expression on his face.He: ליאורה עלתה לבמה.En: Leora took the stage.He: היא החלה לדבר בקול רם, משתדלת לא לחרוק.En: She began speaking loudly, trying not to falter.He: היא סיפרה על האוכל שהיה נזרק באירועים משפחתיים ועל חשיבות השימוש החוזר.En: She talked about the food wasted at family events and the importance of reuse.He: היא ראתה פנים מלאות עניין, אבל גם מתח.En: She saw faces full of interest, but also tension.He: ואז, בזמן השאלות והתשובות, פנה אליה המשקיע המפורסם, זה שהיה ידוע בביקורתו החזקה.En: Then, during the Q&A, the famous investor, known for his strong criticism, turned to her.He: "איך תוודאי שהאפליקציה תצליח במדדים רחבים?En: "How will you ensure that the app succeeds on a broad scale?"He: " הוא שאל בקול חד.En: he asked sharply.He: ליאורה נשמה עמוק.En: Leora took a deep breath.He: "הצלחת האפליקציה תימדד קודם כל בהשפעה החיובית שלה," היא ענתה בכנות.En: "The success of the app will be measured primarily by its positive impact," she answered honestly.He: "החיבור למטרה חשובה יותר מהרווחים המיידיים.En: "Connecting to the cause is more important than immediate profits.He: ברגע שאנשים יבינו את הערך, שוק רחב ייפתח.En: Once people understand the value, a broad market will open."He: "המשקיע חייך קלות.En: The investor smiled slightly.He: הוא נהנה לראות את התשוקה והתמימות הגלויים.En: He enjoyed seeing the visible passion and innocence.He: "נפגש בשבוע הבא," הוא אמר, רומז באישור.En: "We'll meet next week," he said, hinting approvingly.He: ליאורה חייכה בחזקה.En: Leora smiled broadly.He: היא הצליחה להתחבר ללבבות במקום לטבלאות.En: She managed to connect with hearts instead of spreadsheets.He: כשירדה מהבמה, היא חשה גאווה וביטחון.En: As she stepped off the stage, she felt pride and confidence.He: היא הוכיחה לעצמה ולכל העולם שהיא כאן כדי להישאר ולתרום.En: She proved to herself and the whole world that she was here to stay and contribute.He: ולא רק בטכנולוגיה, אלא גם בלב.En: Not just with technology, but also with heart. Vocabulary Words:incubator: אינקובטורtrembling: רועדותpounding: הלםsurplus: עודפיםcharities: עמותותatmosphere: אווירהentrepreneurs: יזמיםpresentations: מצגותaudience: קהלtension: מתחcriticism: ביקורתוimpact: השפעהprofits: רווחיםinnocence: תמימותspreadsheets: טבלאותconfidence: ביטחוןcontribute: לתרוםreuse: שימוש חוזרensure: תוודאיbroad: רחביםimmediate: מיידייםpassion: תשוקהstepped: ירדהproved: הוכיחהvaluable: הערךfalter: לחרוקcurious: סקרניתhinting: רומזsurrounded: נפרסהprimarily: קודם כלBecome a supporter of this podcast: https://www.spreaker.com/podcast/fluent-fiction-hebrew--5818690/support.

Global water systems are facing an unprecedented challenge as climate change, resource depletion, and globalization place staggering pressure on our natural resources. Dr. Raha Hakimdavar, Senior Advisor to the Deans of Georgetown University in Qatar (GU-Q) and the Earth Commons & Founder & CEO - Zyon Space, unpacks the critical intersections of hydrology, space science, and environmental security. From analyzing how agricultural water waste and food imports impact the Arab world to detailing the vulnerabilities of desalination infrastructure, she offers a profound look at the cascading threats facing urban centers. By leveraging advanced satellite data collected from space, she reveals how tracking global groundwater levels can transform these invisible vulnerabilities into vital opportunities for international cooperation and policy reform.   00:00 Introduction 04:36 Energy, Oceans & the Cost of Innovation 06:22 Supermarket Aisles & Disconnected Systems 10:09 A Fifty-Year View from the Cosmos 14:09 Urban Budgets & Changing Taps 26:02 The Changing Anatomy of Regional Diets 30:47 Invisible Pipelines & Cascading Points 34:58 Distorting the Baseline of National Security 36:14 The Enabling Elements of Uprisings 38:06 A Landscape of Treaties   Dr. Raha Hakimdavar is a hydrologist, science policy expert, and space science leader with a proven record of innovation across government, academia, and industry. She is currently a Research Professor at the Earth Commons and Senior Advisor to the Deans at Georgetown University in Qatar and the Earth Commons, leading strategy and programs focused on environmental security, climate action, and sustainability research and education. She has active research projects in Greece (water scarcity), the Middle East (water and food security), and Indonesia (flood risk and nature based solutions), with a special focus on small islands. Dr. Hakimdavar has served as a technical consultant for UN Environment, the World Bank, and USAID on disaster risk reduction, water, and forestry projects for over a decade. Dr. Hakimdavar is also the Founder and CEO of Zyon Space, which supports emerging space agencies and organizations in the Global South in leveraging Earth observation technologies for climate and environmental resilience.   Connect with Raha Hakimdavar

It's time for the now traditional end-of-season postbag episode of The British Food History Podcast, where I (attempt to) answer your questions, read out your comments and mull over your queries. Several photos and illustrations are mentioned in this episode: to see them, visit the accompanying blog post on British Food: A History: www.britishfoodhistory.com I'll be disappearing for a few months, unless of course, you are a monthly subscriber, where there will be a bonus episode coming up for you to listen to via the secret podcast.Season 10 of the podcast is sponsored by Netherton Foundry, makers of high-quality kitchen and outdoor cookware. Netherton Foundry ships to several countries outside of the UK, including the USA and Canada. Visit www.netherton-foundry.co.uk to find out more about their wonderful products – approved not just by me but by folk such as Tom Parker-Bowles, Diana Henry and Nigella Lawson.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, including bonus blog posts and recipes, access to the easter eggs and the secret podcast, or treat me to a one-off virtual pint or coffee: click here. Things mentioned in today's episodeLudlow Food Festival 2026Serve it Forth mailing listServe it Forth Eventbrite pageBrecon Agricultural ShowMamgu Welsh cakesEnglish Food by Jane GrigsonCafé ErolIvor Cutler's Life in a Scotch Sitting Room Vol.2 ep.6Ivor's obituaryThe Feasts of Autolycus, by Elizabeth Robins PennellComfortably Hungry: Bleeding Cows & Black PuddingsThe Great Cream Tea Debate on my YouTube channelThe English Housewife by Gervase MarkhamDelia Smith's famous rallying cryPrevious pertinent blog postsTo Make Welsh Cakes (Pice ar y maen)Singin' HinniesBlood ice creamScones: A brief historyFour Scone RecipesCornish SplitsPease BreadSyllabubsPrevious pertinent podcast episodesGriddle & Bakestone Cookery with Peter Gilchrist & Ross ClarkeEating Out in Georgian London with Peter RossRetro Foods with Briony May Williams Hogmanay & Hamely Kitchen with Paula McIntyreBritish Fish & Seafood with CJ JacksonThe History of Food Waste & Preservation with Eleanor BarnettBlack & White Pudding with Matthew Cockin & Grant HarperA History of Baking with Sam Bilton & Neil ButterySpices with Ian AndersonHistorical Cookery with Jay Reifel50 years of ‘English Food' by Jane Grigson with Sam Bilton, Ivan Day, Annie Gray & Jill NormanBreakfast with Felicity CloakeSpecial Postbag Edition #618th Century Dining with Ivan DayEel Special 1: Elvers with ‘Elver' DaveMedieval Meals & Manners with Danielle CybulskieShakespearean Food & Drink with Sam BiltonLent episode 1: Preparing for LentC is for Caudle, Cider & Cappuccino Neil's blogs and YouTube channel:‘British Food: a History' The British Food History Channel‘Neil Cooks Grigson' Neil's books:Before Mrs Beeton: Elizabeth Raffald, England's Most Influential HousekeeperA Dark History of Sugar...

Brace yourself for another scorching weekend as extreme heat settles into SoCal. Netflix is facing a $100 million dollar lawsuit from a movie producer over a lost Nic Cage film. And how new food labels can help you stop wasting food and save money. Support The L.A. Report by donating at LAist.com/join and by visiting https://laist.comSupport the show: https://laist.com

This evening, we wrap up the day's market action with Terence Hove, unpack the latest dry bulk shipping report with Bimco, explore the causes of employee financial distress with YuLife, examine retail spending trends with the Bureau of Market Research, discuss the opportunities for green finance in Africa with Standard Bank, look at manufacturing partnerships with the Brics SA Business Council, and, in this week's SMME feature, we follow the entrepreneurial journey of Refreshi. SAfm Market Update - Podcasts and live stream

New climate reporting from Pacific communities shows rising sea levels, exposed roots, flooded kitchens and shrinking school grounds. Ever Wonder Adventure's mission links nature travel awareness with food waste management, anaerobic energy recovery and sustainable purchasing models designed to reduce emissions and protect fragile ecosystems. Ever Wonder Adventure City: Singapore Address: One Oxley Rise Website: https://www.everwonderadventure.com

Most commercial kitchens have no clear picture of what they are throwing away, when, or why.In this episode of HappyPorch Radio, Barry O'Kane speaks with Anastasia Dellis, CEO of Orbisk, a platform that uses AI and computer vision to make food waste visible in commercial kitchens. The Orbi monitor sits above a waste bin, captures every item discarded, recognises over 800 ingredients, and feeds it all into a dashboard that tells chefs, GMs, CFOs, and sustainability teams what is happening and what to change first.Anastasia's path to Orbisk runs through two decades of scaling businesses, from Africa's largest retailer to Gorillas, one of Europe's fastest-growing startups in quick commerce. She describes recognising the intersection of her professional experience with a personal connection to food scarcity she grew up with in South Africa.What comes through most clearly is her conviction that kitchen technology only works at scale if it demands nothing of the people using it. No training, no buttons, no extra steps. That principle, which Orbisk calls "No Pause Dispose," is not an afterthought; it is the product.✨ In this episode:Anastasia explains how the Orbi monitor works: above the bin computer vision that captures every discard automatically, with no interaction from kitchen staffHow different stakeholders use the same data differently: a CFO sees margin gains, a chef sees ingredient-level waste patterns, and a sustainability team sees carbon metrics pulled into their auditing environmentAnastasia's path from growing up in her father's shop in South Africa to corporate retail to scaling Gorillas across nine markets, and how she found purpose alignment at OrbiskWhy mission alignment matters for the team and investors, even when customers buy purely on the business caseHow Orbisk's AI culinary assistant goes beyond dashboards to offer production, recipe, and training changes tailored to a hotel brand's standardsThe longer-term vision: moving from waste monitoring into forecasting and purchasing to become the intelligence layer inside every kitchen

Tessa Clarke is the co-founder and CEO of Olio, the food-sharing app helping millions of people reduce waste by sharing food and household items with their neighbours. She explains how a simple idea grew into a global movement, the challenges of convincing investors to back it, and why changing human behaviour may be key to tackling climate change.Presenter: Leanna Byrne Producer: Barbara GeorgeYou can email the team: businessdaily@bbc.co.uk(Picture: Tessa Clarke. Credit:Annabel Staff)

Rising temperatures across Europe are sharpening attention on climate action and wasted food. Ever Wonder Adventure connects prevention, responsible consumption and anaerobic digestion with a circular energy future, while its Save Earth merchandise uses on-demand production to support awareness of threatened landscapes worldwide and ecosystems. Ever Wonder Adventure City: Singapore Address: One Oxley Rise Website: https://www.everwonderadventure.com

Die Gleiserneuerung der Tramlinie 11 trifft nicht nur Pendlerinnen und Pendler. Weil die Ersatzbusse an vielen Läden vorbeifahren, bleiben Kunden aus. Für zahlreiche Geschäfte entlang der Baustelle werden die Bauarbeiten zur finanziellen Belastungsprobe. Ausserdem: · Einmachen statt wegwerfen: Eine Baslerin im Kampf gegen Foodwaste. · Sommerserie zum Thema "Netzwerk": Der Wandel des FC Kosova vom Netzwerk für Migranten bis hin zum Fussballclub für alle

Minister of State with Special Responsibility for the Circular Economy and Fine Gal TD for Mayo, Alan Dillon, is taking on the challenge to tackle food waste and the amount of food wasted across the country.He is launching a public consultation on this as he believes when food is wasted, so too are the land, water, energy and other resources used to produce it.The Minister joins Shane to discuss.

Marry the problem, not the product! In this episode, I sit down with social entrepreneur Nikky Kumar Jha, the first engineer from his small village in Bihar, India. Nikky initially set out to tackle massive global issues like climate change—until a professor advised him to look in his own backyard. What he found was a devastating local crisis: despite the fertile soil along the Ganges, farmers were losing 40% of their produce to rot because standard refrigeration was too expensive and the rural power grid was too unreliable. From a "hilarious" first prototype that short-circuited in 30 minutes, Nikky went on to build a tech revolution for the "last mile." This episode covers the messy reality of grassroots innovation, why Nikky turned down a massive investment on Shark Tank, and how his hardware is transforming local economies. Finally he shares the amazing story of a visually impaired woman who used his device to boost her profits so much, she built her own home.   Episode Highlights The Solution: How a portable, 20-watt storage unit extends the shelf life of produce by 3-5x without refrigeration or chemicals. Massive Impact: The tech is already cutting food waste by over 40% and boosting the income of small marginal farmers and street hawkers by 60% to 70%. Designing for Reality: Why building for a "utopian world" fails, and how local power fluctuations (110-volt vs 220-volt) forced a complete redesign. Leverage Design Thinking: Aspiring founders should conduct thorough empathy studies and regularly utilize the Business Model Canvas (BMC) to manage execution. Management Style: Nikky kumar jha described their management style as encouraging entrepreneurship, stating that they do not fire employees. Instead, they encourage employees to eventually start their own ventures, offering to introduce them to the ecosystem and investors. IEEE Global Involvement: Nikky kumar jha serves as a lead for IEEE CS Global's special projects, including a global incubation center. They credited their network within the IEEE ecosystem for helping them overcome problems and find new collaborative opportunities. The Shark Tank Rejection: The real reason Nikky walked away from a Shark Tank India offer to keep his focus strictly on marginalized farmers instead of third-party vendors. Revitalizing Rural Ecosystems: How moving his factory back to his home village in Bihar created dignified jobs and actively stopped youth migration to the cities. Co-founder Dynamics: Nikky kumar jha advocated for having family members as co-founders to avoid disputes, provided they possess complementary skills. Their sister, a biotechnologist, and their brother, who focuses on sales, are their current co-founders. Hometime Hero. Instead of building his empire in a massive tech hub, Nikky moved his factory right back to his village in Bihar. This move created dignified local jobs and actually stopped the migration of youth leaving the village for city work. What's Next: A sneak peek at an affordable, modular housing that can be assembled in 15 minutes for flood-prone areas. The Founder's Playbook "Marry the problem, not the product." Ideas are worthless unless they execute on a genuine local problem. Nail the Customer Service: Never launch a hardware product in a geography where you cannot realistically provide service and maintenance. Resources & Links Connect with Nikky Kumar Jha on LinkedIn. Learn more about the technology at https://saptkrishi.com/products/ The Indian Startup Show has been selected by our panelist as one of the Top 70 Tech Startup Podcasts on the web.https://podcast.feedspot.com/tech_startup_podcasts/ Hosted And Produced by Neil Patel https://www.linkedin.com/today/author/neilpatel2 Enjoyed this episode? Don't forget to subscribe and leave us a review! Share this episode with your friends. Listen and Subscribe to More Episodeshttps://www.indianstartupshow.com/ Music by Punch Deck.https://open.spotify.com/artist/7kdduxAVaFnbHJyNxl7FWV

Chanya Punyakumpol, co-founder of Taan Thai, shares how a personal frustration when cooking Thai food at home sparked the creation of her brand. Instead of tracking down obscure Thai ingredients only to throw most of them away after one dish, she created perfectly portioned meal kits that contain exactly what you need, eliminating food waste without sacrificing authenticity.She talks about sourcing real Thai ingredients directly from Thailand and building close relationships with local farms and factories near her production facilities. Chanya also reflects on the growing wave of ethnic foods making their way into mainstream retail, and what it means for communities to see their cuisines represented on grocery store shelves. She wraps up by reflecting on how Naturally Network is a rare space where founders can be honest about their struggles, trade hard-won tips, and remind each other that they're doing better than they think.TakeawaysTaan Thai was born out of Chanya's frustration with the wasteful experience of cooking Thai food at home in the US.Each kit is precisely portioned for one cooking session with no leftovers ingredients or food waste.Thai holy basil — the essential ingredient in Pad Kra Pao — is seasonal and hard to find in the US, so Chanya sources it directly from Thailand and air dries it to preserve its authentic aroma.The brand sources ingredients from local farms in Thailand and works with certified production facilities, creating a trickle-down economic benefit for local farming communities.Chanya sees the rise of ethnic foods in mainstream retail as one of the most meaningful trends in the CPG industry, both for accessibility and cultural representation.Sound Bites"I don't want to throw the leftover coconut milk or leftover lemongrass that I didn't finish and create more food waste.""A lot of restaurants don't use Thai holy basil leaves. They use Italian basil or Thai basil, which is completely different.""We create a trickle-down economy that helps people locally actually get a part of the value we're creating.""I see a lot of different ethnic food coming out and becoming available more in this market. I like it because I get to try different cultures, get to try different kinds of food I've never tried before.""When you get to talk to people who are in the same space as you and being honest about it, we're like, oh, we also struggle on that."Links:Chanya LinkedIn - https://www.linkedin.com/in/chanya-punyakumpol-110602347/Taan Thai - https://taanthaifood.com/Taan Thai on Facebook - https://www.facebook.com/taanthaifoodTaan Thai on Instagram - https://www.instagram.com/taanthaifood/Than Thai on YouTube - https://www.youtube.com/@taanthaifood…Naturally Network: www.naturallynetwork.org…Brands for a Better World Episode Archive - http://brandsforabetterworld.com/Brands for a Better World on LinkedIn - https://www.linkedin.com/company/brand-for-a-better-world/Modern Species - https://modernspecies.com/Modern Species on LinkedIn - https://www.linkedin.com/company/modern-species/Gage Mitchell on LinkedIn - https://www.linkedin.com/in/gagemitchell/…Print Magazine Design Podcasts - https://www.printmag.com/categories/printcast/…Heritage Radio Network - https://heritageradionetwork.org/Heritage Radio Network on LinkedIn - https://www.linkedin.com/company/heritage-radio-network/posts/Heritage Radio Network on Facebook - https://www.facebook.com/HeritageRadioNetworkHeritage Radio Network on X - https://x.com/Heritage_RadioHeritage Radio Network on Instagram - https://www.instagram.com/heritage_radio/Heritage Radio Network on Youtube - https://www.youtube.com/@heritage_radio…The Food Institute - https://foodinstitute.com/See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

California wants to make the decision over whether to keep or throw out food a little easier. The AP's Marcela Sanchez reports on a new law aimed at simplifying those sometimes tricky date labels.

Lara Espírito Santo grew up shuttling between Rio de Janeiro and her father's industrial farms in Paraguay and Brazil, traded a planned career in politics and international development for a kitchen job at Silo in London, and went on to co-found SEM, the zero-food-waste restaurant in Lisbon she ran with her partner George McLeod until closing it ten days before this conversation (not for financial reasons, but to figure out what comes next).Source the cream instead of buying butter, and one ingredient quietly becomes four: butter, buttermilk, then whey and cheese once you split the buttermilk again. That unglamorous bit of dairy chemistry is the mechanic behind Lara's central claim: you don't get to zero food waste by managing waste better. You get there by going further back up the supply chain than most kitchens ever bother to look, and only then does the creativity actually start.In this episode, recorded in Lisbon, we get into how watching the birds disappear from her father's 20,000-hectare farm pushed her toward activism and then back into restaurants, why SEM's food costs ran at 17%, against an industry standard of 25–30%, why she closed it anyway, the case for an EU-wide black market in regeneratively raised organ meat, oyster shells turned into dinner plates, and why she'd spend a hypothetical billion euros de-risking the years it takes a farm to convert.More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Imagine a menu where every cocktail has a zero-proof twin, every allergy is anticipated, and nothing—even the juice from a can of chickpeas—goes to waste. This episode is all about pushing past the 'Shirley Temple standard' and building truly inclusive and sustainable food & beverage experiences, one thoughtful pivot at a time." From batch-prepping for reduced waste to designing mocktails that rival their spirited siblings, Tracy along with Evan Askey and Colby Poulin of Vast in Oklahoma City explore what it takes to create menus that welcome everyone—regardless of food preference, restriction, or choice to skip the alcohol. They reveal how their programs eliminate outcasts at the table, use innovative bar techniques like super juicing and aquafaba powders, and maximize local sourcing, all while cutting costs and keeping flavor and experience front and center. Take away concrete tips for allergen management, sustainability in large-scale dining, and building bar programs that let everyone—kids, non-drinkers, food allergy guests—join in the celebration.

Europe's worsening heatwave has renewed attention on greenhouse gas emissions linked to wasted food. Ever Wonder Adventure highlights food waste reduction, anaerobic digestion, and circular economy solutions as practical climate actions while London and Europe confront rising temperatures, infrastructure stress, and public health risks. Ever Wonder Adventure City: Singapore Address: One Oxley Rise Website: https://www.everwonderadventure.com

«Kassensturz»-Recherchen zeigen: Eine Filiale eines Schweizer Grosshändlers verkaufte abgelaufenes Fleisch. Etiketten wurden überklebt und damit das Ablaufdatum verlängert. Wie konnte das geschehen? Ein Insider erzählt. Und: Wer Gourmet-Fleisch aus Südamerika kauft, muss genau hinschauen. Farmen in Uruguay halten Rinder nicht artgerecht, um die begehrte Marmorierung im Fleisch zu erzielen. Auch Schweizer Detailhändler verkaufen das Fleisch, ohne auf die umstrittenen Halte- und Fütterungsbedingungen hinzuweisen. Tierschützer kritisieren die Zustände scharf.

Welcome to Episode 219 of The Spokesman Speaks podcast. In this episode, we discuss the farm economy with Iowa Farm Bureau economist Dr. Christopher Pudenz and meet a Harrison County farmer and Farm Bureau member who's turning food waste, yard waste, manure and other organic matter into natural fertilizer for farmers. Resources mentioned in this episode Register for Iowa Farm Bureau's 2026 Economic Summit, July 17 in Ankeny. Learn more about Farm Bureau member Abe Sandquist and his company, Natural Fertilizer Services.  Join us in celebrating America's 250th birthday and the roots of our freedom!

This week on The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois welcome Jean-François Archambault, Founder and General Manager of La Tablée des Chefs, for an inspiring conversation about food recovery, food security, and the power of community action. Recorded live at SIAL Montreal, this episode showcases one of Canada's most remarkable social entrepreneurs and the national movement he has built to reduce food waste while feeding those in need. Since founding La Tablée des Chefs in 2002, Jean-François has transformed a bold idea into one of Canada's most impactful food recovery organizations. What began as a mission to rescue surplus food from hotels, restaurants, sporting venues, and major events has grown into a nationwide network that has recovered enough food to create more than 26 million meals. From the Bell Centre and NHL arenas to Formula 1 events and major hospitality venues, La Tablée des Chefs now redirects millions of meals annually to frontline organizations serving vulnerable Canadians. The conversation explores the organization's two core pillars: feeding people facing food insecurity and educating young Canadians about food autonomy and cooking skills. Jean-François shares the remarkable growth of the Kitchen Brigades program, now operating in hundreds of schools across Canada, empowering nearly 100,000 young people with practical food knowledge while building confidence, self-esteem, and life skills. He also discusses innovative initiatives such as the Solidarity Soups program and the Grand Marmite fundraising events that are helping expand school food programs across the country. The discussion also examines the growing challenges of food insecurity in Canada, the importance of food literacy, the role chefs can play in social impact, and why Canada needs a more ambitious and coordinated national approach to food security. Jean-François offers a compelling vision for how governments, businesses, community organizations, and citizens can work together to create lasting change. Before the interview, Michael and Sylvain unpack a busy week in food and agriculture news. Topics include the Competition Bureau's new examination of Canada's food supply chain, the federal government's newly announced food strategy, food waste research revealing Generation X as Canada's most wasteful demographic, the future of salmon farming, Quebec's move to restrict energy drink sales to minors, the return of frozen juice concentrate, and Foodtastic's continued expansion. 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.

The Break Room (Tuesday 6/16) 6am Hour 1) What clothing rip is enough to send you home? 2) To brag or not to brag: achievements vs. charity. 3) Best by vs. Use by dates. Are you a date, smell, sight, taste person?

A Taranaki-based startup using fermentation to turn difficult food waste into living soil is gaining momentum. Green Loop collects not only organic waste but also processed foods, meat and dairy products which it treats on farmland at Korito near New Plymouth. Taranaki Whanganui reporter Robin Martin has more.

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

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

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.

New reporting from Ever Wonder Adventure describes food waste as a fast-growing climate challenge and an overlooked energy resource. The organization points to anaerobic fermentation as a practical pathway for converting discarded organic matter into biogas while supporting efforts to protect coastlines, villages, and ecosystems. Ever Wonder Knowledge City: Singapore Address: 1 Oxley Rise Website: https://www.everwonderknowledge.com Email: presidentceo@everwonderknowledge.com

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.

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.

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 […]

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. 

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.

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

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.

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.

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.

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.

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