Podcasts about Food waste

Join host Natalie Grueninger in this episode of Talking Tudors, as she welcomes back Dr. Eleanor Barnett, a food historian from Cardiff University, to discuss her latest book, "Leftovers: A History of Food Waste and Preservation." Dive into the evolution of our food consumption habits from the Tudor era to today, and discover the creative ways our ancestors preserved food. Learn about the societal and religious influences on food preservation and waste in the past, and what lessons we can apply to combat modern food waste issues. If you're passionate about Tudor history or interested in sustainable living practices, this episode promises a captivating blend of historical and contemporary insights. Engage with us in this lively discussion and uncover the timeless allure of the Tudor dynasty. Visit Dr Barnett's website https://www.eleanorbarnett.com/ Follow Dr Barnett on Instagram @historyeats Find out more about your host at https://www.nataliegrueninger.com Join me for '365 Days with Katherine of Aragon'!  https://onthetudortrail.com/Blog/2025/04/05/365-days-with-katherine-of-aragon-2/ Support Talking Tudors on Patreon

Food Appreciation Month is coming up, and Kate Hall is thinking about food scraps. New Zealand households are throwing away over 157,000 tonnes of edible food every year, costing the average household $1,326. Instead of tossing out your food scraps, Kate has a few tips on how you can reuse them, turning them into ingredients and saving money. LISTEN ABOVE See omnystudio.com/listener for privacy information.

Did you know that the grocery industry makes a significant contribution to both food waste and the global plastic crisis? Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn for her conversation with Lea Rainey, founder of Roots Zero Waste Market and Organic Cafe, located in Garden City, ID. Rainey discusses what makes her grocery store unique, including her efforts to reduce waste, offer local/regional organic food, and focus on alternatives to single-use plastic. Part 1 of 2.Related Websites: Roots Zero Waste Market: https://www.rootszerowastemarket.com/ https://idahonews.com/news/local/roots-zero-waste-market-in-garden-city-to-eliminate-waste-in-grocery-stores Formaticum cheese paper: https://www.formaticum.com/pages/cheese-storage-101 Contronics: https://www.ecrloss.com/innovation/ecr-top-30-innovations-in-food-waste-loss-2023/contronics

State of Milwaukee foster care. The story of two Afghan refugees now living in Milwaukee, and the legal battle over refugee resettlement. A storefront that aims to reduce food waste and help farmers.

Join host Samuel Goldsmith as he dives into food hacks, cooking disasters, and food waste with Snack Hacker George Egg and Lagom Chef Martyn Odell. Get an inside look at their creative cooking techniques, surprising kitchen mishaps, and the dishes that keep them inspired. From guilty pleasures to all-time favourite meals, they'll share the flavours that shaped their culinary journeys. Plus, hear the fascinating story behind their hit podcast Stuffed. George is a comedian and cook known for his sell-out anarchic theatre shows and the hit online series Snack Hacker, where he shares inventive recipes and food hacks. With over 70 episodes and 7 million views, his creative cooking has captivated audiences. He's appeared on Elis James and John Robins Show (BBC5 Live), Loose Ends (BBC Radio 4), Steph's Packed Lunch, and Bake Off: An Extra Slice (Channel 4). Snack Hacker proves that anyone can cook—by combining unexpected ingredients, experimenting fearlessly, and making cooking fun, accessible, and creative. Martyn Odell has been a chef since he was 15, working across restaurants, street food, cookery schools, and recipe development. After enduring long shifts and intense kitchens, he now shares his knowledge through chaotic yet educational cooking videos, making food exciting while breaking down misconceptions about food waste. Believing in simplicity, his mantra is: Eat the food you buy, and you create no waste. His goal is to inspire others to cook with confidence, embrace their tastes, and enjoy food without overthinking it. Subscribers to the Good Food app via App Store get access to the show ad-free, and with regular bonus content such as interviews recorded at the good food show. To get started, download the Good Food app today. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Federal food waste reduction goals are proving hard for states to meet. Sarah Kakadellis, postdoctoral researcher in the Department of Food Science and Technology at the University of California, Davis, explains why. Kakadellis' research addresses the significant yet mostly untapped potential of food loss and waste solutions for the design of sustainable, circular, and resilient […]

Jeff Yorzyk has over 20 years of experience in sustainability across a broad range of sectors, and has held leadership roles in both commercial and consulting companies spanning program development, strategic management systems, product sustainability and life cycle assessment. Based in Berlin, Germany, HelloFresh is the leading meal kit provider in the world, operating in 14 markets. As director of sustainability for HelloFresh US, Jeff oversees packaging lifecycle management, operational and supply chain sustainability and regulatory compliance and permitting. Jeff also has participated in building the profession of sustainability, leading sustainability nonprofits such as the International Society of Sustainability Professionals (ISSP) in the development of the first professional credential for sustainability practitioners, and strategic partnering with GBCI for its independent delivery. Jeff Joins Sustainable Nation to Discuss: How HelloFresh addresses packaging impacts Life cycle emissions of HelloFresh compare to restaurant or supermarket trips Addressing food waste in production Advice and recommendations for sustainability professionals Jeff's Final Five Questions Responses: What is one piece of advice you would give other sustainability professionals that might help them in their careers?  I have two here. Number one is be ready to do anything, get dirty. In my own professional journey, I found that if I took the tasks or the projects that people didn't want to do because they looked boring or hard or just not exciting to people, they led me to some of the most exciting work that I ever did. So sometimes something that looks boring or just kind of a grind at the beginning actually turns into something really incredible. Never be afraid to take those things and, in fact, seek them out. Number two is keep a journal and ask yourself if you're making the impact you want through your career. It's a really broad field, and that's a good question to be asking ourselves regularly. I started my career in environmental consulting in the 1990s. That's really what we had available to us. We didn't have this thing called sustainability, but as I moved forward in my career, I noticed this thing called sustainability evolving and really was able to direct myself into it. So pay attention, keep a journal, and then take the jobs that people don't want because they don't have to be dirty jobs.Those things will usually lead you to some of your greatest successes.  What are you most excited about right now in the world of sustainability?  In a word, it's mainstream. To put a little more color behind that, we're in a fascinating period right now where companies are being asked to make ambitious goals, and they're also being really held accountable to achieve them. We've moved beyond this period of lofty goals and even, to some extent, talking about moonshots. I think for some of us in the field that has been a little bit confusing because the moonshot was this inspiring thing that we were looking to gather people around, and I think there's still room for that. But we're being held accountable as companies to have realistic plans underneath them and to convince people that they're achievable. These high expectations are coming together with these enhanced greenwashing laws to really create this interesting space for companies. I know this has created side effects like what they call green hushing and companies talking less about what they're doing, but I think it's pushing us in the right direction for us to really be a lot more realistic, but still quite ambitious.  What is one book you'd recommend sustainability leaders read?  I'm currently reading a book called the Customer is the Planet. It's quite new and really it has a nice mapping of environmental and social issues against the European ESRs standards. Anything that makes the European ESRs easier to digest and actually put in my brain is welcome to me. If you haven't read Natural Capitalism or The Natural Step or even Our Stolen Future, which are books from a previous century, they're fantastic and they're really great foundational reading.  What are some of your favorite resources or tools that really help you in your work?  I got my MBA in 2002 and that was my pivot from environmental consulting into sustainability. Right about that time, this guy named Joel Makower was starting up this website called GreenBiz. It's now called Trellis. They pivoted into a really network based approach. That has always been one of the key sources that I turn to. That newsletter has been very useful for me to observe things. You watch these things over time, you start to see trends, patterns, you see how things transform. It's really been a fantastic resource. Then LinkedIn. It took me a while to get the algorithm working for me, but it feeds a lot of really good content to me these days. I highly recommend both of those.  Where can our listeners go to learn more about you and the work being done at HelloFresh?  The HelloFresh website has a sustainability section. You can also go to our Instagram site @hellofresh. They really are great at putting some fun videos and reels in there and TikTok. They've done a great job, it actually gets quite funny. Then of course you can find me on LinkedIn under Jeff Yorzyk.

In this special episode of People Places Planet, host Dara Albrecht and ELI Senior Attorney Linda Breggin take us to Nashville for Food Waste Prevention Week, where local leaders across sectors are driving innovative efforts to reduce food waste. With nearly one-third of U.S. food going uneaten each year—impacting the environment, economy, and communities—this conversation showcases how one city is tackling the challenge head-on.Linda speaks with four inspiring guests whose work spans K-12 education, higher ed, hospitality, and professional sports:Todd Lawrence (04:28), Executive Director of Urban Green Lab, explains how training teachers and conducting school cafeteria waste audits are empowering the next generation to take action.David ter Kuile (18:32), Associate Vice Chancellor at Vanderbilt University, walks us through how campus dining hit its zero waste goals through composting, waste tracking, and student engagement.Tyler Lee (34:44), Executive Chef at 1 Hotel Nashville, shares how local sourcing, zero-waste cocktails, and creative kitchen strategies are changing the hospitality landscape.Haley Davidson (49:48), Chief of Staff for the Tennessee Titans, describes how Nashville's NFL team is designing a new LEED Gold stadium with food waste reduction in mind—and how it's already making a difference at Nissan Stadium.From teaching tools to technology to teamwork, this episode explores scalable strategies for reducing food waste and building more resilient communities. Whether you're in a school, university, restaurant, or stadium, there's something here for everyone. Related Links:ELI's Center for State and Local Governance, Food Waste InitiativeUrban Green Lab resources on food waste reductionFood Waste Warrior AuditJames Beard Foundation and Nashville Food Waste Initiative Food Scrap Cooking DemonstrationWaste Not Cooking Competition ★ Support this podcast ★

In this episode, Princeton HS students Alexandra Sandt andSara Shahab Diaz share their journey to rescue school food waste from New Jersey landfills and compost it instead.

In this episode, Haley Schulman shares her  journey about learning about food waste in her time in the hotel industry, to becoming a co-site director for Fairfield Food Rescue US, where she helps manage 34 partnerships with individual schools to rescue their surplus food.

Plastic waste management is a complicated business.  Most methods of recycling or breaking down plastic are costly and harmful to the environment.  The most common biodegradable alternatives – like paper straws – are less than ideal replacements. There are many approaches to creating biodegradable plastics using feedstocks like seaweed, sugarcane, and other plant matter.  However, […]

Discover how composting and organics recycling can transform communities and combat climate change. Tim Steckel, founder of Compost Marketing Agency, shares insights on soil health, food waste, and building a movement around sustainability. Learn practical steps to make a difference and grow your eco-conscious mission!============================

In Episode 140, Meg Lembo, Director of Outreach of Share My Meals in Princeton NJ, and Shannon Barlow, Food Systems Literacy Coordinator at Princeton Public Schools, share about their partnership rescuing surplus meals in PrincetonPublic Schools.  If you are interested in learning more about their partnership in New Jersey, contact Meg at meg@sharemymeals.org or Shannon at shannonbarlow@princetonk12.org

Several towns in France and Belgium have started handing out free chickens to residents. The French city of Colmar launched the initiative in 2015 to reduce food waste. Get all the details on today`s "What`s Right with the world."

Clark County Washington recognizes Food Waste Prevention Week with a series of educational and engaging events to help residents reduce waste and save money. Learn more about the community workshops and why food waste matters. Read the full story at https://www.clarkcountytoday.com/news/clark-county-hosts-events-to-celebrate-food-waste-prevention-week/ #localnews #ClarkCountyWa #FoodWastePrevention #GreenNeighbors #ScrappyCooking #VancouverWa #sustainability #foodwasteawareness #climateaction #communityevents

Today, Clancy speaks with Regina Harmon, the Executive Director of Food Recovery Network since 2015, who has been a pivotal voice in raising awareness and harnessing action to reduce food waste, end hunger, and positively impact the environment. You won't want to miss this episode their discussion about the most pressing challenges in food recovery, the interventions about food recovery as a fight against food waste, and what to do with surplus foods. They also talked about the Food Date Labeling Act and how date label impacts food waste. Listen and enjoy the show!

In collaboration with FoodCloud, Clare Local Development Company is hosting two workshops to inspire and support communities to come together to identify local opportunities for food sharing projects that take action on food waste. CLDC's two workshop events will take place next month. To find out more, Alan Morrissey was joined by Communications Officer Clare Local Development Company Anna Swisher, Leader Coordinator at CLDC, Agnes O Shaughnessy and Angela Kenny, Advocacy and Stakeholder Manager at Food Cloud.

Ever been on a cruise? If not, no doubt you know someone who has.Because the global cruise industry is big business and growing steadily: There are about 323 cruise ships out there right now, and each one is serving over 20,000 meals a day.That's a ton of food on board these floating cities. And with all that food comes a serious question: how do you manage the supply chain and minimize waste?On the latest episode of The High-EQ Founder, I sat down with Robert Buchanan, the CEO and co-founder of Adhere Gear. His company is on a mission to transform single-use cardboard boxes into "smart" reusable containers. Containers that can actually collect important data about environmental impact, cargo conditions and how efficiently the supply chain is running.Robert and I talked about:▶️ That age-old question: to be a specialist or a generalist — and how it affects the way you build your team.▶️ How he was faced with a sudden health scare - with doctors giving him just a 7% chance of recovery - a year and a half into building his startup.▶️ His belief in creating his own luck and the incredible lengths he goes to prepare when opportunity knocks.It's a conversation filled with grit, determination, and some serious wisdom.Connect with Robert on Linkedin here.Want to know your Founder EQ? Take the five-minute quiz here. Get full access to The High-EQ Founder by Renita Kalhorn at renitakalhorn.substack.com/subscribe

Rebecca Davis joins Dan Corder for the weekly Afternoon Drive conversation, covering the topics that made waves in the news and on social media.See omnystudio.com/listener for privacy information.

For years the food tech space has been rife with companies eager to replace familiar standbys– from protein to sweeteners to colorings– with cheaper, more healthful, or more climate friendly alternatives. There have certainly been a few successes, but there have also been some big and spectacular failures. Whether we're emerging from the dust of the most recent bust or have a ways to go still, we're actively watching the space to see what founders and investors alike are learning from the frothy boom cycle with its incredible stats and promises, and from what came after. To understand a bit more about how this food tech ingredient space is changing, from products and go-to market to business models and financing, we're joined this week by Jake Berber, Co-Founder and CEO of Prefer. For more information and resources, visit our website. The information in this post is not investment advice or a recommendation to invest. It is general information only and does not take into account your investment objectives, financial situation or needs. Before making an investment decision you should seek financial advice from a professional financial adviser. Whilst we believe the information is correct, we provide no warranty of accuracy, reliability or completeness.

GUYS ARE MORE AFRAID OF THE DENTIST _ In a survey, 49 percent of dentists said males are more anxious when it comes to dental appointments, while only 15 percent thought females were the scaredy-cats.FOOD WASTE TOTALING 1.3 BILLION TONS ENDS UP IN LANDFILLS _ How much food are we wasting? Are you sitting down? According to a report (from the Food and Agricultural Organization of the United Nations) every year nearly 1.3 billion tons of food ends up in landfills. That's close to $1 trillion worth of food. The U.S. wastes close to $190 billion in food each year.MATH – BY THE NUMBERS:A new poll says that one-third of adults experience anxiety when they're forced to – do math. The study of 3,000 adults in the UK found that almost a third (29%) actively try to avoid anything to do with numbers and data. And with recent inflationary pressures, and the increasing cost of living putting greater pressure on people's math skills in order to make ends meet, 29% also said this affects their mental wellness. And why do some of us find working with numbers so difficult? More than half said they stopped studying math in school as soon as they were allowed to. And 66% said they have to agree that you don't realize how important math skills are until you need them to navigate your daily life.Thousand IslandsLessons LearnedDrone footage for the first time - Thank you ChuckCreating a story for the video - And following the big video (21 day Challenge currently at 23K views)All similar lens' (wide shots)There's always a shot to get, so get footage. Enjoyed our friends

Tesco is to trial giving away expiring food to shoppers for free.The supermarket will give away some already discounted ‘yellow sticker' items after 9:30pm in some of its UK stores.Tesco already donates expired food to charities and food banks, but says it is taking this step to try to meet its goal to halve food waste.Is this the right step to cut food waste? Is it something you would like to see brought in here?Guest host Adrian Kennedy is joined by listeners to discuss.

530 Food Rescue Coalition saves food that would otherwise be thrown away and gives it to nonprofits to distribute to residents in need. Also, a new study shows that atmospheric rivers are increasingly powerful, bigger and happen more often, and a Chico hardware store based in the city for more than 150 years is gearing up to close at the end of this month.

530 Food Rescue Coalition saves food that would otherwise be thrown away and gives it to nonprofits to distribute to residents in need. Also, a new study shows that atmospheric rivers are increasingly powerful, bigger and happen more often, and a Chico hardware store based in the city for more than 150 years is gearing up to close at the end of this month.

Celebrity chef Matt Moran on food waste, fake meat, and his plans for a tiny country pub ahead of The Australian’s Global Food Forum. Find out more about The Front podcast here. You can read about this story and more on The Australian's website or on The Australian’s app. This episode of The Front is presented by Claire Harvey, produced by Kristen Amiet and edited by Lia Tsamoglou. Our team includes Tiffany Dimmack, Joshua Burton, Stephanie Coombes and Jasper Leak, who also composed our music. See omnystudio.com/listener for privacy information.

Wednesday, March 12 -  Host and American Family Farmer, Doug Stephan www.eastleighfarm.com shares the news affecting small farmers in America, including a focus on the new administration, including Brooke Rollins, the diversity in new farmers and why it's difficult to become a 1st generation farmer in today's society, discussions in Congress of a new Farm Bill, the continuously rising cost of eggs, and the new news on cattle markets with prices going up. Next, Doug introduces us to Brett Reinford of Reinford Farms, located in the rolling hills of central Pennsylvania (ReinfordFarms.com). Dairy farming has been the livelihood of Reinford Farms for several generations, but then they stumbled upon the idea of recycling food waste in an effort to be more sustainable and turn it into energy. It started with turning the cow manure on the farm into energy, and then they made an investment in an anaerobic digester where they provide a sustainable solution to the massive food waste problem in our country. Lastly, Farmer Doug opines what farmers could be doing on their own farms (and what he could be doing on his own farm) to make the farm more viable, more accessible and top-of-mind for members of the community. What added value can you incorporate into your business model on your farm? Website: AmericanFamilyFarmerShow.com Social Media: @GoodDayNetworks

New findings from a 2025 national survey reveal that U.S. consumers are discarding food near or past the printed date even more frequently than in 2016.

This month, Fiona speaks with Tristram Stuart, award-winning author and campaigner, about the positive trends in reducing food waste and his unique approach to sustainable farming. Hear how his cattle are "enhancing the wilderness," and discover his perspective on the global food system. Tristram also inspires us to connect with nature, whether through small garden projects or community initiatives.  Also in this episode...  Spring is here, and Fiona and Chris are excited to get seed sowing. Chris, Fiona, and new guest Jules answer your questions in the Postbag, discussing healthy houseplants, comfrey, and how to grow successfully in a bed affected by raspberry blight. 

This week on The Nick Halaris Show we are featuring Ben Kuethe Oaks, the Vice President and General Manager at Divert, a circular economy company on a mission to prevent food from being wasted through nationwide infrastructure and innovative technologies.  We waste a staggering amount of food here in America—something like 40% of everything we produce.  Meanwhile, there are over 40M food insecure households in America alone and millions more around the world.  Something is not right here!  Ready to dive in? Listen to this episode on Apple Podcasts, Spotify, Amazon Music and YouTubeor on your favorite podcast platform.I wanted to have Ben on the show to learn more about Divert's inspiring mission and business and to try to understand just how our food economy evolved to such an inefficient situation.  Divert—a company building sustainable business models that prevent waste, provide more for the food insecure, and use food waste as a sustainable fuel—is an inspiring example of the power of using business as a force for good.Tune in to this important episode to learn:  What “circular economy” mean and how Divert is using circular principles to create a whole new kind of capitalistic enterpriseHow we waste such a staggering amount of food in this country and why it's such a huge problem (i.e. food insecurity, rapidly shrinking landfill capacity, methane emissions, and farming economics)What Divert is doing to try to ameliorate the situation and why they are so optimistic they can make a big difference& Much, much moreStay tuned to the end to learn how a usual childhood interest in dairy farming led Ben to his path as a mission-driven business leader focused on the food economy.  If you are interested in learning more about the history behind the evolution of this crazy food wastage situation, check out Ben's Tedx talk.Thank you for tuning in!Connect with Nick Halaris: Nick Halaris website and newletter (sign up!) Nick Halaris on Instagram Nick Halaris on linkedin Nick Halaris on Twitter

ESGfitness.co.uk00:00 Introduction and Seasonal Reflections01:58 Making Decisions Once: A Client's Insight06:03 The Concept of Food Waste and Body Awareness08:02 Overthinking and the Struggles of Dieting11:00 Breathing Techniques in Weightlifting11:59 Understanding DOMS and Recovery13:56 The Role of Supplements in Fitness17:07 Sourdough Starters and Personalization in Dieting20:48 The Art of Baking and Yeast Management22:23 Fitness Goals and Adapting to Challenges24:12 Navigating Social Situations and Food Choices32:08 Understanding Muscle vs. Strength Training39:23 Planning for Holidays and Maintaining Fitness

Did you know that the average U.S. household throws away about 32% of the food it buys? This week on Room by Room: The Home Organization Science Insights Podcast, host Marie Stella interviews environmental engineer Belinda Li on what households can do to limit their food waste by reusing or repurposing them. Specializing in solid waste management and food system planning, Belinda Li employs holistic and innovative approaches to solving complex challenges, leveraging her interdisciplinary background in engineering, data analysis, research, global development, and community engagement. On a mission to create a sustainable and just food system, Belinda Li is the co-founder of Food Systems Lab as well as principal engineer at her very own Mei Mee Consulting Inc. In this episode, Belinda Li elaborates on the environmental and economical implications of food waste, from the forfeited efforts of the supply chain, to large contributions to greenhouse gases. Additionally, she reveals that viewing it simply as ‘food' rather than ‘food waste' or ‘scraps' can help immensely in reframing food waste perspectives. Together, Marie and Belinda Li look at various ways to incorporate old or leftover foods into new dishes. So, tune in to this episode to learn more about revolutionizing your approach to kitchen scraps! Follow Belinda Li's work: https://foodsystemslab.ca Connect with Belinda Li via the following platforms: LinkedIn: https://www.linkedin.com/in/libel/ Produced by the Home Organization Science Labs, a division of LMSL, the Life Management Science Labs. Explore LMSL at https://lifemanagementsciencelabs.com/ and visit http://ho.lmsl.net/ for additional information about Home Organization Labs. Follow us on Social Media to stay updated: YouTube: https://www.youtube.com/channel/UCODVhYC-MeTMKQEwwRr8WVQ Facebook: https://www.facebook.com/homeorg.science.labs/ Instagram: https://www.instagram.com/homeorg.science.labs/ Twitter: https://twitter.com/HOScienceLabs LinkedIn: https://www.linkedin.com/showcase/home-organization-science-labs TikTok: https://www.tiktok.com/@home.org.science.labs You can also subscribe and listen to the show on your preferred podcasting platforms: Apple Podcast: https://podcasts.apple.com/us/podcast/room-by-room-the-home-organization-science-insights-podcast/id1648509192 Spotify: https://open.spotify.com/show/7kUgWDXmcGl5XHbYspPtcW Amazon: https://music.amazon.com/podcasts/37779f90-f736-4502-8dc4-3a653b8492bd iHeart Radio: https://iheart.com/podcast/102862783 Podbean: https://homeorganizationinsights.podbean.com/ PlayerFM: https://player.fm/series/3402163 Podchaser: https://www.podchaser.com/podcasts/room-by-room-the-home-organiza-4914172 

Discover how Steven Lapidge, Founder & CEO of End Food Waste Australia, is tackling the global food waste crisis with bold, science-backed solutions. This episode explores Australia's mission to halve food waste by 2030, from farm-to-fork strategies to the groundbreaking "Great on Waste" campaign. Learn about the staggering 312 kg per person impact, the Australian Food Pact, and a $60M research revolution driving change. From household hacks to industry shifts, this conversation dives deep into sustainability, offering actionable tips and inspiring insights. Tune in to uncover the future of food waste solutions!

A new survey released ahead of National Stop Food Waste Day on March 1st has found that over a third of Irish Consumers regularly throw food away costing some Irish households up to 374 euro per year!To discuss and give her tips on preventing food waste at home, Kieran is joined by Dietician, Sara Keogh.

Possibly's founder and the Provost of sustainability at Brown University Stephen Porder recently visited a supermarket chain in France that sells products other stores would have thrown away.

Send us a text SummaryIn this episode, hosts Ronnie and Brian dive into their recent adventures, including their upcoming participation in the Dreamville Festival, where they will serve food. They discuss their beverage choices, share amusing dog stories, and talk about their cooking experiences. The conversation also touches on community initiatives like cleaning up litter and the challenges of working in the restaurant industry, particularly focusing on food costing and the creative aspects of being a chef. In this conversation, Ronnie and Brian discuss the challenges and strategies involved in managing a restaurant, particularly focusing on the transition to a new multi-concept location. They explore the importance of soups in profitability, creative solutions to minimize food waste, and the anticipation surrounding the opening of a new restaurant. The duo also delves into upcoming restaurant trends for 2025, rating them on a humorous 'cream scale' while reflecting on the nostalgia associated with food and dining experiences. In this conversation, Brian and Ronnie explore various food trends, their origins, and the importance of sustainable practices in cooking. They discuss the resurgence of fermented foods, the evolution of beverage flights, the rise of mocktails, and the significance of locally sourced ingredients. The conversation also touches on humorous kitchen mishaps and practical cooking tips, emphasizing the importance of quality ingredients and sustainable agriculture.Chapters00:00 Introduction to Wiener Boys03:02 Excitement for Dreamville Festival05:59 Beverage Choices and Preferences08:53 Snow Day and Work Updates12:00 Dog Antics and Food Mishaps15:02 Community Clean-Up Initiatives16:57 Cooking Adventures and Recipes20:00 Exploring Katsu Dishes22:59 Restaurant Challenges and Food Costing24:58 Navigating Growing Pains in Restaurant Management26:13 Building a Multi-Concept Restaurant27:52 The Importance of Soups in Restaurant Profitability30:11 Anticipation and Challenges of Opening a New Location31:20 Creative Solutions to Minimize Food Waste32:43 Exploring Restaurant Trends for 202534:52 Rating Restaurant Trends on the Cream Scale39:54 Nostalgia in Food and Restaurant Culture47:58 The Resurgence of Fermented Foods50:33 The Evolution of Beverage Flights53:46 The Rise of Mocktails56:04 The Importance of Local Sourcing01:00:01 Sustainable Agriculture and Quality Ingredients01:02:50 Humorous Kitchen Mishaps01:10:06 Cooking Tips and TechniquesWhat We DrankRonnie - Guinness - Guinness StoutBrian - Deep River - Limon CelloSTAY CREAMY

คนส่วนใหญ่เคยเข้าใจว่าภาวะโลกร้อน เกิดจากการใช้พลังงานมากเกินความจำเป็น หรือเกิดจากการเผาไหม้ถ่านหิน จนก๊าซเรือนกระจกขึ้นไปกองสะสมอยู่บนชั้นบรรยากาศ . แต่สิ่งที่หลายคนไม่รู้นั่นก็คือสิ่งที่ทำร้ายโลกมากที่สุดในตอนนี้ ก็คือ ‘ทุนนิยม' และ ‘ไลฟ์สไตล์' ของผู้คนบนโลกนี่เอง โดยเฉพาะคอนเทนต์สายกินที่สร้าง Food Waste ให้กับโลกมากกว่า 9 ล้านตันต่อปี . เราในฐานะคนรุ่นใหม่จะสร้างวิถีชีวิตใหม่ที่เป็นมิตรกับโลกใบนี้มากขึ้นได้อย่างไร? หาคำตอบได้ในรายการพอดแคสต์ MM EP. นี้ . . Mission To The Moon X Too Good To Waste . . #TooGoodToWaste #AjinomotoTH #missiontothemoon #missiontothemoonpodcast

No group cares more about the environment than Gen Z but they need practical help learning what to do for the skills they were not taught Orla McAndrew tells PJ Coogan Hosted on Acast. See acast.com/privacy for more information.

It's time for the fifth traditional postbag episode, where I (attempt to) answer your questions, read out your comments and mull over your queries. In this edition: giant turkeys, great crisps we have known, burnt bread and Yorkshire puddings – plus much, much more!Thank you for your support in this eighth season of the podcast. It shall return later in the year.If you can, support the podcast and blogs by becoming a £3 monthly subscriber, and unlock lots of premium content, or treat me to a one-off virtual pint or coffee: click here.Things mentioned in today's episodeBurnt cobs – BBC Leicester article PennyroyalTomato-Flavoured Snaps are not dead!A Baghdad Cookery Book by Charles PerryKirkcudbright Book Week ticketsThe 39th Leeds Symposium of Food Drinks & Traditions on EventbriteNeil's appearance on That Shakespeare LifeNeil's appearance on History Rage The Accomplisht Cook by Robert May (1660)Amuse Bouche by Carolyn BoydPlenti and Grase by Mark DawsonNeil's Country Life County Foods seriesA is for Apple: An Encyclopaedia of Food & DrinkThe Delicious LegacyComfortably Hungry: Bleeding Cows & Black Puddings Podcast episodes pertinent to today's episodeA History of Baking with Sam Bilton & Neil ButteryMaking Medieval Ale at Home with Alison KayTurkey with Tom CopasAn Irish Food Story with Jp McMahonThe Philosophy of Puddings with Neil Buttery, Peter Gilchrist & Lindsay MiddletonCrisps with Natalie WhittleThe School Meals Service with Heather EllisThe History of Food Waste & Preservation with Eleanor...

A former Charlotte Tilbury founding team member revolutionized sustainable beauty by turning food waste into luxury skin care. See how My Skin Feels proved eco-friendly brands can be both profitable and fun.For more on My Skin Feels and show notes click here. 

Frank Holleman is the founder of the Fork Ranger initiative, a platform dedicated to educating people on how their food choices can impact climate change and providing practical ways to eat more sustainably through recipes and information. Nearly 60% of food waste starts in our homes, with 1/5th of all food produced each year squandered or lost before it can be consumed. This is the equivalent to one billion - billion with a B - meals - per day - !! Information like this can feel so overwhelming but one person can make a difference especially if that one person inspires others to follow suit. Frank is that one person and he's one person you need to hear from to see how you can be the next. We talk everything from leaning in to everyday recipes to why supermarkets may not be so super after all and he also announces our show intro in Dutch - how good is that? Enjoy this international new episode. ____________________________ Start the new year with a new mystery: MURDER UNMASKED, Steve's second book in his series, THE DOG WALKING DETECTIVES, is finally here! Get your copy and enjoy some good cozy mystery times: Amazon: https://shorturl.at/fDR47 Barnes & Noble: https://shorturl.at/3ccTy Solve the cozy mystery of DROWN TOWN - Steve's first novel is available now: Amazon: https://amzn.to/478W8mp Barnes & Noble: https://bit.ly/3Mv7cCk

Wasted food takes up lots of space in landfills and, while getting a compost bin at home is great, it isn't enough to solve the problem. This week, we investigate how schools are taking big steps towards eliminating food waste.

There has been a flurry of legal activity since Gov. Jeff Landry established protocols to use nitrogen gas to execute people sentenced to death. Judges have set execution dates for at least two people on death row in Louisiana. Greg LaRose, the editor at the Louisiana Illuminator tells us about challenges to the new method. As New Orleans still recovers from the Super Bowl, we wanted to have a conversation about food waste. Super Bowl-related events are typically responsible for thousands of pounds of food waste, but this year, the Food Recovery Network, along with student volunteers from Tulane and LSU, recovered over 12,000 pounds of unused food, and donated it to the New Orleans Mission, a shelter for unhoused Louisianans. Regina Harmon, the executive director of the Food Recovery Network, and John Proctor, the food service director for the New Orleans Mission, tell us about working together to repurpose unused food. A new documentary from VICE takes a deep dive into Cajun Mardi Gras. The film, “Vice's Guide to Mardi Gras,” offers viewers insight into carnival traditions in more rural areas of the state, showing how they contrast with the glitzy spectacle in New Orleans. The documentary's host and producer, Jackson Garrett, and Jourdan Thibodeaux, a local musician featured in the film, tell us more about Acadian Mardi Gras traditions.—Today's episode of Louisiana Considered was hosted by Karen Henderson. Our managing producer is Alana Schrieber. We receive production and technical support from Garrett Pittman, Adam Vos and our assistant producer, Aubry Procell. You can listen to Louisiana Considered Monday through Friday at noon and 7 p.m. It's available on Spotify, Google Play and wherever you get your podcasts. Louisiana Considered wants to hear from you! Please fill out our pitch line to let us know what kinds of story ideas you have for our show. And while you're at it, fill out our listener survey! We want to keep bringing you the kinds of conversations you'd like to listen to.Louisiana Considered is made possible with support from our listeners. Thank you!

Listeners will be updated regarding the Black History posts featured on my various blogs, which highlight Young Technology Innovators, Black Beauty Products, and Travel locations. These posts celebrate Black History including The National Museum of African American History and Culture, in Washington, D.C. and Public Broadcasting programs that offer opportunities to watch, learn, and listen to contributions made by the African American community.Use the links below to find out more and detailed information.BLACK TECH COMPANIES, FOODWASTE and CLIMATE CHANGE | tech4boomersBlack Owned Beauty Brands | HairBluesHappy Black History Month 2025 | TRAVELMARE!PBS IS Celebrating Black History Month | livingsenior.meFor the past several years blogging has been both a passion and avocation. I am also engaged in the exploration and therapeutic uses of Essential Oils. In addition, I am a Climate Change Advocate. I invite you visit my Website: JudithGuerra.com

Listen to the inspiring journey of Josey Crew, the Directorof Child Nutrition at Hardin County Schools in Kentucky.   In this episode, Josey shares about her background serving children and families need through the WIC program, and then subsequently becoming the Director of Child Nutrition at Hardin County Schools.  Hardin County Schools delivers an amazing Food Share program and Share Table program that is a model of all school districts in the U.S.A. 

Thanks to Alan Reeds refreshingly practical approach to taking on big issues, the Food & Beverage Industry delivered 4 million servings to people facing food insecurity last year.As Executive Director of the Chicagoland Food & Beverage Network and Bigger Table, Alan shares how his team is transforming food industry challenges into community solutions. This episode is all about turning what could be wasted into something deeply meaningful—delivering real, nutritious, culturally appropriate meals while fostering connections that make solutions sustainable.From leveraging food industry resources to tackling systemic issues with creativity and heart, Alan shows us what happens when the right people roll up their sleeves and take action.In this episode:·       How Bigger Table turned food waste into 4 million servings last year·       Why culturally appropriate food matters in solving hunger·       The role of human creativity and connection in food innovation·       What it really takes to transform broken systems·       How AI and technology fit into the future of food manufacturingThis is an inspiring close to Season 8, reminding us that big change happens when dedicated people choose to make a difference.If you enjoyed the episode please share it with others, and rate, review, and subscribe wherever you get your podcasts. To learn more about me and how I am Owning My Legacy, you can find me on Instagram @LauretteRondenet and online at lauretterondenet.com.

More councils across Australia are rolling out food organics and garden organics – Fogo – collections to address the enormous problem of food waste. It's a move that divides suburbs – with supporters pointing to the environmental benefits of removing organics from landfill and detractors claiming the mess and stench is simply not worth it. But once collected, where does all the Fogo go? How is it processed? And what is it turned into? Reporter Kate Lyons tells Reged Ahmad how a major shift in waste management is turning food waste into compost. You can support the Guardian at theguardian.com/fullstorysupport You can subscribe for free to Guardian Australia's daily news podcast Full Story on Apple Podcasts and Spotify.

The City of Boise recently expanded their composting program, which means they're asking for more of your leftovers.

Listen to the exciting journey of Table To Table Executive Director Heather Thompson. In this episode, Heather shares about her 20 plus year journey in the not for profit world, which includes learning about food waste, and then pursuing solutions to school food waste through a program called I-Rescue Lunch.

In this episode, aggregator Bill Brinkerhoff shares how they minimize food waste selling fresh local produce.  Get time and labor-saving farm tools and microgreen seeds at shop.modern grower.co Listen to other podcasts on the Modern Grower Podcast Network: Farm Small, Farm Smart Farm Small, Farm Smart Daily The Growing Microgreens Podcast Carrot Cashflow Podcast In Search of Soil Check out Diego's book Sell Everything You Grow on Amazon. https://www.amazon.com/Sell-Everything-You-Grow-Homestead-ebook/dp/B0CJC9NTZF