Podcasts about Food waste

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

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

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

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

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

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

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

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

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

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

El sector aéreo europeo ha consolidado en el primer semestre de 2025 una recuperación que va más allá de los buenos resultados económicos. España, en particular, ha conseguido destacar por su avance en sostenibilidad operativa, al tiempo que los tres grandes grupos europeos —IAG, Lufthansa y Air France-KLM— han cerrado el periodo con beneficios históricos y una demanda al alza.Soltour refuerza su apuesta por el turismo experiencial con la incorporación de Jumbo como nuevo proveedor exclusivo de excursiones, actividades y experiencias en algunos de sus principales destinos como Baleares, Canarias, México, República Dominicana, Jamaica, Nueva York, Cabo Verde, Marruecos y Túnez.Este verano, marcado por temperaturas extremas, está consolidando una nueva tendencia entre los viajeros españoles: las coolcations o "vacaciones frescas". Según eDreams, el 79% de los turistas cambiaría sus planes ante un clima adverso, lo que ha impulsado la popularidad de destinos con temperaturas moderadas. Ciudades del norte como Oviedo, Bilbao, Santander y A Coruña registran fuertes incrementos en búsquedas, reflejando un giro hacia viajes más sostenibles y alejados del calor sofocante.Open Revenue Consulting fue finalista en los Green UK Awards por su programa ‘The PLEDGE on Food Waste', desarrollado junto a Marriott International, que busca reducir el desperdicio alimentario. Además, impulsó el primer evento “Zero Food Waste to Landfill” en Europa, celebrado en el Global Revenue Forum Madrid 2025, destacando en la gestión sostenible de residuos en la industria turística.Qatar Airways incrementará este invierno la frecuencia de sus vuelos a más de 15 destinos internacionales, incluyendo la conexión entre Madrid y Doha, que pasará a tener 17 frecuencias semanales. La aerolínea busca reforzar su conectividad global ante el aumento de la demanda.

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

Let's be honest: how often do you throw away food without really thinking about it? Most of us do it more than we'd like to admit. In today's episode, we're talking about Taste Before You Waste, a local organization that tackles this problem by collecting surplus food and turning it into community dinners. We'll hear how it started, what difference it makes, and why even small steps can help reduce food waste.Tiffany Flaherty is part of the organisation and she is going tell us everything about how taste before you waste operates and its impact, but also how we can redefine what we call “waste” and how each of us can reduce food waste at home.  Tiffany's additional thoughts regarding the Erewhon strawberry:The Erewhon strawberry - the viral strawberry selling for $19.99 - epitomises an unsustainable food system and contributes to the global food waste issue. Advertised as a seemingly perfect strawberry, one might ask "what happens to the strawberries that aren't the perfect size, shape, or color?" Likely they are thrown away, despite being edible. This not only contributes to wasted resources (water, land, and energy) to produce a fruit that is merely thrown away, but it also contributes to food inequality where rather than edible food being redistributed to those who need it the food is wasted. Since these strawberries are produced in Japan and have a peak ripeness with just a mere 24-48 hours, they are flown across the globe to reach L.A. The carbon footprint of the Erewhon strawberry is undeniable. Aside from carbon emissions, the fact that each strawberry is sold in an individual plastic cloche contributes to the use of single-use plastic and greater plastic pollution. There is also an unsustainable social element to this strawberry. It has become a luxury item only available for those willing and able to afford it. Food is one of humanity's basic needs and rather than ensuring greater access and resources to those struggling to feed themselves, we have glorified a single strawberry. This subsequently skews the prices people are willing to pay for food and what are acceptable prices for our basic necessities. If only the staggering price indicated the true environmental and social cost of trying one of these strawberries.Links: Website Taste before you waste: https://www.tastebeforeyouwaste.org/Instagram Taste before you waste: https://www.instagram.com/tastebeforeyouwaste/AmsterDames Instagram: https://www.instagram.com/amsterdamespodcast/

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

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

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

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

Send us a textFood waste. It's been called the world's dumbest problem.  Did you know that about a third of the food grown on farms is wasted, meaning it never gets to a factory, a grocery store, or to a consumer?  This is not because farmers are wasteful.  Far from it.  It's because it's sometimes hard to harvest all the food that's been produced, especially if it's underground (think sweet potatoes).  Food waste is not just an economic problem, although it can drive up food cost.  It is food that is not feeding a hungry world.  Dr. Lisa Johnson joins us to discuss her work on food waste and loss.   Lisa's research focuses on the critical challenge of food loss at the farm level and how to reduce.  For more information, check out Lisa's website: https://lisakjohnson.com/Got a questions for us? Email us at wolfingdownfoodscience@gmail.comPlease take a minute to help others find our podcast by leaving a rating and comment on your podcasting app!

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

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

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

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

Season 5 of Eat Well for Less hosted by Mike and Ganesh Raj, starts tomorrow on TVNZ and TVNZ+, and is this season the most timely of them all? Mike's website – goodfromscratch.co.nzSee omnystudio.com/listener for privacy information.

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

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

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

Americans were projected to toss 126 million pounds of food after Independence Day—at a record-high cost.

In this week's episode we study another excerpt from Maasechet Taanit about Rav Hunah and how he would buy all the leftover vegetables from the farmer's market on Friday afternoon and throw them in the river. This sparks a discussion about food waste, what methods we have on a large, medium, and personal scale to address food waste, including innovative selling of imperfect produce, donating food to food banks, buying only what we need, and composting and preserving. We also talk about the anxiety of not having enough food, wanting to treat food respectfully, and being aware of the food insecurity of others. Follow along with the source sheet here: http://sefaria.org/sheets/642200

A collaboration between Aston University in the UK and RAD Global will help small farmers in East Africa keep food fresher for longer, preventing food waste and improving livelihoods. Working with other partners they have developed pioneering cold storage boxes which can keep food fresh without access to grid electricity. Affordable cold boxes for small farmers in East Africa Whilst working in Uganda, Tim Messeder, founder of UK agricultural development company RAD Global, noticed that small scale fishers in Uganda had a major problem keeping fish fresh. The African country is large, and this causes an issue in keeping fish fresh in the blistering heat after it is caught from Lake Victoria and from various fishponds spread around the country in remote locations. The fishers, many of whom are women, have to transport their catch for up to nine hours during which time their harvest goes off. Surveys across the region reveal that 42% of traders experience fish spoilage due to inadequate cooling, resulting in lost income and increased food insecurity. To help prevent waste Tim drew up a plan for a cool box that could keep fish fresh for up to 48 hours, could be transported on the back of a motorcycle and was affordable to people on very low incomes. He contacted Aston University and between the two they developed his idea into the prototype now known as RADiCool, which aims to extend the safe selling window for fish from 12 to 24 hours. The prototype development was supported by the Efficiency for Access Research and Development Fund. The RADiCool system features a lightweight, insulated cold box powered by advanced phase change material (PCM) and integrated internet of things (IoT) technology for real-time temperature and GPS monitoring. The innovative system cools fish from 25°C to refrigeration temperatures within four hours and maintains cold storage conditions for over 24 hours, without additional pre-cooling capacity. Purpose-built to fit on motorbikes - the primary transport mode for rural vendors - RADiCool is practical, scalable, and tailored to first and last mile delivery needs in resource-constrained settings. PCM technology is an environmentally friendly solution for maintaining cooling temperatures. The materials absorb and release energy as they transition from solid to liquid and back again, similar to the process of ice melting and refreezing. These specially designed PCMs can maintain a consistent cold temperature for extended periods without the need for continuous electricity. This makes them particularly suitable for transporting food, medicine, and other temperature-sensitive items in an energy-efficient way. The PCM panels for RADiCool are frozen in solar-powered hubs for later use in precooling and storing the fish at the desired temperature. Tim Messeder said: "RADiCool brings together cutting-edge technology while taking into account the challenging realities of the African context. "We are committed to empowering small-scale traders with sustainable solutions that reduce waste and improve livelihoods." The project's success marks a major step forward in addressing the cold chain gap in Africa's informal food markets. Through field testing and technical iteration, the team has developed a system that can function effectively off-grid, supporting food security and economic resilience in the face of climate and infrastructure challenges. RAD Global and Aston University are now focusing on scaling and commercialisation. Planned next steps include finalising the new special design PCM panels, partnering with manufacturers, expanding field trials, and deploying a pay-per-use business model to increase accessibility. Ongoing collaboration with other partners (ThinkAqua UK, Therma-Inova UK and Dulotrop Uganda) will ensure further staff training, impact evaluation, and long-term sustainability. "RADiCool demonstrates the power of cross-sector innovation in addressing global development challenges," said Dr Ahm...

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

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

Australian households could be throwing out up to $2,500 a year of perfectly good food, because of unclear labelling

Welcome back to HappyPorch Radio: the circular economy technology podcast!In this episode our hosts Barry O'Kane and Jo Weston are joined by Yann Toutant, CEO and Co-founder of Black Winch who are the world's exclusive authority in Product-As-A-Service (PaaS) solutions. At the beginning of the conversation Yann explains Black Winch's work and how they engage, inspire and empower intrapreneurs to achieve their PaaS ambitions by building and scaling their in-house recurring revenue models. Drawing on his experience guiding manufacturers through the transition to outcome-based services, Yann offers a deep dive into both the opportunities and the operational realities of implementing PaaS and discusses the importance of a long-term thinking strategy to make PaaS successful in any business.Yann also highlights key differences between B2B and B2C adoption of as-a-service models and talks about how technology plays a critical role in enabling these models. He outlines the importance of asset tracking, consumption data, billing complexity management, and reverse logistics—all underpinned by flexible tech stacks that evolve as the business scales. Looking ahead, Yann envisions that manufacturers will want to retain ownership of raw materials and explains how urban mining and material recovery will become strategic advantages.Tune in to learn about how new generations of data-driven leaders will continue to accelerate the shift towards PaaS and much more!This podcast is brought to you by HappyPorch. We specialise in technology and software development for Circular Economy minded purpose-driven businesses. Our podcast focuses mostly on: Circular Economy, Digital Enablers, Technology, Software, Circular Solutions, Fashion & Textiles, Circular Strategies, Digital, Reuse, Circular Design, Circularity, Systems Thinking, Economics, Data, Platforms, Degrowth, Policy & Regulation, Collaboration, Materials, Supply Chain, Biological Cycles, Materials, Food Waste, Biomimicry, Construction, Modular Design, Culture & Language, Zero Waste, Digital Passports, Life Cycle Assessment, Recycling, Reverse Logistics, Materials, Sharing Economy, Manufacturing, Efficiency, Environmental Impact and much more!

Six innovators from Melbourne and Bandung tried to devise innovations to tackle food waste. What are these innovations? - Enam inovator dari Melbourne dan Bandung berusaha mencari solusi untuk mengatasi limbah makanan. Seperti apa inovasi mereka?

New Zealand scientists have developed a new technology to reduce food waste and import dependence. The waste system takes perishable food before it hits landfill and turns it into shelf-stable powders, concentrates, and extracts for food. Director of Powered by Plants Dr. Andrew Prest says the concept came from frustration with the current production model. He told Mike Hosking it's a good opportunity to address the country's environmental waste, as powders can be produced from almost any fruit or vegetable. LISTEN ABOVE See omnystudio.com/listener for privacy information.

High School Senior Elliot Pomper shares his journey establishing "Fruitful", an initiative focused on recovering perfectly good fruit from the trays of students that they choose not to eat for any reason and donating it to a local food pantry.

Toward Zero Waste's Megan Holler shares her journey of bringing share tables to Wake County Public Schools in North Carolina.https://towardzerowaste.org/share-program/https://www.wral.com/news/education/more-wake-schools-turning-wasted-food-into-snacks-for-students-june-2025/

Listen to the Peace Jam Club at Pittsfield HS in Massachusetts share their school food waste solutions in partnership with Mary Summers' Tommy's Composting.

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

Welcome back to HappyPorch Radio: the circular economy technology podcast!In this episode our hosts Barry O'Kane and Tandi Tuakli are joined by Ryan Atkins, the co-founder and CEO of Supercycle - a circular commerce platform that enables rental and resale natively in Shopify.Ryan explains that scaling circular business models depends on overcoming integration challenges between physical product flows (repair, refurbishment, cleaning) and digital commerce (Shopify, customer experience). In this conversation we learn that while platforms like Supercycle can provide the core technology and integration "pipes," each brand has unique requirements in logistics, customer experience, product flows, and back office systems.Ryan also discusses collaborations with specialist partners, from 3PLs that can handle circular operations to integration and professional services partners that allow brands to tailor and scale their circular offerings. Without this ecosystem of enablers, it would be impossible to support the variety of customer journeys that circular models demand. Tune in to learn more about how circularity is reshaping e-commerce, the technology driving it, and why strong partnerships are the foundation of successful circular systems!This podcast is brought to you by HappyPorch. We specialise in technology and software development for Circular Economy minded purpose-driven businesses. Our podcast focuses mostly on: Circular Economy, Digital Enablers, Technology, Software, Circular Solutions, Fashion & Textiles, Circular Strategies, Digital, Reuse, Circular Design, Circularity, Systems Thinking, Economics, Data, Platforms, Degrowth, Policy & Regulation, Collaboration, Materials, Supply Chain, Biological Cycles, Materials, Food Waste, Biomimicry, Construction, Modular Design, Culture & Language, Zero Waste, Digital Passports, Life Cycle Assessment, Recycling, Reverse Logistics, Materials, Sharing Economy, Manufacturing, Efficiency, Environmental Impact and much more!

Topic: Malcolm and Carol welcome Matt Casteel, founder of wurmworks, LLC, to the show to talk about composting and the importance of worms in the process. Neil Strickland, Carol's composting partner, also joins the show to talk about Permaculture and living off the land in Mississippi.Guest(s): Matt Casteel and Neil StricklandHost(s): Malcolm White and Carol PalmerEmail: food@mpbonline.org **Recipe**Refrigerated Spicy Dill Pickles2 lbs. pickling cucumbers2 tsp pickling spice2 garlic cloves, crushed1 jalapeno pepper, mincedBrine:2 cups white vinegar (5%)1 cup water2 Tbsp sugar1 Tbsp pickling saltWash and trim vegetables; leave whole, halve, quarter, slice, or chip. Prepare brine to boil in a small stainless-steel saucepan; reduce heat, and simmer 3 minutes, stirring to dissolve sugar and salt. Tightly pack vegetables into 1 hot (1-qt/1-L) or 2 hot (1-pt/500-mL) jars. Pour hot brine over vegetables to cover. Cover jar with lid; let stand 1 hour or until cooled to room temperature. Store in the refrigerator for at least 1 month for best flavor or up to 3 months. (The longer pickles stand in refrigerator, the more flavorful they will become.)Source: The All New Ball Book of Canning and Preserving Hosted on Acast. See acast.com/privacy for more information.

Anti-food-waste campaigners have asked the Auditor-General to look into wastage in the school lunch programme as part of his inquiry into the scheme. New Zealand Food Waste Champions executive director Kaitlin Dawson spoke to Ingrid Hipkiss.

Send me a messageIn this episode of the Sustainable Supply Chain podcast, I'm joined by Gary Loh, CEO of DiMuto, who brings a refreshing perspective on fixing the fractured agri-food trade. Gary's insights shine a light on the 30% of food wasted globally and how digital tools like AI, IoT, and blockchain can help us reduce that figure.We discuss why traditional silos, where growers, packers, shippers, and retailers rarely share data, need to be broken down. Gary explains how DiMuto's approach aligns economic incentives for everyone in the supply chain, driving transparency and reducing food waste. He also delves into how real-time data is empowering smallholder farmers, opening up access to trade financing and reducing costly claims.We also touch on the impact of US tariffs, shifting climate conditions, and FSMA 204 compliance, and why digital transformation is no longer optional. Gary's journey from finance to agriculture shows that real change comes when you address the incentives and give farmers and buyers the tools to see the full picture.If you're serious about building a transparent, resilient supply chain, or just curious how aligning incentives, AI and data can cut waste in our global food system, this episode is worth a listen.Elevate your brand with the ‘Sustainable Supply Chain' podcast, the voice of supply chain sustainability.Last year, this podcast's episodes were downloaded over 113,000 times by senior supply chain executives around the world.Become a sponsor. Lead the conversation.Contact me for sponsorship opportunities and turn downloads into dialogues.Act today. Influence the future.Digital Disruption with Geoff Nielson Discover how technology is reshaping our lives and livelihoods.Listen on: Apple Podcasts SpotifySupport the showPodcast supportersI'd like to sincerely thank this podcast's generous supporters: Alicia Farag Kieran Ognev And remember you too can Support the Podcast - it is really easy and hugely important as it will enable me to continue to create more excellent episodes like this one.Podcast Sponsorship Opportunities:If you/your organisation is interested in sponsoring this podcast - I have several options available. Let's talk!FinallyIf you have any comments/suggestions or questions for the podcast - feel free to just send me a direct message on LinkedIn, or send me a text message using this link.If you liked this show, please don't forget to rate and/or review it. It makes a big difference to help new people discover it. Thanks for listening.

Ep 212 | DISCOs

We'll hear from Misfits Market, an organization working to break the cycle of food waste. And we'll find out what local food banks are doing with surplus food from farms and grocery stores.

We'll hear from Misfits Market, an organization working to break the cycle of food waste. And we'll find out what local food banks are doing with surplus food from farms and grocery stores.

The USDA estimates that between 30-40% of the US food supply is wasted every year – that's over 133 BILLION pounds. One farmer, turned soldier, turned entrepreneur is tackling that market. Ben Moore, founder of The Ugly Company, joins us to talk to fruit. We get into: Ben's connection to Indiana and how a farmer went on to create a trucking company that became The Ugly Company as it is today How damaged fruit with scars or other cosmetic issues because big business for Ben – The Ugly Company can now be found on store shelves of Target, Sam's Club, Walmart and Whole Foods The Ugly Company's goal to prevent food waste, where they are at in that target and how they hope to accelerate that goal in the future How the fruit becomes the product on shelves – The Ugly Process, if you will Ben's advice for aspiring farmers, business owners and entrepreneurs and lessons he's learned from leading his business and his time serving in the US Army What service looks like to him versus what it maybe looked like as a 22-year-old soldier What's ahead for The Ugly Company – including further distribution and availability in schools

The USDA estimates that between 30-40% of the US food supply is wasted every year – that's over 133 BILLION pounds. One farmer, turned soldier, turned entrepreneur is tackling that market. Ben Moore, founder of The Ugly Company, joins us to talk to fruit. We get into:  Ben's connection to Indiana and how a farmer went on to create a trucking company that became The Ugly Company as it is today How damaged fruit with scars or other cosmetic issues because big business for Ben – The Ugly Company can now be found on store shelves of Target, Sam's Club, Walmart and Whole Foods The Ugly Company's goal to prevent food waste, where they are at in that target and how they hope to accelerate that goal in the future How the fruit becomes the product on shelves – The Ugly Process, if you will Ben's advice for aspiring farmers, business owners and entrepreneurs and lessons he's learned from leading his business and his time serving in the US Army What service looks like to him versus what it maybe looked like as a 22-year-old soldier What's ahead for The Ugly Company – including further distribution and availability in schools 

Two other episodes I think you'd like:What To Do & When - Wedding Planning Step-by-Step21 Wedding BUDGET SAVING Tips Template for IG Stories https://www.etsy.com/shop/pureblissdesignsco Want to ask Jamie your wedding planning questions? Join her in The Master Plan!What did you think about this episode?  What were your takeaways?  I want to hear your feedback!  Screenshot the episode and post your thoughts on Instagram and tag us @wolferandco. You can get your Perfect Wedding Timeline - HERE!Be sure to grab your Ultimate Wedding Day Checklist at https://www.wolferandco.com/engagechecklistYou are also invited to join the Facebook Wedding Community she has created for y'all to support each other. ❤️P.S. — These links may use affiliate platforms where commission may be earned based on clicks and/or purchases, and I would love it if you used them! It won't cost you anything extra, but affiliate links are RAD because they help creators like me to fund the free content we provide.

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