Podcasts about Food waste

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

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

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

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

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

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

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

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

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

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

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

Es gibt Menschen, die nicht viel Geld haben und sich kaum Lebensmittel leisten können. Kann man etwas dagegen tun? Kinderreporterin Linda (11) findet es heraus. ________________ Von summenden Bienen über den Adrenalin-Schub auf der Achterbahn bis zur Kaugummi-Fabrik: Hör dich unter srfkids.ch durch alle Abenteuer mit den SRF Kids Kinderreporter:innen. ________________ Du hast selber eine Idee? Dann nix wie los: Schick eine Nachricht an 076 317 44 44 Schreib uns im «Treff» auf srfkids.ch Sende eine E-Mail an redaktion@srfkids.ch Das SRF Kids Team ist gespannt auf deine Ideen! ________________ Produktion: Laura Dünser Bilder: Fabienne Troxler

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

Oggi parliamo di spreco alimentare partendo da un dato: 555 grammi. Questo è il cibo che ogni italiano butta via in media ogni settimana. Circa mezzo chilo! Questo episodio è realizzato per il progetto Scrap the Food Waste, finanziato dalla European Health and Digital Executive Agency nell'ambito del programma di finanziamento per la ricerca e l'innovazione Horizon Europe. Learn more about your ad choices. Visit megaphone.fm/adchoices

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

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

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

The Hidden Lightness with Jimmy Hinton – In Pittsburgh, 412 Food Rescue transforms surplus food into hope, feeding families while reducing waste. Through its innovative Food Rescue Hero app, volunteers turn compassion into action, ensuring meals reach those in need. This movement shows how technology and kindness unite communities, proving hunger can be solved when people choose to act with purpose and light...

Food Tank is live all week at WNYC-NPR's The Greene Space running food and agriculture programming at Climate Week NYC with over 300 speakers, 60 performers, and 15 events. Watch these conversations live on Food Tank's YouTube channel, or by visiting FoodTank.com. While you are on our website please also become a Food Tank member to ensure programming like this continues. This episode takes you to our summit Climate Action: A Food Waste Breakthrough in partnership with Food Tank, ReFED, UNEP, Apeel Sciences, Flashfood, and AFFI. Our first conversation is with Dana Gunders, President, ReFED. Together they discuss data-driven strategies, new innovations, and the importance of national leadership in driving progress to reduce food waste. Dani then speaks with Michael Grunwald, Food & Climate Columnist at Canary Media and also a Contributing Writer for The New York Times Opinion. They explore how journalism and storytelling can shift perspectives and accelerate solutions to climate and food waste challenges. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to “Food Talk with Dani Nierenberg” wherever you consume your podcasts.

As we launch our World Food Day campaign with the Do More Foundation, East Coast Breakfast asked KZN how they actively reduce food waste at home! From freezing leftovers to sharing excess food with neighbours and homeless people, its clear that KZN hates wasting precious food - especially in this economy. Webpage

In today's captivating episode of the Global Fresh Series, Co-Founder and COO Xander Shapiro of Akorn Technology shares how his team has developed a revolutionary fresh fruit coating so natural and pure that he actually drinks it during the show! Xander explains the coating's origins, crafted from natural plant based ingredients and non-GMO corn and how it delivers the highest quality produce with extended shelf life — up to 35 days longer. This breakthrough opens doors for growers and suppliers to access export markets once limited by perishability, reshaping opportunities in global produce trade, while reducing food waste.Tune in to hear how science, sustainability, and innovation come together to keep fruit fresher, longer.SPONSORS:First Class Sponsor: Peak of the Market: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://peakofthemarket.com/⁠⁠⁠⁠⁠ ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Premium Sponsor: Zag Technological Services, Inc.: https://www.zagtech.com/ Premium Sponsor: Avocados from Colombia: https://avocadoscolombia.com/ Premium Sponsor: The Fruit & Vegetable Dispute Resolution Corporation: https://fvdrc.com/ Global Women Fresh: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://globalwomenfresh.com/⁠⁠⁠⁠⁠⁠⁠

On this episode, Ragnar speaks with Chef Noreen Mira, whose journey from healthcare to the kitchen has shaped her ambitions to address nutrition, food security, and sustainability through food. With a background in psychology and years of experience in emergency and primary care, Noreen witnessed firsthand how access to quality food impacts health outcomes, inspiring her to pivot her career during the COVID pandemic. Today, she brings her medical insight to the culinary world as a line cook at The Boca Raton in Florida, advocating for better nutrition, reduced food waste, and chef-led community change. Tune in to hear Noreen's perspective on the role of chefs in driving positive change, the simple steps kitchens can take to cut waste, and why culinary leadership is essential in shaping a healthier, more equitable food system. World on a Plate is supported by Nestlé Professional and Electrolux Food Foundation.

In this episode of Your Daily Chocolate, we talk with Aidan Reilly, co-founder of The FarmLink Project, a U.S. nonprofit combating hunger and food waste. Aidan shares how the project began during the COVID-19 pandemic when he and his college friends identified a need for food distribution. Since then, FarmLink has rescued nearly 500 million pounds of food and provided it to families in need across America. Aidan discusses the logistics, impact, and future goals of FarmLink, including its environmental benefits and the organization's intention to eliminate food insecurity. Listen in to get inspired and learn how you can support this remarkable initiativeEpisode Highlights:00:00 Introduction and Need for Good News00:25 Meet Aiden Riley and the FarmLink Project01:13 The Beginnings of FarmLink During COVID02:19 Challenges and Early Successes05:38 Scaling Up and Expanding Nationwide06:55 Addressing Hunger and Food Insecurity08:38 Natural Disasters and Food Waste Solutions16:29 Environmental Impact and Sustainability19:52 Operational Efficiency and Future Goals21:41 Community Engagement and Education27:16 Rapid Fire Questions and Closing RemarksAidan Reilly is the co-founder of the Farmlink Project, a US based nonprofit which is fighting hunger across the country using food that would've otherwise gone to waste. Since co-founding this project as a student during the pandemic, the group has prevented nearly 500 million lbs of food from going to the landfill and gotten it to families all across America. Watch our new documentaryPhone: (213)-222-3706Email: aidan.reilly@farmlinkproject.org                       Website: farmlinkproject.org

Sign up for our newsletter! Get our newsletter every Tuesday morning so you'll never miss an environmental story.  Food waste is a big climate problem. In Pittsburgh, you can drop off your food waste for composting at city-run farmers' markets. A startup is helping restaurants, schools and hospitals manage their food waste with a digester that fits into a shipping container. The easiest way to compost your food scraps might just be in your own backyard.       Dozens of schools in Pennsylvania are planning to build solar panels on their roofs despite federal tax credits ending early. A new report casts doubt on the economic impact of natural gas production in Appalachia. Some Pa. residents in counties impacted by last year's Tropical Storm Debby say they're worried how the state will respond to future weather emergencies. We're independent and non-profit, and we don't get money from WESA, WPSU or any other radio station. So we must turn to you, our listeners, for support. Take action today so we can continue to keep you informed.  Donate today.  Or send us a check to: The Allegheny Front, 67 Bedford Square, Pittsburgh, 15203.  And thanks! 

From limp carrots to stale bread, food waste can be hard to avoid. But chef Del Holland has some creative ways to get more bang for your buck in the kitchen.

Cassidy Boardman is the Nutrition Service Director and Upland Unified School District in California. Through food waste audits in their 14 schools, the district discovered what was being wasted, and implemented changes that have led to a tremendous reduction in food waste. Listen to episode 157 of the K-12 Food Rescue Podcast to hear more of the story!

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Chef-turned-chemist Vayu Hill-Maini has a passion: to turn food waste into culinary treats using a fungus called Neurospora intermedia. Visit the postdoctoral researcher in the lab and in the kitchen to learn how this mold could make our food system more sustainable and delicious. Series: "UC Berkeley News" [Science] [Show ID: 40983]

Report presents simple solutions to reduce food waste in hospitals and aged care facilities.

Representative Tyler Clancy in Utah spent 3 years working on HB100, a bill that aimed to reduce food waste in schools, increase seat time for students at lunch, and lower the cost for students participating in the National School Lunch Program. Listen to his journey in episode 158 of the K-12 Food Rescue Podcast.

Food waste is a major global problem.  The UN estimates that one third of all food goes to waste.  Apart from the fact that this is happening in a world where many people don't have enough to eat, food waste is both an economic and a climate problem. Researchers from the University of Copenhagen and […]

A third of all food produced never reaches our plates. Apeel set out to change that—with an idea and a $10,000 prize from a university venture competition that turned into a $2B food-tech disruptor. In this episode, Jenny Du reveals how a plant-based “second skin” is reshaping the global supply chain and keeping produce fresh without plastic, chemicals, or cold storage.

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.

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? 

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

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.

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

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/  

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.

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.