Podcasts about Food waste

Ep 212 | DISCOs

Welcome back to HappyPorch Radio: the circular economy technology podcast!Our hosts are joined by Lucy Wishart, lecturer in Circular Economy and Sustainable Transformations at the University of Edinburgh. In this episode they explore how rental models fit into academic, practical, and social aspects of circularity.From the idea of “consumption work” (and how rental reduces it) to what makes circular systems messy by nature, this conversation is packed with insight.Lucy explains how rental plays a key role in circular economy frameworks like the Nine R's and Product-Service Systems, offering an alternative to ownership-based consumption.The discussion explores both the potential and pitfalls of rental - from shifting consumption habits to labor and logistical challenges. "There's a distinction between circularity and the circular economy. Circularity can be quite small scale and local… but the circular economy requires more than one product, more than one organisation — it's collective. It requires us to work together."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!

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.

Foodwaste – also weggeworfene Lebensmittel – sind ein großes Thema in Sachen Nachhaltigkeit. An unseren Mensen gibt‘s gleich zwei neue Programme, die für weniger Foodwaste sorgen sollen: Die neue HappyBag für die Bistros und Veranstaltungen und eine Testpahse mit TooGoodToGo für die Mensen und das Mittagessen.

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

Welcome back to HappyPorch Radio: the circular economy technology podcast!In this episode, our hosts Tandi Tuakli and Barry O'Kane had a fascinating conversation with Leah Pollen, a specialist in profitability and circular strategies within the used electronics market, particularly mobile devices. Leah shares deep insights into how the mobile phone industry's leasing and trade-in programs—especially driven by OEMs like Apple and Samsung—created what she calls “accidental circularity.” Leah also explains the business case for phone rental models, including calculations around device depreciation, residual value, repair logistics, and customer return behaviors.One of the biggest barriers Leah identifies is mindset. Many organisations are still entrenched in linear thinking—focusing on sales volume, product obsolescence, and short-term wins. She stresses the importance of redefining what product success looks like in a circular model.Our hosts and Leah draw parallels between mobile phones and other sectors like fashion, luxury goods, and homeware—discussing where circular lessons could be applied and where challenges persist due to differing value chains and consumer behaviors.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!

Felix Collins, founder of Full Circle Biotech, speaks with Jeremy Au about how biology, not machines, is transforming the future of food. Felix shares how his company turns agricultural waste into affordable, high-quality protein using insects, fungi, and bacteria. They unpack why SEA farmers care more about savings than slogans, how superstition meets pragmatism on shrimp farms, and how skipping big feed mills unlocked faster scale. Felix also opens up about building alone in a basement with buckets of waste, and why cost, not carbon credits, is the real key to decarbonizing food systems. It's a candid look at resilience, innovation, and why Southeast Asia may lead the next global food revolution. 02:22 Insect Farming as a Protein Solution: Early efforts to teach contract farmers in Kenya failed; he shifted to centralized operations to reduce complexity and improve scale. 05:11 Farmers Adopt Cost-Saving Tools, Not New Habits: Felix found that Southeast Asian farmers don't chase productivity—they adopt tools that reduce cost and keep daily routines intact. 13:20 Scaling Without Feed Mill Support: With no guaranteed offtake from large feed companies, Full Circle started producing and selling its own pellets to collect farmer data and grow sales. 24:35 Southeast Asia is Agritech's Edge: Fragmented supply chains and extreme price sensitivity make the region ideal for fast adoption of low-carbon, affordable feed solutions. 29:00 Carbon Credits Are Unreliable: Felix explains that while carbon credits are theoretically valuable, their volatility and complexity make them less effective than carbon taxes or direct market incentives for driving real change in food systems. Watch, listen or read the full insight at https://www.bravesea.com/blog/felix-collins-feed-from-waste Get transcripts, startup resources & community discussions at www.bravesea.com WhatsApp: https://whatsapp.com/channel/0029VakR55X6BIElUEvkN02e TikTok: https://www.tiktok.com/@jeremyau Instagram: https://www.instagram.com/jeremyauz Twitter: https://twitter.com/jeremyau LinkedIn: https://www.linkedin.com/company/bravesea English: Spotify | YouTube | Apple Podcasts Bahasa Indonesia: Spotify | YouTube | Apple Podcasts Chinese: Spotify | YouTube | Apple Podcasts Vietnamese: Spotify | YouTube | Apple Podcasts

In der Schweiz landen jährlich rund 2,8 Millionen Tonnen Essen im Abfall - viel davon wäre noch geniessbar. Doch es geht auch anders. Eine clevere Idee gegen Foodwaste heisst Madame Frigo.

Welcome back to HappyPorch Radio: the circular economy technology podcast!In this special episode our host Barry O'Kane is joined by Charlotte Morley, CEO of thelittleloop, and Ryan Atkins, CEO of Supercycle, to discuss the ripple effects of - ongoing and very fluid - changes to US tariffs and De Minimis import rules on the circular economy in the UK, EU, and US. The conversation, which originated from a passionate exchange on LinkedIn, explores both the opportunities and challenges these potential policy changes present for circularity-focused businesses. The discussion ranges widely from there, covering everything from policy to the importance of smaller, ethical brands to circularity.We discussed how reduced ease of importing low-cost new goods could boost demand for resale and second-hand markets, potentially benefiting the circular economy. While acknowledging the long-term benefits, our guests explained that many small ethical and sustainable brands are already overwhelmed by rising costs, market saturation from fast-fashion giants like Shein and Temu, and how, potentially, additional pressure from tariffs could undermine the "feedstock" of quality products essential for a thriving circular economy.Both guests stress the importance of empathy and support for brands navigating these tough times. They discuss how circularity enablers like their own companies must make circular business models (like takeback and resale programs) as frictionless and financially viable as possible. They also touch on the slow progress of legislation and the need for government mandates and funding to truly shift the industry toward reuse, not just recycling.The conversation concludes with a call to action for both policy involvement and practical support to ensure circularity is not just a long-term goal, but a near-term strategic advantage for businesses.Tune in to learn about how there is, despite current difficulties, a sense of cautious optimism: more brands are beginning to prioritise circularity, although slowly.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!

Joining John Maytham is Alan Browde, the CEO and Founder of SA Harvest, a leading non-profit that rescues nutritious food and delivers it to those who need it most. Alan has been vocal in his call for a Food Donations Bill and stronger legislation to redirect perfectly good food away from landfills and into hungry homes. We speak to him about the path forward. Follow us on:CapeTalk on Facebook: www.facebook.com/CapeTalkCapeTalk on TikTok: www.tiktok.com/@capetalkCapeTalk on Instagram: www.instagram.com/capetalkzaCapeTalk on YouTube: www.youtube.com/@CapeTalk567CapeTalk on X: www.x.com/CapeTalkSee omnystudio.com/listener for privacy information.

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.

Upcycled Food: the Climate Solution Sitting in Your Trash with Emily Lafferty and Amanda OenbringWhat if the future of food isn't about creating more, but wasting less? In this episode of The Drip, we sit down with Amanda Oenbring, CEO of the Upcycled Food Association, and Emily Lafferty, Director of Supply Chain at Seven Sundays, a breakfast brand rewriting the rules of what ends up on your plate.Together, they're part of a movement turning food system “waste” into something far more valuable: a solution. We go deep on the science, the systems, and the surprising innovations behind upcycled ingredients. Think of it as ingredient alchemy: transforming by-products into breakfast, and inefficiencies into impact.In this episode, you'll hear about:What counts as “upcycled”? The big problem with food waste – and the greatest opportunities for innovationReal-world examples: from by-products to breakfast The challenges of processing upcycled foodsPractical ways to plug into the upcycled food revolutionJump to:(00:07) Upcycling 101: What it really means(00:54) Meet Emily Lafferty and Amanda Oenbring(03:42) What is upcycled food, exactly?(05:09) Food waste: The hidden giant(07:26) Upcycled ingredients in action(09:10) Tech hurdles and how to solve them(18:57) This episode's song recommendation.(19:34) This episode's mantra.Featured Artist and Song:Pyaar by TroyboiLinks mentioned in this episode:Amanda Oenbring on LinkedInEmily Lafferty on LinkedInUpcycled Food AssociationSeven SundaysThe Highwomen by Crowded Table, music was chosen by AmandaSunday Vibes by Masego, music was chosen by EmilyConnect with the showAQUALABZachary Cartwright, PhD

What if everyday pantry staples could help you eat healthier and more affordably, and also free up your time in the kitchen? In this episode, registered dietitian Milette Siler shares why food is medicine is a powerful tool for improving health alongside traditional medicine and pharmacotherapy, and how ingredients like canned tomatoes and canned fruits can play a nutritious role in your meals. Whether you're aiming to improve your own health or help others do the same, this conversation highlights how smart food choices, even from a can, can support a healthy, balanced diet.  In this episode you'll hear:2:45 – Why does food as medicine matter?7:30 –  About Teaching kitchens10:15 – Nutrients in fresh vs. canned and frozen foods15:30 – How to store fresh herbs16:10 – Fiber in canned tomatoes and canned fruits19:00 – Are canned fruits healthy?21:15 – Should you drain canned fruit?25:15 – What to avoid when buying canned fruit26:10 – Is there a concern with BPA in canned foods?27:30 – Smoothies and satiety30:45 – How to build a healthy pantry32:30 – What does a dietitian do?35:30 – “It's what we don't eat that gets us into trouble.”  Thank you to our sponsor, Pacific Coast Producers.Resource:https://scijournals.onlinelibrary.wiley.com/doi/abs/10.1002/jsfa.5849CREDITS:Host – Dr. Sabrina Falquier, MD, CCMS, DipABLMSound & Editing – Will CrannExecutive Producer – Esther Garfin©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.

Send us a textWelcome back to The Sustainable Business Spotlight! In this episode, I'm joined by Kathleen Ventura, co-founder of Compost Crowd, a compost collection service transforming how residents and businesses in Northern Arizona manage their food waste.Kathleen shares how Compost Crowd started, the environmental importance of composting, and how small lifestyle changes can create massive collective impact. Whether you're a sustainability advocate or a curious beginner, this conversation will leave you inspired to take action.In this episode, you'll hear:01:18 – The unexpected inspiration behind starting Compost Crowd.03:04 – How the business expanded from farmers markets to city-wide collection.06:14 – Why throwing food scraps in the trash creates methane and how composting helps.09:02 – The vineyard partnership turning compost into a soil-regenerating solution.13:51 – What to do if you don't have a composting service in your area.19:04 – Kathleen's personal low-waste lifestyle and intentional living practices.This episode is full of actionable insights, real talk about sustainable living, and powerful reminders that individual actions do add up. Tune in and discover simple ways you can make a difference, starting today. If you enjoy this episode, don't forget to rate, share, and leave your thoughts—we'd love to hear from you!For Flagstaff or Sedona residents, use the code PODCAST at www.compostcrowd.com to get one free month of compost pick up!Links:Website: https://www.compostcrowd.comInstagram: @compostcrowdAmy's Links:• Website• Alpine Start Media's Instagram• LinkedIn• Jelt's Instagram

In our 150th Episode, Josh Rogers, Director of Nutrition Services in Greenfield Union School District in California, shares how a partnership with Waste Hunger Not Food has led to over 800,000 pounds of food being rescued since 2018.

Could rethinking your food storage change your health and the planet? In this episode, I sit down with Jordan Grieg, Co-Owner and Co-Operator of Ambrosia, and Grae Maisenbacher from the marketing team, to dive into how a simple family tradition turned into a powerful movement for sustainability, reducing food waste, and reimagining everyday choices. Jordan shares the story of how her mother, Jan, sparked the original idea behind Ambrosia— inspired by how her grandmother kept greens fresh long before plastic bags existed. We also explore how plastics came to dominate food storage, how different cultures approach food preservation, and why food waste is such a critical issue today. Tune in to learn: - The simple old-school trick for keeping produce fresh - How plastic is impacting our food systems, and solutions you can start today - Tips for making your kitchen more sustainable and efficient - Why Ambrosia's bags are different and how they support reforestation efforts. If you care about food, conscious living, or simply want to be part of a better solution, this conversation is for you. Find out where to get your own Ambrosia Bag. Don't forget to like, comment, and subscribe for more empowering conversations!

In this episode, Camille Licate, founder of Kids for Positive Change, shares her exciting journey from a working commercial actor in Los Angeles California to founding Kids for Positive Change in Ohio. Camille has helped establish food share tables in Ashtabula Area City Schools, and actively promotes student leadership in running the food share tables.

✈️ Is your next flight in trouble? Rhea is back with Lee Harris of ATPI Travel in this episode of Crew Travel on Yachting International Radio, diving into: A massive Europe-wide power outage that hit Spain, Portugal, and parts of France—how it disrupted flights and travel across the region The buzz from the Palma Yacht Show—why this Mediterranean event has everyone talking KLM's return to Barbados and what it means for Caribbean-bound travelers Delhi International Airport delays—what's behind the chaos? Thailand's new digital arrival card requirements—what you need to know before landing Plus: Lufthansa's new AI program to tackle in-flight food waste, and Lee and Rhea's honest thoughts on airline meals!

Join Emma Cox and Jeff Yorzyk, Senior Director of Sustainability at HelloFresh, to learn how the meal solutions company drives impact beyond the dinner table. Learn how HelloFresh redefines responsible business through innovative logistics, circular packaging, sustainable sourcing, and human rights due diligence. Jeff also shares his empowering perspective on leading with purpose during times of uncertainty and why now is NOT the time to step back from ESG. Tune in for more expert insights.Don't miss out on future episodes! Subscribe to ESG Decoded on your preferred podcast platforms and follow us on social media for updates.Episode Resources: Comparative Life Cycle Assessment of HelloFresh Meals (2021): https://assets.ctfassets.net/irplh84t0tdt/0jYgwjuWPfBqcBjMjkhSw/85a7fad878fafe08eebbf34a456af8f5/HelloFresh_Meal_Kit_Life_Cycle_Assessment_Study.pdf Sustainability at HelloFresh: https://www.hellofresh.com/about/sustainability Why HelloFresh meal kits cause less carbon emissions: https://www.hellofreshgroup.com/de/newsroom/stories/why-hellofresh-meal-kits-cause-less-carbon-emissions/ -About ESG Decoded ESG Decoded is a podcast powered by ClimeCo to share updates related to business innovation and sustainability in a clear and actionable manner. Join Emma Cox, Erika Schiller, and Anna Stablum for thoughtful, nuanced conversations with industry leaders and subject matter experts that explore the complexities about the risks and opportunities connected to (E)nvironmental, (S)ocial and (G)overnance. We like to say that “ESG is everything that's not on your balance sheet.” This leaves room for misunderstanding and oversimplification – two things that we'll bust on this podcast.ESG Decoded | Resource Links Site: https://www.climeco.com/podcast-series/Apple Podcasts: https://go.climeco.com/ApplePodcastsSpotify: https://go.climeco.com/SpotifyYouTube Music: https://go.climeco.com/YouTube-MusicLinkedIn: https://www.linkedin.com/company/esg-decoded/IG: https://www.instagram.com/esgdecoded/X: https://twitter.com/ESGDecodedFB: https://www.facebook.com/ESGDecoded*This episode was produced by Singing Land Studio  About ClimeCoClimeCo is an award-winning leader in decarbonization, empowering global organizations with customized sustainability pathways. Our respected scientists and industry experts collaborate with companies, governments, and capital markets to develop tailored ESG and decarbonization solutions. Recognized for creating high-quality, impactful projects, ClimeCo is committed to helping clients achieve their goals, maximize environmental assets, and enhance their brand.ClimeCo | Resource LinksSite: https://climeco.com/ LinkedIn: https://www.linkedin.com/company/climeco/IG: https://www.instagram.com/climeco/X: https://twitter.com/ClimeCoFB: https://www.facebook.com/Climeco/

In this conversation, Emmy Allen shares her journey of creating an upcycled protein bar, highlighting the issues of food insecurity and waste. She discusses the environmental implications of food waste, the importance of consumer expectations for brand accountability, and her aspirations for national retail partnerships. The conversation also touches on the entrepreneurial challenges she faces and the need for education around food awareness.Emmy started her upcycled protein bar during the COVID lockdown.Food insecurity is a significant issue in the US, affecting many children.Over 40% of food produced is wasted, which could feed those in need.Reducing food waste has environmental benefits beyond just hunger.Consumers are increasingly expecting brands to be accountable for sustainability.Emmy aims to disrupt the food industry with her product.Partnerships with organizations like Brighter Bites enhance community impact.Entrepreneurship involves ups and downs that require mental resilience.Curiosity about waste can lead to better business practices.Education on food waste is crucial for societal change.Follow Emmey journey: @act_bar_ @allen.amelia__website: actbars.com

This episode explores the critical issue of food waste and its impact on our planet. Join host Seth Larson as he speaks with Pete Pearson, vice president for food loss and waste at the World Wildlife Fund, about the staggering amount of food wasted globally and its connection to environmental degradation. Discover innovative solutions and initiatives aimed at reducing food waste, including the Food Waste Warriors program in schools, the Hotel Kitchen project, and the US Food Waste Pact. Learn practical tips on how you can minimize food waste in your own home and contribute to a more sustainable future. Don't miss this insightful conversation that highlights the importance of every action we take to preserve our natural world.   Links for More Info: Pete Pearson bio Food Waste Warriors Hotel Kitchen US Food Waste Pact WWF's Food Waste PSA   CHAPTERS: 0:00 Preview 0:21 Intro 2:03 Food waste basics 4:27 Food Waste Warriors programs in schools 12:02 Hotel Kitchen program 19:13 US Food Waste Pact 25:25 Tips to stop food waste in your home 32:28 Federal and state policy support for food waste initiatives 37:24 Food waste reduction goals for the future 42:20 Outro

This week, host Tom Zalatnai (@tomzalatnai) talks to special guest Chef Kory DiPucchio (@chefkorydipucchio) from Compass Group Canada about their International Stop Food Waste Day initiative, great uses for scraps and leftovers, and some key ways to invest in your stocks- soup stocks, I mean. The only financial advice given in this episode is related to groceries! International Stop Food Waste Day April 30th! https://www.stopfoodwasteday.com/en/index.html Compass Group Canada! https://www.compass-canada.com/ Three of Cups Tea! https://www.etsy.com/ca/shop/3ofCupsTeas Subscribe to Teffer's Substack! https://substack.com/@tefferadjemian Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

The Insight: How tackling food waste can save the planet - SA Harvest's Chiara Henry by Radio Islam

Did you know that regional, community grocery stores can create stronger, more resilient communities?  Join Food Sleuth Radio host and Registered Dietitian, Melinda Hemmelgarn for her continued conversation with Lea Rainey, founder of Roots Zero Waste Market and Organic Café, located in Garden City, ID. Rainey introduces us to the term “food ethics,” and discusses food pricing, how she sources local/regional organic food, pays her employees fair wages, and chooses reusable containers over single-use plastic. Part 2 of 2.Related Websites: Roots Zero Waste Market: https://www.rootszerowastemarket.com/ https://idahonews.com/news/local/roots-zero-waste-market-in-garden-city-to-eliminate-waste-in-grocery-stores Egg prices: https://farmaction.us/farm-action-calls-for-an-investigation-into-skyrocketing-egg-prices-and-restricted-supply/ Organically Grown Company: https://www.organicgrown.com/

This episode features Carin Keyes, the partnership coordinator at Manz Elementary in Eau Claire Area School District in Wisconsin, as well as Manz Elementary students Emmett Johnson and Bryant Sorenson.  All three have helped set up “no thank you”  tables and composting initiatives at Manz Elementary.

According to the United Nations, food waste now accounts for up to 10% of global greenhouse gas emissions.

What if we could solve food waste AND feed more people nutritiously?

Oregon lawmakers are considering HB 3018, which would require thousands of Oregon businesses – from hospitals to restaurants to food producers – to compost their food waste. Nationwide, an estimated 15% of methane gas pollution is created by food and other organic waste decomposing in landfills. The bill would also try to reduce the amount of food being tossed out in the first place by requiring foods sold in Oregon to be more clear about when a product is safe to eat. The state’s Department of Environmental Quality has estimated that 70% of the food thrown away could be safely eaten. We get two perspectives on the proposals: Charlie Fisher is the state director of Oregon State Public Interest Research Group and helped write the bill. Jason Brandt is the president and CEO of the Oregon Restaurant And Lodging Association and has concerns about the bill.

In this episode 147, Seth Williams, the Environmental Programs Facilitator for the Frisco IndependentSchool District in Texas, shares the journey of the Frisco ISD to reduce school food waste in their district.

TakeawaysSustainability can enhance profitability, not hinder it.Technological advancements can significantly reduce returns.Accurate demand forecasting is crucial for minimizing food waste.The circular economy offers a sustainable alternative to fast fashion.Retailers can leverage clean energy technologies for operational efficiency.Consumer preferences are shifting toward sustainable brands.Sourcing from sustainable factories can improve environmental impact.AI (artificial intelligence) and machine learning can optimize inventory management.Embracing sustainability can lead to better customer service and reduced costs. Chapters00:00 This Week in Research: New Reports and Data02:58 The Intersection of Profitability and Sustainability06:02 Technological Innovations in Returns Mitigation09:00 Sourcing and Manufacturing for Sustainability12:01 Addressing Food Waste in Grocery Retail14:56 The Circular Economy and Its Impact18:02 Clean Energy and Technological Advancements For more on this topic, read the new report from Coresight Research, Keeping Green While Saving Green: Five Areas for Technology-Driven Sustainability in 2025.

In this episode, Lexi Gross, a senior at Otsego High School in Michigan and Julie Guthrie, the Otsego High School food service director, share their journey establishing share tablesat Otsego High School.

In this episode, Wendy Peterson, South Washington County Schools Director of Student Nutrition in Minnesota, shares about the partnership between Washington County Schools and Basic Needs, a local not for profit feeding children and families in need in the community.   Working together, they rescue nutritious school food that is unopened and unwanted from the trays of students that they choose not to eat on a given day. The program feeds families instead of landfills!

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

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

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

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

We're joined by Chef Selena Darrow from Rooted In, Inc. Her organization works to tackle food waste head-on in Green Bay. Selena's nonprofit collects food from grocery stores and delivers it to individuals' homes, preventing waste and feeding our community. As the NFL Draft approaches, Selena's team gears up to save surplus food from the event. Join the movement at Thursday's fundraiser, where food trucks will support this noble cause. Maino and the Mayor is a part of the Civic Media radio network and airs Monday through Friday from 6-9 am on WGBW in Green Bay and on WISS in Appleton/Oshkosh. Subscribe to the podcast to be sure not to miss out on a single episode! To learn more about the show and all of the programming across the Civic Media network, head over to https://civicmedia.us/shows to see the entire broadcast lineup. Follow the show on Facebook and X to keep up with Maino and the Mayor! Guest: Selena Darrow

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

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

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

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

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

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

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

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

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

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

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