Podcasts about Food waste

Episode Highlights With MikiHer amazing story, growing up half Indian and half Japanese and the winding journey of her entrepreneurial successHow she went from being a professional athlete to opening a gluten-free restaurant in NYC, to other start-ups as wellEvery baby goes through up to 6,000 diapers that take hundreds of years to break downHer revelation with diapers and baby poop and how this led to a product that's helping address the plastic problemThe unique way that fungi can break down plastic in a completely safe way!Diapers are actually the #1 source of plastic waste91% of plastic is not recycled and ends up in landfills and oceans The planet is running a fever, and humans are the viruses it's trying to get rid of if we don't fix the problemWhat ecosystem consciousness is and how we can shift our thinking How they're shifting from reduce, reuse, and recycle to reduce and regenerate, and how this shifts thingsWhat sacred reciprocity is and how this shifts the modelHer audacious mission in life is to elevate people and the planet What new paradigm parenting is and how this framework shifts things for familiesOther ways we can make small shifts that contribute to sacred reciprocity 24% of all landfill waste is food waste! How home composting can helpTrees are the greatest technology of our timeWhy she's so anti-toilet paper, and what to try instead! Emergence and Cultivation in parenting and what we can learn from natureNature is our greatest technology, and it can even shape the way we parentThe very real way that fungi have the potential to reverse some of these massive planetary problemsResources MentionedFollow Miki on Facebook, Instagram, and X. Follow Hiro Diapers on InstagramHiro Diapers - get a discount at this linkTushy BidetLMNTI talk often about the health benefits of salt and electrolytes and I am a big fan of LMNT canned drinks and packets. Go to drinklmnt.com/wellnessmana for a special offer.HiyaHiya created a super powered chewable vitamin for kids that packs twelve organic fruits and vegetables plus fifteen essential vitamins and minerals into every dose. Try it at hiyahealth.com/wellnessmama for 50% off your first order.

Food loss and waste account for up to 10% of global greenhouse gas emissions and cost $1 trillion annually, according to the United Nations. About a third of all food grown on the planet gets wasted, rather than eaten. In developing countries, waste usually occurs between the field and the store, due to poor infrastructure, lack of refrigeration, and broken supply chains. In rich countries, most waste happens after food reaches the store, where consumers don't buy imperfect food – or buy too much and toss what they don't get around to consuming. How much pollution, deforestation and starvation could be reduced if we got this problem under control? And how can new tech, including AI, be brought to bear on the problem? Guests: Matt Rogers, Co-Founder and CEO, Mill Industries; Co-Founder, Nest Page Schult, CEO, Topanga  Kayla Abe, Co-Owner, Shuggie's David Murphy, Co-Owner and Chef, Shuggie's For show notes, related links, and episode transcript, visit climateone.org/podcasts. Highlights: 00:00 – Intro 04:30 – Matt Rogers on surviving Hurricane Andrews and his climate journey 06:30 – On the climate impact of HVAC and the creation of Nest thermostat 08:30 – On creating Mill food recycler and addressing food waste 13:45 – Partnership with Whole Food to recycle food waste and feed it back to chickens 17:00 – On AI as a tool for climate solutions 19:30 – Clean tech in Silicon Valley  23:00 – Matt Rogers shares his views on advocacy, philanthropy and impact investing 30:00 – Shuggie's restaurant sources ingredients that would otherwise be wasted 37:00 – David Murphy makes the case for sustainable food and upcycled ingredients 40:00 – Page Schult on global impact of food waste 44:00 – Topanga's work providing reusable food containers for college campuses 52:30 – Thinking about it circularity as systems change 54:00 – Role of AI in reducing food waste in commercial kitchens 58:00 – Climate One More Thing ********** Support Climate One by going ad-free! By subscribing to Climate One on ⁠⁠Patreon⁠⁠, you'll receive exclusive access to all future episodes free of ads, opportunities to connect with fellow Climate One listeners, and access to the Climate One Discord. Sign up today at ⁠⁠patreon.com/ClimateOne⁠⁠.  Ad sales by ⁠⁠Multitude⁠⁠. Contact them for ad inquiries at ⁠⁠multitude.productions/ads⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Food loss and waste account for up to 10% of global greenhouse gas emissions and cost $1 trillion annually, according to the⁠ United Nations⁠. About a third of all food grown on the planet gets wasted, rather than eaten. In developing countries, waste usually occurs between the field and the store, due to poor infrastructure, lack of refrigeration, and broken supply chains. In rich countries, most waste happens after food reaches the store, where consumers don't buy imperfect food – or buy too much and toss what they don't get around to consuming. How much pollution, deforestation and starvation could be reduced if we got this problem under control? And how can new tech, including AI, be brought to bear on the problem? Guests: Matt Rogers, Co-Founder and CEO, Mill Industries; Co-Founder, Nest Page Schult, CEO, Topanga  Kayla Abe, Co-Owner, Shuggie's David Murphy, Co-Owner and Chef, Shuggie's For show notes, related links, and episode transcript, visit climateone.org/podcasts. Highlights: 00:00 – Intro 04:30 – Matt Rogers on surviving Hurricane Andrews and his climate journey 06:30 – On the climate impact of HVAC and the creation of Nest thermostat 08:30 – On creating Mill food recycler and addressing food waste 13:45 – Partnership with Whole Food to recycle food waste and feed it back to chickens 17:00 – On AI as a tool for climate solutions 19:30 – Clean tech in Silicon Valley  23:00 – Matt Rogers shares his views on advocacy, philanthropy and impact investing 30:00 – Shuggie's restaurant sources ingredients that would otherwise be wasted 37:00 – David Murphy makes the case for sustainable food and upcycled ingredients 40:00 – Page Schult on global impact of food waste 44:00 – Topanga's work providing reusable food containers for college campuses 52:30 – Thinking about it circularity as systems change 54:00 – Role of AI in reducing food waste in commercial kitchens 58:00 – Climate One More Thing ********** Support Climate One by going ad-free! By subscribing to Climate One on ⁠⁠⁠Patreon⁠⁠⁠, you'll receive exclusive access to all future episodes free of ads, opportunities to connect with fellow Climate One listeners, and access to the Climate One Discord. Sign up today at ⁠⁠⁠patreon.com/ClimateOne⁠⁠⁠.  Ad sales by ⁠⁠⁠Multitude⁠⁠⁠. Contact them for ad inquiries at ⁠⁠⁠multitude.productions/ads⁠⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Email or DM Hear Our Voices to share your story or resources related to homelessness and housing instability: ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠NYCHearOurVoices@gmail.com ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Hear Our Voices' ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Twitter⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Instagram⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠, ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠and ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠TikTok⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠ account links can be found on ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Linktr.ee/nyc_hov⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠.

Send a textA bin bag can tell you a lot about a country. We follow the trail of rubbish from Swiss kitchen cupboards and discover why one of Europe's wealthiest nations still throws away so much edible food. With fresh data, on‑the‑ground auditing, and candid insights from practitioners, we break down the gap between lofty goals and everyday habits, and why households remain the biggest lever for climate impact.If you would like to see a video and read about the topic of the food waste in Switzerland and read the collection on climate solutions, and more stories, please visit Swissinfo Science.Jounalist: Kristian Foss BrandtVideo journalist: Vera LeysingerHost: Jo FahyAudio editor: Michele AndinaDistribution and Marketing: Xin Zhang SWI swissinfo.ch is a public service media company based in Bern, Switzerland.

In this episode, Tom Morphew shares his inspiring journey from a young gardener to the founder of Full Circle Farms and the Garden Army CIC. He discusses his unique approach to regenerative farming, the challenges he faced in his entrepreneurial journey, and his commitment to creating a sustainable and community-focused farming model. Tom emphasizes the importance of mental health and community engagement in his work, aiming to provide opportunities for healing and purpose through agriculture. With thanks to our sponsor Telus Agriculture and Consumer Goods. Explore smarter farming tools from TELUS Agriculture & Consumer Goods: telus.com/FarmSmarter

In Episode 187, founder of Let's Go Compost, shares her journey of establishing a nation wide composting program for schools. Let's Go Compost is a  national nonprofit located in Scottsdale AZ, focused on practical education, common-sense waste reduction, and local responsibility.

In Episode 186, Kelly Price, a Manheim Township Schools Food Service Director in Pennsylvania, shares her journey to establish share table and food rescue policies in her school district.

Warum wird so viel Essen weggeworfen – obwohl wir längst wissen, wie absurd das ist? Stefan Fak spricht mit Anton Ballmaier, Vorstandsmitglied von foodsharing über ein Lebensmittelsystem, in dem Verschwendung nicht nur passiert, sondern sich oft sogar lohnt. Volle Regale, makelloses Obst und wirtschaftliche Anreize sorgen dafür, dass enorme Mengen Lebensmittel nie gegessen werden. Eine Episode über Food Waste, politische Hebel, die Rolle von Konsument:innen – und darüber, warum Lebensmittelrettung wichtig ist, aber die eigentliche Lösung tiefer im System liegt.

In dieser Folge des Plantbased Podcasts spreche ich mit Raphael Fellmer, Gründer von SirPlus, über ein Thema, das uns alle betrifft: Food Waste, Lebensmittelverschwendung und die Frage, warum wir tonnenweise essbares Essen wegwerfen, während andere hungern. Raphael erklärt, wie SirPlus funktioniert, warum das Retten von Lebensmitteln so wichtig ist und weshalb vegane Ernährung, Nachhaltigkeit und Food Waste viel enger zusammenhängen, als viele denken. Es geht um erschreckende Zahlen, um die Rettung von überschüssigen Lebensmitteln und um die harte Realität hinter unserem Konsum. Besonders stark: Raphael spricht in dieser Podcast-Folge auch offen über Psychotherapie, Selbstliebe, mentale Gesundheit und warum man sich selbst nicht verlieren darf, wenn man ständig versucht, die Welt ein Stück besser zu machen. Wir reden über Aktivismus, Burnout, Kindheitsthemen, Heilung und darüber, warum Veränderung meist auch ganz persönlich beginnt. Außerdem geht es um Veganismus, bewussten Konsum, Minimalismus, Klimaschutz und die Frage, wie wir im Alltag weniger verschwenden und mehr Verantwortung übernehmen können. Wenn dich Lebensmittel retten, Food Waste in Deutschland, pflanzliche Ernährung, mentale Gesundheit und ehrliche Gespräche mit Tiefgang interessieren, dann ist diese Folge genau für dich. Viel Spaß!

How can a world that produces more than enough food still leave millions of people struggling to put a healthy meal on the table? In this episode of Tech Talks Daily, I speak with Jordan Schenck, CEO of Flashfood, about the growing paradox at the heart of our global food system. Grocery prices are climbing, families everywhere are making harder choices at the checkout, and food banks are seeing rising demand. Yet at the same time, vast quantities of perfectly edible food never make it onto a plate. Jordan shares the startling scale of the problem. In North America alone, billions of pounds of edible food are thrown away every year, including huge volumes from grocery stores themselves. Fresh produce, meat, and dairy often end up discarded even though they remain safe and nutritious to eat. The result is a system where food waste and food insecurity grow side by side, despite a supply chain that already produces far more calories than the world needs. Flashfood is attempting to change that equation with a simple but powerful idea. Through its marketplace app, the company partners with grocery retailers to sell surplus food at steep discounts before it reaches the landfill. Shoppers gain access to fresh groceries at far lower prices, while retailers recover value from inventory that might otherwise be lost. What emerges is a rare triple win for shoppers, grocers, and the environment. During our conversation, Jordan explains how consumer behavior, retail expectations, and supply chain logistics have shaped today's food waste problem. She also shares how technology and data are beginning to shift the system in a different direction. Flashfood is now working with more than two thousand grocery partners across North America and serving over a million users, using data and AI to help retailers price surplus inventory more effectively and move products before they are discarded.But the story behind Flashfood is also personal. Jordan reflects on her earlier experiences at Impossible Foods and as founder of the beverage brand Sunwink, and how those roles helped her see both the strengths and weaknesses inside modern food production. Over time, she began to question whether the industry truly needed more products on shelves, or whether the bigger opportunity lay in fixing the inefficiencies that already existed. Our discussion touches on the psychology of grocery shopping, the economics of surplus inventory, and the cultural expectations that lead retailers to overstock shelves in the first place. We also explore why many consumers are more open to buying discounted food than retailers once believed, particularly as the cost of living continues to rise. Perhaps most encouraging of all is the idea that solving food waste does not require entirely new supply chains or radical lifestyle changes. Sometimes it simply requires connecting the dots between food that already exists and the people who need it most.

In this episode of Essential Ingredients, Justine Reichman speaks with Hillary Cohen and Sam Luu, co-founders of Everyday Action, a nonprofit dedicated to recovering food from the entertainment industry and redistributing it to those in need. They discuss their journey from working in the entertainment industry to founding Everyday Action, the challenges they faced, and the importance of community and collaboration in their mission. The conversation highlights the impact of their work, the growth of their organization, and their aspirations for the future.   Takeaways Everyday Action aims to inspire people to take action every day. The organization started as a response to food waste and insecurity in Los Angeles. Frustration can be a powerful motivator for positive change. Collaboration is key to the success of Everyday Action. The entrepreneurial journey requires discipline and adaptability. Mistakes are learning opportunities that contribute to growth. Community support is essential for nonprofit success. Everyday Action has fed over 110,000 people in a year. The organization is focused on building a sustainable community hub. Future aspirations include expanding their collaborative efforts with other nonprofits.    Sound bites "Nothing is too complicated." "We need each other and we need community." "We can use volunteers all days 24-7."   Chapters 00:00 Introduction to Everyday Action 01:14 The Mission Behind Everyday Action 05:35 Turning Frustration into Action 09:09 The Entrepreneurial Journey 12:04 Collaboration and Community Building 15:25 Growth and Impact of Everyday Action 19:54 Evolving Operations and Strategies 25:18 The Role of Community and Support 26:49 Future Aspirations and Closing Thoughts

On Food Talk with Dani Nierenberg, Dani speaks with Jules Pretty, an Emeritus Professor of Environment and Society at the University of Essex. They discuss how storytelling can foster hope, transformation, and agency in the face of the climate crisis; why it's ineffective to use fear to drive change; and the vulnerability we need to move forward. Plus, hear about the producers turning down multi-million dollar offers to convert their farms into data centers, the companies supporting legislation to fight food waste, the decline of deforestation in Brazil, and more.  While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

Frozen food is becoming a major player at the meal table. A union is waving the white flag in its attempt to organize workers at Dash's Market. And c-store operators need to combat food waste.

Episode 185 features Eleanor Chmielowicz, the Recycling Coordinator for the Brookline Department of Public Works in Brookline Massachusetts, who partners with Brookline schools with various sustainability initiatives, including food waste solutions.

Welcome back everyone to the Adventures in Sustainable Living Podcast. This is your host Patrick and this is E264 which is part two of Food Waste: The World's Most Solvable Environmental Problem. In the last episode we covered the first five out of ten reasons why the reduction of food waste has such a significant positive environment impact. Unlike so many other global problems, reducing our food waste is one of the easiest things we can do as individuals. There are ten reasons why food waste is the world's most solvable environment problem. In the last episode we covered five of those reasons. Now, just for a quick review:-The solutions already exist. This means we do not need new technology or new science. The solutions are simple, proven, and accessible to everyone. -Prevention is far cheaper than clean up. While most solutions for environmental problems focus on managing the damage after it has already happened, prevention of food waste cost less than disposal and the pay back is immediate. -Individuals have the real power. While most global environment problems feel distant and abstract, food waste prevention can happen without waiting for governments, corporations and the implementation of new laws. We all participate in our food systems everyday so we have the ability to do something about it today. -It reduces multiple environmental impacts at once. Because of the nature of our food systems, waste prevention effect climate change, addresses water scarcity, land degradation and reduces energy consumption all at once. -Most wasted food is perfectly edible. Since our food systems are inefficient, risk-averse, and culturally distorted, they are built for waste. The majority of wasted food is actually perfectly edible and we can do something about it. But, before we get to the next 5 reasons as to why food waste is the world's most solvable environmental problem, let's first talk about the good news story of the week. 

David Lapp, once Amish, now runs a national nonprofit logistics operation helping 1,700+ organizations get access to food that would otherwise be wasted. Discover how warehouses, volunteers, and private capital all play a part in this inspiring mission. Get Interviewed on the Show! - ================================== Are you a real estate investor with some 'tales from the trenches' you'd like to share with our audience? Want to get great exposure and be seen as a bonafide real estate pro by your friends? Would you like to inspire other people to take action with real estate investing? Then we'd love to interview you! Find out more and pick the date here: http://daveinterviewsyou.com/ #realestatepodcast #foodlogistics #faithbasedinvesting

Episode 184 features Alicia Howe , the faculty advisor forthe Eco Club at Memorial HS in the Eau Claire Area School District in Wisconsin, as well as  HS students Erielle, Solvieg, and Audrey, who are members if the  Eco Club, which has helped set up “no thank you”  tables and recycling initiatives in the school district.

The Booth family's farm is a place where the humble fruits have remarkable potential, and the food waste is actually a land of opportunity.Sandy Booth heads up New Forest Fruit Snacks, a business with family values at its core, and a whole lot of help from the kin within!Join us this week for a look into an innovative, sustainable family farm growing not just the strawberries in their snacks, but the people within the business too…

In this episode, we explore the strange signals people use to interpret global events, from Pentagon pizza orders and satellite data to the Big Mac Index and other unconventional measures of economic reality. We examine the decline of Google search, the rise of AI-powered alternatives, and why new tools are changing how people actually find information. For the “foolishness of the week”, we detail an unfortunate incident involving a piece of World War I artillery, before turning to a broader cultural debate about nostalgia for the 1950s. With guest Andrew Heaton, we unpack myths about work, gender roles, housing, healthcare, and prosperity, comparing mid-century life to modern standards of living. Along the way, we discuss food abundance, technological progress, wage compensation, inequality, and whether people genuinely want to return to the past or simply romanticize it from a distance. 00:00 Introduction and Overview 00:28 Pentagon Pizza Orders and “Pizza Intelligence” 02:51 Proxy Signals, Satellite Data, and the Waffle House Index 04:25 The Big Mac Index and Measuring Cost of Living 05:00 The Decline of Google Search and Sponsored Results 07:19 Switching Search Engines and the Myth of Google Monopoly 09:54 AI Search Tools and Why They Actually Work 11:28 Foolishness of the Week: World War I Artillery Incident 13:43 How Bad Ideas Escalate at Parties 15:51 Introducing Andrew Heaton 16:39 Was the 1950s a Time or a Place? 18:43 Economic Reality vs 1950s Nostalgia 20:58 Women's Work, Household Labor, and Misleading Myths 23:56 Food Costs, Eating Out, and Modern Abundance 25:46 Medicine, Lifespan, and Why 50s Healthcare Was Worse 27:57 Housing Size, Zoning, and the Cost of Homes 30:01 Cars, Air Conditioning, and Quality of Life Improvements 31:17 Mortgage Rates and Why Housing Feels Unaffordable Now 34:02 Manufacturing, Exports, and the “We Don't Make Anything” Myth 35:35 Agricultural Productivity and Modern Farming 37:19 Food Waste as a Measure of Prosperity 37:42 Great Depression Scarcity and Generational Habits 39:59 Transportation Costs and Higher Quality Modern Vehicles 42:50 Car Safety, Seatbelts, and Survival Rates 43:42 Wages, Benefits, and What “Compensation” Really Means 45:29 What the 1950s Actually Did Better 47:52 Inequality, Community, and Social Capital in the 50s 49:44 Technology, Isolation, and Choosing Modern Life 52:05 Longing for Silence from Technology 53:18 The Mythology of Happy Days Learn more about your ad choices. Visit podcastchoices.com/adchoices

On Food Talk with Dani Nierenberg, Dani speaks with Ronni Kahn, the Founder and Visionary in Residence of Australia's leading food rescue organization, OzHarvest. They discuss the mindset shift needed to truly value farmers and the food they grow, innovative food waste solutions developed through social entrepreneurship, and education models that can cultivate a new generation of climate warriors. Plus, hear why former USDA officials are warning about the possible "widespread collapse" of the U.S. agriculture sector, a new initiative designed to improve the livelihoods of Mozambique's farmers, the risk posed by the deadly Nipah virus that was recently detected in India, and more. While you're listening, subscribe, rate, and review the show; it would mean the world to us to have your feedback. You can listen to "Food Talk with Dani Nierenberg" wherever you consume your podcasts.

How Milwaukee County does its Point-In-Time count and its approach to helping those experiencing homelessness. The high level of food waste here in Wisconsin and what's being done to prevent it. A UW professor who collaborated with Bad Bunny on his award-winning album.

Food Waste App by Radio Islam

Episode 182 features Kate Lemerich, Supervisor of Secondary STEM and Co-Chair of Metuchen Public School Sustainability Committee in New Jersey, Nikki Silipino , a RegionalOperations Associate at Share My Meals, and Sarah Teti with the First Presbyterian Food Pantry in Metuchen. Working together, they carry out the meal recovery program in Metuchen Public Schools.

Modena's famous Massimo Bottura approaches food and cooking with a sense of creativity that is electric. His charm and energy are irresistible, and his values of social justice and sustainability are deeply aligned with my own. I had the great pleasure of interviewing Massimo in 2017 and dove into a topic we both care about: reducing food waste. You can tune into that episode here: https://www.marionkane.com/podcast/massimo-bottura-mission-turn-food/ If reducing food waste and feeding the disenfranchised is something you care about too, you will love Peter Svatek's documentary 'Theater of Life,' where Massimo and 60 of the world's top chefs reclaim food headed for the dumpster and make beautiful meals for some of Italy's hungriest people: Theater of Life - NFB And I would be remiss if I didn't mention 'Bread is Gold,' a cookbook that features recipes from Massimo and others that inspires home chefs to reclaim wasted ingredients and transform them into dishes that are both delicious and beautiful: Tasty Cookbook by Chef Massimo Bottura and Friends is Pure Gold Image (clockwise, from top left): Caramelized bananas with balsamic drizzle, made from a recipe in 'Bread is Gold;' Massimo Bottura; yours truly in my legendary veggie dress c. 1992; promo poster from the documentary 'Theater of Life.' #sustainability #foodwaste #massimobottura #theateroflife #foodsecurity #podcast #marionkane #foodsleuth

Im privaten Bereich ist der Feuerlöscher nicht obligatorisch. Brandschutz-Fachleute empfehlen ihn aber dringend. Wir sagen Ihnen, worauf Sie beim Kauf achten sollten. +++ Weiteres Thema: Vermeidung von Food Waste in Skilagern: Wie Schülerinnen und Schüler lernen, mit Resten zu kochen.

What if feeding people with dignity could also build a sustainable and stronger local food system?In this episode of The Lou Review Podcast, we sit down with Rhona Bowles Kamar, founder and executive director of Feed Louisville, to explore how one Louisville-based nonprofit is redefining hunger relief with creativity, dignity, and long-term vision.Born out of the food insecurity crisis revealed during the COVID-19 pandemic, Feed Louisville rescues surplus food and transforms it into nourishing, chef-prepared meals for unhoused and food-insecure neighbors. What started as an urgent response has grown into a vital community force—powered by former restaurant professionals who believe good food is a human right, not a luxury.Rhona also shares how Feed Louisville is thinking beyond traditional nonprofit models through its social enterprise, ZEST—a plant-forward, grab-and-go meal line created by chefs and sold locally. Available at Value Market, Rainbow Blossom, Fante's Coffee Shop, Billion Cup Coffee, and more locations coming soon, every ZEST purchase directly supports Feed Louisville's hunger relief work.A former chef and co-owner of the beloved Ramsi's Café on the World, and founder of Raising Hope Organic Farm, Rhona brings decades of culinary, agricultural, and community leadership to her mission. Her work has earned widespread recognition, including being named a 2025 Partners in Philanthropy Nonprofit Visionary Leader and a Today's Woman Magazine Most Admired Woman.This conversation dives into food rescue, nonprofit innovation, social enterprise, and what it really takes to feed people with dignity—while strengthening Louisville from the inside out.In this episode, you'll learn:How Feed Louisville turns rescued surplus food into chef-prepared mealsWhy dignity and access matter in hunger reliefHow ZEST supports nonprofit sustainability through local retail partnershipsThe role former restaurant professionals play in community careWhat it takes to build a mission-driven organization that lasts

Episode 179 of the K-12 Food Rescue Podcast features SophiaZhang,  a senior at Millard West High School in Nebraska.  Sophia created a project called Beyond the Bite working with Kids Against Hunger and Saving Grace Perishable Food Rescue.

On Episode 616 of Impact Boom, Louise Tran of OzHarvest Ventures discusses the unique ways businesses for good approach designing and implementing sustainable systems to tackle food waste, and why empowering consumers through purposeful products and storytelling leads to tangible and lasting impact. If you are a changemaker wanting to learn actionable steps to grow your organisations or level up your impact, don't miss out on this episode! If you enjoyed this episode, then check out Episode 260 with Jimmy Pham on fostering empathy and seizing moments as a social entrepreneur -> https://bit.ly/4bF0gjh The team who made this episode happen were: Host: Indio Myles Guest(s): Louise Tran Producer: Indio Myles We invite you to join our community on Facebook, LinkedIn or Instagram to stay up to date on the latest social innovation news and resources to help you turn ideas into impact. You'll also find us on all the major podcast streaming platforms, where you can also leave a review and provide feedback.

La hausse fulgurante du panier d'épicerie n'est pas qu'une impression : elle est bien réelle, systémique et préoccupante. Dans cet épisode du Sans Filtre, on décortique les vraies causes de l'augmentation des prix, le gaspillage alimentaire et les limites de notre système actuel. On reçoit Renaud Leblanc, le président de FoodHero, une solution concrète qui permet d'économiser jusqu'à 50 % sur l'épicerie tout en réduisant le gaspillage. Au programme : - Pourquoi le panier d'épicerie augmente plus vite que l'inflation - Les causes systémiques : climat, transport, pandémie et chaînes d'approvisionnement - La viande devenue un produit de luxe : constats et alternatives - Le gaspillage alimentaire et son impact environnemental réel - FoodHero : comment économiser, consommer mieux et réduire les pertes 

In this episode, Kappy shares what's on his plate at the moment. Links and handles mentioned in this episode:Bar Tutto | Chef Joe Flamm | day off group | Share Our Strength/No Kid HungryEleven City Diner | IGPB Banana Oatmeal Bars | Erin Lives Whole | IGLittlefoot VenturesAdam Mesnick/Deli Board | BtP Episode | Siete FoodsThe Neighborhood HotelThis episode is brought to you by Siete Foods. Follow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.com www.onkappysplate.com

Utah State Representative Tiara Auxier shares her experience learning about the effect of unrealistic seat times during school lunches and her experience trying to implement changes in Utah schools related to the implementation of the national school lunch program. Representative Auxier's goal is to improve student nutrition and education via the increased consumption of the healthy food students are provided each day through a common sense review of data that reveals the best practices that lead to maximum benefits for students participating in the national school lunch program.

Je moderner ein Auto – desto teurer die Reparatur. Das führt zu höheren Prämien bei der Autoversicherung. Der Experte sieht dunkle Wolken aufziehen am Prämienhimmel 2026. Ausserdem im «Kassensturz»: Ticket-Ärger mit der Swiss. Und: Die Weihnachtsrepo mit der Heldin von Langenthal. Kostenfalle Auto-Reparatur – Versicherungsprämien steigen 2026 Moderne Autos werden zunehmend komplexer und digitalisierter. Dies führt zu Problemen bei Reparaturen. Einerseits weil oft keine einzelnen Teile, sondern nur ganze Komponenten ausgewechselt werden können. Andererseits weil Hersteller zum Teil sogenannte Softwaresperren einsetzen. Diese verhindern den Einbau günstiger Occasionsersatzteile. Kritiker sehen darin eine Strategie, teure neue Ersatzteile zu verkaufen. Die Autohersteller weisen den Vorwurf zurück und berufen sich auf europäische Richtlinien. Die steigenden Reparatur-Kosten wirken sich direkt auf die Versicherungsprämien aus, die laut der Versicherung Axa und dem Schweizerischen Versicherungsverband SVV aktuell Rekordhöhen erreichen. Selbst unfallfreie Fahrer müssten für nächstes Jahr mit deutlichen Aufschlägen rechnen, sagt der Versicherungsexperte im «Kassensturz». Kundenärger bei Swiss – Stornierung ohne Zustimmung Thomas Studer ist vorsichtig: Weil er seinen Fuss verknackste, erkundigte er sich vorsorglich bei der Swiss, ob er seinen Flug auf die Kapverden allenfalls stornieren könnte. Nur wenig später: Der Flug ist ungewollt storniert – und lediglich 50 Franken auf Studers Konto. Bezahlt hat er 1500 Franken für den Flug. Nachdem der «Kassensturz» interveniert, sichert Swiss die volle Rückerstattung des Ticketpreises zu. Heldin von Langenthal – Wie eine 83-Jährige Hoffnung spendet Seit 21 Jahren kämpft die 83-jährige Esther Schönmann mit ihrer Langenthaler «Gassenküche» gegen Armut und Foodwaste. Woche für Woche sammelt sie überschüssige, aber einwandfreie Lebensmittel, die sonst weggeworfen würden: Über 200 Säcke mit Grundnahrungsmitteln gehen so wöchentlich an Menschen, die am Existenzminimum leben – auch an Weihnachten. Trotz ihres unermüdlichen Einsatzes denkt Esther Schönmann langsam ans Aufhören. Doch die grosse Nachfrage, auch von Flüchtlingen, zeigt die anhaltende Notwendigkeit ihrer Mission.

2,8 Millionen Tonnen Lebensmittel landen in der Schweiz jedes Jahr im Müll. Mit ein Grund warum hierzulande nicht mehr Esswaren gerettet werden können, ist die Bürokratie. Wo die Hürden liegen, zeigt der Besuch in einem Verteilzentrum der Schweizer Tafel. Weitere Themen: Mit einem neuen, schweizweit einzigartigen Projekt will die Schaffhauser Polizei die Kommunikation in schwierigen Situationen vereinfachen. Mithilfe von Piktogrammen sollen Opfer und Zeugen, denen das Reden schwerfällt, Abläufe schildern können. Am 28. Dezember finden im Kosovo vorgezogene Neuwahlen statt. Bei den letzten Wahlen brachte keine Partei eine alleinige Mehrheit oder Koalition zustande. Seither ist der Kosovo politisch blockiert. Dieser Stillstand hat im Land und bei der Bevölkerung Spuren hinterlassen.

Kathy Nguyen is the Green Star Schools Program Manager of Eco-Cycle in Boulder, Colorado. Listen to her journey providing school food waste solutions in Episode 173 of the K-12 Food Rescue Podcast.

Chef, T.J. Conwi grew up in a household where food was sometimes scarce. So when he began to understand how much perfectly good food gets thrown out by the food industry, he built a social enterprise business to turn it into meals distributed by local charities.PLUS: Why a Chicago-area church turned its nativity scene into an anti-ICE protestRogers v. Rogers: Meet the writer whose book inspired a one-man play about Canada's telecom empireHow Canadian actor Kimberley Sustad built a career with Hallmark Christmas How Inuit throat singing duo PIQSIQ scored a hit with The Last Frontier soundtrack

What if the food left behind when restaurants close could fight hunger instead of filling landfills — meet "Rolling Tomato," the nonprofit rescuing thousands of pounds of surplus food to feed Idahoans in need.

WXPR News for 12-16-25

The next consumer tech revolution may require an introduction of a new personal device. Plus, the food waste startup founded by Nest alumnus Matt Rogers also received an investment from Amazon's Climate Pledge Fund. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Host: Heather Norman-Burgdolf, PhD, Associate Extension Professor for Nutrition and Health, University of Kentucky Department of Dietetics and Human Nutrition, Martin-Gatton College of Agriculture, Food, and Environment Guest: Dawn Brewer, PhD, RD, Associate Professor, Department of Dietetics and Human Nutrition Season 8, Episode 27 Guest host Dr. Heather Norman-Burgdolf talks with Dr. Dawn Brewer, Associate Professor and Registered Dietitian at the University of Kentucky, about the WiN-WiN (Waste Not, Want Not) pilot program that redirects surplus produce to feed food-insecure residents in Jessamine County. They discuss how the program connects farmers, gardeners, markets, and local feeding partners to reduce landfill waste and increase availability to nutritious food. The episode outlines WiN-WiN's local partners — including Revived Life House, the Man of Meals program at Nicholasville Methodist Church, the Jesmond County Food Pantry, the Kentucky United Methodist Children's independent living program, and Bethel Harvest — and explains the program's focus on logistics, food safety, recipes, toolkits, and training to help organizations use and preserve donated foods. Listeners also hear national food-waste facts, practical tips to reduce waste at home (meal planning, proper storage, using “ugly” produce, freezing, and repurposing leftovers), and ways to get involved: donate produce, volunteer with transport or partner organizations, and access WiN-WiN resources online and on social media. For more information: WiN-WiN Pilot Program Website Follow WiN-WiN on Social Media Facebook Instagram Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel  

Rogue Bailey started noticing the high amount of food waste at Bioscience High School, and she conducted a food waste audit with support from the staff and students at the HS, which showed 17,000 pounds of food could be prevented from entering a landfill with a few changes. Listen to her story in Episode 171 of the K-12 Food Rescue Podcast.

This week on Everybody in the Pool, we're talking about one of the least-visible but largest waste problems in the world: food processing waste. Every time fruits or vegetables are peeled, chopped, juiced, or processed, mountains of perfectly good plant material get thrown out or sold for pennies. It's expensive, it's inefficient, and it's a huge climate problem.My guest is Michelle Ruiz, founder and CEO of Hyfe, a company unlocking the massive value hidden in this “waste.” Hyfe has developed a clean, water-based technology that can deconstruct food waste into high-value ingredients—like natural antioxidants that can replace carcinogenic petrochemical additives, fibers for gut health, and eventually the bio-based molecules that could power the broader bioeconomy.Instead of paying to get rid of waste, food processors can turn it into a whole new revenue stream — while reducing emissions and building real circularity into the food system.We get into:Why food processing waste is one of the biggest untapped feedstocks in the worldHow Hyfe's process “unlocks” the compounds inside plant material without toxic solventsThe clean-label antioxidants that can replace petrochemical additives already being banned in multiple statesWhy fibers are booming — and how food companies want cleaner, more functional sourcesHow this technology could one day replace a chunk of the petrochemical industryThe business model: why food processors, not consumers, are Hi-Fey's real customersMichelle's journey from oil refinery engineer to World Economic Forum Tech PioneerThe role of circularity, resilience, and adaptation in the future food systemLinks:Hyfe: https://hyfe.tech/All episodes: https://www.everybodyinthepool.com/Subscribe to the Everybody in the Pool newsletter: https://www.mollywood.co/Become a member for the ad-free version of the show: https://everybodyinthepool.supercast.com/ Hosted on Acast. See acast.com/privacy for more information.

RootHub (aka Aloha) weaves the core values and shared struggle of building Black Rock City and his work in Hawai‘i. He draws inspiration from the Hawaiian people's concept of kuleana (responsibility to the land and community).When he's not building BRC with DPW, or playing music to amplify people's stories, he's diverting food waste from landfills and incinerators into much needed, nutrient-dense soil for growing food. He does this through his companies. The names say it all:· Full Circle Solutions Hawaii· Leftover Love Company ("We love your leftovers")Hear how ingenuity learned on the playa—along with a sense of humor—allows him to overcome hurdles and create meaningful change in BRC and in Hawai'i, even with the naive tourists.Through sweet story and song, he shares how to combine innovation with tradition, to lift the stone without lifting the weight of the stone.roothub.comleftoverloveco.comfullcirclesolutionshi.comburningman.org/black-rock-city/infrastructure/dept-of-public-works LIVE.BURNINGMAN.ORG

I want to hear your thoughts about the show and this episode. Text us here...What happens when two women working behind the scenes in Hollywood decide they're done watching perfectly good gourmet meals go in the trash? They build a movement.In today's powerful conversation, I sit down with CNN Everyday Hero nominee Hillary Cohen and her powerhouse co-founder Samantha Liu, the founders of Everyday Action, a Los Angeles–based nonprofit rescuing untouched meals from film and TV sets and redirecting them to communities facing food insecurity.These two women are the definition of scrappy, heart-driven leadership. Since launching in 2020, they've redistributed more than 270,000 meals across LA — all while training drivers, building a volunteer network, and operating their nonprofit like a well-oiled production set.Together, we talk about the moment that sparked their work, the misconceptions about unhoused individuals, the emotional impact of giving with dignity, and how everyday people (yes, you and me) can be part of the solution.If you've ever wondered how small actions can lead to massive impact, this episode will light you up.In This Episode You'll Hear:The moment Hillary realized food waste on film sets wasn't “just the way it is”The behind-the-scenes reality of food waste in HollywoodWhat it really looks like to build a nonprofit with zero experience (and a whole lot of heart)The surprising challenges of delivering meals with dignityHow Everyday Action protects the humanity of those they serveThe emotional payoff of serving “just one person”Their dreams for expansion, including a fully fundeThis is an invitation to join a supportive community of purpose-driven entrepreneurs who are creating an impact in the world.A mastermind is a community of peers who exchange ideas, provide support, and offer sound advice for running a successful business.Join the Confident YOU Mastermind now at https://goconfidentlyservices.myflodesk.com/confidentyoumastermindSupport the showOther helpful resources for you: For more about me and what I do, check out my website. Are you ready to get some help with:Podcast launch/re-launchPodcast growth, to increase your authority and position yourself as the thought leader you are. Or Leveraging your podcast to build your online biz and get more clientsSign up for a FREE 30 minute Confident Podcast Potential Discovery Call In this session I will: Identify the pain point that is holding you back. Suggest a next step strategy for solving the pain point.https://calendly.com/goconfidentlycoaching/30-minutes-free-coaching-sessioin Then we will talk about working together to accelerate the process. Do you want a podcast audit? Check out this link If you're looking for support to grow your business faster, be positioned as an authority in your industry, and impact the masses, schedule a call to explore if you'd be a good fit for one of my coaching programs. ...

My guest this week, Emma Atkins, is here to explore the role that refrigeration has played in our food waste. Emma is a PhD researcher at the University of Bristol in the UK. Her research looks at how fridges influence food waste, whether through design or its place in a food system geared towards overconsumption. She has a background in policy and advocacy, and recently wrote two reports tackling policy solutions for food waste and quality of food donations with Foodrise, which is a UK and EU-based NGO. Her website Food Waste Stories features articles about food waste in art, culture, policy, and academia, and advocates for a sustainable food system.  In today's conversation, I speak with Emma about how fridges have evolved from earliest 1920s designs to become embedded in our modern food culture, the relationship between fridges and Costco hauls, the extreme fridge organization trends on TikTok, and the possibilities of more sustainably-minded fridge designs to reduce food waste in the future. Resources:  Food Waste Stories website  Instagram: @foodwaste_emma Policy Document: Used By - How businesses dump their food waste on charities  Policy Document: Actions to End Food Waste   

Join host Justin Forman in Nairobi, Kenya, as he sits down with Jean-Paul Nageri, co-founder of KaFresh, for an extraordinary conversation about finding divine solutions hidden in plain sight. When Jean-Paul watched his father's banana harvest spoil while waiting for traders, he didn't just see a problem—he saw a calling. What followed was a journey of "God Engineering" that led to a breakthrough preserving produce 10x longer using only natural plant oils.This episode explores how entrepreneurs can look to creation itself for answers to massive problems, why cold storage isn't always the answer for Africa, and how one biotech solution is transforming food security for millions. From Genesis 1:29 inspiration to cutting-edge agricultural innovation, this conversation reveals how faith, science, and entrepreneurship combine to solve real-world challenges.Key Topics:How watching his father lose 50% of harvests to spoilage launched an entrepreneurial journeyThe "God Engineering" discovery: unlocking preservation secrets from orange peelsWhy expensive Western solutions (cold storage) don't work for African farmersKaFresh breakthrough: Extending tomato shelf life from 1 week to 3+ months at room temperatureThe $1 trillion problem: Sub-Saharan Africa loses 37% of food production to post-harvest spoilageFrom synthetic chemicals to natural plant oils: reversing the globalization of food preservationHow monks in 1800s monasteries pioneered natural food coating techniquesBuilding an agricultural biotech platform: From preservation to accelerated seed germinationMaking insects "invisible" to produce instead of killing them with pesticidesUganda's 2 million smallholder farmers and the mindset shift that changes everythingNotable Quotes:"I like to use the term God Engineering. He literally leaves clues, but you have to have that discernment to be able to see the clues." - Jean-Paul Nageri"Why me, why me, why not some other big company? But that's God's plan. He normally takes the underdogs." - Jean-Paul Nageri"Anything that is good for you should be easy to pronounce." - Jean-Paul Nageri

Send us a textThis week let's chat about some practical suggestions for hosting a Thanksgiving that's just a little more sustainable. From planning the meal to polling guests before they show up, you're sure to leave today's episode with at least one idea you hadn't considered before!Links from today's episode:Time Magazine: Thanksgiving Food Waste Is Nothing To Celebrate. But There Are Ways To Combat Ithttps://time.com/6236321/thanksgiving-food-waste-ways-to-avoid/Farm-to-Table Thanksgiving: How to Host a Sustainable Fall Feasthttps://biofriendlyplanet.com/farm-to-table-thanksgiving-how-to-host-a-sustainable-fall-feast/ICYMI another episode you might enjoy:Episode#108 Decolonizing our Thanksgiving Plates (recorded before the 2024 rebranding of this show)Connect With Genet “GG” Gimja:Website https://www.progressivepockets.comTwitter https://twitter.com/prgrssvpcktsWork With Me:Email progressivepockets@gmail.com for brand partnerships, business inquiries, and speaking engagements.Easy Ways to Support the Show1. Send this episode to someone you know! Word of mouth is how podcasts grow!2. Buy me a coffee (or a soundproof panel!) https://buymeacoffee.com/progressivepockets 3. Leave a 5 star rating and review for the show!//NO AI TRAINING: Any use of this podcast episode transcript or associated show notes or blog posts to “train” generative artificial intelligence (AI) technologies to generate text is expressly prohibited. This includes, without limitation, technologies that are capable of generating works in the same style or genre as this content. The author reserves all rights to license uses of this work for generative AI training and development of machine learning language models//Support the show

In this Retail Technology Spotlight episode, Nick Matthews, VP of Solutions and Architecture at Wiliot, joins Omni Talk to reveal how Walmart is deploying Bluetooth-enabled IoT technology across all 4,600 U.S. stores and 40 distribution centers. From wireless energy-harvesting tags to real-time pallet tracking, Nick breaks down how Wiliot's ambient IoT technology is reducing food waste by tens of millions of pounds, improving inventory accuracy, and improvingg store operations without requiring associates to change their workflow. If you've ever wondered how retailers are solving the "where is my product?" problem at scale (who hasn't?), then this episode is for you.

In this fun, practical episode, Kathi Lipp and her favorite person, Roger Lipp ,go off the beaten clutter path to share their favorite frugal foodie tool: the Too Good To Go app. If you want great food for a fraction of the price, hate seeing food go to waste, or just need an easy meal that isn't from your own kitchen, this one's for you. Listeners will learn: How Too Good To Go works (and when it's worth it)Their best “surprise bag” wins (pizza, bagels, bakery, gumbo, and more)What to know before you go: pickup windows, freshness, and cancellationsSmart hacks for leftovers: air fryer reheat, freezing donuts, and sharing the bountyWho this is great for (and who should skip it)How to weave it into errands, travel, and low-cost date nights You'll walk away with a simple, step-by-step plan to save money, reduce waste, and bring a little adventure back to your meals—without adding chaos to your life.