Podcasts about Food waste

The Trump administration has caused issues of significant food waste due to a range of its policies, including immigration raids, tariffs, cuts to food assistance programmes, and the destruction of food for programmes like USAID.  This has had huge consequences, including environmental impacts, as well as impacts on the estimated more than 47 million people in the US who don't have enough food to eat, and those who have relied on US foreign aid that has been cut. For International Desk, Wire Host Caeden spoke to Garrett Graddy-Lovelace, Provost Associate Professor in Environment, Development & Health at American University, about these issues. 

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.

As reported, in Australia, around 7.6 million tonnes of food is wasted every year. One female-founder has developed a solution in a box. - Sebagaimana dilaporkan, di Australia sekitar 7,6 juta ton makanan terbuang setiap tahunnya. Seorang pendiri start up wanita berhasil mengembangkan solusi komprehensif untuk masalah ini.

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   

This Black Friday, why not bag a food waste bargain that cuts food waste and tastes delish? PJ talks to Michaela O'Leary from Too Good To Go to find out how it really works Hosted on Acast. See acast.com/privacy for more information.

An estimated one-quarter to one-third of all food produced for human consumption worldwide is lost or wasted. As global food demand continues to rise, the challenge lies in producing more while creating less food waste (https://bakerpedia.com/baked-wasted-food-waste-commercial-baking/). In the baking industry, embracing efficient production practices, ingredient optimization, and upcycling strategies can significantly minimize waste, enhance nutritional retention, and build a more resilient, sustainable food system. In this episode of BAKED in Science, host Mark Floerke is joined by Marta Benedet, Key Account Manager at Agrain. Agrain (https://agrainproducts.com) is a food-tech company based in Denmark, specializing in the upcycling of spent grain. The company processes spent grain into aromatic and versatile flour ingredients, perfectly fit for a wide range of food products. Waste Less, Enjoy More While discussing repurposed grains, some topics covered include: Expanded ingredients range at Agrain Giving new life to spent brewer's grains Nutritional properties of repurposed grains Improved texture in baked products Considerations for flavor profiles Upcycled ingredients for a smaller carbon footprint

Susanne Wille zum SRG-Abbau von 900 Vollzeitstellen, gestiegene Preise drücken in den USA auf die Konsumentenstimmung, Kampf gegen Foodwaste

New Zealand farms and food producers appear to be outpacing other countries when it comes to reducing food waste. A report commissioned by the Ministry of Environment reveals more than 1.2 million tonnes of food is wasted or thrown away here every year. The total proportion of food wasted is between 5 and 10 percent - considerably lower than the global estimate of 30 to 40 percent. University of Otago nutrition professor and report author Sheila Skeaff says household food waste is still as high as most other countries, but producers are ahead. "We produce a lot of food and we're pretty good at making sure that we make the best use of that, particularly on farms and in processing." LISTEN ABOVESee omnystudio.com/listener for privacy information.

New Zealand farms and food producers appear to be outpacing other countries when it comes to reducing food waste. A report commissioned by the Ministry of Environment reveals more than 1.2 million tonnes of food is wasted or thrown away here every year. The total proportion of food wasted is between 5 and 10 percent - considerably lower than the global estimate of 30 to 40 percent. University of Otago nutrition professor and report author Sheila Skeaff says household food waste is still as high as most other countries, but producers are ahead. "We produce a lot of food and we're pretty good at making sure that we make the best use of that, particularly on farms and in processing." LISTEN ABOVESee omnystudio.com/listener for privacy information.

A rise in bulk buying may be contributing to New Zealand's food waste. A report commissioned by the Ministry for the Environment reveals more than 1.2 million tonnes of food is wasted or thrown away here every year. Nearly a third is by households, with processing and food production making up the rest. Love Food Hate Waste Programme Manager Sophie Wolland told Ryan Bridge buying in bulk isn't always the best idea. She says if there's no plan in place for the food, it can likely go off and end up in the bin. LISTEN ABOVE See omnystudio.com/listener for privacy information.

FIRST WITH YESTERDAY'S NEWS (highlights from Monday on Newstalk ZB) I Suppose It's Probably a Good Idea/Who's On Strike Today?/Pre-Wasted Food/That About Wraps It Up for Christmas Parties/Plane CryingSee omnystudio.com/listener for privacy information.

Carlyn Fretilli Davis, an ENS consultant, speaks to John Maytham about South Africa improving its food waste management policies, to better align with global standards. Presenter John Maytham is an actor and author-turned-talk radio veteran and seasoned journalist. His show serves a round-up of local and international news coupled with the latest in business, sport, traffic and weather. The host’s eclectic interests mean the program often surprises the audience with intriguing book reviews and inspiring interviews profiling artists. A daily highlight is Rapid Fire, just after 5:30pm. CapeTalk fans call in, to stump the presenter with their general knowledge questions. Another firm favourite is the humorous Thursday crossing with award-winning journalist Rebecca Davis, called “Plan B”. Thank you for listening to a podcast from Afternoon Drive with John Maytham Listen live on Primedia+ weekdays from 15:00 and 18:00 (SA Time) to Afternoon Drive with John Maytham broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/BSFy4Cn or find all the catch-up podcasts here https://buff.ly/n8nWt4x Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

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

According to the United Nations, around one-third of all the food currently produced across the planet is being lost or wasted, oftentimes before it even reaches our plates. As well as the loss of essential sources of nutrition needed to feed the global population, issues in food supply chains are using up other vital resources such as water, labour and energy. So, what can we do to ensure that as much food as possible makes it from farm to fork without being wasted? As part of our four-part miniseries, Future of Food, we're joined by Dr Natalia Falagán, an Agricultural Engineer and Senior Lecturer in Food Science and Technology at Cranfield University. She explains the need for more joined-up thinking to help connect the different stages of our food production systems, the difference between use-by and best-before dates and tells us how growing something as simple as herbs in a kitchen window box can help us all deepen our relationships with the food we eat. Learn more about your ad choices. Visit podcastchoices.com/adchoices

New Zealand produces enough food to feed 40 million people. Some of it we consume and some some we export. But a staggering 30% of the food we make or grow goes to waste. Fruit and vegetables need to look a certain way to make it onto supermarket shelves – or they get tossed. Angus Simms and his partner Katie Jackson wanted to tackle that problem - so they started Wonky Box three years ago. This is the subscription food box full of wonky fruit and veg that's delivered to your door. Their business has grown way bigger and faster than they ever thought, but it hasn't been smooth sailing along the way. Angus joined Kerre Woodham in the latest episode of Bosses Unfiltered to share his story. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Alexandra White, co-founder of Produce Good, discusses their mission to recover and redistribute citrus and produce to address food insecurity in San Diego, where 850,000 residents are food insecure. Produce Good captures about 500,000 pounds of food annually, providing 1.5 servings per person. They rely on 1,500 volunteers and collaborate with various organizations. Produce Good's website offers volunteer opportunities and donation options.About Spotlight and Cloudcast Media  "Spotlight On The Community" is the longest running community podcast in the country, continuously hosted by Drew Schlosberg for 20 years.  "Spotlight" is part of Cloudcast Media's line-up of powerful local podcasts, telling the stories, highlighting the people, and celebrating the gravitational power of local.   For more information on Cloudcast and its shows and cities served, please visit www.cloudcastmedia.us. Cloudcast Media | the national leader in local podcasting.   About Mission Fed Credit Union  A community champion for over 60 years, Mission Fed Credit Union with over $6 billion in member assets, is the Sponsor of Spotlight On The Community, helping to curate connectivity, collaboration, and catalytic conversations.  For more information on the many services for San Diego residents, be sure to visit them at https://www.missionfed.com/

Guests:Ita O'Brien, Head of Wellness at VersatileLorcan Sirr, Senior Lecturer in Housing at TUDJo Linehan, JournalistArlene McIntyre from Ventura Design

New Zealand produces enough food to feed 40 million people. Some of it we consume and some some we export. But a staggering 30% of the food we make or grow goes to waste. Fruit and vegetables need to look a certain way to make it onto supermarket shelves – or they get tossed. Angus Simms and his partner Katie Jackson wanted to tackle that problem - so they started Wonky Box three years ago. This is the subscription food box full of wonky fruit and veg that's delivered to your door. Their business has grown way bigger and faster than they ever thought, but it hasn't been smooth sailing along the way. Angus joined Kerre Woodham in the latest episode of Bosses Unfiltered to share his story. LISTEN ABOVESee omnystudio.com/listener for privacy information.

Der Winterthurer Stadtrat wollte den finanziellen Beitrag an die Standortmarketing-Organisation House of Winterthur kürzen. Neu sollte sich die Stadt selbst um die Ansiedlung von Firmen kümmern. Doch das Stadtparlament lehnte die Kürzung am Montag einstimmig ab. Weitere Themen: · Die Kurzfilmtage Winterthur ziehen eine positive Bilanz. · Neues Projekt soll Food Waste in Zürcher Restaurants bekämpfen. · Diensthund hat am Flughafen Zürich 128 Kilogramm Haschisch erschnüffelt.

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.

Wie schafft man es, im Einzelhandel perfekte Produktverfügbarkeit, höchste Qualität und weniger Food Waste unter einen Hut zu bringen?

From Soilutions CEO Dawn Dewey joins TJ to discuss food waste composting and it's effectiveness, as 24% of waste in America's landfills is food waste. All this with TJ on News Radio KKOBSee omnystudio.com/listener for privacy information.

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.

Lucie Leblois is the co-founder of The DC Food Project, a Washington DC based not for profit facilitating both share tables and in house food pantries in Washington DC schools.Enjoy Episode 169 of the K-12 Food Rescue Podcast!

Exploring lack soldier fly culture.In This Podcast: Greg chats with Dr. Jeff Tomberlin about the remarkable benefits of black soldier flies in recycling organic waste. Jeff explains the global distribution and industrialization of black soldier flies, their life cycle, and their ability to convert waste into valuable resources like protein for animal feed and fertilizer. The conversation highlights community and individual efforts in utilizing black soldier flies for sustainability and reducing food waste, emphasizing the potential for large-scale impact through local actions. Jeff also offers practical advice for beginners interested in starting their own black soldier fly bins and stresses the importance of patience and community involvement.Our Guest: Dr. Tomberlin is a Professor, AgriLife Research Fellow, & Presidential Impact Fellow in the Department of Entomology at Texas A&M University and Fellow of the Entomological Society of America. He is the principal investigator of the Forensic Laboratory for Investigative Entomological Sciences (F.L.I.E.S.) Facility at Texas A&M University..Visit UrbanFarm.org/BSF for the show notes and links on this episode! Need a little bit of advice or just a feedback on your design for your yard or garden?The Urban Farm Team is offering consults over the phone or zoom. Get the benefits of a personalized garden and yard space analysis without the cost of trip charges. You can chat with Greg, Janis or Ray to get permaculture based feedback.Click HERE to learn more!Become an Urban Farm Patron and listen to more than 900 episodes of the Urban Farm Podcast without ads. Click HERE to learn more.*Disclosure: Some of the links in our podcast show notes and blog posts are affiliate links and if you go through them to make a purchase, we will earn a nominal commission at no cost to you. We offer links to items recommended by our podcast guests and guest writers as a service to our audience and these items are not selected because of the commission we receive from your purchases. We know the decision is yours, and whether you decide to buy something is completely up to you.

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

Anne Rosenthal, is the Farm to School Specialist in the FoodServices Department at Baltimore City Public Schools in Baltimore Maryland. Enjoy Episode 168 of The K-12 Food Rescue Podcast.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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