Podcasts about Food waste

Tessa Clarke is the co-founder and CEO of Olio, the food-sharing app helping millions of people reduce waste by sharing food and household items with their neighbours. She explains how a simple idea grew into a global movement, the challenges of convincing investors to back it, and why changing human behaviour may be key to tackling climate change.Presenter: Leanna Byrne Producer: Barbara GeorgeYou can email the team: businessdaily@bbc.co.uk(Picture: Tessa Clarke. Credit:Annabel Staff)

Rising temperatures across Europe are sharpening attention on climate action and wasted food. Ever Wonder Adventure connects prevention, responsible consumption and anaerobic digestion with a circular energy future, while its Save Earth merchandise uses on-demand production to support awareness of threatened landscapes worldwide and ecosystems. Ever Wonder Adventure City: Singapore Address: One Oxley Rise Website: https://www.everwonderadventure.com

Die Gleiserneuerung der Tramlinie 11 trifft nicht nur Pendlerinnen und Pendler. Weil die Ersatzbusse an vielen Läden vorbeifahren, bleiben Kunden aus. Für zahlreiche Geschäfte entlang der Baustelle werden die Bauarbeiten zur finanziellen Belastungsprobe. Ausserdem: · Einmachen statt wegwerfen: Eine Baslerin im Kampf gegen Foodwaste. · Sommerserie zum Thema "Netzwerk": Der Wandel des FC Kosova vom Netzwerk für Migranten bis hin zum Fussballclub für alle

Minister of State with Special Responsibility for the Circular Economy and Fine Gal TD for Mayo, Alan Dillon, is taking on the challenge to tackle food waste and the amount of food wasted across the country.He is launching a public consultation on this as he believes when food is wasted, so too are the land, water, energy and other resources used to produce it.The Minister joins Shane to discuss.

California wants to make the decision over whether to keep or throw out food a little easier. The AP's Marcela Sanchez reports on a new law aimed at simplifying those sometimes tricky date labels.

Lara Espírito Santo grew up shuttling between Rio de Janeiro and her father's industrial farms in Paraguay and Brazil, traded a planned career in politics and international development for a kitchen job at Silo in London, and went on to co-found SEM, the zero-food-waste restaurant in Lisbon she ran with her partner George McLeod until closing it ten days before this conversation (not for financial reasons, but to figure out what comes next).Source the cream instead of buying butter, and one ingredient quietly becomes four: butter, buttermilk, then whey and cheese once you split the buttermilk again. That unglamorous bit of dairy chemistry is the mechanic behind Lara's central claim: you don't get to zero food waste by managing waste better. You get there by going further back up the supply chain than most kitchens ever bother to look, and only then does the creativity actually start.In this episode, recorded in Lisbon, we get into how watching the birds disappear from her father's 20,000-hectare farm pushed her toward activism and then back into restaurants, why SEM's food costs ran at 17%, against an industry standard of 25–30%, why she closed it anyway, the case for an EU-wide black market in regeneratively raised organ meat, oyster shells turned into dinner plates, and why she'd spend a hypothetical billion euros de-risking the years it takes a farm to convert.More about this episode.Thoughts? Ideas? Questions? Send us a message!Find out more about our Generation-Re investment syndicate:https://gen-re.land/ Thank you to our Field Builders Circle for supporting us. Learn more hereSupport the show=======In Investing in Regenerative Agriculture and Food podcast show we talk to the pioneers in the regenerative food and agriculture space to learn more on how to put our money to work to regenerate soil, people, local communities and ecosystems while making an appropriate and fair return. Hosted by Koen van Seijen.

Imagine a menu where every cocktail has a zero-proof twin, every allergy is anticipated, and nothing—even the juice from a can of chickpeas—goes to waste. This episode is all about pushing past the 'Shirley Temple standard' and building truly inclusive and sustainable food & beverage experiences, one thoughtful pivot at a time." From batch-prepping for reduced waste to designing mocktails that rival their spirited siblings, Tracy along with Evan Askey and Colby Poulin of Vast in Oklahoma City explore what it takes to create menus that welcome everyone—regardless of food preference, restriction, or choice to skip the alcohol. They reveal how their programs eliminate outcasts at the table, use innovative bar techniques like super juicing and aquafaba powders, and maximize local sourcing, all while cutting costs and keeping flavor and experience front and center. Take away concrete tips for allergen management, sustainability in large-scale dining, and building bar programs that let everyone—kids, non-drinkers, food allergy guests—join in the celebration.

Send us a text and chime in!A year-long pilot partnership that turned food waste into clean compost was able to keep hundreds of tons of food waste out of Phoenix's landfill. To help work toward Phoenix's goal of diverting 50% of waste away from the landfill by the year 2030, the City entered a Zero Waste Business Agreement in 2025 with Mill and Recycled City (R.City) to measure the collection and reuse of food waste. Mill provided food recyclers – devices that dehydrate and grind food waste into usable compost -- to break rooms across Phoenix City Hall and the Calvin Goode Municipal Building. Each month,...   For the written story, read here >> https://www.signalsaz.com/articles/food-waste-diversion-in-phoenix-successful-pilot-program/ Check out the CAST11.com Website at: https://CAST11.com Follow the CAST11 Podcast Network on Facebook at: https://Facebook.com/CAST11AZFollow Cast11 Instagram at: https://www.instagram.com/cast11_podcast_network

Europe's worsening heatwave has renewed attention on greenhouse gas emissions linked to wasted food. Ever Wonder Adventure highlights food waste reduction, anaerobic digestion, and circular economy solutions as practical climate actions while London and Europe confront rising temperatures, infrastructure stress, and public health risks. Ever Wonder Adventure City: Singapore Address: One Oxley Rise Website: https://www.everwonderadventure.com

Local news from Chester, including Mayor leads Chester in Armed Forces Week celebrations; More than 20 illegal vehicles seized in Ellesmere Port; Northop Hall set to become focal point of Hynet; works; Extra water pumped into the River Dee to protect wildlife in heatwave; Hawarden school tackles Food Waste; Deeside pub applies for license for outdoor music event. (Duration: 1:50:38)

«Kassensturz»-Recherchen zeigen: Eine Filiale eines Schweizer Grosshändlers verkaufte abgelaufenes Fleisch. Etiketten wurden überklebt und damit das Ablaufdatum verlängert. Wie konnte das geschehen? Ein Insider erzählt. Und: Wer Gourmet-Fleisch aus Südamerika kauft, muss genau hinschauen. Farmen in Uruguay halten Rinder nicht artgerecht, um die begehrte Marmorierung im Fleisch zu erzielen. Auch Schweizer Detailhändler verkaufen das Fleisch, ohne auf die umstrittenen Halte- und Fütterungsbedingungen hinzuweisen. Tierschützer kritisieren die Zustände scharf.

«Kassensturz»-Recherchen zeigen: Eine Filiale eines Schweizer Grosshändlers verkaufte abgelaufenes Fleisch. Etiketten wurden überklebt und damit das Ablaufdatum verlängert. Wie konnte das geschehen? Ein Insider erzählt. Und: Wer Gourmet-Fleisch aus Südamerika kauft, muss genau hinschauen. Farmen in Uruguay halten Rinder nicht artgerecht, um die begehrte Marmorierung im Fleisch zu erzielen. Auch Schweizer Detailhändler verkaufen das Fleisch, ohne auf die umstrittenen Halte- und Fütterungsbedingungen hinzuweisen. Tierschützer kritisieren die Zustände scharf.

Welcome to Episode 219 of The Spokesman Speaks podcast. In this episode, we discuss the farm economy with Iowa Farm Bureau economist Dr. Christopher Pudenz and meet a Harrison County farmer and Farm Bureau member who's turning food waste, yard waste, manure and other organic matter into natural fertilizer for farmers. Resources mentioned in this episode Register for Iowa Farm Bureau's 2026 Economic Summit, July 17 in Ankeny. Learn more about Farm Bureau member Abe Sandquist and his company, Natural Fertilizer Services.  Join us in celebrating America's 250th birthday and the roots of our freedom!

This week on The Food Professor Podcast, Michael LeBlanc and Dr. Sylvain Charlebois welcome Jean-François Archambault, Founder and General Manager of La Tablée des Chefs, for an inspiring conversation about food recovery, food security, and the power of community action. Recorded live at SIAL Montreal, this episode showcases one of Canada's most remarkable social entrepreneurs and the national movement he has built to reduce food waste while feeding those in need. Since founding La Tablée des Chefs in 2002, Jean-François has transformed a bold idea into one of Canada's most impactful food recovery organizations. What began as a mission to rescue surplus food from hotels, restaurants, sporting venues, and major events has grown into a nationwide network that has recovered enough food to create more than 26 million meals. From the Bell Centre and NHL arenas to Formula 1 events and major hospitality venues, La Tablée des Chefs now redirects millions of meals annually to frontline organizations serving vulnerable Canadians. The conversation explores the organization's two core pillars: feeding people facing food insecurity and educating young Canadians about food autonomy and cooking skills. Jean-François shares the remarkable growth of the Kitchen Brigades program, now operating in hundreds of schools across Canada, empowering nearly 100,000 young people with practical food knowledge while building confidence, self-esteem, and life skills. He also discusses innovative initiatives such as the Solidarity Soups program and the Grand Marmite fundraising events that are helping expand school food programs across the country. The discussion also examines the growing challenges of food insecurity in Canada, the importance of food literacy, the role chefs can play in social impact, and why Canada needs a more ambitious and coordinated national approach to food security. Jean-François offers a compelling vision for how governments, businesses, community organizations, and citizens can work together to create lasting change. Before the interview, Michael and Sylvain unpack a busy week in food and agriculture news. Topics include the Competition Bureau's new examination of Canada's food supply chain, the federal government's newly announced food strategy, food waste research revealing Generation X as Canada's most wasteful demographic, the future of salmon farming, Quebec's move to restrict energy drink sales to minors, the return of frozen juice concentrate, and Foodtastic's continued expansion. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

The Break Room (Tuesday 6/16) 6am Hour 1) What clothing rip is enough to send you home? 2) To brag or not to brag: achievements vs. charity. 3) Best by vs. Use by dates. Are you a date, smell, sight, taste person?

A Taranaki-based startup using fermentation to turn difficult food waste into living soil is gaining momentum. Green Loop collects not only organic waste but also processed foods, meat and dairy products which it treats on farmland at Korito near New Plymouth. Taranaki Whanganui reporter Robin Martin has more.

In this episode, Kappy shares what's on his plate at the moment.Links and handles mentioned in this episode:Motek | IGRow 7 Seed Co. | Chef Dan BarberNinja CREAMi | Fords GinReFED | Catalytic Grant Fund GranteesFields Good Functional Cookies | IGFollow Beyond the Plate on Facebook and X.Follow Kappy on Instagram and X.www.beyondtheplatepodcast.comwww.onkappysplate.com

INTERVIEW: Quinn Davis on new food waste reduction scheme Gone Good by Zac Hoffman on Radio One 91FM Dunedin

Danielle Close didn't just launch another skincare brand.After working with Charlotte Tilbury and seeing how little the beauty industry was doing around sustainability, she launched My Skin Feels — creating skincare from fermented food waste.What happened next surprised everyone.Customers started reporting major improvements in eczema, sensitive skin and skin conditions completely by accident.In this episode Danielle shares:Turning down a £250K investmentBuilding a startup completely aloneBurnout and founder mental healthThe hidden stress of scaling a businessDragon's Den behind-the-scenesBuilding skincare from food wasteHow intuition shaped major business decisionsOne of the most honest founder conversations we've had on SIJDI.#Entrepreneurship #Startup #Skincare #FounderStory #MentalHealth #BusinessGrowth

What if the leftovers from lunch could become fertilizer, data and a climate solution? On this 10 Minute Tech Talk, we're digging into one of the coolest circular economy stories growing right here in Pittsburgh. Dylan Lew, Co-Founder of Ecotone Renewables, walks us through Zeus, the company's automated biodigester built inside a reused shipping container. Zeus takes food waste from schools, hospitals, offices and other organizations, processes it on site and turns it into a locally produced fertilizer called Soil Sauce. Along the way, Ecotone is also capturing data that can help customers understand what they are wasting in the first place. In just a few minutes, Dylan explains how Ecotone is turning a messy problem into a scalable technology platform. Food waste goes in. Soil Sauce comes out. And Pittsburgh innovation gets a little greener, smarter and saucier. Watch the full interview here. Produced by the Pittsburgh Technology Council, this is a podcast for tech and manufacturing  entrepreneurs exploring the tech ecosystem, from cyber security and AI to SaaS, robotics, and life sciences, featuring insights to satisfy the tech curious.

In this episode, Cory Connors sits down with Sydney Grier, Packaging Lead at Mill, to explore how the company is tackling one of the most overlooked environmental problems: household food waste. Sydney shares her journey from studying environmental management at Cal Poly San Luis Obispo to becoming a packaging engineer, and how she ended up joining Mill — then operating in stealth mode as Chewy Labs. Together, Cory and Sydney discuss how Mill's food recycler works, why composting beats landfilling, the innovative all-paper packaging Sydney designed for a 60-pound device, and what the future holds for commercial expansion into places like Whole Foods.Key Topics Discussed:Sydney's path from environmental management to packaging engineering at Cal Poly San Luis ObispoHow Mill originated from a desire to tackle food waste at the household levelWhat Mill does: drying, grinding, and dehydrating food scraps to reduce volume by ~80%Challenges of composting access across the U.S. and how Mill fills the gapMill's commercial expansion: launching nationwide in Whole Foods in 2027 at 10x home capacityDesigning paper-based protective packaging for a 60-pound device — without styrofoamThe value of involving a packaging engineer early in the product design cycleHow Mill's bin is rated to withstand 200 g's of peak acceleration (equivalent to a car hitting a wall at 440 mph)Output options for Mill food grounds: garden spreading, local compost drop-offs, backyard chickens, or Mill's chicken feed send-back programResources Mentioned:Mill — food recycler for the home and commercial kitchensWhole Foods Market — Mill's first commercial partner (launching 2027)Mill's chicken feed program Contact:MillLinkedIn: Sydney Grier Support our Sponsors Learn more here:- 3M- Specright- Forest Connect with CoryConnect with Cory on LinkedIn here: https://www.linkedin.com/in/cory-connors/I'm here to help you make your packaging more sustainable! Reach out today and I'll get back to you asap. This podcast is an independent production and the podcast production is an original work of the author. All rights of ownership and reproduction are retained—copyright 2022.

New reporting from Ever Wonder Adventure describes food waste as a fast-growing climate challenge and an overlooked energy resource. The organization points to anaerobic fermentation as a practical pathway for converting discarded organic matter into biogas while supporting efforts to protect coastlines, villages, and ecosystems. Ever Wonder Knowledge City: Singapore Address: 1 Oxley Rise Website: https://www.everwonderknowledge.com Email: presidentceo@everwonderknowledge.com

Over-ordering fast food, and the waste that follows when you bin the leftovers, is costing Australians $36.6 billion a year according to new RMIT research. 

On Food Talk with Dani Nierenberg, Dani speaks with Dana Gunders, President of ReFED, and Emily Broad Leib, Clinical Professor of Law and Director of Harvard Law School Center for Health Law and Policy Innovation. They discuss how the adoption of GLP-1 drugs is impacting food waste at the household and retail levels, how grocers and restaurants can respond to shifting eating habits, and what's happening at the state and federal level to keep food out of landfills. Plus, the dismantlement of USAID continues to impact global communities, Ebola cases rise in the Democratic Republic of Congo and Uganda, the fuel crisis in Cuba becomes a food systems crisis, the U.S. House advances legislation to allow the year-round sale of E15 ethanol blend, China restores trade for U.S. agriculture products, and the undamming of the Klamath river restores salmon populations, reconnects ecosystems, and returns river access to Indigenous communities.  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.

This week on The Food Professor Podcast, our interview is recorded live at SIAL Canada 2026 in Montreal. Michael LeBlanc welcomes one of the most influential executives in global consumer packaged goods: Jessica C. Adelman, Mars Snacking North America. Fresh off Mars' massive $36 billion acquisition of Kellanova, Adelman offers a rare inside look at the strategic thinking behind one of the largest CPG transactions in history. She explains how Mars — now a $86+ billion privately held global powerhouse operating across more than 80 countries — is reshaping itself into a modern snacking giant with iconic brands spanning M&M's, Snickers, Skittles, Pringles, Pop-Tarts, Cheez-It, and more. The conversation dives deep into how large food companies are navigating a radically different operating environment shaped by geopolitical volatility, inflation, climate pressures, AI disruption, and changing consumer behaviour. Adelman shares Mars' approach to resilience, reputation management, and long-term strategic planning in an era where business shocks arrive faster and harder than ever before. She also discusses why Mars continues investing heavily in North American manufacturing, including a recent $180 million investment across Ontario facilities. Michael and Jessica explore the transformative impact of AI across food retail and supply chains, from reducing food waste and optimizing logistics to enabling consumer discovery and personalization. They also examine how GLP-1 weight-loss drugs are changing eating habits, portion sizes, and snack consumption patterns — a growing issue every major food manufacturer is now monitoring closely. The interview also touches on sustainability, food system resilience, consumer affordability, and the evolving role of global brands in helping consumers balance value, convenience, nutrition, and enjoyment. Throughout the discussion, Adelman offers a thoughtful perspective on leadership, agility, and why companies must move beyond simply “playing the hits” to remain relevant in a rapidly changing marketplace. But first, Michael and Sylvain Charlebois tackle another packed week in food and agriculture news. The hosts debate Ontario's emerging “6% milk” trend, the accelerating adoption of GLP-1 drugs across Canada thanks to the launch of a generic pill format, and renewed calls (along with the history and original objectives) to overhaul Canada's confusing best-before date system to combat food waste and improve affordability. They also discuss food theft and organized crime concerns in grocery retail, mounting pressure on Atlantic Canada's oyster industry, mushroom trade tensions with the United States, the definition of food deserts in urban Canada, and the critical importance of grain infrastructure in Atlantic Canada and a world awash in Bourbon. About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

In this episode of The Produce Moms Podcast, host Lori Taylor welcomes Dr. Shehbaz Singh, Founder of Fresh Life Extension, for a deep dive into the science and strategy behind extending the "fresh life" of fruits and vegetables.

What happens when a French journalist turned AI marketing strategist starts building autonomous digital coworkers… while also helping recover hundreds of thousands of meals for families in need? This week on Moped Outlaws, we ride with Stan Berteloot — Chief Innovation Officer at Nytro Marketing, host of Back in America, creator of AI workflows and […]

Ein Coop-Kunde entdeckt einen Gitzi-Schlegel, der aufgetaut war und am Ablaufdatum ein zweites Mal tiefgekühlt wurde. Begründung: weniger Food Waste. Was Coop macht, ist erlaubt, bestätigt das BLV. +++ Weiteres Thema: Gibt es bald auch in SBB-Zügen Werbebildschirme?

Fungi are “nature's biological recycling machines,” says guest Vayu Hill-Maini, a former chef turned bioengineer. That is, they take waste and turn it into good things. Hill-Maini now melds his scientific and culinary skills to create new foods, but also medicines, faux leather, pigments and other valuable products from mushrooms and molds. He uses CRISPR gene editing technology to “domesticate” these fungi – removing off-flavors and increasing nutritional content to make new-age cheeses, burgers, salami, and more. “We call it the DBTL cycle – design, build, taste, learn,” Hill-Maini tells host Russ Altman about his creative process on this episode of Stanford Engineering's The Future of Everything podcast. Have a question for Russ? Send it our way in writing or via voice memo, and it might be featured on an upcoming episode. Please introduce yourself, let us know where you're listening from, and share your question. You can send questions to thefutureofeverything@stanford.edu. Episode Reference Links: Stanford Profile: Vayu Hill-Maini Connect With Us: Episode Transcripts >>> The Future of Everything Website Connect with Russ >>> Threads / Bluesky / Mastodon Connect with School of Engineering >>> Twitter/X / Instagram / LinkedIn / Facebook Chapters: (00:00:00) Introduction Russ Altman introduces guest Vayu Hill-Maini, a professor of bioengineering at Stanford University. (00:03:33) From Chef to Bioengineer How Hill-Maini's culinary background led him to study food through science. (00:05:23) Building a Lab with a Kitchen Why his Stanford lab combines bioengineering research with culinary experimentation. (00:07:32) What Are Fungi? A primer on yeasts, molds, mushrooms, and their role in food and medicine. (00:10:22) Domesticating Fungi How humans have shaped fungi over thousands of years. (00:14:23) Mushrooms as a Food Source The nutrients, proteins, vitamins, and beneficial molecules found in fungi. (00:16:21) Fungi as Biological Recyclers Using fungi to turn food waste, agricultural waste, and other materials into useful products. (00:18:22) Making Waste-Based Foods Desirable Why taste, emotion, and culinary design matter for sustainable foods. (00:20:22) Engineering Delicious Fungi Using genetics and CRISPR to improve flavor, nutrition, and usability. (00:22:50) Gentle Genetic Tweaks Making small changes to reduce off-flavors or enhance useful traits. (00:23:46) Design, Build, Taste, Learn How the lab moves between kitchen and bench science to improve foods. (00:24:06) Chefs in the Lab How culinary collaborators help guide research and creativity. (00:28:58) Fungi-Based Materials The potential to create textiles, leather alternatives, and building materials. (00:31:03) Future In a Minute Rapid-fire Q&A: sustainability, students, and the promise of fungi. (00:33:25) Conclusion Connect With Us:Episode Transcripts >>> The Future of Everything WebsiteConnect with Russ >>> Threads / Bluesky / MastodonConnect with School of Engineering >>>Twitter/X / Instagram / LinkedIn / Facebook Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

This month, families are getting help to reduce food waste through the Every Bite programme that gives a whole host of practical tips. 

Podcast: Bites and Bytes Podcast (LS 26 · TOP 10% what is this?)Episode: Your Food Waste Has a Second Life. Meet Insect Agriculture with Dr. Heather Jordan & Cheryl PreyerPub date: 2026-05-05Get Podcast Transcript →powered by Listen411 - fast audio-to-text and summarizationMost people have never heard of insect agriculture. By the end of this episode, you'll wonder how you missed it.Bites & Bytes Podcast host Kristin King sits down with Dr. Heather Jordan, microbiologist, professor at Mississippi State University, and site director for the NSF-funded Center for Insect Biomanufacturing and Innovation (CIBI), and Cheryl Preyer, the center's industry liaison and former fast food executive, to unpack one of the most quietly consequential shifts happening in the global food system right now.For consumers, this is where your food waste is going next and why that matters for everything from the fish on your plate to the cost of your groceries. Black soldier fly, cricket, and mealworm farming aren't science fiction. They're converting food waste into high-quality livestock feed, fertilizer, and protein at scale. Research is even showing promise in using these insects to remove plastics, antibiotics, and heavy metals from our environment.For professionals in cyber-physical risk, OT security, and food and agriculture cybersecurity, pay attention. Insect agriculture facilities are automated, sensor-dependent production environments with real operational technology vulnerabilities, and this industry is scaling fast with limited security frameworks in place (aka a factory) This is the circular bioeconomy in action. And it already exists.---------------Guest Contact Information:Dr. Heather JordanProfessor of Microbiology and Molecular Biology, Mississippi State University, and Site Director, Center for Insect Biomanufacturing and Innovation (CIBI)Cheryl PreyerIndustry Liaison Officer, Center for Insect Biomanufacturing and InnovationCenter for Insect Biomanufacturing and Innovation ---------------Episode Key Highlights‍ 00:08:01 — "I Traded Fries for Flies" — Cheryl's Origin Line00:11:49 — Insect Farming Is Livestock Farming00:12:37 — "Feed the Food That Feeds Us."00:16:02 — What a Black Soldier Fly Actually Does as an Adult00:23:19 — Why Organic Chickens Need Synthetic Methionine00:23:50 — The Lauric Acid and Coconut Connection00:28:34 — Using Everything But the Oink00:39:51 — The Cricket Densovirus Crisis That Wiped Out Facilities00:50:15 — Heather's West Africa Origin Story---------------

On Food Talk with Dani Nierenberg, Dani speaks with Kathleen Merrigan, Executive Director of the Swette Center for Sustainable Food Systems at Arizona State University to talk about the recently passed House Farm Bill. They discuss what it means for rising food insecurity, MAHA's influence on the legislation, and what lies ahead as the Senate prepares to take up the Farm Bill in the coming weeks. Plus, Australia prepares for new anti-food waste laws to take effect, new research reveals the power of agricultural cooperatives, the COP31 Presidency pushes for clean energy, 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 is the issue of food waste seen from an EU perspective? How does the legislative work impact member states and consumers? What are tricks on how to reduce food waste at home? Today we talk about food waste reduction. In fact last weekend Slow Food Youth Network celebrated the 10th anniversary of World Disco Soup Day, our biggest campaign to raise awareness on the importance of food waste reduction. You can see more details on the campaign on the Slow Food Youth Network social media. Thousands of activists from restaurants to communities have joined World Disco Soup Day, But policy makers also have a key role in food waste reduction. This is why we had a conversation with Zoe Caramitsou-Tzira,  with a focus on how this issue is tackled by the European Union. Zoe is policy officer at DG Health and Food Safety, and her role in particular is to look at Food Waste, and Food Information to Consumers from the European Commission.  Host and production: Valentina Gritti Guest: Zoe Caramitsou-Tzira (policy officer at DG Health and Food Safety) Useful links: EU platform on Food Losses and Waste: https://food.ec.europa.eu/food-safety/food-waste/eu-actions-against-food-waste/eu-platform-food-losses-and-food-waste_en EU Hub: https://ec.europa.eu/food/safety/food_waste/eu-food-loss-waste-prevention-hub/about Toolkit to reduce consumer food waste: https://knowledge4policy.ec.europa.eu/bioeconomy/reduce-food-waste_en Activities around the international day: https://food.ec.europa.eu/food-safety/food-waste/international-day-awareness-food-loss-and-waste_en  A project by Slow Food Youth Network (SFYN)

Students at college campuses across California recover hundreds of pounds of unserved food from dining halls each week to serve to hungry classmates. The goal is twofold — reduce food waste on college campuses and food insecurity among college students. Guests: Casey Cabugao, president, UC Davis Food Recovery Network Natalia Mochernak, reporter, California Student Journalism Corps Read more from EdSource: Student organizations answer the call to combat food insecurity, food waste on California college campuses Education Beat is a weekly podcast hosted by EdSource's Zaidee Stavely and produced by Coby McDonald. Subscribe: Apple, Spotify, SoundCloud, YouTube

What food do you always waste?

What do you actually know about composting? Host Ali Vallarta talks with Momentum Recycling's marketing specialist Hyrum Wendel about what Salt Lakers get wrong, and how to get started without the stink. Resources and references: How To Compost in Salt Lake City [City Cast Salt Lake] Get more from City Cast Salt Lake when you become a City Cast Salt Lake Neighbor. You'll enjoy perks like ad-free listening, invitations to members only events and more. Join now at membership.citycast.fm. Subscribe to our daily morning newsletter. You can also find us on Instagram @CityCastSLC. Text or leave us a voicemail with your name and neighborhood, and you might hear it on the show: ‪(801) 203-0137‬ Looking to advertise on City Cast Salt Lake? Check out our options for podcast and newsletter ads. If you enjoyed this interview with Eric Haymond, the SVP of Business Development for Taskrabbit, learn more here. Learn more about the sponsors of this episode: Red Butte Garden

In Episode 197, Dr. Melissa Pflugh Prescott shares her research as an assistant professor of nutrition at Case Western Reserve University (and formerly at the Universityof Illinois). Her research focuses on sustainable food systems and public health, and she is dedicated to reducing school food waste while simultaneously improving child nutrition.

Gone Good offers bags of "mystery" unsold food from local eateries at the end of the day for around a third of the cost. 

Food waste is costing New Zealand businesses time and money, and 60% want to do something about it, according to a survey from advocacy group Kai Commitment. Its interim executive director Carmen Doran spoke to Ingrid Hipkiss.

Do you hate throwing away food? I certainly do. Yet, sometimes it's really not our fault. The food may be edible but we just don't know how to best use it. And then we end up throwing it away, along with our grocery dollars into the trash.   Well, let's change this and put some money back in your pocket. In this episode, I'll share with you 5 easy ways you can make good use of those broccoli stems and stalks…so you'll get more to enjoy, and more bang for your buck. So pull out a notebook or your chopping board, and join me on the inside! Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com 1:1 Coaching Support -> https://www.plantnourished.com/coachingwaitlist Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall Free Resource -> 7 Ways to Test-Drive a Plant-Based Diet: www.plantnourished.com/testdrive     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, Smart Produce Hacks, Plant-Based Diet, Money-Saving Tips, Grocery Budget Tips, Kitchen Hacks, Save Money, Transition Tips]  

Send me a messageWhat if one of the most effective climate tech moves in hospitality isn't flashy at all, but simply wasting less food with far better data?In this episode, I'm joined by Olaf van der Veen, co-founder of Orbisk, to unpack a climate tech story that sits right at the intersection of decarbonisation, operational control, and the energy transition. We talk about food waste, but this is bigger than leftovers. It's about hidden system failure, margin pressure, emissions reduction, and why cutting waste may be one of the most practical net zero levers available to commercial kitchens right now.You'll hear why food waste in restaurants, hotels, cruise ships, and corporate dining is often less about bad habits and more about broken forecasting, poor process design, and weak visibility. We dig into how Orbisk uses AI, computer vision, and IoT to show kitchens exactly what is being wasted, when, and why, and how that turns a vague sustainability ambition into something measurable and fixable. You might be shocked to learn how often the real losses happen before food ever reaches a plate.We also get into the harder-edged business case: why food waste is pure bottom-line loss, why economics still drive most action faster than policy, and how the smartest operators are linking profitability and sustainability instead of pretending they sit on opposite sides of the ledger. No fluff. No green gloss. Just real-world climate solutions that cut costs, improve control, and reduce emissions.

Today, we’re bringing you the best from the KUOW Newsroom… First, nearly three years after a young man died by suicide in Klickitat county jail in south-central Washington, a new audit finds conditions are better. Next, the Cayuse, Umatilla and Walla Walla tribes view their traditional food as something that deserves the utmost respect. So, they're working to save food from the dump. And finally, a research team from Portland State University is working on a way to protect buildings from earthquakes… using microbes. We can only make Seattle Now because listeners support us. Tap here to make a gift and keep Seattle Now in your feed. Got questions about local news or story ideas to share? We want to hear from you! Email us at seattlenow@kuow.org, leave us a voicemail at (206) 616-6746 or leave us feedback online.See omnystudio.com/listener for privacy information.

This episode dives back into the issue of food waste, why it matters, and what you can do about it. But it's also a behind-the-scenes conversation about reporting on the topic. Katelan Cunningham, the host of the Second Nature podcast, talks about why she pursued this story, what the biggest obstacles to her reporting were, and what you do when failing on food waste makes you feel guilty. 

In episode 193, Stacy Koppen, the Nutrition Services Director at Saint Paul Public Schools in Minnesota, shares her experience reducing food waste in Saint Paul Public Schools, a district with 60 schools and 32,000 students.For more info you can email Stacy at Stacy.koppen@spps.org

Guest: Jason Elate, Founder & CEO of Insectflux, a climate‑tech startup bridging the agrifood sector with the global insect‑protein economy. Episode 318 Overview In this episode, Mike sits down with Jason Elate to explore how Insectflux is building the world's first global B2B2C marketplace connecting food producers, insect farms, and buyers across multiple industries. Jason shares how the company is tackling the $1.1 trillion global food waste problem by transforming organic byproducts into high‑value, sustainable ingredients. What We Cover in This Conversation 1. The Insectflux Vision How the platform links the $10 trillion agrifood sector with the $2.5 billion insect farming industry. Why Jason believes insect protein is a cornerstone of a more sustainable, inclusive global economy. The mission: turning waste into opportunity at scale. 2. How the Marketplace Works Food producers—farms, restaurants, processors, grocery chains, hotels—can list organic byproducts and waste. Insect farms purchase these materials to raise crickets, black soldier flies, and mealworms. Resulting products include protein, oils, chitin, and fertilizers used in: Pet nutrition Aquaculture Regenerative agriculture Biotech Cosmetics Consumer goods 4. Global Momentum & Demand Over 1,200 stakeholders on the waitlist, including merchants, consultants, and major institutions such as the UN, World Food Programme, USDA, Agri‑Food Canada, and Amazon. Jason's upcoming presentations at NY Climate Week, including sessions at Cornell University and NYU. 5. The Bigger Picture Why insect protein is gaining traction across industries. How Insectflux is helping accelerate sustainable protein adoption. Jason's belief in global abundance and the role insects can play in a circular, climate‑smart economy. Jason also shares insights on industry partnerships, global demand, and why insects may be the key to a more circular, climate‑smart economy. Learn More About Insectflux Visit: insectflux.com Become a Green Insider Be sure to subscribe to The Green Insider, powered by ERENEWABLE, wherever you get your podcasts—and don't forget to leave us a five‑star rating! To learn more about our guests or to inquire about sponsorship opportunities, please contact ERENEWABLE and The Green Insider Podcast. #Sustainability #CircularEconomy #ClimateTech #FoodWaste #AlternativeProtein #InsectProtein #InsectFarming #AgriFoodTech #WasteToValue #GreenInnovation The post Transforming Food Waste into Sustainable Protein appeared first on eRENEWABLE.

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

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.