Podcasts about grace communications foundation

Robin Madel takes us through the uses of the Water Calculator, a new tool that measures not just your water use from the tap, but the water used in growing, processing, and distributing agricultural products, clothing, appliances.. pretty much every thing you use. Jerusha Klemperer explains the Food Water Energy Nexus and the implications of our current food system on dwindling water supplies.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

Robin Madel takes us through the uses of the Water Calculator, a new tool that measures not just your water use from the tap, but the water used in growing, processing, and distributing agricultural products, clothing, appliances.. pretty much every thing you use. Jerusha Klemperer explains the Food Water Energy Nexus and the implications of our current food system on dwindling water supplies.Heritage Radio Network is a listener supported nonprofit podcast network. Support What Doesn't Kill You by becoming a member!What Doesn't Kill You is Powered by Simplecast.

As climate change and other crises strain water supplies, more attention is being paid to the water footprint, the amount of water used by an individual or household over a certain period of time. A water footprint includes the water that is directly used by taps, showers, toilets, and household appliances, as well as for outdoor uses. But the water used to make the food we eat, consumer products we buy, and energy we use is also part of a water footprint. The rise and importance of the water footprint is discussed in this episode with Kai Olson-Sawyer, manager of the Water Footprint Project for GRACE Communications Foundation. Kai explains how people can use the Water Footprint Calculator to learn about their personal consumption and shares ways that individuals can reduce their impact.waterloop is sponsored by Varuna, the tool that provides water utilities with full system awareness and offers a new resilience dashboard that identifies internal and external risks. Learn more at varuna.citywaterloop is a nonprofit media outlet. Visit waterloop.org

We all know the term carbon "footprint." Well, Foodprint takes this idea and broadens it to apply to our food system; they explore how the foods we eat affect not only carbon emissions, but a whole range of things, like livestock and wildlife, soils and water, communities and human health. Foodprint is a project of the GRACE Communications Foundation, and in today's episode we talk to its director Jerusha Klemperer, who is also producer and host of their podcast, "What You're Eating," and Urvashi Rangan, Chief Resident Scientist at GRACE and co-chair of Funders for Regenerative Agriculture.

For our episode, The Big Problem of Food Waste  we interviewed Vincent Medina and Louis Trevino who co-founded mak-‘amham, an East Bay organization and restaurant focused on reviving and strengthening traditional Indigenous Ohlone foods and sharing them back with their communities, as well as educating the public about Ohlone culture through cuisine. The restaurant was originally housed in the courtyard of Berkeley's University Press bookstore that shuttered a few months into the Coronavirus  pandemic. Now, two years later, Café Ohlone will be reopening on the UC Berkeley campus.We were only able to share a small portion of our interview with Vincent and Louis for our food waste episode, but the full interview was so interesting and they were so engaging that we decided to run it in its entirety now, for our final episode of season one.Cafe Ohlone will open in June, 2022 at UC Berkeley's Hearst Museum. "A portal of light and shadows, singing trees, a dry creek running along redwoods, a shellmound rising in a fragrant garden of abundance...  learn more about what Vincent and Louis are calling 'A love song to Ohlone culture'  at their website makamham.comWhat You're Eating is produced by me, Jerusha Klemperer,  Nathan Dalton and FoodPrint.org, which is a project of the GRACE Communications Foundation. Special thanks to Vincent Medina and Louis Trevino.  You can find us at www.FoodPrint.org where we have this podcast as well as articles, reports, a Food Label Guide and more. Follow @foodprintorg on Instagram, Facebook, and Twitter . Stay Informed. Get the latest food news, from FoodPrint.Thanks so much for joining us for season one and if you like the podcast, please leave us a review on Apple, or wherever you listen to podcasts.

In the U.S., we waste 40% of our food, costing $218 billion dollars a year. At the same time, food insecurity rates are at an all-time high, in part due to the COVID-19 pandemic. According to the USDA, 30 million adults and 12 million children may not always have access to the food they need. In this episode, I'm talking with Urvashi Rangan, PhD, an environmental health scientist, toxicologist, and investigator, and Chief Science Advisor to the Grace Communications Foundation about the drivers of food waste in the U.S., COVID-19's impact and lessons learned, and how solving for food waste can improve food insecurity rates. We also talk about how to reduce food waste at home, how to cook sustainably,  as well as composting, upcycled foods, and more.  New episodes post on Tuesday. Subscribe today so you never miss the latest news and practical insight for raising healthy families and creating change in the U.S.  Be sure to sign up for the free video course, Turn Your Picky Eaters Into Little Foodies: https://www.julierevelant.com/free-video-email-course/. Welcome  2:34 What's the difference between food waste and food loss? 4:20 What are the reasons for food waste and food loss?  10:44 Twenty-nine million adults are struggling with food insecurity. In what ways can reducing food waste decrease food insecurity? 13:04 At the beginning of the pandemic, what were the issues the U.S. faced at every level when it came to the supply chain?  21:29 Did the supply chain issues contribute to food waste? 25:37 In the beginning, high rates of meat plant workers were getting COVID-19—has this been solved?  29:08 Have our shopping habits during COVID-19 affected rates of food waste? How can we reduce food waste at home? 33:16 What does cooking sustainability mean and what are tips for families? 37:34 How can composting be really easy for people? 43:16 How can you reduce food waste with herbs and zesting? 45:53 For parents feeding babies and young children, what are some ways for them to reduce food waste? 49:45 What are upcycled foods?  51:46 Where can listeners go to get more information about these food issues? LINKS MENTIONED IN THE SHOW FoodPrint.org  FoodPrint's Seasonal Food Guide ReFED.com Walden Local  ABOUT OUR SPONSOR The Dinner Daily is a one-of-a-kind, weekly, personalized dinner planning service that makes getting dinner on the table every night easy and affordable for busy families.  Founded by a working mom of 3, The Dinner Daily answers the “what's for dinner” question, helps families eat healthy, and save money and time.  Members receive complete meal plans and an organized grocery shopping list customized according to their food preferences, dietary needs, family size, and weekly specials at more than 16,000 grocery stores across the U.S. to help them save money.  Meal plans can be customized for gluten-free, dairy-free, nut-free, soy-free, heart-healthy, and more. The service also provides one-click ordering at Kroger stores nationwide and select Stop & Shop stores in the Northeast.  The Dinner Daily has been featured in Rachael Ray Every Day and Working Mother magazines.  Memberships are as low as $4/a month and new members get a free, 2-week trial. Go to TheDinnerDaily.com and use code “HEALTH15” to receive 15% off. 

Did you know that some plant-based and cell-cultured meat alternatives may not be better for our health and environment?  Join Food Sleuth Radio host and registered dietitian, Melinda Hemmelgarn, for her interview with Urvashi Rangan, Ph.D., chief science advisor for GRACE Communications Foundation, who takes a critical look at “fake meat,” vegetable-based, and lab-created meat alternatives. She discusses the health and environmental impact of meat from animals raised conventionally (feed-lot) vs. those raised with regenerative agricultural practices (grazing).  She also discusses ingredients and labeling. Related website: https://foe.org/resources/from-lab-to-fork/

For a special on-the-road episode of HRN Happy Hour, we welcome Urvashi Rangan, the Chief Science Advisor to the Grace Communications Foundation where she works on a wide range of communication and messaging initiatives on sustainable food issues. We talk toxicology, regenerative ag, creative communications strategies (like FoodPrint), and what needs to be done to fix our Land Grant Universities. When this interview is over, you’ll be as captivated with Urvashi as we are! HRN On Tour is powered by Simplecast.

Recorded live at Slow Food Nations 2019 in Denver! For a special on-the-road episode of HRN Happy Hour, we welcome Urvashi Rangan, the Chief Science Advisor to the Grace Communications Foundation where she works on a wide range of communication and messaging initiatives on sustainable food issues. We talk toxicology, regenerative ag, creative communications strategies (like FoodPrint), and what needs to be done to fix our Land Grant Universities. When this interview is over, you'll be as captivated with Urvashi as we are! It's HRN's annual summer fund drive, this is when we turn to our listeners and ask that you make a donation to help ensure a bright future for food radio. Help us keep broadcasting the most thought provoking, entertaining, and educational conversations happening in the world of food and beverage. Become a member today! To celebrate our 10th anniversary, we have brand new member gifts available. So snag your favorite new pizza - themed tee shirt or enamel pin today and show the world how much you love HRN, just go to heritageradionetwork.org/donate HRN Happy Hour is powered by Simplecast.

GMOs might be the first thing that comes to mind when we think about food and tech. They've been a contentious and emotional issue for decades now, and with new genetic engineering techniques like CRISPR entering the mainstream, keeping up is only getting more complicated. In this episode, we talk to Dr. Matthew R. Willmann, director of the Plant Transformation Facility at Cornell University, as well as Dr. Urvashi Rangan, the chief science advisor for GRACE Communications Foundation, about the potential power, and potential problems, of genetically engineering our food. Read more in the show notes.

Urvashi Rangan, Ph.D., environmental health scientist, Chief Science Advisor to the Grace Communications Foundation, and former executive director of the Food Safety and Sustainability Center for Consumer Reports, identifies food safety risks, trustworthy and questionable food labels, and green noise in the marketplace. http://greenerchoices.org target=_blank class=external>Greener Choices

On this episode of HRN Happy Hour, Caity's dear friend and former classmate, Maggie Tauranac joins us in studio! Kat recaps her trip to Slow Food Nations in Denver (click here to see and hear all the coverage) and we share some other headlines from around HRN and the food world! After the break, we hear more from Maggie, who is now the Program Associate at GRACE Communications Foundation, which advocates for more sustainable alternatives to our current industrial food system. Maggie has an MA in Food Studies from New York University where she conducted an analysis on agricultural antibiotic overuse and strategies for reduction. With a particular interest in ethics in the food system, her focus is predominantly on policy/advocacy issues surrounding food justice and sustainability (with a side eye towards the meat industry). Prior to joining GRACE, Maggie worked in several capacities for NYU’s Nutrition, Food Studies, and Public Health Department, including as a research assistant to food policy analysts and as an adjunct professor and teaching assistant. Maggie is lovingly engrossed with her CSA, and is really into composting. In her spare time, she likes bouldering, jumping into lakes, and putting things in color order. We wrap up the episode with some trivia about one of Maggie's favorite food: the gooseberry!

Everything we eat is flooded with “virtual water,” or water used indirectly to produce food from cradle to grave. In fact, 70% of the world’s water consumption feeds the agriculture industry, and demand for fresh water is increasing at a rate of one trillion liters a year. The GRACE Communications Foundation wants people thinking more critically about the water in their food, and has released a report that includes the average global water footprints for some of our most beloved—and resource-hogging—foods. Anthony and Jeff step through these findings and try to decide what to do with the information. GET BONUS EPISODES, VIDEO HANGOUTS AND MORE. VISIT: http://patreon.com/wehaveconcerns Get all your sweet We Have Concerns merch by swinging by http://wehaveconcerns.com/shop Hey! If you’re enjoying the show, please take a moment to rate/review it on whatever service you use to listen. Here’s the iTunes link: http://bit.ly/wehaveconcerns And here’s the Stitcher link: http://bit.ly/stitcherwhc Jeff on Twitter: http://twitter.com/jeffcannata Anthony on Twitter: http://twitter.com/acarboni Today’s story: https://qz.com/171698/it-takes-53-gallons-of-water-to-produce-a-single-egg/ If you’ve seen a story you think belongs on the show, send it to wehaveconcernsshow@gmail.com or leave it on the subreddit:http://reddit.com/r/wehaveconcern