Podcasts about its food

In this episode, we sit down with Dana Gunders, President of ReFED and a renowned expert in food sustainability. Dana shares her path into the food waste sector, emphasizing the critical environmental and economic impacts of food waste. Under her leadership, ReFED has achieved remarkable milestones, such as a 25% reduction in surplus food among West Coast grocers, and has spearheaded innovative strategies. These include AI-enhanced demand planning, advanced markdown apps, and dynamic employee-driven initiatives. We explore how these efforts intersect with broader climate change policies and discuss both the potential economic benefits and the challenges ahead. Dana emphasizes the vital roles of public awareness and private sector engagement in reaching the ambitious goal of cutting food waste by 50% by 2030. Join us for a compelling conversation about transforming food waste challenges into opportunities for greater sustainability. About Dana Gunders Deemed "the woman who helped start the waste-free movement" by Consumer Reports, Dana Gunders is a national expert who has dedicated her career to helping industry, policymakers, and consumers activate solutions to reduce food waste. Her landmark 2012 report "Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill" sparked a national dialogue about the consequences of food waste, and since then, she has continued to bring the issue to a wider audience through testimony before Congress, her Waste-Free Kitchen Handbook, and appearances in media such as The New York Times, The Wall Street Journal, Bloomberg, Times Magazine, Fox News, Teen Vogue, PBS Newshour, and hundreds of other outlets. Before joining ReFED in 2019, she served as a founding Board member for the organization. When not worrying about it professionally, Dana spends far too much time convincing her two young kids to eat broccoli stalks and reinventing their uneaten lunches as family dinner. Timestamps: 00:00 Introduction to the Podcast 00:25 Meet Dana Gunders: Food Sustainability Expert 01:36 Dana's Journey into Food Waste Management 03:34 The Birth of ReFed 05:02 ReFed's Mission and Achievements 10:49 Innovations in Food Waste Reduction 14:45 Consumer Awareness and Behavioral Change 18:40 Food Waste and Climate Change 23:01 Economic Implications of Food Waste 26:21 Food Security and Food Waste 27:57 The U.S. Food Waste Pact 33:19 Challenges and Solutions in Reducing Food Waste 38:13 Personal and Professional Insights on Food Waste 43:47 Innovations and Future Directions 46:05 Conclusion and Final Thoughts

An estimated 312 million pounds of food will be wasted this Thanksgiving. In this week's episode, host Sarah Backer is joined by ELI Senior Attorney Linda Breggin and Research Associate Elly Beckerman to discuss the food waste problem and some easy solutions for this holiday season—and throughout the year. Linda is the co-director of ELI's Food Waste Initiative which conducts research and works with stakeholders to prevent food waste, increase surplus food donation, and recycle the remaining food scraps. Elly joins to discuss her personal experiences as a home cook invested in reducing food waste over the holidays.  Relevant Resources: National Museum of the American Indian, Rethinking Thanksgiving Celebrations: Native Perspectives on ThanksgivingSmithsonian Magazine, Thanksgiving from an Indigenous PerspectiveNRDC, Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill  ReFED, Americans Will Waste Nearly 312 Million Pounds of Food This Thanksgiving  EPA, From Farm to Kitchen: The Environmental Impacts of U.S. Food Waste  ★ Support this podcast ★

Dana Gunders is the Executive Director of ReFED, a national nonprofit that advances data-driven solutions to help train, inspire, and strategize around food waste reduction. By taking a holistic view of the food system, and focused, purposeful action, ReFED is working to achieve a 50% food waste reduction in accordance with the United Nations' 2030 Sustainable Development Goals. On this episode of “Food Lab Talk,” Michiel speaks with Dana about why tackling food waste requires a full-supply-chain view, what Dana views as the biggest barriers and opportunities, and how solving for waste will impact our global food system.  Dana Gunders: “It is just the dumbest problem out there and one that is so solvable. I think we look at climate change and it feels so big and daunting, but wasting food is not. Wasting less food is not rocket science, right? It's something we all can do, we have control over and it feels very much within our reach and I think that helps keep me motivated.”  01:01 Intro on Dana and the food waste problem 03:34 Background on ReFED 07:55 Long-term progress on food waste reduction 09:32 How to stay motivated to fight food waste 12:08 Tools and potential solutions to stop food waste 15:55 Barriers to scaling progress 17:51 Opportunities for reducing waste across different food groups 00:21 Tracking, measurement and metrics 23:42 Motivating individuals and organizations to act 26:41 Addressing skeptics by sharing individual impact 28:14 What's on the horizon?  Links Learn more about ReFED The ReFED Catalytic Grant Fund ReFED Insights Engine Wasted: How America is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money by Wasting Less Food ReFED Roadmap to Reduce U.S. Food Waste by 20 Percent North American Leaders Make Historic Commitment to Food Waste Reduction  Subscribe, rate, review the show at foodlabtalk.com  *The views expressed by the guests in this podcast don't necessarily represent the host's views, nor those of his employer.  

Reducing your food waste can help you eat healthier, save money, and support the Earth. Listen in as national food waste expert Dana Gunders and host Mary Purdy, MS, RDN discuss mindset shifts and share actionable strategies to help you reduce how much food you throw away. In this episode we'll cover: (5:09) Why we should be concerned about food waste (8:20) Root causes of food waste (12:14) Mindset shifts & strategies to help you reduce your food waste (24:49) Thoughts on convenience foods & meal delivery kits (31:09) How larger institutions can reduce their food waste Dana Gunders is a national expert on food systems and is the Executive Director of ReFED, a nonprofit working to reduce food loss and waste. She received her bachelor's degree in earth systems and master's in sustainable business practices from Stanford University. Named “the woman who helped start the waste-free movement” by Consumer Reports, Gunders is the author of the landmark report “Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill.” She is also the author of the Waste-Free Kitchen Handbook. For show notes, transcripts, and to learn more about host Mary Purdy, MS, RDN, visit http://healthcare.orgain.com/podcast/episodes/listen/season/3/episode/24. Be sure to subscribe to this podcast so you never miss a new episode! Disclaimer: This podcast is for informational purposes only and is not intended to be medical advice. The material discussed on this podcast, and displayed on the associated webpage, is not intended to be a substitute for professional medical advice, diagnosis or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or treatment and before undertaking a new health regimen.

The Green Divas love food, but don't love food waste. It's a never-ending challenge to keep food from spoiling and being wasted -- at home and in our communities. While we've covered this issue a few times, it was time to update some statistics (to our horror) and revisit and remind ourselves of all the ways we can help mitigate food waste and help those that are hungry.There's a fun Green Dude segment from a few years back from Jeff Yeager, the Ultimate Cheapskate, who has been on a mission to "Save the Giblets!" Also, some relevant advice from another older interview with Jonathan Bloom, who wrote the book, American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It). The book is over a decade old, but his advice is still VERY relevant!Please check out our TikTok @official_greendivas ; of course follow us on instagram @TheGreenDivas ; FaceBook @GreenDivas ; and YouTube

NWF's Chief Executive, Richard Whiting and Group Finance Director, Chris Belsham present full year results for the year ended 31 May 2022. "A record set of results, significantly ahead of market expectations at the start of the financial year, demonstrating the capability of the business to optimise performance and the resilient nature of our markets." Richard Whiting, Chief Executive Introduction - 00:16 Highlights Video - 01:05 Key Highlights - 03:20 Results Summary - 04:44 Operating Highlights - 06:25 Chris Belsham, Group Finance Director Financial Review - 12:08 Income statement summary - 12:17 Balance Sheet Summary - 14:23 Pension Summary - 15:21 Cash Flow Summary - 16:05 Net Debt Summary - 16:25 Richard Whiting, Chief Executive Development Strategy - 17:20 UK Fuel Market - 19:00 Chris Belsham, Group Finance Director Acquisition process - 21:30 Richard Whiting, Chief Executive ESG Framework - 23:30 Summary and Outlook - 25:10 NWF Group plc is a United Kingdom-based company that is engaged in the sale and distribution of fuel oils, the warehousing and distribution of ambient groceries, and the manufacture and sale of animal feeds. The Company operates through three segments: Fuels, Food and Feeds. Its Fuels segment is engaged in the sale and distribution of domestic heating, industrial and road fuels. Its Food segment is engaged in the warehousing and distribution of client's ambient grocery and other products to supermarkets and other retail distribution centers. Its Feeds segment is engaged in the manufacture and sale of animal feeds and other agricultural products. The Company operates through its subsidiaries, which include NWF Agriculture Holdings Limited, NWF Distribution Holdings Limited, NWF Fuels Holdings Limited, NWF Agriculture Limited, New Breed (UK) Limited and Boughey Distribution Limited

NWF Chief Executive, Richard Whiting and Group Finance Director, Chris Belsham present the half year results for the period ended 30 November 2021. Richard Whiting, Chief Executive 00:18 Introduction 00:34 Overview and highlights Chris Belsham, Group Finance Director 07:40 Financial review Richard Whiting, Chief Executive 13:25 Development strategy Chris Belsham, Group Finance Director 17:30 Acquisition process Richard Whiting, Chief Executive 20:00 ESG framework 21:00 Summary and outlook Q&A 22:43 NWF Group plc is a United Kingdom-based company that is engaged in the sale and distribution of fuel oils, the warehousing and distribution of ambient groceries, and the manufacture and sale of animal feeds. The Company operates through three segments: Fuels, Food and Feeds. Its Fuels segment is engaged in the sale and distribution of domestic heating, industrial and road fuels. Its Food segment is engaged in the warehousing and distribution of client's ambient grocery and other products to supermarkets and other retail distribution centers. Its Feeds segment is engaged in the manufacture and sale of animal feeds and other agricultural products. The Company operates through its subsidiaries, which include NWF Agriculture Holdings Limited, NWF Distribution Holdings Limited, NWF Fuels Holdings Limited, NWF Agriculture Limited, New Breed (UK) Limited and Boughey Distribution Limited.

Tati Cosper contacted us to raise awareness about the connections between hunger, poverty and mental health in America - so we did an episode on it with her! Why are people malnourished in the richest country on Earth? How is it that people can work a full time job or multiple jobs, and not be able to feed their children? We explore stats such as "school-aged children who face severe hunger are 56.2% more likely to have PTSD and 53.1% more likely to have severe depression," and question how it is that 40% of food gets thrown in the trash in America. Is capitalism the best economic system for the production and distribution of food for children and working families? Contact Tati at https://www.linkedin.com/in/tatiana-cosper-44138914a/ and support a project she's involved in called the Urban Indigenous Collective here: https://urbanindigenouscollective.org/donate Email us your reactions at itsnotjustinyourhead@gmail.com Support us at patreon.com/itsnotjustinyourhead Resources: -Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill https://www.nrdc.org/resources/wasted-how-america-losing-40-percent-its-food-farm-fork-landfill Why are people malnourished in the richest country on Earth? https://www.nationalgeographic.com/foodfeatures/hunger/ 3 Devastating Effects of Hunger on the Body https://www.feedingamerica.org/hunger-blog/3-ways-hunger-affects-your-body To be thin but not healthy - The body-image dilemma may affect health among female university students in China https://journals.plos.org/plosone/article?id=10.1371/journal.pone.0205282 Weight status and body image perceptions in adolescents: current perspectives https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4554432/ Food Security Status of U.S. Households with Children in 2019 https://www.ers.usda.gov/topics/food-nutrition-assistance/food-security-in-the-us/key-statistics-graphics.aspx#children Food Insecurity and Bulimia Nervosa in the United States https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6555671/ As Thanksgiving Approaches, Fewer Than Half of Households With Kids Very Confident About Affording Needed Food https://www.cbpp.org/blog/as-thanksgiving-approaches-fewer-than-half-of-households-with-kids-very-confident-about --- Send in a voice message: https://anchor.fm/itsnotjustinyourhead/message Support this podcast: https://anchor.fm/itsnotjustinyourhead/support

Today on Point 01, Dana Gunders, Executive Director of ReFED, joins Aaron to discuss the complexity of food waste. Dana published the revolutionary report “Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill” and from there began her journey as the "the woman who helped start the waste-free movement." Dana founded and led the NRDC’s work on food waste, authored Waste-Free Kitchen Handbook, and testified in Congress just to name a few projects. Her work on food waste has been featured on John Oliver, CNN, NPR, NBC, The New York Times, Wall Street Journal, and hundreds of other news outlets. Dana is THE expert on food waste and we are thrilled to talk with her about this multi-faceted problem with no one-size-fits-all solution. If you want to stay up-to-date with Dana and her work, please follow her on Twitter @dgunders. The Point 01 podcast is produced by Therma, a smart refrigeration monitoring company. To follow along with Therma’s clean cooling initiatives and Point 01 content, find us on Twitter, LinkedIn, and Facebook @Point01Podcast.

“It takes so many resources to grow, transport, store, cook, and get food to our plates. When we throw food out, we throw those resources out with it.”Dana Gunders (8:10-8:28) The average American throws away around $30 worth of uneaten food every month. When you factor in the food being wasted by restaurants, grocery stores, and other points along the supply chain, it's easy to see how big of a problem this is becoming. Dana Gunders is the author of Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food. Her work has been featured on media outlets that include NBC, NPR, CNN, The New York Times, and The Wall Street Journal. Known as the “food waste warrior”, Dana began exploring the issue of food waste while working in the fruit and vegetable industry. Dana was taking part in finding ways to make agriculture more sustainable by reducing the use of water, fertilizer, and energy on farms. She started looking into the waste component and stumbled upon some surprising numbers.  40% of food in this country goes to waste. 25% of its water is used to grow food that's never eaten.  Dana's report titled Wasted: How America Is Losing Up to 40 Percent of Its Food from Farm to Fork to Landfill looks at how food is treated throughout the supply chain. The report played a huge role in bringing the issue of food waste to the public's attention. Dana is the new interim Executive Director Speaker for ReFED, an organization dedicated to addressing the food waste problem in the U.S. Their efforts are geared toward providing data, money, and other resources to enable others to take action on this important issue.  “When you look at all the food that's wasted, households produce most of it. We waste more food than supermarkets, restaurants, farms or anywhere else in the supply chain.” - Dana Gunders (7:10-7:30) Households produce most of this country's food waste, and households with kids tend to have even more food waste. Fruits and vegetables are the number one food product wasted in today's homes. It takes a lot of resources to grow, transport, store, and prepare food. It involves labor and other natural resources. When we throw food out, we throw all of those resources out along with it. Wasted food is equivalent to about 37 million cars worth of greenhouse gases.  If food waste were a country, it would rank number three in terms of its carbon footprint, second to the U.S. and China. In fact, food is actually the number one product entering landfills today, One of the best ways to combat food waste at home is to make smaller shopping trips. There are plenty of options to help you do this. Whether it's curbside pickup, grocery delivery, or the technologies grocers are using to help consumers shop more efficiently.  “When I did bigger shopping trips, it would be the demise of a large portion of my food. My berries and lettuce would freeze because my fridge was stuffed full.” - Janelle Lara (14:31-14:40)Turn a weekly trip to the grocery store into multiple smaller trips. You waste less food at home while saving money by not throwing any food out.  People care about this issue and nobody wants to waste food. But they don't necessarily know what to change in their lives to stop doing it.  The important thing is to start somewhere. Even doing a little bit makes a big difference. Taking the right steps to reduce waste can help you do your part in helping solve this problem. Buying (and eating) fresh fruits and vegetables contributes to your family's health while helping to save our valuable and limited resources.  How to get involved Join The Produce Moms Group on Facebook and continue the discussion every week!  Reach out to us - we'd love to hear more about where you are in life and business! Find out more here.  If you liked this episode, be sure to subscribe and leave a quick review on iTunes. It would mean the world to hear your feedback and we'd love for you to help us spread the word! Transcription:  Tpm79tpm79

Have you ever felt like food waste was such a big and mind-boggling problem that you desperately wanted some perspective on how things ended up this way? If so, you need to meet Jonathan Bloom. To understand the extent of food waste in the United States as well as what causes it, he dove headfirst into our food system, spending time working on a farm, at a restaurant, in a catering company, and stocking shelves at a supermarket. The result was his groundbreaking book "American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)." In our chat, we discuss why grocery shopping more often is a powerful way to prevent waste, why the timing of recess in schools matters more than we realize, and we dissect Jonathan's hot take that composting might not be the environmental victory that many of us assume it is.Whether you're looking to learn more about food waste or are fed up with stats about waste and just want some practical ways to take it on in your life, this episode is packed with timeless wisdom and actionable lessons for you! Episode Show Notes:Jonathan's website: http://www.wastedfood.com/Jonathan's Instagram: https://www.instagram.com/wastedfood/?hl=enJonathan first learned how much food was going to waste in our food system while volunteering at DC Central Kitchen: https://dccentralkitchen.org/How shopping more often instead of shopping in bulk can help reduce waste: https://slate.com/business/2015/06/bulk-shopping-creates-food-waste-shop-more-often-instead.htmlProject Drawdown's research on food waste: https://www.drawdown.org/solutions/food/reduced-food-wasteThe study that found that moving around the timing of recess at schools can reduce food waste by 20-30%: https://edu.wyoming.gov/downloads/nutrition/plate-waste-and-recess-schedule.pdfThe EPA Food Recovery Hierarchy: https://www.epa.gov/sustainable-management-food/food-recovery-hierarchyReilly learned a lot about the nuances of composting at scale from the awesome folks at Dirt Hugger: https://www.dirthugger.com/The St Andrews Society for gleaning: https://endhunger.org/Jonathan's go-to comfort food is cheesy risotto with root veggies: https://www.freshcityfarms.com/recipes/the-anything-goes-root-vegetable-risottoOur blog post about how to avoid wasting protein: https://blog.imperfectfoods.com/blog-1/2019/10/29/4-tips-for-wasting-less-proteinJonathan's go-to karaoke song is "Bohemian Rhapsody" by Queen: https://www.youtube.com/watch?v=fJ9rUzIMcZQOne of Jonathan's favorite authors is Calvin Trillin: https://www.newyorker.com/contributors/calvin-trillin

Tonight we are joined by Wine Slinger aka G from Bottle Stop in CT. we talk food wine and more, even holidays and booze! Its Food and wine tonight with chefs!

This week Eating Matters is talking food waste with Dana Gunders and Emily Broad Leib. Dana Gunders is an NRDC Staff Scientist focused on Food and Agriculture. She works on market and policy oriented initiatives to promote sustainability throughout food systems and supply chains. She leads NRDC’s work on reducing food waste and is the author of a widely distributed report “Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill”. She also recently co-authored a report called The Dating Game, revealing how confusing food dates lead to food waste in America. Emily Broad Leib is an Assistant Clinical Professor of Law, as well as Deputy Director of the Harvard Law School Center for Health Law and Policy Innovation. She co-founded and directs the Center’s Food Law and Policy Clinic, the first law school clinic in the nation devoted to providing legal and policy solutions to nonprofit and government clients in order to address the health, economic, and environmental challenges facing our food system. Broad Leib is recognized as a national leader in Food Law and Policy. Emily’s project, “Reducing Food Waste as a Key to Addressing Climate Change,” was one of seven chosen from around the university to confront the challenge of climate change by leveraging the clinic’s food law and policy expertise to identify systemic solutions that can reduce food waste, which is a major driver of climate change. Tune in for this informative show!

Dinner Was Delicious Based in Chicago, Lucy and Rachel share recipes, photographs and love food enough not to take it too seriously. They've been destroying kitchens together since 2011. I am so happy to have Lucy and Rachel of Dinner Was Delicious joining me here on the show today. (*All images below belong to Dinner […] The post 060: Dinner Was Delicious: Chicago and Its Food first appeared on The Dinner Special podcast.

Guest Jonathan Bloom speaks with Diane Horn about his book "American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)".

Guest Jonathan Bloom speaks with Diane Horn about his book "American Wasteland: How America Throws Away Nearly Half of Its Food (and What We Can Do About It)".