Podcasts about reduce food waste

Still Good is a web-based platform that connects consumers with surplus and close-to-expiry groceries from retailers and cafés at discounts of up to 65 percent. On the show, CEO Steffen Burrows speaks to Lester Kiewit about the impact the initiative is having on reducing food waste, saving households money, and supporting local causes, including over 50,000 Value Bags sold, around 50,000 kilograms of carbon emissions saved, and nearly R300,000 donated to charity. Listeners also hear how the Value Bags work and the simple process that makes it all possible. For more information or to get your own Value Bag, visit www.stillgood.co.za Good Morning Cape Town with Lester Kiewit is a podcast of the CapeTalk breakfast show. This programme is your authentic Cape Town wake-up call. Good Morning Cape Town with Lester Kiewit is informative, enlightening and accessible. The team’s ability to spot & share relevant and unusual stories make the programme inclusive and thought-provoking. Don’t miss the popular World View feature at 7:45am daily. Listen out for #LesterInYourLounge which is an outside broadcast – from the home of a listener in a different part of Cape Town - on the first Wednesday of every month. This show introduces you to interesting Capetonians as well as their favourite communities, habits, local personalities and neighbourhood news. Thank you for listening to a podcast from Good Morning Cape Town with Lester Kiewit. Listen live on Primedia+ weekdays between 06:00 and 09:00 (SA Time) to Good Morning CapeTalk with Lester Kiewit broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/xGkqLbT or find all the catch-up podcasts here https://buff.ly/f9Eeb7i Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

Massachusetts is a leader in the nationwide effort to reduce food waste, setting statewide standards on food scraps, supporting community-led efforts for food recovery, and ramping up assistance to schools and businesses. With fresh new insights and creative solutions, the fight against food waste is drawing new enthusiasts to an old environmental issue. How effective are the policies to reduce, donate and divert food waste?

Restaurants, manufacturers and retailers in Japan are taking new measures to reduce food waste, including the use of leftovers to generate electricity.

Alex White, Executive Director of ProduceGood, is joined by Chelsea Nelson, Director of Environmental  Impact for Jimbo's, to discuss their respective missions to reduce food waste through a sophisticated system of food pick-up from retailers and delivery to nonprofits.  White and Nelson talk about their 1,000-plus food recovery events annually.About Spotlight and Cloudcast Media "Spotlight On The Community" is the longest running community podcast in the country, continuously hosted by Drew Schlosberg for 19 years.  "Spotlight" is part of Cloudcast Media's line-up of powerful local podcasts, telling the stories, highlighting the people, and celebrating the gravitational power of local.  For more information on Cloudcast and its shows and cities served, please visit www.cloudcastmedia.us. Cloudcast Media | the national leader in local podcasting.   About Mission Fed Credit Union A community champion for over 60 years, Mission Fed Credit Union with over $6 billion in member assets, is the Sponsor of Spotlight On The Community, helping to curate connectivity, collaboration, and catalytic conversations.  For more information on the many services for San Diego residents, be sure to visit them at https://www.missionfed.com/

If you are passionate about reducing food waste then this is a podcast for you. Dr Ananya Bhattacharya is a senior lecturer at Monash Business School and passionate researcher about food supply chain/food waste. She published multiple academic articles on food supply chain/food waste on causes and consequences of food waste and how food waste happens in different downstream stages or at the interfaces. In this podcast we talk about reducing food waste - especially in the food industry.

In today's episode, I'm welcoming back Amy Cross from The Cross Legacy to dive into a topic that's more important than ever: saving money on groceries and keeping produce fresh for longer. Amy shares her tried-and-true methods for making fresh food last weeks (even months!), simple strategies for reducing food waste, and how she's kept her grocery budget the same despite rising prices. We're talking practical tips you can apply whether you're feeding a large family, preparing for garden harvests, or just trying to make your grocery trips stretch a little farther. I learned so much in this conversation — I know you will too! In this episode, you'll hear: How to wash and store berries, grapes, and fresh herbs to make them last for weeks The right way (and wrong way) to use vinegar, glass jars, and paper towels to extend produce life Which foods need metal lids versus plastic lids for best storage Tips for organizing your fridge to save space and prevent food waste How to pair "produce buddies" like lemons and avocados for longer freshness Why some fruits and veggies spoil each other (and how to store them separately) How Amy keeps her grocery budget at $135 per person per month Smart grocery shopping habits: focusing on versatile, multi-use ingredientsHow batch cooking and strategic freezer storage simplify busy weeks Creative ideas for using up leftovers and cutting down on food waste How Amy is preparing for a move while keeping her food systems running smoothly Why food security and long-term storage matter — and how to build it gradually View full show notes on the blog + watch on YouTube. Thank you for supporting the sponsors that make this show possible! ABOUT AMY Amy is an urban homesteader who teaches her audiences how to care for their produce and reduce food waste.  As the Founder and CEO of The Cross Legacy, she has made it her mission to share her food hacks through social media. Her content has been featured in publications around the world and her viral Strawberries in a Jar hack has been shared over 18 million times.  Amy helps families and communities save money on groceries - most notably by eating what they buy. The average American household throws away 30 to 40% of the food they purchase. To help combat this issue, she wrote a bestselling book, The Zero Waste Produce Guide  which outlines her directions for how to wash and store produce items so that they will last for weeks. At a time when our food costs are the highest, it is so imperative that food waste statistics trend downward. This starts in the family home. An accomplished speaker, author, and influencer, the information Amy shares helps families save money, reduce food waste, and be able to afford fresh produce.  RESOURCES Buy Amy's new book Zero Waste Produce Guide (Code: FARMHOUSE15 for 15% off) Listen to Amy's Tedx Talk Amy's first appearance on my podcast Join my FREE masterclass to learn my 4-step framework for making money on YouTube Master the rhythm of sourdough with confidence in my Simple Sourdough course Gain the sewing knowledge and skills every homemaker needs in my Simple Sewing series Turn your content creation dreams into a profitable business with my YouTube Success Academy Keep all my favorite sourdough recipes at your fingertips in my Daily Sourdough cookbook CONNECT Amy Cross of The Cross Legacy | Website | Instagram | YouTube | Facebook | Pinterest | TikTok  Lisa Bass of Farmhouse on Boone | Blog | YouTube | Instagram | TikTok | Facebook | Pinterest Do you have a question you'd like me to answer on the podcast?  A guest you'd like me to interview?  Submit your questions and ideas here: bit.ly/SFLquestions.

If food waste were a country, it would be the second biggest global emitter of carbon emissions after the US and China. It's a big environmental, economic and social problem. In this episode of the Carbon Copy Podcast we chat to four different guests, each with a different perspective on how to prevent good food ending up in the bin. We hear from Fiona Bell whose initiative CropDrop helps to connect alloment growers to local food projects, we meet Kate Page from Fooditude, a London-based corporate catering business that is putting sustainability right at the top of the menu. We also explore different ways to use up surplus food, from the high-end event catering provided by Open Kitchen, to the vital support offered to local community organisations by FareShare. Listen to hear: Why food waste happens in the first place – and why it's not just about what we can do individually. How businesses can save money and improve their environmental credentials through better planning around catering. Why more government funding is needed to make food waste from farms a thing of the past. What you can do to support organisations that are tackling this big local issue. Full transcript available at: https://carboncopy.eco/podcasts/reduce-food-waste.------------------------------------------------------ Show notes Find out more about reducing food waste: https://carboncopy.eco/takeaction/reduce-food-waste Discover all 25 Big Local Actions for climate and nature: https://carboncopy.eco/takeaction Listen back to previous episodes of the Carbon Copy Podcast: https://carboncopy.eco/podcast Read more about CropDrop: https://carboncopy.eco/initiatives/cropdrop Learn more about Fooditude: https://carboncopy.eco/initiatives/fooditude Read about Open Kitchen: https://carboncopy.eco/initiatives/open-kitchen Learn about Menu for Change in Greater Manchester: https://www.openkitchenmcr.co.uk/menuforchange Learn about FareShare: https://fareshare.org.uk/ Hosted on Acast. See acast.com/privacy for more information.

On Day 6 of the Financial Spring Cleaning Challenge, Erin and Keri tackle one of the sneakiest budget busters in your life: food. Whether you're a chronic over-buyer with 14 types of flour or a mealtime dreamer who just wants to feel inspired on a Wednesday, we will have you rethinking your grocery strategy. Tune in and learn how small shifts in the kitchen can mean big wins for your wallet—without sacrificing your inner gourmet. Have you joined the Challenge? Join our community, too, right here: www.getthehelloutofdebt.com  Purchase Get The Hell Out Of Debt and Naked Money Meetings online or from your favorite bookstore. Leave us a message at: https://www.speakpipe.com/erinskyekelly Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript [Music] From Washington State University Extension, I'm Susie Craig. Did you know it's Food Waste Prevention Week in Washington state? This week, our podcast focuses on how restaurants reduce food waste while keeping food safe for you to eat. In a study by the National Restaurant Association, 55% of consumers consider a restaurant's food waste reduction efforts when choosing a restaurant. Here are some of the ways restaurants work to reduce food waste while keeping food safety in mind. • They regularly audit food waste. • They work with suppliers, receiving and storing food carefully, attentive to use by dates. • They design menus to reduce waste, giving customers portion size choices and accommodating those who want to take leftovers home. • They donate food to others following food safety protocols. Thanks for listening to Food Safety in a Minute. [Music] Resources National Restaurant Association. 86 Food Waste: Managing Food Waste in Restaurants. https://www.restaurantkitchen.org/wp-content/uploads/2021/03/2021_86FoodWaste_Report_Update.pdf. Accessed online 3.19/25.

Host:  Mindy McCulley, MS Extension Specialist for Instructional Support, University of Kentucky   Guest: LaToya Drake, MS Extension Specialist for Food Access, Kentucky Nutrition Education Program Season 7, Episode 38 In this episode, host Mindy McCulley is joined by LaToya Drake, Extension Specialist for Food Access with the Kentucky Nutrition Education Program. Together, they explore vital guidance on the best practices for storing fruits and vegetables effectively to minimize food waste. Share practical tips such as the importance of refrigerating pre-cut produce, separating fruits and vegetables in storage to prevent premature ripening, and optimizing refrigerator settings to preserve perishables like berries and lettuce. The episode delves into cleaning techniques that enhance the longevity of your produce and underscores why certain storage methods, such as avoiding commercial cleaners, are beneficial. Discover which fruits are best ripened on countertops and when to transfer them to refrigeration to extend their freshness. Tune in to understand how you can keep your produce fresh for longer and find additional resources through your local extension offices, paving the way to reducing food waste in your home. To connect with Nutrition Education Program resources, visit: PlanEatMove.com To learn more about storage recommendations, visit Plate it up! Kentucky Proud and click on the produce of your choice. Then click on one of the recipes, to try something new! Plate it up! Kentucky Proud Connect with FCS Extension through any of the links below for more information about any of the topics discussed on Talking FACS. Kentucky Extension Offices UK FCS Extension           Website           Facebook           Instagram           FCS Learning Channel

Winnipeg's fight against food waste and emissions is gaining momentum. A project to install refrigerated shipping containers for food rescue has hit the halfway mark of its $25K goal, aiming to help meal programs & reduce landfill emissions.

Acid Reflux Medicine May Cause Osteoporosis Stomach acid–blocking proton pump inhibitor drugs—PPIs with brand names like Prilosec, Prevacid, Nexium, Protonix, and AcipHex—appear to significantly increase the risk of bone fractures. Listen to today's episode to learn about the written by Dr. Michael Greger at @NutritionFacts.org #vegan #plantbased #plantbasedbriefing #acidreflux #GERD #osteoporosis #ppi #protonpumpinhibitors #Prilosec #prevacid #Nexium #protonix #acipHex ============================ Original post: https://nutritionfacts.org/video/acid-reflux-medicine-may-cause-osteoporosis/  Related Episodes: Acid Reflux 943: How to Prevent and Treat Heartburn Without Medication https://plantbasedbriefing.libsyn.com/943-how-to-prevent-and-treat-heartburn-without-medication-according-to-gastro-docs-by-dana-hudepohl-at-forksoverknivescom 174: [Part 1] Dining by Traffic Light: Green is for Go, Red is for Stop https://plantbasedbriefing.libsyn.com/174-part-1-dining-by-traffic-light-green-is-for-go-red-is-for-stop-by-dr-michael-greger-at-nutritionfactsorg 133: Treating Reflux in Babies with Diet https://plantbasedbriefing.libsyn.com/133-treating-reflux-in-babies-with-diet-by-dr-michael-greger-at-nutritionfactsorg 90: 'Plant Based Diet Healed My Gut and Made Me a Better Doctor' and '5 Ways to Reduce Food Waste at Home' https://plantbasedbriefing.libsyn.com/90-plant-based-diet-healed-my-gut-and-made-me-a-better-doctor-and-5-ways-to-reduce-food-waste-at-home   Osteoporosis 822: Calcium and Strong Bones https://plantbasedbriefing.libsyn.com/822-calcium-and-strong-bones-by-physicians-committee-for-responsible-medicine-at-pcrmorg  760: Fall Prevention Is the Most Important Thing for Preventing Osteoporosis Bone Fractures https://plantbasedbriefing.libsyn.com/760-fall-prevention-is-the-most-important-thing-for-preventing-osteoporosis-bone-fractures-by-dr-michael-greger-at-nutritionfactsorg  695: Is a Plant-Based Diet the Best for Senior Health? https://plantbasedbriefing.libsyn.com/695-is-a-plant-based-diet-the-best-for-senior-health-by-charlotte-pointing-at-vegnewscom 612: 5 Tips To Maintain Strong Bones And Prevent Osteoporosis https://plantbasedbriefing.libsyn.com/612-5-tips-to-maintain-strong-bones-and-prevent-osteoporosis-from-switch4goodorg  489: [Part 2] Calcium for Vegans https://plantbasedbriefing.libsyn.com/489-part-2-calcium-for-vegans-by-brigitte-gemme-at-veganfamilykitchencom 488: [Part 1] Calcium for Vegans https://plantbasedbriefing.libsyn.com/488-part-1-calcium-for-vegans-by-brigitte-gemme-at-veganfamilykitchencom 340: Milk and Osteoporosis: The Calcium Myth https://plantbasedbriefing.libsyn.com/340-milk-and-osteoporosis-the-calcium-myth-by-rick-scott-at-switch4goodorg   ============================ Dr. Michael Greger is a physician, New York Times bestselling author, and internationally recognized speaker on nutrition, food safety, and public health issues. A founding member and Fellow of the American College of Lifestyle Medicine, Dr. Greger is licensed as a general practitioner specializing in clinical nutrition. He is a graduate of the Cornell University School of Agriculture and Tufts University School of Medicine. He founded NUTRITIONFACTS.ORG is a non-profit, non-commercial, science-based public service provided by Dr. Michael Greger, providing free updates on the latest in nutrition research via bite-sized videos. There are more than a thousand videos on nearly every aspect of healthy eating, with new videos and articles uploaded every day.   His latest books —How Not to Die, the How Not to Die Cookbook, and How Not to Diet — became instant New York Times Best Sellers. His two latest books, How to Survive a Pandemic and the How Not to Diet Cookbook were released in 2020.  100% of all proceeds he has ever received from his books, DVDs, and speaking engagements have always and will always be donated to charity. ============================== FOLLOW THE SHOW ON: YouTube: https://www.youtube.com/@plantbasedbriefing     Spotify: https://open.spotify.com/show/2GONW0q2EDJMzqhuwuxdCF?si=2a20c247461d4ad7 Apple Podcasts: https://podcasts.apple.com/us/podcast/plant-based-briefing/id1562925866 Your podcast app of choice: https://pod.link/1562925866 Facebook: https://www.facebook.com/PlantBasedBriefing   LinkedIn: https://www.linkedin.com/company/plant-based-briefing/   Instagram: https://www.instagram.com/plantbasedbriefing/   

Have you ever been told, "She ate and left no crumbs"? It usually means someone did an amazing job at something—like meal planning! You use what you have and leave no waste. In this episode, Jen and Jill, together with Jess Dang of Cook Smarts, help us get more creative with meal planning and explore its benefits for both our wallets and reducing food waste.

In this Convo of Flanigan's Eco-Logic, Ted speaks with Janet Irizarry, Founder of My Mindful Kitchen, an innovative course designed to reduce food waste, connect families, and foster sustainability. As a mindful foodie, a seasoned restaurateur and entrepreneur, and influencer, Janet combines all of her passions: food, education and course design, raising children, and protecting the environment, to teach children valuable lessons about mindfulness, sustainability, and community, while also strengthening familial bonds. Janet is also the Founder of Hudson Valley EATS, a bimonthly column that she started several years ago to highlight food entrepreneurs and restaurant owners in the Hudson Valley. However, during the pandemic, she shifted its focus to raise money and raise awareness for sustainability and hunger relief organizations in the area. She decided to use the platform to ensure that "Everyone EATS" in the Hudson Valley, and that has been the main focus ever since.She and Ted dig into the My Mindful Kitchen (MMK) Method, which offers practical solutions to household food waste, addressing a critical issue contributing to climate change. Aligned with the EPA's Wasted Food Scale, Janet explains that the program focuses on preventing waste before it starts, encouraging mindful consumption, and making sustainability an easy part of everyday life. In her course, she touches on healthy eating and cooking, though the core of the program is equipping families with the tools to tackle common challenges—like overbuying, disorganization, and poor planning—and create meaningful, positive change.Janet concludes by sharing that the course launched on January 2nd, and her goal is to help families recognize that food choices matter—not just for physical health, but also for emotional well-being, the health of others, and the planet. By fostering this awareness, families can transform unpleasant feelings about big issues like inflation, political uncertainty, and climate change into a sense of empowerment. She believes that each family and individual has the power to make a significant difference in shaping a better future.

Clare County Council is encouraging people to transform leftovers into other meals over the Christmas period. Each year, households accumulate an average of 120kg of food waste, amounting to a cost of up to €700 for families. Alongside purchasing what you need, the local authority is advising people to create different recipes to use up excess food and reduce the amount thrown into bins. Environmental Awareness Officer, Karen Foley says making a list of essential items when shopping can also help reduce food waste.

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2813: Gina Ciolkosz shares five simple yet impactful strategies to minimize food waste, save money, and support sustainability. Through mindful habits and creative solutions, she offers practical ways to make the most of your meals, reduce your environmental footprint, and foster a healthier connection to food. Read along with the original article(s) here: https://www.abrighterwild.com/blog/5-simple-ways-to-reduce-food-waste Quotes to ponder: "Reducing food waste is about more than saving money; it's a way to show respect for the resources and energy that go into growing, transporting, and preparing food." "Learning to store food properly is an act of mindfulness that keeps your meals fresher and your conscience clearer." "Small changes, like planning meals and composting scraps, can make a big difference in reducing your environmental impact." Learn more about your ad choices. Visit megaphone.fm/adchoices

Discover all of the podcasts in our network, search for specific episodes, get the Optimal Living Daily workbook, and learn more at: OLDPodcast.com. Episode 2813: Gina Ciolkosz shares five simple yet impactful strategies to minimize food waste, save money, and support sustainability. Through mindful habits and creative solutions, she offers practical ways to make the most of your meals, reduce your environmental footprint, and foster a healthier connection to food. Read along with the original article(s) here: https://www.abrighterwild.com/blog/5-simple-ways-to-reduce-food-waste Quotes to ponder: "Reducing food waste is about more than saving money; it's a way to show respect for the resources and energy that go into growing, transporting, and preparing food." "Learning to store food properly is an act of mindfulness that keeps your meals fresher and your conscience clearer." "Small changes, like planning meals and composting scraps, can make a big difference in reducing your environmental impact." Learn more about your ad choices. Visit megaphone.fm/adchoices

This episode informs listeners about the benefits of COMPOSTING in a way to participate in helping with climate change and reducing waste into landfills, which produces greenhouse gas emissions. When food ends up in landfills, it generates methane, an even more potent greenhouse gas. Links to details are below.Sources of information -Food Waste and its Links to Greenhouse Gases and Climate Change | USDA Natural Resources Defense Council COMPOSTING 101 - NRDCEnvironmental Protection Agency (EPA) - COMPOSTINGBest Foods for COMPOSTINGGuidelines for Recycling Batteries and MoreClimate Action InformationCaptain Planet TV SeriesTech4Boomers BlogAll the best in Wellness!Judith

You can put potato skins, turkey bones, and more to good use. Learn more at https://www.yaleclimateconnections.org/ 

A third of the food we produce goes to waste, and a shocking amount of that waste happens in our own homes. The good news is that fighting food waste is easy with a few life hacks up your sleeve. And even better, it'll save you money too. ‍In this episode, we hear what types of food our community struggles with and get their tips to curb the waste. We're asking plastic-free, low-waste chef Anne-Marie Bonneau about her recipes and tips to eat our food before it becomes waste. We're also reckoning with the amount of money we're tossing out with our food waste and finding out some surprising upsides to food delivery. 

The U.S.A. discards nearly 60 million tons -120 billion pounds every year. That's nearly 40% of the entire U.S. food supply, or around 325 pounds of waste per person. In her new book, "No Scrap Left Behind: My Life Without Food Waste," Teralyn Pilgrim shares clever ways to upcycle leftovers, repurpose table scraps and ultimately trim the grocery bill on average $100 a month (about $1300/yr.) -all while tackling the global impact of our massive food waste problem. Time to Trim Your Waste!Fearless Fabulous You is broadcast live Wednesdays at 12 Noon ET on W4WN Radio - Women 4 Women Network (www.w4wn.com) part of Talk 4 Radio (www.talk4radio.com) on the Talk 4 Media Network (www.talk4media.com). Fearless Fabulous You Podcast is also available on Talk 4 Media (www.talk4media.com), Talk 4 Podcasting (www.talk4podcasting.com), iHeartRadio, Amazon Music, Pandora, Spotify, Audible, and over 100 other podcast outlets.

A recently announced nationwide food loss and waste reduction strategy involves four pillars which includes efforts by the Agriculture Department.  Jean Buzby of the Office of the Chief Economist explains the reasons behind USDA and federal efforts to reduce U.S. food loss and waste by fifty per cent by the year 2030.See omnystudio.com/listener for privacy information.

Description: Alexx Stuart shares her no-nonsense approach to eating “low tox.” If you're looking for ideas to streamline your process for meal planning, prepping, and cooking while also wasting less, she's got you covered. Eating well for yourself and the planet can be really simple and stress-free.  In the Episodes: Alexx's struggle with tonsillitis that lead to her “Low Tox” eating approach The three pillars of eating “Low Tox” Why Alexx uses “concept” planning rather than meal planning Easy tips for using up the last bits of produce  Sourcing food you can trust for your family  Her top “must have” ingredients to get you out of a food rut or make any dish taste better  Resources Mentioned in the Show: Fridge Scrape Soup Recipe  “Buy Nothing New Curry” Recipe  Connect with Alexx: Website IG Book Podcast Real Food Rockstars Course Going Gluten Free Course Connect with Erika Wirth: ⁠Website ⁠⁠IG ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Please Note the Following Disclaimer: By listening to this podcast, you understand that the topics discussed are intended, solely, for informational purposes. The information provided is not a substitute for professional medical advice, diagnosis, or treatment and should not be relied on as such. In listening to the podcast, you also agree that the Crunchy Mom Club/Erika Wirth is not responsible for any outcomes or decisions you make, relating to any information presented on the show. --- Send in a voice message: https://podcasters.spotify.com/pod/show/crunchymomclub/message Support this podcast: https://podcasters.spotify.com/pod/show/crunchymomclub/support

Did you know that for some enslaved Africans, small plots of land became ways to maintain culture and heritage- and even pathways to freedom? Soul Food Scholar, Adrian Miller joins us to share stories that tie land to belonging and survival. Amanda Henderson and Adrian Miller dive deep into the stories about navigating the ways of the land to cultivate food sovereignty within African American communities, despite forced migration and slavery in the United States. As they discuss the truths about the ongoing struggle of food injustice for marginalized communities and the rise of consciousness towards food sovereignty, we learn the importance of connecting and adapting to the land as a means of survival.  GUEST: Adrian Miller is a food writer, James Beard Award winner, attorney, and certified barbecue judge who lives in Denver, Colorado. Adrian received an A.B in International Relations from Stanford University in 1991, and a J.D. from the Georgetown University Law Center in 1995. From 1999 to 2001, Miller served as a special assistant to President Bill Clinton with his Initiative for One America – the first free-standing office in the White House to address issues of racial, religious and ethnic reconciliation. Miller went on to serve as a senior policy analyst for Colorado Governor Bill Ritter Jr. From 2004 to 2010, he served on the board for the Southern Foodways Alliance. In June 2019, Adrian lectured in the Masters of Gastronomy program at the Università di Scienze Gastronomiche (nicknamed the “Slow Food University”) in Pollenzo, Italy. He is currently the executive director of the Colorado Council of Churches and, as such, is the first African American, and the first layperson, to hold that position. Miller's first book, Soul Food: The Surprising Story of an American Cuisine, One Plate at a Time won the James Beard Foundation Award for Scholarship and Reference in 2014. His second book, The President's Kitchen Cabinet: The Story of the African Americans Who Have Fed Our First Families, From the Washingtons to the Obamas was published on President's Day 2017. It was a finalist for a 2018 NAACP Image Award for “Outstanding Literary Work – Non-Fiction,” and the 2018 Colorado Book Award for History. Adrian's third book, Black Smoke: African Americans and the United States of Barbecue, will be published Spring 2021. Sharecropping, Black Land Acquistion, and White Supremacy (1868-1900) Food Sovereignty  Growing Your Own Food: Resources and Tools Talking Trash: Five Easy Steps to Reduce Food Waste

This episode is brought to you by Legion Athletics and Fatty15. Ever wondered how that wilted lettuce in the back of your fridge could be the unsung hero of your next meal? Join me as Carleigh Bodrug from "Plant You" drops by to unearth the transformative power of 'scrappy cooking'. By turning our kitchen scraps into culinary gold, we're not just spicing up our meals but also taking a stand against the global issue of food waste. Carleigh's creative kitchen mindset isn't just about tantalizing your taste buds; it's a journey towards sustainable living that nurtures our bodies and the planet. As we peel back the layers of our dietary habits, Carleigh and I discuss the critical, yet often ignored, role of fiber in maintaining our health. It's time to shift the spotlight from protein to the unsung hero of our plates – fiber. Sharing our personal nutrition paths, this conversation invites you in to reflect on how the foods we choose can impact not just our own vitality, but the ecological footprint we leave behind. Rounding out our discussion, we serve up a feast of ideas for repurposing food scraps into delicious meals that will have you rethinking what you toss in the trash. From inventive ways to save spinach to whipping up a comforting 'clean-out-the-fridge' ramen, these kitchen hacks promise to elevate your cooking game.  Follow Carleigh @plantyou Follow Chase @chase_chewning ----- In this episode we discuss... (00:00) Revolutionizing Food Waste and Healthy Eating (13:03) Importance of Nourishing Your Body (16:16) The Importance of Fiber in Diets (23:34) The Mind-Blowing Impact of Food Waste (36:09) Improving Lifestyle Through Food Choices (44:31) Innovative Scrappy Cooking (53:19) Creative Ways to Reduce Food Waste (01:03:39) Creative and Easy Cooking Ideas for First Date and Hangovers ----- Episode resources: Save 20% on Plant+ vegan protein powder with code EVERFORWARD at https://www.LegionAthletics.com  Save an additional 15% on C:15 essential fatty acid with code EVERFORWARD at https://www.Fatty15.com/everforward  Watch and subscribe on YouTube Learn more at PlantYou.com 

Jeannette is joined by Anastasia Hofmann, the co-founder of Kitro, a business focused on reducing food wastage in the hospitality industry. Working with global clients like TUI, Kitro is really making a huge difference. Together, they delve into the staggering statistic that 30% of all food produced globally is wasted, sparking a passion in Anastasia and her co-founder Naomi to address this issue, discussing the sustainability mission of Kitro and how they use innovative technology to help organisations measure and reduce food waste. KEY TAKEAWAYS Anastasia and Naomi's passion for reducing food waste and making a positive impact on the environment is evident in their work with Kitro. The focus on growth, both in terms of international expansion and product development, is a key priority for Kitro in the coming years. The ability to adapt and be flexible in roles and responsibilities within the company has been crucial for Anastasia and Naomi as co-founders. The experience of raising funds, especially during challenging times like the COVID-19 pandemic, has provided valuable lessons for the business. The concept of being brave, bold, and brilliant is exemplified by Kitro's approach of questioning the status quo and driving change in the industry. BEST MOMENTS "30% of all food that is produced in the world is wasted." "On average, our customers can see savings up to more than 30% of their avoidable food waste." "It's like teaching a kid what the different food items are... and then now he recognises fries without any problems." "We are now in over 20 countries, which is quite exciting." "I think I would pick growth... It's been a really, really cool time so far for the team."   This is the perfect time to get focused on what YOU want to really achieve in your business, career, and life. It's never too late to be BRAVE and BOLD and unlock your inner BRILLIANCE. If you'd like to jump on a free mentoring session just DM Jeannette at info@jeannettelinfootassociates.com or sign up via Jeannette's linktree https://linktr.ee/JLinfoot VALUABLE RESOURCES Brave, Bold, Brilliant podcast series - https://podcasts.apple.com/gb/podcast/brave-bold-brilliant-podcast/id1524278970     ABOUT THE GUEST Anastasia Hofmann Through various international work experiences within Europe and the US, Anastasia developed a strong fascination for the hospitality industry. She holds a Bachelor of international hospitality management from Ecole hôtelière de Lausanne and is passionate about the improvement, development and implementation of sustainable practices within this dynamic industry.Combining her personal interest for environmental topics with an industry she cares about, led her to co-found a start-up called KITRO together with Naomi MacKenzie in 2017. KITRO focuses on food waste management in the food service and hospitality industry by harnessing the power of AI technology. KITRO's goal is to bring back the value of food, so it is appreciated and not wasted. Socials: Instagram: https://www.instagram.com/kitro_foodwaste/ Linkedin:  https://www.linkedin.com/in/anastasiahofmann/ https://www.linkedin.com/in/naomimack/ https://www.linkedin.com/company/kitro/ ABOUT THE HOST Jeannette Linfoot is a highly regarded senior executive, property investor, board advisor, and business mentor with over 25 years of global professional business experience across the travel, leisure, hospitality, and property sectors. Having bought, ran, and sold businesses all over the world, Jeannette now has a portfolio of her own businesses and also advises and mentors other business leaders to drive forward their strategies as well as their own personal development. Jeannette is a down-to-earth leader, a passionate champion for diversity & inclusion, and a huge advocate of nurturing talent so every person can unleash their full potential and live their dreams.  CONTACT THE HOST Jeannette's linktree - https://linktr.ee/JLinfoot https://www.jeannettelinfootassociates.com/ YOUTUBE - https://www.youtube.com/channel/UCtsU57ZGoPhm55_X0qF16_Q LinkedIn - https://uk.linkedin.com/in/jeannettelinfoot Facebook - https://uk.linkedin.com/in/jeannettelinfoot Instagram - https://www.instagram.com/jeannette.linfoot/ Email - info@jeannettelinfootassociates.com Podcast Description Jeannette Linfoot talks to incredible people about their experiences of being Brave, Bold & Brilliant, which have allowed them to unleash their full potential in business, their careers, and life in general. From the boardroom tables of ‘big' international businesses to the dining room tables of entrepreneurial start-ups, how to overcome challenges, embrace opportunities and take risks, whilst staying ‘true' to yourself is the order of the day.Travel, Bold, Brilliant, business, growth, scale, marketing, investment, investing, entrepreneurship, coach, consultant, mindset, six figures, seven figures, travel, industry, ROI, B2B, inspirational: https://linktr.ee/JLinfoot

Ray Hatch, CEO of Quest Resource Management joins Christina Herrick, produce editor for The Packer to talk about the importance of reducing food waste and the solutions his company provides to help reduce the amount of produce in landfills. How to connect with The Packer and PMG magazine: Websites:com, thepacker.com and ProduceEDU.com. Email:news@thepacker.com and artists@producemarketguide.com LinkedIn: PMG:Produce Market Guide and The Packer Instagram:@packernews and @producemktguide Facebook:@ProduceMktGuide and @PackerNews TX:@produceretailer and @thepacker See omnystudio.com/listener for privacy information.

While there are some who find it hard to let go, there are also those who easily discard things. In this episode, Jen and Jill learn from Carleigh Bodrug of PlantYou deliciously simple yet creative ways to repurpose food in hopes of reducing our food waste and being intentional about meal planning.

Are you looking to reduce food waste in your life? On this episode of Eight Frugal Minutes, we share 3 habits to reduce food waste. It's a way to save money and help our planet! --- Send in a voice message: https://podcasters.spotify.com/pod/show/eight-frugal-minutes/message

Carleigh Bodrug is the CEO and Founder of PlantYou, a New York Times Bestselling cookbook author and self-taught plant-based chef. Carleigh founded PlantYou in 2016 after the World Health Organization announced that red and processed meat were now considered Group 1 and Group 2 Carcinogens which was especially shocking as Carleigh grew up on a “meat and potatoes” diet. With little-to-no cooking skills, and a tiny bachelor apartment kitchen, Carleigh started experimenting with plants. She began cooking vegan meals by simply replacing the meat in her favorite childhood recipes with plants. Carleigh's mission is to help people to save money, reduce food waste and eat healthier than they ever have before. In this conversation, we discuss:  Carleigh's journey from working in radio broadcasting to becoming a vegan chef and how a plant-based diet improved her digestion and overall energy levels The health and environmental benefits of eating more plant-based foods & moral reasons for reducing animal product consumption  The importance of focusing on your health and diet as part of your overall wellness and wealth   Tips for reducing food waste at home through proper storage, repurposing vegetable scraps, and being flexible with recipes + much more! Other Links Mentioned in episode: Check out Carleigh's Book, Plant You: Scrappy Cooking Get your copy of my book: Your Journey To Financial Freedom Leave Your Journey To Financial Freedom a review! Get The Budget Bootcamp for FREE Check out my personal website here. Join The Weekly Newsletter List Leave me a voicemail– Leave me a question on the Journey To Launch voicemail and have it answered on the podcast! YNAB –  Start managing your money and budgeting so that you can reach your financial dreams. Sign up for a free 34 days trial of YNAB, my go-to budgeting app by using my referral link. What stage of the financial journey are you on? Are you working on financial stability or work flexibility? Find out with this free assessment and get a curated list of the 10 next best episodes for you to listen to depending on your stage. Check it out here. Connect with Carleigh: Website: PlantYou.com Website: ScrappyCookBook.com Instagram:@PlantYou Twitter: @CarleighBodrug Facebook:@PlantYouBlog Connect with me: Instagram: @Journeytolaunch Twitter: @JourneyToLaunch Facebook: @Journey To Launch Join the Private Facebook Group Join the Waitlist for My FI Course Get The Free Jumpstart Guide Get The Budget Bootcamp for FREE

Plant-Based Diets Radically Reduce Food Waste by Nelson Huber-Disla at NutritionStudies.org Original post: https://nutritionstudies.org/plant-based-diets-radically-reduce-food-waste  Related Episodes: 171: Technical Outrage: Innovation to Reduce Animal Use by Karthik Sekar at Faunalytics.org   87: Reducing World Hunger with Plant Based Diets by ProVeg International at ProVeg.com   The T. Colin Campbell Center for Nutrition Studies was established to extend the impact of Dr. Campbell's life changing research findings. For decades, T. Colin Campbell, PhD, has been at the forefront of nutrition education and research. He is the coauthor of the bestselling book, The China Study, and his legacy, the China Project, is one of the most comprehensive studies of health and nutrition ever conducted. Their mission is to promote optimal nutrition through science-based education, advocacy, and research. By empowering individuals and health professionals, we aim to improve personal, public, and environmental health.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing #vegan #plantbased #plantbasedbriefing #wfpb #foodwaste #agriculture #animalagriculture

Wondering how you can help to reduce food waste? Well, if you are someone who has a lot of leftovers that go bad, this is for you. With gardening around the corner, we begin thinking about our plans for growing our own food. We make sure that our items won't be in abundance unless we have a plan for them so they don't go to waste. In this episode, we discuss the top ways of how to reduce food waste. These nuggets have worked for us, and continue to help us not have to throw items out that went bad or that we did not use. The full show notes, with links, resources we mention, and podcast sponsors can be found HERE.

From smart food storage tips to tricks for saving food that's about to turn, we cover all the ways to reduce your food waste with a focus on the 10 most wasted foods in the U.S. Looking to reduce the overwhelm of feeding your family? Want to save time and money too? Then it's time to get serious about meal planning. Yes, even if you've tried before, and especially if you think I'm not a planner. Meal planning is the #1 most reliable way to reduce stress and save time and money, so we've made it possible for anyone to become a meal planner on their own terms with our Meal Planning for Everyone audio course. Crack your meal planning code: learn more now!LINKS No-churn ice cream techniques and recipesOur genius trick for reviving a stale loaf of breadOur episode, What to Freeze (and Not Freeze) for Easy Weeknight Meals Our episode, Two Easy Habits That Help Reduce Food Waste Our Sponsors:* Check out Homethreads: HomeThreads.com/DIJFY* Check out Manukora and use my code DIJFY for a great deal: https://manukora.com* Check out Whole Foods : https://www.wholefoodsmarket.com* Sign up today at butcherbox.com/DIJFY and use code DIJFY to choose your free offer and get $20 off.* Visit armoire.style/DIJFY to get up to 50% off your first month, that's up to $125 OFF! Never worry about what to wear again—try Armoire today!Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Learn how to save money and embrace a more sustainable lifestyle with these tips for you to save money and reduce waste too.

Welcome to this episode of Hardware to Save a Planet. Today, Dylan is joined by Daniel White, Co-Founder and CEO of Clean Crop Technologies, a company on a mission to get more food onto people's plates with fewer resources. Join the discussion as Daniel unpacks Clean Crop Technologies' innovative plasma technology to improve crop yields and reduce food waste. We also discuss the challenges of contamination in the food supply chain and the importance of addressing climate change in agriculture. If you're interested in learning about cutting-edge solutions to food waste and climate change in agriculture, this podcast is a must-listen.

Meet Lucie Basch, the visionary mind behind Too Good To Go. Inspired by her passion for environmental sustainability and the fight against food waste, Lucie co-founded the company with a mission to reduce food waste.In just a matter of years, the company has grown from a small idea to an app with over 85 million users. This is her story. Learn More About Too Good To Go here: https://apps.apple.com/ca/app/too-good-to-go-end-food-waste/id1060683933

Eighty million tons of food is wasted in the United States each year. Over $444 billion in food is thrown away. Thirty-eight percent of all food in America is wasted. Twenty-two million pounds of food is wasted on college campuses. Elizabethtown College in Lancaster County is the first in the country to use new technology that could possibly lead to less food being wasted. It's called KITRO and Etown's General Manager of Food Services Austin Benner explained how it works on The Spark Thursday,"KITRO's operation is based on real time data capture and collection. The technology involves a scale and a camera integrated into (where the waste is discarded). The scale and camera combination records the weight and visual data of discarded food items. This information is then processed by AI and categorized into what kind of waste it is allowing for a comprehensive understanding of what and how much food is being wasted." Benner said the data is sent to KITRO's company in Switzerland for analysis. KITRO went into service at Elizabethtown in October. Benner was asked if they've noticed any trends,"We've seen a couple of trends that have been interesting to say the least, as far as our busy service times, possibly students not having enough time to eat. We've seen trends in students that may be unsure of what we're offering on our main dish of the meal period for lunch. So they will get backups that are staples at our all you can eat facility, like hamburgers and wraps. And they may try a new menu item that we've put out. And if they like that new menu item, we see those staples ending up in our waist can." Benner indicated KITRO should be able to provide data on the foods students are choose,"We're hoping with the more data collection that we receive and the more time that we're implementing these devices, we're able to determine exactly what menu items are popular with students, what menu items are not popular. And based off that information in the future, we will be able to adjust our menus and create menus based on that data." Benner said right now the food item that is being thrown away most often is french fries.Support WITF: https://www.witf.org/support/give-now/See omnystudio.com/listener for privacy information.

[Part 2] How To Store Groceries To Reduce Food Waste And Cook Faster by Brigitte Gemme at VeganFamilyKitchen.com   Original post: https://veganfamilykitchen.com/how-to-store-groceries/  Related Episodes: 208: Why You Hate Cooking (and What You Can Do About It) 266: [Part 1] Zero-Waste Cooking For Vegans: Dos and Don'ts 267: [Part 2] Zero Waste Cooking For Vegans: Dos and Don'ts 364: Change How You Cook to Make Washing Dishes Faster   Flow in the Kitchen Book: https://veganfamilykitchen.com/books/    Brigitte Gemme is a vegan food educator, meal planner, and coach. After a PhD in sociology of higher education and a 15-year career in research management, she got impatient with the slow pace of planet-friendly change and decided to help individuals live a gentler life. She offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #plantbasedbriefing #wholefoodplantbased #veganfamilies #pantryorganization #saveongroceries     

[Part 1] How To Store Groceries To Reduce Food Waste And Cook Faster by Brigitte Gemme at VeganFamilyKitchen.com   Original post: https://veganfamilykitchen.com/how-to-store-groceries/    Flow in the Kitchen Book: https://veganfamilykitchen.com/books/    Brigitte Gemme is a vegan food educator, meal planner, and coach. After a PhD in sociology of higher education and a 15-year career in research management, she got impatient with the slow pace of planet-friendly change and decided to help individuals live a gentler life. She offers delicious whole food plant based weekly meal plans to make meal planning and batch cooking easier! No need to worry about “what's for dinner?” anymore. You can try a one-week plan for free. She also offers free templates and printables on her website as well as great recipes and strategies for success at veganfamilykitchen.com.   How to support the podcast: Share with others. Recommend the podcast on your social media. Follow/subscribe to the show wherever you listen. Buy some vegan/plant based merch: https://www.plantbasedbriefing.com/shop    Follow Plant Based Briefing on social media: Twitter: @PlantBasedBrief YouTube: YouTube.com/PlantBasedBriefing  Facebook: Facebook.com/PlantBasedBriefing  LinkedIn: Plant Based Briefing Podcast Instagram: @PlantBasedBriefing   #vegan #plantbased #plantbasedbriefing #wholefoodplantbased #veganfamilies #pantryorganization #saveongroceries   

Tired of dealing with slimy brown-spotted mushrooms in your refrigerator? And here's the worst part – these are the ones you've recently bought, so you haven't even had the chance to use them yet! Super frustrating, isn't it?   Now mushrooms usually aren't cheap to buy, so you'll definitely want to keep the ones you buy fresh and usable for as long as possible. So HOW do you prevent store-bought mushrooms from going bad too fast, after you bring them home from the store…so you don't have to throw them away soon after? Listen in to find out!   In this episode, I'll show you the best ways to pick and store fresh mushrooms, so they can stay in good condition longer in your fridge. That way you'll be able to maximize your food shopping dollars, lessen food wastage and keep eating plant-based on a budget. I hope this episode helps you in your plant-based diet transition!     Next Steps: Grow  -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse Contact -> healthnow@plantnourished.com Learn -> www.plantnourished.com Join the FB Community -> www.bit.ly/pbdietsuccess Apply -> Free Rapid Health Transformation Call: https://bit.ly/plantnourished Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide

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 ★

Click here for the free How to Eat Less Water CONDIMENT STORAGE TABLE. It is a printable list of popular condiments that belong in the pantry and those in the refrigerator that can be hung in your kitchen for easy reference.Download the TEN TIPS to EAT LESS WATER SUMMER PARTY PLANNING GUIDE for all the tips, steps, and info on celebrating like a kitchen activist with your friends and family.Find gifts designed to serve well-being at the Eat Less Water Shop.Get a copy of the EAT LESS WATER book.Reach me at info@eatlesswater.com

Food waste isn't just a matter of tossing out leftovers; it's about fully embracing a sustainable approach from shopping to cooking. In this week's episode of FUELED, we're joined by Ryan Conn, executive chef at FUEL Café + Market at Ochsner Fitness Center, as we delve deep into tips and tricks for reducing food waste. Learn about smart planning, efficient storage, and innovative cooking methods that not only save your food but the planet, too.LINKSFUEL Cafe + Market at Ochsner Fitness Center | www.ochsnerfitness.com/fuelcafemarketcontact Chef Ryan Conn | ryan.conn@ochsner.orgPast episode on composting + sustainability | https://apple.co/3qpDIhzNPR on the new cookbook for leftovers, The Everlasting Meal Cookbook, Leftovers A-Z | https://n.pr/3OYng1d

Reducing food waste at home has multiple benefits: you'll stretch your food budget to save money, time, and potentially even boost your nutrition, all while supporting a healthy planet. A flexitarian eating style can help reduce food waste because you have more flexibility to eat and enjoy all types of foods and to use up leftover foods in a variety of creative ways. This 3-part podcast series discusses the benefits of flexitarian eating and its intersection with promoting a healthier relationship with food and planetary health through sustainable zero waste cooking efforts. Tune into this third episode in the Sound Bites® Podcast series to learn about: ·       where food waste happens and how it impacts the environment ·       how reducing food waste saves time and money ·       how flexitarianism provides opportunities to reduce food waste ·       strategies to reduce food waste at home ·       food planning vs. meal planning ·       flexitarian fridge clean-out meal ideas ·       repurposing ingredients and recipes to reduce food waste This series is sponsored by Danone North America and has been submitted to the Commission on Dietetic Registration for 3 hours of continuing professional education credits for RDNs, NDTRs and CDCESs. Full shownotes and resources at: https://soundbitesrd.com/239       

Did you know that your culinary choices can not only improve your health, but also that of the planet? This week on the show, I speak with Chef Alejandra Schrader. She is an award-winning cookbook author, plant-based nutrition certified chef, food TV personality, and activist. Alejandra encourages people to eat in a way that benefits human and planetary health—to consume a wider variety of edible plants, to minimize food waste, and to cook smart. We talk about lessons from her new book “The Low-Carbon Cookbook and Action Plan: Reduce Waste and Combat Climate Change with 140 Sustainable Plant-Based Recipes” and explore how to put these into action. Learn more about Alejandra's work at her website (alejandraschrader.com) or follow her on social media platforms at @ChefAleSchrader. You can also learn more about the Periodic Table of Food's global initiative to biochemically characterize foods at their website: https://foodperiodictable.org/  #food #SustainableFood #ClimateChange #Sustainability 

Have you wondered how to reduce your food waste? Believe it or not, if you reduce your food waste, you will also help stretch your food budget farther. On this episode of Eight Frugal Minutes, we offer six tips to reduce food waste, all the while saving money on your meals. --- Send in a voice message: https://podcasters.spotify.com/pod/show/eight-frugal-minutes/message

Learn how to Reduce Food Waste at Home on this new episode of the Maria Liberati Show! Enter, "The Maria Liberati Show," based on her travels, as well as her Gourmand World Award-winning book series, "The Basic Art of Italian Cooking," and "The Basic Art of..." Find out more on https://www.marialiberati.com ----- Intro music: "A Quick Coffee" by Borrtex - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ Outro music: "First Day of Spring" by David Hilowitz - available via Creative Commons Attribution-ShareAlike 3.0 https://creativecommons.org/licenses/by-sa/3.0/us/ --- Send in a voice message: https://podcasters.spotify.com/pod/show/maria-liberati/message

It's the fourth edition in our reduce food waste series and today I'm giving you all the tea about how to store food WELL to avoid it going bad (faster than you wish it would!). Get the free produce storage chart here  My fridge + freezer storage essentials Join the Healthy Mama Cooking Club for as little as $3 a month for weekly meal inspiration, member exclusive recipes, bonus cooking videos and quick kitchen tips, monthly bonus podcast episodes and more!Connect with Kris: Healthy Mama Kris Blog Healthy Mama Kris on IG FREE Meal Planning Guide Healthy Mama Courses Get your Healthy Mama Meal Planner & Meal Planning Notepad

It's Part 3 of our Reduce Food Waste series, and we're diving into using your FREEZER to keep food for longer!  Your freezer is such a helpful tool– if you use it right! In today's episode I'm sharing everything from tips to freeze food to avoid freezer burn, freezer safety, what to freeze (and what not to) and so much more! My Freezer Storage EssentialsJoin the Healthy Mama Cooking Club for as little as $3 a month for weekly meal inspiration, member exclusive recipes, bonus cooking videos and quick kitchen tips, monthly bonus podcast episodes and more!Connect with Kris: Healthy Mama Kris Blog Healthy Mama Kris on IG FREE Meal Planning Guide Healthy Mama Courses Get your Healthy Mama Meal Planner & Meal Planning Notepad

Jen Smith & Jill Sirianni are co-hosts of the top-rated Frugal Friends Podcast. With over 200 episodes and more than 2.5 million downloads, Frugal Friends is changing the way the world thinks about frugality. Jen uses her background in financial journalism to seek topics that help people overcome impulse spending and reach their financial goals. Jill is a licensed clinical social worker who dissects the source of behaviors that cause trauma with money. Together they're helping people become better stewards of their money, time, space, and natural resources. Listen & Subscribe on: iTunes / Stitcher / Podbean / Overcast / Spotify Contact Info Website: www.frugalfriendspodcast.com Podcast: Frugal Friends Podcast Book: The No-Spend Challenge Guide: How to Stop Spending Money Impulsively, Pay off Debt Fast, & Make Your Finances Fit Your Dreams Book: Meal Planning on a Budget: Save Money on Groceries, Master Meal Prep, & Reduce Food Waste to Reach Financial Freedom Most Influential Person Her grandmother Effect on Emotions Mindfulness has definitely helped me keep a broad perspective and grace for all kinds of people and all kinds of ways of thinking. Because when you are so wrapped up in yourself, it's hard to live outside of that bubble. But when you can take the time to be mindful, you open yourself up to other points of view. Thoughts on Breathing I have to live every day to breathe. I think, especially with the background I have, the clients that I care for something like breathing, and grounding techniques, something that can be implemented wherever we are. We don't have to have special tools or a tool belt to be able to implement an effective coping strategy and breathing we carry with us everywhere we go. And so whether it's a stressful situation or a financial decision I'm making in the store, when I need to be present in the moment, I ground myself. Oftentimes, deep breathing techniques are what I go to at that moment to help gain clarity. Suggested Resources Book: I Will Teach You to Be Rich: The Journal: No Complicated Math. No More Procrastinating. Design Your Rich Life Today. App: Calm Bullying Story I think as the frugality podcast in the personal finance world, we can definitely get picked on because it's much sexier to talk about investing and side hustling and entrepreneurship. And many people dump on frugality, because of its correlation to a scarcity mindset. I definitely like my life's work and my passion for helping bullied people. But we have to understand that everybody is in their own place and on their own journey. You have to realize that frugality is for everyone, but you have to be in a place for it. Related Episodes Live True With Authenticity; Ora Nadrich Your Success Insights With Dr. Richard Shuster Grasping The Emotion of Trauma; David Richman Special Offer Are you experiencing anxiety & stress? Peace is within your grasp. I'm Bruce Langford, a practicing coach, and hypnotist helping fast-track people just like you to shed their inner bully and move forward with confidence. Book a Free Coaching Session to get you on the road to a more satisfying life, feeling grounded and focused. Send me an email at bruce@mindfulnessmode.com with ‘Transition' in the subject line. We'll set up a zoom call and talk about how you can move forward to a better life.