Podcast appearances and mentions of Tristram Stuart

This month, Fiona speaks with Tristram Stuart, award-winning author and campaigner, about the positive trends in reducing food waste and his unique approach to sustainable farming. Hear how his cattle are "enhancing the wilderness," and discover his perspective on the global food system. Tristram also inspires us to connect with nature, whether through small garden projects or community initiatives.  Also in this episode...  Spring is here, and Fiona and Chris are excited to get seed sowing. Chris, Fiona, and new guest Jules answer your questions in the Postbag, discussing healthy houseplants, comfrey, and how to grow successfully in a bed affected by raspberry blight. 

Season 2, Episode 2 - Summer episode(00:00) Intro with wildlife guide Tom Forward – soil, the last frontier and a whistlestop guide to the five principles of regenerative farming.(05:31) What is conservation grazing? - with Rich Allum and Tristram Stuart (16:45) A tour round Elizabeth Buchanan's organic farm (27:51) Trip to Groundswell, the Regenerative Agriculture Festival with:· John Cherry, co-founder of Groundswell · Henry Dimbleby, author of ‘National Food Strategy' · Martin Lines, CEO of Nature Friendly Farming Network and others…(41:41) Peter Brown explains biodynamic farming – which celebrates its 100th year.(52:01) Closing thoughts with Tom ForwardKeen listeners with headphones: spot the cuckoo which we didn't notice in the background of one of the interviews.This podcast takes the Ashdown Forest as a springboard for conversations about wildlife. Please subscribe and leave a review.You can support the production of the Ashdown Forest podcast by donating here: https://ashdownforest.org/get-involved/ Please specify ‘podcast' where it says ‘Tell us more about your gift'. Thank you!Podcast webpage‘So professional and well-constructed.' Vanessa Williams, Director BBC Countryfile'This podcast is a total delight and an immersion in nature itself.' Isabella Tree, rewilding pioneerLinks:Groundswell, the Regenerative Agriculture Festival: www.groundswellag.comNature Friendly Farming Network: www.nffn.org.ukRegenerative farming documentary: www.sixinchesofsoil.orgWe are hugely grateful to the Halleria Trust for funding this episode and to The Ashdown Forest Foundation (TAFF) for supporting our fundraising.Link to our social platformsProducer: Eka MorganGuitar: Jared ThodeArtwork: Carry AkroydTechnical support: David KittoIf you have suggestions for future subjects or if you can sponsor future episodes, please get in touch: ashdownpodcast@gmail.com.

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Wir springen in dieser Folge in die Mitte des 19. Jahrhunderts, und sehen uns die Etablierung des modernen Vegetarismus an. Federführend werden hier vor allem religiöse Organisationen sein, im Laufe des 19. Jahrhunderts wird der Vegetarismus aber bald Teil diverser sozialer, feministischer und politischer Strömungen. Wir sprechen darüber, wie der Vegetarismus damit innerhalb weniger Jahrzehnte von einer meist lokalen Eigenart zu einem in der Gesellschaft verankerten Lebensstil wurde. //Literatur Colin Spencer. The Heretic's Feast: A History of Vegetarianism. UPNE, 1995. Diana Donald. Women Against Cruelty: Protection of Animals in Nineteenth-Century Britain: Revised Edition. Manchester University Press, 2021. James Gregory. Of Victorians and Vegetarians: The Vegetarian Movement in Nineteenth-Century Britain. Bloomsbury Academic, 2007. Teuteberg, Hans-Jürgen. „Zur Sozialgeschichte des Vegetarismus“. VSWG: Vierteljahrschrift für Sozial- und Wirtschaftsgeschichte 81, Nr. 1 (1994): 33–65. Tristram Stuart. The Bloodless Revolution: Radical Vegetarians and the Discovery of India. HarperCollins UK, 2012. Das Episodenbild zeigt einen Ausschnitt aus Juan Sánchez Cotáns "Stilleben mit Quitte, Kohl, Melone und Gurke". //Aus unserer Werbung Du möchtest mehr über unsere Werbepartner erfahren? Hier findest du alle Infos & Rabatte: https://linktr.ee/GeschichtenausderGeschichte NEU: Wer unsere Folgen lieber ohne Werbung anhören will, kann das über eine kleine Unterstützung auf Steady oder ein Abo des GeschichteFM-Plus Kanals auf Apple Podcasts tun. Wir freuen uns, wenn ihr den Podcast bei Apple Podcasts oder wo auch immer dies möglich ist rezensiert oder bewertet. Wir freuen uns auch immer, wenn ihr euren Freundinnen und Freunden, Kolleginnen und Kollegen oder sogar Nachbarinnen und Nachbarn von uns erzählt!

In this episode of The Clean Energy Revolution, Max La Manna discovers new ways that people and businesses can reduce their carbon emissions and the energy they use, and asks what this could mean for our homes and lifestyles – as well as for the planet.   In the studio, Max is joined by Tristram Stuart - a writer and expert on the environmental and social impacts of food – as well as self-titled ‘Food Waste Disruptor' Martyn Odell, aka @lagomchef, for a chat about low-energy cooking and how food waste contributes to global emissions. In Glasgow, Laura Young, aka @LessWasteLaura, visits a nightclub that gets its energy from harnessing the body heat generated by clubbers. She also talks to young people from the 2050 Climate Group about how the city has been affected since hosting COP26, and how they're changing their own lifestyles to become greener. Discover more about National Grid at https://www.nationalgrid.com/  Less Waste Laura: https://www.lesswastelaura.com/ Tristram Stuart: https://www.tristramstuart.co.uk/ Martyn Odell: https://www.lagomchef.com/ See omnystudio.com/listener for privacy information        The views expressed in this podcast are those of the participants and not of National Grid.   See omnystudio.com/listener for privacy information.

a UN Food System Summit & Sourcing Matters project Together, the UN Food Systems Summit and Sourcing Matters launch their new and thought-provoking podcast series, Laying Down Tracks. This inspiring 8-part miniseries, led by Aaron Niederhelman, will feature world experts on issues related to world hunger, malnutrition, climate change, and much more. Focused on the real experiences of rolling out the United Nations Sustainable Development Goals, each episode will bring forward solutions through motivating discussions. We are laying down tracks to head into a new world where our food systems mean prosperity for people and the planet.  Listen now to 'Laying Down Tracks' (LDTs) to learn how you, too, can help save our planet. --- --- LAYING DOWN TRACKS - ep.2:  SUSTAINABLE CONSUMPTION If food waste was a country, it'd be the third biggest global greenhouse gas emitter. “We waste at least a third of the world's food sources. So, a third of all that environmental impact is happening for no good reason, just for food to be left to rot,” said author and activist Tristram Stuart as he joins Aaron Niederhelman as co-host for this second episode. Stuart is known for his craft beer line Toast Ale, which turns a potential food waste magically into beer. That is something we can all cheers to. He is joined by Lana Weidgenant, Deputy Director of Zero Hour International and UN Food Systems Summit Vice-Chair for Action Track 2, and Webster Makombe, a law student and youth activist from Scaling Up Nutrition Movement. Sustainable consumption is becoming more of a priority from each generation to the next says Weidgenant, while Makombe shares how local foods are changing consumption habits in Zimbabwe. Join us to hear all about how you can change your consumption habits – and your beer choice – to create lasting changes in our food systems. --- Host: Aaron Niederhelman Co-host: Tristram Stuart, co-founder of Feedback and founder of Toast Ale Guest: Lana Weidgenant, Deputy Director of Zero Hour International and UN Food Systems Summit Vice-Chair for Action Track 2 Guest: Webster Makombe, law student and youth activist from Scaling Up Nutrition Movement

This fourth session in the Earth Convention series explores the huge global impact of food production on the environment and climate change - and indeed on human health. Food production is responsible for a quarter of all the greenhouse gas emissions contributing to global warming, according to a recent study from Oxford University. However, the environmental impact of different foods varies hugely. One of the most powerful things that we, as individuals, can do to reduce our emissions is change what we eat. And it is increasingly recognised that we cannot achieve our national and international climate targets without overhauling the food system. In this session we examine a range of issues with leading experts and innovators who are charting the way forward - from what has been exposed about the global food system by the coronavirus crisis to what constitutes "sustainable eating". How has the food industry evolved since the Second World War? Which part of the food supply chain is most carbon intensive and can we find a solution to food waste? What can consumers and governments do to encourage farmers, businesses and retailers to reduce their carbon emissions? Speakers Professor Tim Benton – Director of the Energy, Environment and Resources programme at Chatham House. From 2011-2016 he was the “champion” of the UK’s Global Food Security programme. Anthony Warner – journalist, blogger and chef also known as “The Angry Chef” and author of the new book Ending Hunger: The Quest to Feed the World Without Destroying It. Dr Geeta Sethi – Advisor and Global Lead for Food Systems at the World Bank and responsible for managing the World Bank’s programme on Food Loss and Waste Reduction. Tristram Stuart – food campaigner, founder of Toast Ale, TED Speaker, and author of The Global Food Waste Scandal. The environmental campaigning organisation he founded, Feedback, has spread its work into dozens of countries worldwide. Chaired by Rosie Boycott – Crossbench peer, food campaigner and co-founder 5x15. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

In the 5 Podcast, Johanna Kinnock and Maria Jencel find out what it actually takes to be the change they want to see in the world. It isn't just people who need to look a certain way or be a certain size and shape to live up to society’s beauty standards. It’s the same for fruit and vegetables. In fact, up to 40% get thrown out because they are too ugly. But does that make any sense? Are the pretty veggies fresher or tastier, or is it just about looks? In this episode of the 5 Podcast we speak to food expert Sarah Phillips, who started the Ugly Produce is Beautiful educational campaign in the United States. We head to the streets to offer people the choice between a pretty veggie and an ugly one. And we speak to Carolin Schiemer, co-founder of Eat Grim, which takes ugly produce from farms and sells it to consumers, so it doesn’t go to waste. More from 5:"Nothing makes me happier" - The food heroes rescuing unwanted vegetablesAll the food we don't eat - The scale of the world's food waste challenge, and how we can solve it"We need to stop companies from spoiling us" - Tristram Stuart on fixing the food waste problemWaste not - Aliza Eliazarov finds beauty in discarded food Follow us:Fivemedia.comInstagram Facebook Twitter 

Krista's guest this week is Louisa Ziane who, along with environmental campaigner Tristram Stuart, co-founded Toast Ale, a company that turns surplus bread into beer. Louisa explains that the practice of making beer from bread originated in ancient Mesopotamia and reveals that the idea for Toast Ale came from a visit to a brewery in Belgium that produces a beer using the unsold bread from a local bakery. Toast Ale is a certified B Corps and a social enterprise that donates its profits to charities that are focused on transforming the food system. Louisa's dedication to the cause means that she is strongly in favor of a circular economy where companies turn the waste streams from their production processes into marketable by-products. She also encourages individuals to buy only what they need and to eat everything they buy. As the person responsible for managing Toast Ale's commitment to people, planet, and profit, Louisa discusses the challenges of scaling up a purpose-led business whilst remaining true to its principles and getting across a serious message in an effective and light-hearted way.Connect with Toast Ale: Website: toastale.comInstagram: @toastaleTwitter: @ToastAleFacebook: @toastale Our GDPR privacy policy was updated on August 8, 2022. Visit acast.com/privacy for more information.

*We need your support to continue the show! If you've listened to more than a few episodes and have learned from our work, please join our Patreon today: www.greendreamer.com/support   This replay episode features Tristram Stuart, a speaker, the author of Waste: Uncovering the Global Food Scandal, the founder of Feedback and Toastale, and an expert on the environmental and social impacts of food.

Johanna Kinnock & Maria Jencel find out what it actually takes to be the change they want to see in the world.What comes in all shapes, sizes and colours, is a vital life source, and ends up in the bin one third of the time? You guessed it: food. In this episode of the 5 Podcast we’re talking about food waste. Johanna and Maria ask how big a problem it is for the planet, how we can waste less, and how we got so casual about wasting food in the first place. We're joined by Tristram Stuart, a campaigner who wants us all to throw less away, and Mette Toftegaard Rasmussen of eSmiley, which makes software to help businesses get food waste under control. Plus, Maria comes face to face with the amount of food she actually wastes in a year. What we read and watched Tristram Stewart: the global food waste scandal, ted talk Selina Juul: Stop Wasting food, ted talk Food waste is an ethical scandal, the UN  Finding 5 WebsiteInstagram Facebook Twitter 

Could a beer save the planet and feed the world? Every year, 1.3 billion tonnes of food produced for human consumption is lost and wasted. A staggering quaintly of food that could easily feed the 840 million people who are hungry. The UN designated September 29th as International Awareness Day of Food Loss and Waste to grow awareness and inspire action. Toast Ale and Interboro Ales & Spirits have joined together to release ‘United Rye Stout,’ a seasonable craft stout brewed with surplus nordic organic rye bread from Bread Alone Bakery. Upcycling surplus bread reduces food waste, and the land, water and energy requirements to produce and grow malt. On this episode of Tech Bites, host Jennifer Leuzzi talks with Toast Ale founder Tristram Stuart and Interboro Ales & Spirits Founder and Brewmaster Jesse Ferguson about their collaboration.Photo Courtesy of Interboro Ales & SpiritsHeritage Radio Network is a listener supported nonprofit podcast network. Support Tech Bites by becoming a member!Tech Bites is Powered by Simplecast.

07–11 September 2020 is Zero Waste Week, and with this year’s focus on food, who better to have as our guest on the fifth episode of Series 01 than author of Waste: Uncovering a Global Food Scandal, Tristam Stuart? He and Katie Treggiden explore how his early freeganism got him punched in the face, and how he fed 5,000 people on 13 tonnes of unwanted ‘ugly’ fruit and veg on a snowy day in Trafalgar Square.

This is a really powerful episode of the ideas lab podcast. Many of us have ideas about how to change the world for the better. How to take a campaign or a message or cause and make a real impact possibly around the entire world. Few of us achieve that. But Tristram Stuart has done. A few years back, Christian decided that he wanted to gather 5000 people in London's Trafalgar Square and feed them with hearty, healthy food made from ingredients that otherwise would have been thrown in the rubbish. To find out what happened and the impact it had that reverberated around the world, and how it led on to him creating a new beer brand called Toast Ale made from discarded bread slices - listen to this remarkable episode.   Best Wishes, John   For full links and notes please visit:  https://theideaslab.org/tristramstuart-feedingthe5000 ______________________________________________________________ Music provided by Argofox: TheDiabolicalWaffle – My Wish https://youtu.be/sRWEMjYR6e4

Hannah MacInnes joins Thomasina Miers, Co-Founder of Wahaca, on The Klosters Forum Feed & Flourish Podcast series, to discuss the topic of biodiversity and ways in which we can transform our food systems in order to positively preserve our planet. Thomasina also co-founded the Pig Idea in 2015 with Tristram Stuart to tackle food waste, helped set up Chefs in Schools in 2017 for which she is a trustee, is an ambassador for the Soil Association and was awarded an OBE in 2019 for her services to the food industry. 

Tristram Stuart is an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food. His books have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times). The environmental organisation he founded, Feedback (www.feedbackglobal.org), works to regenerate nature by transforming our food system. He is also the founder of Toast Ale (www.toastale.com) which upcycles unsold fresh bread into award-winning craft beer. 100% of Toast's distributable profits go to Feedback and other aligned charities worldwide. After 3 years of operations, Toast saved more than 1 million slices of bread from going to waste. Tristram is an official UN Champion of SDG 12.3 to halve food waste by 2030. He won the international environmental award in 2011, The Sophie Prize. He is an Ashoka Fellow, a National Geographic Emerging Explorer and a World Economic Forum Young Global Leader.

Waste in the field, the factory and in the kitchen - the truth behind the scandal of global food wasteUN Manifesto Chef Arthur Potts Dawson joins Tristram Stuart, author, campaigner and founder of Toast Ale and food waste charity Feedback and Will Edge, founder of Greensand Ridge Distillery, as they talk with Amanda about the global scandal that leaves farmers unpaid, food rotting in fields and waste on an epic scale while millions starve. See acast.com/privacy for privacy and opt-out information.

Dan Saladino investigates how the coronavirus crisis has not only resulted in vast amounts of food being wasted but also saved and redirected to feed people in need. The global food system has been exposed to levels of disruption not seen since World War II. According to Andre Laperriere, of the Global Open Data for Agriculture and Nutrition (GODAN) Covid-19 has led to levels of food waste in developed economies increasing from around 30 per cent to 40 per cent of everything that's produced, distributed and consumed. Many farmers in Europe and north America have been unable to harvest their crops, supplies of food inside restaurants have been left uneaten and dairy farmers have had to dispose of millions of litres of milk. However, Covid-19 is also leading many people to rethink supply chains, reinvent national food systems and innovate. Dan hears about some of these ideas now being put into practice. He finds out how 'Disco Soups', online events that are taking place around the world combining cooking, music and dance is saving tonnes of food going to waste (and providing fun and social interaction). Meanwhile, specialist cheesemakers around the UK are exploring new ways of selling their cheese after restaurants, pubs and cafes were closed for the lockdown. One solution is a forthcoming British Cheese Weekender. This free online event will see cheese makers and experts present tastings and tutorials. The nation is being encouraged to buy cheese from small scale producers and eat along. This way it's hoped hundreds of cheesemakers at risk of going out of business can be saved. Dan also speaks to Tristram Stuart, the food campaigner and author of Waste: Uncovering The Global Food Scandal, about his efforts over two decades to stop good food being wasted and hears how some of the ideas and networks created during that time could provide answers to how we can create a more sustainable food system in the post Covid-19 world. Produced and presented by Dan Saladino. For more information on the British Cheese Weekender go to the Academy of Cheese website: https://academyofcheese.org/british-cheese-weekender/ and for information on setting up your own Disco Soup find out more from the Slow Food Youth Network: https://www.slowfood.com/what-we-do/international-events/world-disco-soup-day/ and look for the Step-by-Step guide.

Hannah MacInnes joins Tristram Stuart, an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food on The Klosters Forum Feed & Flourish Podcast series, to discuss the on the topic of biodiversity and ways in which we can transform our food systems in order to positively preserve our planet. His books, The Bloodless Revolution: a cultural history of vegetarianism from 1600 to the present (2006) and Waste: Uncovering the Global Food Scandal (2009), have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times) and have been translated into several languages. 

We're back next week with brand new episodes of the TED Radio Hour featuring our new host, Manoush Zomorodi. While we finish those episodes, Manoush shares a favorite episode of the show from over the years. This episode originally aired on December 7, 2018. We're told if the economy is growing, and if we keep producing, that's a good thing. But at what cost? This hour, TED speakers explore circular systems that regenerate and re-use what we already have. Guests include economist Kate Raworth, environmental activist Tristram Stuart, landscape architect Kate Orff, entrepreneur David Katz, and graphic designer Jessi Arrington.

ปัญหาที่ฮอตที่สุดตอนนี้น่าจะเป็นเรื่องขยะ ทั้งขยะที่เกิดจากอาหารทุกมื้อที่เรากิน อาหารในทะเลที่เป็นปัญหาใหญ่มากและดูเหมือนจะไม่มีวิธีแก้ที่เห็นผลทันตา The Changemaker ตอนนี้จะพาไปรู้จักกับวิธีการจัดการกับขยะอย่างสร้างสรรค์จากทั่วโลก เช่น การเปลี่ยนขยะให้เป็นเบียร์ในประเทศอังกฤษ ไปจนถึงโปรเจกต์ขยะอิเล็กทรอนิกส์ของเด็กอายุ 16 ในอินโดนีเซีย เคสที่ 1 Tristram Stuart ชายชาวอังกฤษผู้ชี้ให้เห็นถึงคุณค่าของอาหารเหลือ โดยเริ่มจากการนำขนมปังเหลือทิ้งมาทำเป็นเบียร์ แล้วนำไปแจกจ่ายให้กับผู้คนในชุมชน เคสที่ 2 วิศวกรอุตสาหการหญิงชาวเปรูผู้ผลักดันให้เกิดการคัดแยกขยะโดยใช้รถซาเล้ง และกำจัดขยะจากความร่วมมือของหน่วยงานต่างๆ รวมถึงคำนึงเรื่องความสะอาดของคนในชุมชน เคสที่ 3 เรื่องเล่าของชาวเนเธอร์แลนด์ ผู้ริเริ่มวิธีจัดการขยะทางทะเล โดยเริ่มจากการจ้างงานเยาวชนด้อยโอกาสและทหารเรือวัยเกษียณ  เคสที่ 4 โปรเจกต์ของเด็กมัธยมวัย 16 ปีที่ชวนเพื่อนมารวบรวมขยะอิเล็กทรอนิกส์ จนได้รับการส่งเสริมจากบริษัทอิเล็กทรอนิกส์และบริษัทรีไซเคิล รวมทั้งมีเครือข่ายที่เป็นเยาวชน 13 เมืองทั่วอินโดนีเซีย ดำเนินรายการ : สินี จักรธรานนท์, ทรงกลด บางยี่ขัน #TheChangemaker #Ashoka #TheCloud #readthecloud #ListentoTheCloud #TheCloudPodcast

Tristram Stuart is an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food . His books have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times) and his TED talk has been watched over a million times. The environmental campaigning organisation he founded, Feedback, has spread its work into dozens of countries worldwide to change society's attitude towards wasting food. Learn more about Food Waste and Tristam Stuart Instagram: https://www.instagram.com/tristram_stuart/ Facebook: https://www.facebook.com/tristram.stuart Website: https://www.tristramstuart.co.uk/ Future Summit is an annual competition of future-oriented business ideas that takes place at the end of the Future Makers educational entrepreneurship program. Future Summit is all about innovation, future trends and technology's impact on society, a gathering of ideas, leaders and innovators for a better future. Learn more about Future Summit at https://futuremakers.ro/future-summit/ And follow Future Summit/ Future Makers across other platforms here: Facebook: https://www.facebook.com/FutureSummitRO/ Instagram: https://www.instagram.com/futuremakersro/ Website: https://futuremakers.ro/

This episode of the Age of Plastic Podcast I talk food waste with Global Brand, Culture and Sustainability Officer Louise Zaine from Toast Ale. They make beer from waste bread! We get a history lesson in beer, talk crusts, B Corps, home brewing and what you should drink your beer from! I went along to help make a special brew you can get your hands on from 28th November at six selected London Brewdogs in time for Thanksgiving called Dubbel Dubbel Toil and Trouble! To celebrate Thanksgiving and rescue pumpkins. Proceeds will go to Hubbub to help fix the food system. Hubbub https://www.hubbub.org.uk/pumpkin-rescue Find out where to pick up Toast in a supermarket near you here; http://www.toastale.com/ Get the recipe for homebrew here; https://www.toastale.com/homebrew-recipe/ Paper Beer Bottles https://www.thedrinksbusiness.com/2019/10/carlsberg-unveils-worlds-first-paper-beer-bottle/ Charity Feedback https://feedbackglobal.org/ The Feedback Gleaning Network https://feedbackglobal.org/campaigns/gleaning-network/ Mooncup https://www.mooncup.co.uk/ Tristram Stuart https://www.tristramstuart.co.uk/ B Labs Charmian Love https://www.linkedin.com/in/charmian-love-61565aa5/?originalSubdomain=uk Eco Life Hack a plastic free charity helping calendar. The chocolate ones taste pants anyway. https://adventofchange.com/

In this episode, we are discussing innovative technologies and ideas to use wasted food. We interview Katy Franklin, Chief of Staff at ReFed; Amanda Weeks, creator of natural cleaning brand Veles; and Tristram Stuart, a global leader in the fight against food waste.For more information on our guests and the work that they do, check the links below: https://www.refed.com/?sort=economic-value-per-tonhttps://veles.com/https://www.tristramstuart.co.uk/

Tristram Stuart is an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food waste. His books have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times) and his TED talk has been watched over a million times. The environmental campaigning organisation he founded, Feedback, has spread its work into dozens of countries worldwide to change society's attitude towards wasting food. He is also the founder of Toast Ale, a beer launched in the UK in 2016 that is made using fresh, surplus bread. Recorded live at Wilderness Festival in Oxfordshire August 2019. 5x15 brings together outstanding individuals to tell of their lives, passions and inspirations. Learn more about 5x15 events: www.5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

Ahmed Ali Akbar talks to activist and author Tristram Stuart about using food scraps to eliminate waste.  Watch "The Ugly Carrot" video here: https://vimeo.com/105657593.

Creating a product with surplus bread, tackling food waste through positive action and putting the mission for change before profits with David, Head Breadwinner at Toast Ale. We spoke to David from Toast Ale about all things food waste and how to tackle it. We heard how Toast are making their ale using surplus bread – leading the way in a new side of the food industry and demonstrating how a change of view about what we consider unusable food can make a big difference. In focusing on their mission over profits, they hope to spread the word about the food waste issue. Toast give all of their profits to Feedback, the charity started by Toast founder Tristram Stuart, and in doing so are making real steps towards creating systemic change. We also talked about the Toast team and heard how they are creating an ethos that sidesteps traditional hierarchy to give every member an equal voice. We recorded this episode at Toast bread quarters within the Bankside sustainable workspaces – there is some background noise on the episode as it's a bustling space but it's a great conversation so we hope you'll bear with us! Find Toast at www.toastale.com or on Instagram at @toastale. Check out their Crowd Funder page at www.crowdfunder.co.uk/craft-beer-can Find us on Instagram @whatscookingpodcast, on Twitter @whatscookingpod or drop us a line on thewhatscookingpodcast@gmail.com.

Tristram Stuart is a speaker, an international award-winning author (The Bloodless Revolution and Waste: Uncovering the Global Food Scandal), the founder of Feedback and Toastale, and an expert on the environmental and social impacts of food.   On this episode, Tristram shares how we've come to adopt a wasteful, linear food system (and what a circular system would look like), how we can be more respectful to nature in spite of our economy undervaluing what is truly invaluable, how we can rewire our broken food system through delivery services driven by supply of what is available rather than consumer demand, and more.   Episode notes: www.greendreamer.com/133 Support the show: www.greendreamer.com/support Instagram: www.instagram.com/greendreamerpodcast

We're told if the economy is growing, and if we keep producing, that's a good thing. But at what cost? This hour, TED speakers explore circular systems that regenerate and re-use what we already have. Guests include economist Kate Raworth, environmental activist Tristram Stuart, landscape architect Kate Orff, entrepreneur David Katz, and graphic designer Jessi Arrington.

This episode is kindly sponsored by Scotch Tweed is a small family textiles firm based in the Scottish Borders. Run by Angela with a huge amount of technical and know how support from her Dad, Gerald - they have a wealth of experience in the weaving and textile trade - over 58 years to be exact!! Their aim is to bring top quality tartan and tweed fabric, along with other Scottish goods and apparel (including Highland Wear) to their customers at the best possible value. Angela is happy to speak to anyone at anytime in regards to their requirements - if you cannot see what you are looking for on the website give her a call - the number is on the website www.scotchtweed.co.uk and is a UK Freephone Number. They are on eBay as https://www.ebay.co.uk/str/scotchtweedmillshop and https://www.etsy.com/uk/shop/ScotchTweed and  https://www.amazon.co.uk/Scotch-Tweed/b/ref=bl_dp_s_web_5659703031?ie=UTF8&node=5659703031&field-lbr_brands_browse-bin=Scotch+Tweed To help suppport the podcast Angela has given a 10% discount code for listeners - type in CCCPodcast at checkout anytime. Wots e Craic Knitsonik new pattern Polkadot Sparkling Cider by Voolenvine Knitting Vicarously Video Podcast on YouTube Louleigh Video Podcast Advent Sock KAL Ravelry Friend Tab Review A Stitch in Time - Heirloom Knitting Skills by Rita Taylor Planet Womble or What would Sir David Attenborough Do A new section talking about being a Steward of your Environment. This week Palm Oil. Also The Food For Fitness Podcast Episode 125 interview with Tristram Stuart talking about food waste Swap Christmas/Winter Decoration swap sign ups are open on the Caithness Craft Collective Ravelry Group. Post by 1 December 2018. Coming Up Edinburgh Yarn Fest 21-23 March 2019 Small Business Saturday Me Me Me Section Breathing Space by Veera Valimaki Basic Sock by Ann Budd Using Rosedean Ryelands Juris Mittens by Alexis Winslow Siren Capelet by Rosie Purnell of Pixel Atlantis using Moel View Bliss Library Corner - Drams Richard and I drink a Glenfarclas 105 Cask Strength Single Malt Whisky and John o Groat Brewery Beer. Shoppy Section www.etsy.com/shop/caithnesscraft Or PayPal.Me/Caithnesscraft Blah Blah Blaaaa Section Louise Hunt on Raverly, Twitter, Pinterest, Facebook, Instagram as CaithnessCraft Podcast www.caithnesscraftcollective.podbean.com

Food waste is a global problem. In fact, we waste around 1/3 of the food we produce globally. This week, Scott and Tristram Stuart talk about the scale of the problem and what you can do to minimize this, as well as some of the regulations and what supermarkets are doing to combat this global scandal. Tristam is one of the UK's leading figures on promoting food waste reduction. He has written books on this and campaigned across the world. He's making a difference and constantly meeting with supermarkets to address this. FFF 125: 

All beer is made from four ingredients - water, carbohydrates, hops and yeast. In ancient Babylonian times, they would use bread as the carbohydrate source as a way to preserve a food prone to spoilage. When Tristram Stuart, founder and CEO of Toast Ale, first heard about this recipe he realized he had found the perfect project to go all in on. Toast takes leftover bread from bakeries and sandwich shops and turns it into delicious beer. The company has open sourced its recipe and encourages franchises and partnerships in other cities and countries. They have partnerships in New York City, Iceland, South Africa, and Brazil, with further plans to expand. All proceeds go to Tristram's charity Feedback. Louisa Ziane is the Chief Financial Officer and Brand Manager for Toast Ale UK. She went from working in finance to the Carbon Trust and eventually landing the opportunity to help Tristram start Toast from the ground up. Louisa shares with us some incredibly inspiration stories about how she chose her current career path and how she made huge pivots in her life. Resources mentioned in this episode: Waste: Uncovering the Global Food Scandal The Carbon Trust Farmaggedon Impossible Burger WASTED! A Story of Food Waste Dan Barber of Blue Hill WastED London Regrained Tea People Snact Change Please Moon Cups Toast Ale is hiring in the UK and across their global partners. Check it out. We're also gearing up for our screening of WASTED! A Story of Food Waste that Toast and Tristram Stuart are featured in. The screening will be held on Tuesday, April 10th at the Kickstarter HQ in Greenpoint Brooklyn. Tickets include Toast beer and other sustainable beverages and food. We will have special early bird pricing specifically for Trash Talking listeners, so sign up for the mailing list and be the first to know. There are limited spots and we anticipate the event selling out. Join the conversation on Facebook, follow us on Instagram, and try our repurposed coffee body scrub. Don't forget to subscribe, review, and share this podcast with other eco-warriors. We read all of your reviews and your positive ratings help us spread the word and spur more eco-warriors to action. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/trashtalking/support

From 10-dollar plant-based smoothies in trendy Californian cafés to Vegan helmets in the Israeli Defense Force, Veganism is as diverse as it is topical. What is Veganism really all about, where has it come from and where is it heading? Is it a religion, a social movement, or an ideology?  This week I talk with Nina Gheihman, a sociologist at Harvard. Nina is currently pursuing her PhD, focusing on a comparative study of veganism as a cultural practice in the US, France, and Israel. She is also the President of the Harvard Vegan society, as well as the Program Director of the Ivy League Vegan Conference, and is the founder of the community advocacy group Boston Plant-Based Millennials. In this episode, we explore Veganism in all its forms and all its wonders. We discuss how Veganism has evolved and transformed over time, how its adapting to different cultural contexts around the world, and how its grappling with a growing popularity that has it moving, slowly but surely, towards the mainstream.   We’ll talk about:  Defining Veganism: a loaded, slippery term The roots of Vegetarianism and Veganism in Eastern and Western philosophies Is Veganism a religion?  The formation of the first vegetarian society in the 19th century: a tragic mistake? The ideological tenets of Veganism (animal rights, health and plant-based diets, saving the environment) and its move towards the mainstream  Skeptical vegans and practical vegans: will only impending doom shift the tide towards Veganism? How veganism is evolving differently across different cultures: Veganism in America: the decoupling of animal rights and plant-based diets Veganism in the Israeli Defense Force  Veganism, animal rights and cultural heritage in France Is Veganism elitist? Is it only for the select few in the Western world that can afford it?  Veganism in the developing world The future of Veganism: What’s next? A message to millennials from Nina Links  Melanie Joy (2011) Why We Love Dogs, Eat Pigs, and Wear Cows: An Introduction to Carnism  Melanie Joy TEDx Talk: Beyond Carnism and Towards Rational Authentic Food Choices  Tristram Stuart (2008) The Bloodless Revolution: A History of Vegetarianism Gary Yourofsky (Vegan activist) - Official Youtube Channel  Pierre Bourdieu (1987) Distinction: A Social Critique of the Judgement of Taste Steinfeld, H., et al., (2006) Livestock’s long shadow. Environmental Issues and Options, FAO, Rome. WHO (2015) Carcinogenicity of the consumption of red meat and processed meat, Q&A session Nina's work On Nina's dissertation: see Veganism: An Elegant Solution to a Host of Global Problems? and her talk at the Global Food + 2017 conference Ivy League Vegan Conference website Tepperman & Gheihman (2013) Habits of Inequality 

When printing lets ordinary people access a world of ideas, including Indian vegetarianism, some European radicals and diet gurus begin to oppose meat-eating. Episode 10: Revolution In England, the 1600s are a century of revolution. The artisans and yeomanry are picking up books – and the New Model Army is picking up pikes and muskets to turn the […] The post VegHist Ep 10: Revolution. English civil war, diet gurus, and the poetry of Sensibility; with Tristram Stuart and Anita Guerrini; at the Ahmedabad Panjrapole first appeared on THE VEGAN OPTION radio show and blog.

The silly season is in full swing! And although, I love this time of year because of the special time I get to spend at home with my family and friends, I can't quite wrap my head around the craziness in the shopping malls and supermarkets. Apart from being absolute chaos, are you noticing the consumerism and materialism? #guilty This is a quick episode about how you can do good over the Christmas season with 3 simple and EASY-PEASY tips to make this time of year truly the GIVING time of year.    I really do believe that you can still have a great time celebrating AND if everyone makes small conscious changes, the impact can be huge.    Big impact doesn’t have to be hard. It starts with small changes. I’m not even saying that you have to radically modify your lifestyle. But if everyone makes small conscious changes to their lifestyle, collectively the impact will be huge. These a just a few quick things that I’ve identified, but I’d love to hear from you about what things small things are you doing this year to create social impact? Happy holidays everyone!    People/ items mentioned in this episode: carbonfootprint.com B Corporation Certification Alter Eco ETSY Ben & Jerry’s Tristram Stuart, Founder, Feedback Feedback Agenda, World Economic Forum Tristram Stuart World Economic Forum article on food supply USDA data on food loss in the American retail food supply chain USDA data on food loss in American restaurants & kitchens Food and Agriculture Organization (FAO) United Nations Livestock impact on: greenhouse gases loss of biodiversity water pollution   What was your favorite quote or lesson from this episode? Let me know in the comments!

This week, we bring you a very special live Wednesday edition of Beer Sessions Radio featuring Tristram Stuart, an international award-winning author, speaker, campaigner and expert on the environmental and social impacts of food waste. His books have been described as "a genuinely revelatory contribution to the history of human ideas” (The Times) and his TED talk has been watched over a million times. National Geographic featured Tristram's food waste activism on the cover of their May 2016 issue. The environmental campaigning organization he founded, Feedback, has spread its work into dozens of countries worldwide to change society's attitude towards wasting food. He is also the founder of Toast Ale, a beer launched in the UK in 2016 that is made using fresh, surplus bread.

Tristram Stuart, founder of the charity Feedback, is an international award-winning author (The Bloodless Revolution and Waste: Uncovering the Global Food Scandal), speaker, campaigner and expert on the environmental and social impacts of food production. The environmental campaigning organization he founded, Feedback, has spread its work into dozens of countries worldwide, working with governments, international institutions, businesses, non-governmental organizations, grassroots organizations and the public to change society's attitude toward wasting food.     https://www.urbanfarm.org/blog/podcast/

TRANSCIPTSpeaker 1:Method to the madness is next. Speaker 2:You are listening to method to the madness, a biweekly public affairs show on k a l x Berkeley Celebrating Bay area innovators I have in the studio with me today, [00:00:30] Ben Simon, the CEO and cofounder of imperfect and Evan Hayslett, they're ugly produce enthusiast. You guys are solving a really important problem and that is food waste. Speaker 3:What is imperfect? Imperfect is America's first ugly produce brand. So ugly produce is all that food that doesn't meet the strict cosmetic standards of grocery beauty and supermarkets won't take it. So it ends up in the landfill and that's about 20% of all produce that's grown in the country on farms, which amounts [00:01:00] to about 6 billion pounds of produce annually. That just goes into trillions of dollars in just waste. So the National Resource Defense Council actually estimated that all sources of waste in the country amount to about $165 billion. Wow. Still enormous though, and it's just wasted resources going right down the drain. I want to know how you got to this story and I understand that there were three main founders, you and Ben Chesler were in school together. Speaker 4:Yeah. So I was at [inaudible], I was a student at University of Maryland and uh, Ben Chesser just [00:01:30] graduated from Brown University. So throughout the last four years together we work together on a co-founding this really cool nonprofit called food recovery network. What was that about? Yeah, so it was also in the food waste space and food recovery network is a, a student movement at 150 colleges across the country that basically start this movement together. Yeah. With us and a few other friends at different colleges around the country started it. We noticed there was a tremendous amount of food going to waste from our campus dining halls every night. [00:02:00] Basically the surplus food that the dining halls had prepared, uh, but not sold that night. So we basically developed partnerships with the dining services to go in there, collect that food and donate it to local homeless shelters and started at University of Maryland and Brown University. Speaker 4:And, uh, just really grew really quickly as, as word spread to other students at other colleges. Do you have any problems with that? Just taking food from one place to another? What were the legal challenges or were there any, you know, it's, it's [00:02:30] surprisingly easy and there's a lot of misconceptions around the legal challenges. So if you talk to the average restaurant owner or dining a dining hall manager or grocery store manager and ask them, can you donate their extra food? Typically you'll get an answer. That's, you know, no, unfortunately we have to throw this away because there are, you know, legal issues, we'd basically get sued. I have heard that too. Yeah. You know, and we meet all the people all the time. Um, it's a very common misconception. [00:03:00] And so there's actually a law that was passed in 1996 called the bill Emerson Good Samaritan food donation act. Speaker 4:And as a federal law protects people in all 50 states, any food donors who want to donate their surplus food to people in need in their community are protected under the law, every community in the United States. Absolutely. So you had this great idea, it was obviously a success. How did you measure whether or not it was a success? So we measured it in terms of, you know, how many, uh, pounds [00:03:30] of food we are donating and how many meals that amounted to a number one. That was first and foremost. And so we were donating just a ton of food right away. I mean, we're done any amount, 150 or even 200 pounds of food every single night from just one dining hall at University of Maryland. So very quickly, you know, in our very first semester did about 15,000 pounds of food and all of it went to people in need. Speaker 4:And so, you know, again, just word spread. And today actually food recovery network is right about to reach [00:04:00] a monumental milestone, which is about a million pounds of food donated. And our first full universities again are in this network today. 150 for university of California Berkeley. Yes it is. One of them is the entire UC system in this network. You know, I don't think the entire system is, so if people are interested in uh, applying to start a chapter on their campus, they can just go to food recovery network.org and apply. Okay. So that's still going strong. But you've taken it to this next level, what happened then? [00:04:30] Yeah, so a few years ago at, at food recovery network, uh, you know, we really started asking the question, okay, if we were students and we were just able to, you know, really reach this scale and if there was really this much food going to waste in college dining hall settings, where else was food going to waste? Speaker 4:And where were the big opportunities in America to take food that really otherwise would go to waste and develop a market for that and redirect that food towards going to people instead. And so we [00:05:00] started talking to different advisors and some of the leading authors and experts around food waste in America to try to get a better sense of the issue. And it turned out farms are actually the number one place in America where food is going to waste. And you know, as I think I'm in my, I mentioned, so it was about 20% of all produce in the country is going to waste according to the NRDC. And so, you know, the number one reason is, is these cosmetic issues. And so when we heard about that, and uh, actually last December [00:05:30] I came out here to California and did a tour throughout the central valley, uh, with Ron Clark who then became my cofounder for imperfect. Speaker 4:And Ron basically introduced me to all these growers and I, I witnessed all of these packing houses throughout central valley where they would literally be sorting a million pounds of an item in one day and 15% of that would just be a byproduct. That's what they call this by-product. It goes to the landfill. Why isn't it going to feed or other animals, farm animals. Some [00:06:00] of it is, uh, so the, the, uh, 20% statistic is supposed to speak to what is going to landfills, compost and animal feed. So basically not going toward human consumption. And so, you know, a lot of this product basically is just re rejected from the grocery store because of these cosmetic challenges. I think it's fine that the animals and the compost, that part works right. I mean that's part of our whole system. But what percentage of that actually goes [00:06:30] to the landfill of that 20% you know, I couldn't give you an exact percentage. Speaker 4:And, and that's one of the challenges within food waste is that we need more data and more research on that methane and these landfills does create, yeah, creates methane food waste is one of the biggest emitters of methane in the country. But to rewind for just a second, different people have different takes on this, but while compost is definitely better than the landfill, there's sort of a hierarchy that the EPA has put out. It's called the food recovery hierarchy, [00:07:00] which basically draws these sort of different tiers of where food waste can be redirected. So basically compost is better than landfill. Animal feed is better than compost, you know, and then human consumption is better than than animal feed of course. And you know, first and foremost, reducing food waste in the first place is the best thing we can do. So I want to talk a little bit about Ron Clark because he's very well known in this area of reducing waste and repositioning food. Speaker 4:He does this farm [00:07:30] to family program here in California. Yeah, Rob Tom played a big role in helping to develop that. And that's part of the food bank system, is it not? That's correct. So what does he do for you guys now? So Ron has transitioned out of the California Association of food banks of the last few years. He played a major role over the last 15 years with the food banks to develop farm to family. And so that's about 140 million pounds per year of this product, not going away. It's getting redirected towards the food banks. [00:08:00] And so throughout that time, Ron was feeling really awesome about being able to redirect some of this towards the food banks, but it was also scratching his head a little bit because you know, for every one pound he was able to redirect. There's about 20 more still going to waste just in the state of California. Speaker 4:Did he seek you out or did you find him? It was really serendipitous actually, and it was the connection happened right here on UC Berkeley's campus last October. There was a major food waste event. It was called the zero food waste forum. So we're literally just actually sitting at [00:08:30] a picnic table and I was talking to one of our advisors for food recovery network about how we were sort of starting to experiment with this idea of selling produce that otherwise would be wasted. And it was gaining traction in the DC area, which is where I'm from. And wondering, you know, how we can sort of tap into better supply sources. And our advisor, who's Tristram Stuart, he gave a Ted talk on food based stuff like that is they're like, oh, that's your challenge. You got to talk to Rod. And I was like, who's Rod? And he's like, he's the guy with the, uh, the orange, you know, San Francisco [00:09:00] giants sweatshirt. He's sitting twos, two seats down from me at this picnic table. Let me introduce you to Ben, and so that's really how it happened. That's great. Yeah, and so he became really entrenched in, he's still with you guys, right? And he's with us full time. Yeah. Speaker 5:Let's listen to a short segment. Tristram Stewart's Ted talk, but when we're talking about food being thrown away, we're not talking about rotten stuff. We're not talking about stuff that's beyond the pale. We're talking about good fresh [00:09:30] food that is being wasted on a colossal scale. The fact is we have an enormous buffer in rich countries between ourselves and hunger, and when we chop down for us as we are every day to grow more and more food, when we extract water from depleting water reserves, when we emit fossil fuel emissions in the quest to grow more and more food, and then we would throw away so much of it, we have to think about what we can start saving. When you start going up the supply chain, you find where the real food waste [00:10:00] is happening on a Gargantuan scale. Go one step up and you get to farmers who throw away sometimes a third or even more of their harvest because of cosmetic standards. Speaker 5:This farmer, for example, has invested 16,000 pounds in growing spinach, not one leaf of which he harvested because there was a little bit of grass growing in amongst it. Potatoes that are cosmetically imperfect or going for pigs, parsnips that are too small for supermarket specifications. Tomatoes in tenor reef, oranges in Florida, bananas in [00:10:30] Ecuador where overs did last year, all being discarded. This is one day's waste from one banana plantation in Ecuador, all being discarded, perfectly edible because of the wrong shape or size. If we do that to fruit and vegetables, you bet we can do it to animals, to liver, lungs, heads, tails, kidneys, testicles. All of these things which are traditional, delicious and nutritious parts of our gastronomy go to waste fish. 40 to 60% of European fish [00:11:00] are discarded at sea. They don't even get landed if we regard it as socially unacceptable to waste food on a colossal scale. If we make a noise about it, tell corporations about it. Tell governments we want CNN food waste. We do have the power to bring about that change for the sake of the planet we live on for the sake of our children, for the sake of all the other organisms that share our planet with us. We are terrestrial animal and we depend on our land for food at the moment we are trashing our land to grow food that they want it. Speaker 6:Okay. Speaker 4:[00:11:30] Can you talk a little bit about the byproducts of food waste? You know, we're using a lot of water. There's a lot of fertilizer that goes into this food and then it's wasted. And then lastly, um, the fuel that it takes to even do these crops Speaker 1:and then to throw them away, isn't that enough economic incentive to, to do this? Speaker 3:[00:12:00] Oh yeah, absolutely. Again, you know, some, I think has been mentioned, it's, it is really difficult. There's not enough data around this issue, but we do have some really hard facts about food waste contributing to 33 million tons of landfill waste and growing a lot about 11 trillion gallons of water waste. And when you think about California as the major producer of produce in the country and the drought that we're going through, and you hear about all these really important things you can do in your home domestically in your business to [00:12:30] conserve water. But one of the biggest things that's happening is there's all this food wasted on the farm that all that water isn't going to productive use. And again, as I said, I'm Dana Gunders from the NRDC producing this awesome report on food waste, about $165 billion in wasted resources. And then I think as we mentioned, methane emissions again, so food when it decomposes anaerobically in the landfill, produces about 18% of all methane emissions in the u s so it, yeah, it's this enormous, enormous environmental resource, economic impact. Speaker 2:[00:13:00] If you're just tuning in, you're listening to method to the madness. A biweekly public affairs show on k a l x Berkeley Celebrating Bay area innovators, 20% of produce grown in America is rejected from grocery stores because it is ugly. Imperfect allows consumers to get a chance to buy this produce at a discount. And farmers make extra revenue. Today [00:13:30] on the program I have Ben Simon, CEO and Co, founder of imperfect and Eben Hayslett, imperfect, ugly produce enthusiast. Speaker 1:How are you introducing this idea to the consumer market? Speaker 3:What we're doing in a, in a number of ways. So one big way is just through events. We're trying to get involved in as many kinds of food related waste environmental [00:14:00] events as possible. That way we meet the leaders in the community, we meet big movers and people who would be champions of this idea. Um, we know that most people find out about imperfect through friends. So it's really good to meet lots of people at people who are, is very excited about it. We're also trying to go directly to the consumer. We're just trying to get out there and talk to people. And you're also offering boxes to the consumer rate, like a CSA kind of thing. Right. So that's exactly what we do. That's the majority of our offering is um, these boxes that we deliver right to your home. So you can order weekly, biweekly, [00:14:30] and you get this box of we'll do it on the campus here. I understand. Yeah. We've got partnerships with about six of the student collapse on campus and that's been really fun. The students are loving it. You know, students have this really great vibe and energy and they're really excited about the environmental impact, but also obviously very excited about the affordability. Right. So how much cheaper is it than a regular, Speaker 3:it's significantly cheaper than your regular CSA. It's probably about 20% of like a farmer's market CSA. But compared to the grocery store, [00:15:00] I'd say it's about 30 to 50% off usually. So if there's students, you know, we talked to students all the time of saying, oh my goodness, I just came from Safeway and you're telling me that you're selling this same stuff for half the price. It's usually about a dollar. Speaker 4:And they just brought a box into our studio and I'll tell you it's, it's beautiful. The, the, the produce looks like something you put in the centerpiece and also you buy this stuff in the supermarket and then you wait for it to ripen. This stuff is ripe, it's beautiful, ugliest, beautiful, ugly as beautiful. And that's part of the message, [00:15:30] this empowerment message of kind of reclaiming imperfection. And that's why we call the company in perfect as, because we're all imperfect and you know, it's just so ridiculous that we have these standards of beauty in all areas of our life. And it's like wow, now even food, even in the grocery store, if everything looks so perfect, I tend to just keep walking. I'm not [inaudible] a little bit, it looks fake. Or the apples, they all look the same. They taste the same. It's boring, you know? Speaker 4:[00:16:00] And when they work so hard to, you know, produce different technologies and stuff like that to keep all of the produce basically looking the same and they're, they're really growing produce to look a certain way. Often it's tasteless. And we hear that a lot from our customers. A lot of the customers that have come to imperfect have come to us because they're really tired of that aspect of the food system. Now I understand you have a deal, I don't know if it's complete yet with Rayley's the supermarket chain. [00:16:30] Yeah, absolutely. So, so Evan, we'll talk exciting. Yeah, we're really excited about that. And so that's, you know, working with 10 of their stores in the Sacramento area. Uh, it's been going on since July. Uh, and so it's really kind of the first major grocery store chain in America selling ugly produce. And so know they do it in France. Speaker 4:They do do it. They do it in France. Yeah. With Inter Marshay. Um, there's, there's several chains in France, I believe. There's a couple in Canada, a couple in Australia, South Africa, Germany, the UK. So [00:17:00] really all over the world. Ugly has been named kind of like one of the top five trends in the food system. Um, so we're really, you sort of noticed what's going on across the world and are trying to bring this trend to America. Okay. So you've got it in Railey's, you deliver boxes, you tried to get the word out by taking part in speaking events. What other challenges have you come up against? Just got four months old. Yeah, we just said on into a warehouse in Emeryville. One of the challenges that we often [00:17:30] get is kind of a need to educate people around it and people wonder, okay, why imperfect? Speaker 4:You know, why is it and perfect, why does it, why does it shape that way? And actually we get the question often. Like for example, we're selling persimmons. I'm not sure if that was in the box, but did it look really wonky and crazy? I liked it. Yeah. So, but, but obviously not the same shape that you'd see in a grocery store. Right. So, you know, we have persimmons that look like kind of like a stool on a second and that not that [00:18:00] one of them had a nose. Yeah. It has like those or it has like three big legs kind of coming off of it. Um, and so basically, you know, people see that sometimes and they wonder, Oh, is it look that way? Because it's like GMO crazy or like, you know, it's mutated and stuff like that. Um, and often it's, it's actually exactly the opposite. Are you going out to schools and educating young people? Like elementary schools and, Speaker 3:yeah. Yeah. We're, we're, we are definitely trying to connect with elementary schools, connect with kind of parent teacher organizations. [00:18:30] There's a lot of farmers markets at elementary schools throughout the week in this area. And so we've connected with some of the leaders of this farmer's markets, especially another amazing food organization in general called Food Corp. They have volunteers all over the country in elementary schools educating around food. And so we're connecting with them and I would think they would connect to the ugly. Exactly. Yeah. Static Speaker 4:business majors in college or something completely different. So I was a, a government and politics major actually. I kind of bounced around, ended up with that for me [00:19:00] in college. I kind of went into it knowing that I wanted to do something to change the world because there are so many huge challenges right now to society. And so it's kind of what I ended up with. What was your [inaudible] Speaker 3:major? Um, I double majored in Econ and environmental studies. So not business, but it's relevant and it's, it was a, it was a very fun and exciting major. Yeah, but you're both from the east coast. Yeah, that's right. Yeah. And you're living here now. Speaker 4:Happy to be out here. Oh, you love it out here. And wanting to live here for a long time. You did an Indiegogo [00:19:30] campaign for this warehouse. That's right. How long did it take you to raise the funds? I think we, I think there was a 30 day campaign. That's short. It was short. Yeah, it was definitely exciting. You know, in the end we surpassed our goal and raised 38,000 from donations from friends and family. So yeah, it was great. So what are your plans for the future? Do you feel like you need to roll out more warehouses or are you just going to sit with this and we're, we're good with this way house for now it's, it's [00:20:00] 5,000 square feet. So it's room to grow. It's an Emeryville right in the heart of the warehouse district 63rd and Hollis, feel free to pay us a visit. Speaker 4:Anybody. Right? Kind of near cliff bar and Pixar and all those folks now it feels great. There's, there's plenty of room to grow where one of our next things we're doing, we're installing like a walk-in fridge. So, you know, it's gonna give us a lot of room to grow in terms of, you know, how much produce we can distribute each week. Um, since we're significantly had a schedule [00:20:30] in terms of how many customers we thought we'd have, cause there are a lot of CSS in this area. I mean, yeah, a lot of delivery, our years organic produce ever. We're working on that. So our sustainable farms and we're working on developing an organic line. We've heard that from a ton of people. Obviously walking around Berkeley. Yeah. Um, get the question a lot. So we've been developing an organic waitlist. I got a 102 hundred people or something on that. Speaker 4:And so we're, we're hoping to roll that out and early 2016 [00:21:00] and right now we, you know, there's always a couple items in the bunks that are organic depending on who we're switching from at the time. But yeah, it'll be good to get that all organic. Organic is the only issue. I mean, local sustainable farms who maybe haven't met all of the criteria yet. It's good stuff. Still. I understand you distribute to some areas of the Oakland food desert, the so-called food desert. How do you do that? Are you working with Rama Matti at People's community grocery? We've touched base with Rama. [00:21:30] My Co founder, Ben Chester sat out with him a few months ago and I think we're still still sort of figuring out the best way to partner together. Yeah. We're, we're looking for any type of partnership, especially to reach more folks in food desert neighborhoods within different parts of Oakland. Speaker 4:You know, that's a big part of our mission. And so we actually provide a reduced cost box each week. Our normal boxes already pretty reduced at, at just $12 a week for 12 pounds of produce. Uh, but we an [00:22:00] even further reduced costs for just $8 a week. And what is your criteria for that? Even more reduced. So we use the same government criteria for snap benefits when people register@imperfectproduce.com for for our produce, they can just sort of select that and put their information in. How do you see your impact? Let's go out five years time. Where do you see your organization? Where do you want to see it? Absolutely. Yeah. So, so imperfect has a huge vision for what we [00:22:30] can do to reduce food waste. So, you know, one of the biggest issues that makes up food waste is the fact that we are currently wasting about 6 billion pounds of fresh produce every single year because it doesn't meet grocery stores, cosmetic standards. Speaker 4:So you know, we are trying to build a sustainable and scalable business model around reducing this food waste and getting as much as possible of this 6 billion pounds of perfectly good product to market. So, you know, we're doing that through retail, [00:23:00] through our produce delivery subscription here in the bay. And so we want to expand both of those. So we're continually growing each week by about 50 or a hundred customers in terms of our produce delivery subscription here in Berkeley and Oakland. And so we want to continue to scale that up. We're trying to be at about a 2,500 or 3000 customers in a, in the bay by next summer. Um, and in terms of retail, we're, we're working on some really major partnerships. Actually. We've got a few really interesting things coming up. We're working on three [00:23:30] pound grab and go bags for mandarins that are not quite cute enough to be, let's just say QT brand or any other brand, um, hinder ends. And so they're a little bit too big. They've got some scarring on them, uh, but they taste, so we're basically working with a few major retailers on, on getting that and, and, and now it'd be great because with that we'd actually be able to get the parties out to consumers in a variety of different states. I'm doing hopefully several truckloads of the produce [00:24:00] every single month. It sounds like you're really growing. Speaker 3:Did you have a defining moment in your life that set you on this path? Speaker 4:I had one experience personally when I was, um, in high school, uh, my dad actually ended up taking in this guy for a couple of years who, uh, really otherwise would've been homeless. Um, this is in the DC area and it was just some guy that he met playing tennis, uh, at a public court, you know, had played, played with him maybe three times. And uh, the [00:24:30] guy had kind of been bouncing around on different couches and sort of asked the question in my dad, you know, hey Vic, is there any way I could stay with you? I'm in this situation. It was supposed to be for a week or two, ended up being two years. And uh, you know, the guy really ended up sort of being part of our family. And so I think, you know, from, from that perspective that kind of allowed me to gain insights in terms of like some of the struggles that he was going through. He had a job, he worked 40 hours a week. It was a night shift at a grocery [00:25:00] store, stocking shelves, but making minimum wage as a man who's about 50 years old. Um, and having, not having healthcare, having high costs, you know, just different things, different challenges of, um, America's working poor. How about you? Speaker 3:Yeah, I don't even know if there's really one defining moment. I think, you know, if I look back, food has really always been kind of the centerpiece of my life. And I think I took that for granted. I was lucky enough to have parents who made dinner every night and we would sit down and it [00:25:30] was kind of that, that old style traditional sit down as a family and have a dinner. Um, and that's kind of a privilege these days. And I, when I, when I realized that I think later in high school and into college, and I began to realize kind of all the injustice and it's just so hard to find access to fresh produce, fresh, affordable produce for most, for a lot of people in this country. And so I was moved by Ben's work with food recovery network. Um, there's so many awesome nonprofits doing work in this space, really, really inspirational [00:26:00] authors and activists around the country. Speaker 3:And I, for me, it's really, it's really about food being the centerpiece of community and health and vitality and wellbeing. And to be able to be a part of a movement that makes that more accessible to everyone is amazing. Cause it breaks my heart that that's not the case. Yeah. How would our listeners get ahold of you if they're interested in knowing more about your company, maybe working for your company? Oh yes. So you can go to www.imperfectproduce.com. [00:26:30] You can find all the information there. We're actually about to roll out a new and improved and awesome, exciting website so you can look forward to that. And you can also feel free to reach out. I'm Evan. This has been heavier on the right. Yeah. They can reach you through. Yeah. Yes. So you can, um, and you can, when you go online and you sign up, you can get your first box free. Actually, if you use the coupon code cal ex, that's k a l. X. So for your first recurring box you can get, get it free, become a part of the imperfect family. Speaker 2:I told both Ben and Evan [00:27:00] that they can drop by their food here anytime of day 24 seven because it will go instantly. Believe me, you guys are both pretty young, but you seem pretty wise for your age. What would you tell other entrepreneurs or hopeful entrepreneurs, something maybe you learned in this process and some wisdom to pass along to other entrepreneurs who are thinking about an idea maybe, you know, trying to solve a problem like you have. Speaker 4:So you know, [00:27:30] one thing, this is just straight forward, but you know, I, I think it can be easy to sort of over intellectualize, making a difference. And, and often it's, you just kinda need to go out and get started. And I, I think that I personally didn't get it right the first time or the second time. I think, you know, I had sort of experimented with a lot of different projects. Some of them were more successful than others before eventually stumbling upon a few projects that were successful. So [00:28:00] I think it's important to, you know, just there's so many problems in the world, so many social issues. And you know, I talked to a lot of young people today and they feel it. They know that there's all these issues out there. So I think there can be a gap though sometimes between seeing the issues and getting started. And I just really encourage everybody to take that leap. Speaker 3:Yeah, I mean I would just add that I think youth have a lot of power. I think more power than they, than they realize. And we have a lot of great ideas [00:28:30] were an incredibly across the country. I'm just percentages, incredibly kind of forward thinking, progressive body of people who want to see the world become a better place. And I think that you can get a lot of amazing advice and wisdom from mentors and your professors and your teachers and your parents, but you always have to take it with a grain of salt. The kind of limitations that they may tell you in terms of what's possible, because everyone's going to give you advice that works for them and that's great. But you take what you can from that. And then remember, just like Ben [00:29:00] said, get out there. You can start having a difference. Speaker 3:Bannon, the bands as we call them, venture has an event. Simon, they started food recovery network when they were in college. This is now the largest student run food waste movement in the country. It's student led, student volunteers get in touch with their administration, they build the movement, they donate all the food. These are students doing this. And it's an enormous movement. And so I would just say, get inspired, get in touch with other students, realize the power that you have read up, get educated on an issue and then go out there and do something. Cause [00:29:30] you can't. Speaker 2:I want to thank you both for being on the program. Evan Hayzlett and Ben Simon. I hope you can come back again some time and um, bring more food and time. Thank so much. Speaker 6:Yeah, you've been listening to method to the madness. We'll be back in two weeks. You can find all [00:30:00] the podcasts on iTunes university. [inaudible]. See acast.com/privacy for privacy and opt-out information.

The epidemic of food waste. Tristram Stuart is a pioneering UK based Food Waste campaigner who wants to reduce the environmental impact of Food Waste around the world. 5x15 brings together five outstanding individuals to tell of their lives, passions and inspirations. There are only two rules - no scripts and only 15 minutes each. Learn more about 5x15 events: 5x15stories.com Twitter: www.twitter.com/5x15stories Facebook: www.facebook.com/5x15stories Instagram: www.instagram.com/5x15stories

Costing the Earth debates one of the most important issues facing the planet that affects all of us: Where will our food come from in the decades ahead. The world population is expected to rise to 9 billion by 2050. That's another 2.5 billion mouths to feed, roughly the number of people currently living in China and India today. Tom Heap is joined by an panel to chew over the question of what the world will eat as populations rise, climate changes and vital resources are depleted. The panel is made up of experts from the world of food and agriculture: Professor Charles Godfray from the Oxford Martin Programme for the Future of Food; Colin Tudge, the man behind the Campaign for Real Farming; new Groceries Adjudicator, Christine Tacon; Sean Rickard an economist who specialises in food and farming; Tristram Stuart: winner of the award for 'Best Initiative in British Food' at last week's BBC Food and farming awards, the food waste campaigner behind the Feeding the 5000 and Pig Idea projects. With Tom Heap in the chair they'll be debating whether we should put our faith in huge industrial agri-industry to feed the ever expanding world population or could organic farming hold the key? Will genetic modification be embraced as famine takes hold? Will vast factory farms pop up to avoid people going hungry, or will future farming operations be more holistic and community based, with everyone doing their bit to produce food for their friends and neighbours? Will we need to turn to algae, lab-grown protein and insect farms to keep our bellies full or will the developed world enjoy an artisan-baked, craft-brewed lifestyle whilst the rest of the planet scrapes a living from depleted soils? Presenter: Tom Heap Producer: Martin Poyntz-Roberts.

Tristram Stuart is the winner of the international environmental award, The Sophie Prize 2011, for his fight against food waste. Following the critical success of Tristram’s first book, The Bloodless Revolution (2006), ‘a genuinely revelatory contribution to the history of human ideas’, Tristram has become a renowned campaigner, working in several countries to help improve the environmental and social impact of food production. His latest international prize-winning book, Waste: Uncovering the Global Food Scandal(Penguin, 2009), revealed that Western countries waste up to half of their food, and that tackling this problem is one of the simplest ways of reducing pressure on the environment and on global food supplies. Tristram set up the ‘Feeding the 5000′ (www.feeding5k.org) event and campaign, where 5000 members of the public are given a free lunch using only ingredients that otherwise would have been wasted. Held twice in Trafalgar Square (2009 and 2011), replica events have since been held internationally. Tristram continues to work with a range of NGOs, governments, and private enterprises internationally to tackle the global food waste scandal. This episode has been brought to you by White Oak Pastures. “I’ve seen food waste go from being a non-issue when I started this campgain, to becoming a global issue.” [31:00] — Tristram Stuart on Greenhorn Radio

Tristram Stuart reports on the latest ideas to tackle our growing mountains of food waste by thinking creatively and producing good food from surplus produceProducer: Maggie Ayre.

RELIGIØSE NYHETER: Er det slik at Halvor Tjønns nye biografi om Muhammed avslører noe som muslimer vil holde skjult, nemlig hvem profeten egentlig var? : Terry Jones brant Koranen. Hva markerer brenningen av en hellig tekst (eller en kjetter)? : Å oppfordre til bønn for Japan ble tålt. Å oppfordre folk til å sende engler til Japan ble ikke tålt: Hvorfor denne forskjellen? : …men den religiøse ytringen som overhode ikke tåles er den om at katastrofer er Guds straff. Blir den som snakker om straff, straffet? : Johannes Paul den II l saligkåres: Hva innebærer det? FILOSOFISK SIDEBLIKK: Hvem blir skutt, og hvem får leve når borgerkrigen raser? Kanskje et spørsmål om flaks? Eller, som Jean-Paul Sartre ser det i novellen ”MUREN”; – moralsk hell (moral luck). Det dreier seg om mer enn vilje til å handle etisk og moralsk når husfilosofen tar for seg Sartres ”frihetsfilosofi”. MATAVFALL: -Da forfatteren Tristram Stuart denne uka ble tildelt Sofieprisen 2011 for sitt engasjement mot kasting av mat, varslet Miljøvern- Departementet at den kommende avfallsmeldingen skal prioritere reduksjonen av matavfall høyt. I Verdibørsen hører du hva vi får ut av søpla.