Podcasts about urvashi rangan

Annie's, a subsidiary of General Mills, announced in 2020 that it was “going beyond organic” and “leading the packaged food industry toward regenerative agriculture” with pictures on the box of the farmers who had produced the ingredients with “regenerative” methods.In this episode, we bring together two of our frequent guests on this podcast, Dr. Urvashi Rangan, and Patty Lovera, to help explain regenerative agriculture, its connection to climate, and why a boxed Mac and Cheese brand is committing itself to a set of agricultural practices, and wanting to tell its customers all about it. We also get into whether or not we can trust “green” commitments from big food companies and explore what we can look for, as consumers, to know whether a company's claims can be backed up.

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

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

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

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

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

The first season of In the Field explores where food and technology meet. Join our host, Edible Brooklyn editor-in-chief Ariel Lauren Wilson, as we go inside Blue Hill restaurant and Stone Barns Center for Food and Agriculture—two beacons of sustainable food—to discover how they harness tech both in the dining room and on the farm. Learn why almost one-third of all the world’s food goes to waste from Food Tank’s Danielle Nierenberg, and find out what you can do about it at home with Bon Appetit’s Brad Leone. Join us underground in Manhattan and on a rooftop in Brooklyn as we enter high-tech growing operations to see how startups are redefining local food. Wrap your head around CRISPR—the emerging genetic engineering technology that’s already editing crop and livestock DNA—and consider what it means for people and the planet. Finally, get the DL on oat milk, the latest plant-milk craze, and listen as we test it out in a multi-course oat-milk-in-every-dish feast—we are a food magazine, after all. Featuring David Barber, Jack Algiere, Brad Leone, Danielle Nierenberg, Robert Laing, Viraj Puri, Matthew Willmann, and Urvashi Rangan. 

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

Today on Eating Matters, host Jenna Liut speaks with Dr. Urvashi Rangan about Consumer Report's “Crop to Table: Pesticide Report” detailing pesticide use in the US. Dr. Rangan oversaw the drafting of the report during her time as the Executive Director of Consumer Report’s Food Safety and Sustainability Center. Later on the show, Jenna speaks with Ben Turley, co-founder of the Meat Hook – a Brooklyn-based whole animal butcher shop.

This week on _ **What Doesn’t Kill You, ** _Dr. Urvashi Rangan from Consumer Reports discusses her recent report on the safety of ground beef in the US and looking beyond phasing out antibiotics in the meat industry. “It’s not sustainable to feed healthy animals antibiotics every day!” [18:00]  

This week on _ **What Doesn’t Kill You, ** _Dr. Urvashi Rangan from Consumer Reports discusses her recent report on the safety of ground beef in the US and looking beyond phasing out antibiotics in the meat industry. “It’s not sustainable to feed healthy animals antibiotics every day!” [18:00]  

Guest Urvashi Rangan, Ph.D., Director, Consumer Safety and Sustainability, Consumer Reports, discusses the recent national outbreak of Salmonella attributed to chicken and the presence of antibiotic-resistant resistant bacteria on chicken breasts in supermarkets nationwide. Rangan interprets eco-labels and suggests ways to improve food safetyGreen Choices

Arsenic in our food supply? This week on What Doesn’t Kill You, Katy Keiffer checks in Dr. Urvashi Rangan regarding the prevalence of arsenic in food products like rice, apple juice, and poultry. Urvashi Rangan, Ph.D. leads and directs the Consumer Safety and Sustainability Group for Consumer Reports. She is responsible for managing risk analysis, policy assessments, label evaluations and consumer advice for tests, reports, and related advocacy work. Urvashi joined Consumers Union in 1999 and developed the ratings system, database, and Web site, Eco-labels.org for evaluating environmental and food labels. Dr. Rangan serves as a primary, national spokesperson for Consumer Reports in the areas of sustainable production/consumption practices, food safety, and product safety issues related to chemical and contaminant hazards. How are aresenicals introduced into the food supply? Find out ways to avoid arsenic by filtering drinking water, and selectively sourcing apple juice. Are cancer rates at all related to rice consumption due to arsenic levels? Find out all of this and more on this week’s episode of What Doesn’t Kill You! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to Dead Stars for today’s music. “Rice likes to take up arsenic in general because it is grown in anaerobic conditions.” [4:45] “We should all be really concerned about our exposure to heavy metals over time.” [10:40] — Dr. Urvashi Rangan on What Doesn’t Kill You

Arsenic in our food supply? This week on What Doesn’t Kill You, Katy Keiffer checks in Dr. Urvashi Rangan regarding the prevalence of arsenic in food products like rice, apple juice, and poultry. Urvashi Rangan, Ph.D. leads and directs the Consumer Safety and Sustainability Group for Consumer Reports. She is responsible for managing risk analysis, policy assessments, label evaluations and consumer advice for tests, reports, and related advocacy work. Urvashi joined Consumers Union in 1999 and developed the ratings system, database, and Web site, Eco-labels.org for evaluating environmental and food labels. Dr. Rangan serves as a primary, national spokesperson for Consumer Reports in the areas of sustainable production/consumption practices, food safety, and product safety issues related to chemical and contaminant hazards. How are aresenicals introduced into the food supply? Find out ways to avoid arsenic by filtering drinking water, and selectively sourcing apple juice. Are cancer rates at all related to rice consumption due to arsenic levels? Find out all of this and more on this week’s episode of What Doesn’t Kill You! Thanks to our sponsor, Cain Vineyard & Winery. Thanks to Dead Stars for today’s music. “Rice likes to take up arsenic in general because it is grown in anaerobic conditions.” [4:45] “We should all be really concerned about our exposure to heavy metals over time.” [10:40] — Dr. Urvashi Rangan on What Doesn’t Kill You

Katy Keiffer is talking antibiotic resistance as seen in ground turkey on this week’s What Doesn’t Kill You with Dr. Urvashi Rangan. Urvashi Rangan, Ph.D. leads and directs the Consumer Safety and Sustainability Group for Consumer Reports. She is responsible for managing risk analysis, policy assessments, label evaluations and consumer advice for tests, reports, and related advocacy work. Dr. Rangan serves as a primary, national spokesperson for Consumer Reports in the areas of sustainable production/consumption practices, food safety, and product safety issues related to chemical and contaminant hazards. Learn about the differences between bacteria strains found in conventional and organic, antibiotic-free ground turkey, and what it says about antibiotic resistance. Hear Dr. Rangan talk about animal welfare standards in conventional livestock agriculture, and how sub-therapeutic antibiotic usage is only the first step for better food and health. Hear what proposed legislation could curb antibiotics in the food chain. This program has been sponsored by Cain Vineyard & Winery. Thanks to Dead Stars for today’s music. “We’re not stopping at antibiotics; we need systemic changes to conventional agriculture if we want to see any long term changes.” [21:00] “We hope that we can treat sick animals for a long time, and sick humans, too.” [26:15] — Dr. Urvashi Rangan on What Doesn’t Kill You

Katy Keiffer is talking antibiotic resistance as seen in ground turkey on this week’s What Doesn’t Kill You with Dr. Urvashi Rangan. Urvashi Rangan, Ph.D. leads and directs the Consumer Safety and Sustainability Group for Consumer Reports. She is responsible for managing risk analysis, policy assessments, label evaluations and consumer advice for tests, reports, and related advocacy work. Dr. Rangan serves as a primary, national spokesperson for Consumer Reports in the areas of sustainable production/consumption practices, food safety, and product safety issues related to chemical and contaminant hazards. Learn about the differences between bacteria strains found in conventional and organic, antibiotic-free ground turkey, and what it says about antibiotic resistance. Hear Dr. Rangan talk about animal welfare standards in conventional livestock agriculture, and how sub-therapeutic antibiotic usage is only the first step for better food and health. Hear what proposed legislation could curb antibiotics in the food chain. This program has been sponsored by Cain Vineyard & Winery. Thanks to Dead Stars for today’s music. “We’re not stopping at antibiotics; we need systemic changes to conventional agriculture if we want to see any long term changes.” [21:00] “We hope that we can treat sick animals for a long time, and sick humans, too.” [26:15] — Dr. Urvashi Rangan on What Doesn’t Kill You

Guest Urvashi Rangan, Ph.D., Eco-label watch-dog and Director of Technical Policy at Consumer's Union; Theme Music: Kevin MacLeodGreen Choices

Dr. Urvashi Rangan, an environmental-health scientist and Consumer Reports representative,shares new information on baby products and a recently announced partnership with the March of Dimes. Episode 9: Baby & Safety Health