Podcasts about waste not want not

Reusing the precious metals in your mobile phones can help prevent deforestation on the other side of the world 

OUr resident garbologist has the lowdown on how industry is changing its outlook on packaging to make it increasingly reusable

How to save money by reducing waste in your home

Get ready for a less wasteful Christmas with a bit of forethought and a few storage containers at the ready

Discussing pharmacist's concerns over Medicine shortages in Ireland We hear about the Waste Not Want Not campaign in Clonakilty The Midleton and East Cork Flood Protection group is to hold a peaceful protest in May over the lack of flood protection measures across East Cork – we speak to those who were impacted by flooding We find out about a unique opportunity for volunteers to contribute to the future of palliative care services Gardening advice with Peter Dowdall Hosted on Acast. See acast.com/privacy for more information.

In today's episode, we chat to James Golding, Chef Director of Pig Hotels, a modern day group of sustainable hotels in the UK. He tells us about his journey which started at age 16 being thrown into his chef training at the infamous Savoy Hotel with 135 other chefs in the kitchen, and how he got to where he is now.We talk about food waste, becoming more sustainable, banning the use of cling film in their kitchens, how they change their menus daily to incorporate ‘picked today' offerings from their very own walled gardens, and what events are happening at the Pig Hotels.James tells us how important it is to plan your meals and why the weekly shop from local producers should be brought back.We learn about his mum's ‘Waste Not Want Not' soup, and his inspiring advice about why we should work as hard as we can when we are young!A big thank you to our sponsor, @stoneleighwines, for their support. Their 100% vegan and sustainably sourced wines respect and reflect nature, and they champion biodiversity to capture the vibrant flavors of Stoneleigh Wines.Following are some helpful links to some of the topics that were discussed:Pig HotelsRoyal Academy of Culinary ArtsOlio App Hosted on Acast. See acast.com/privacy for more information.

The "Waste Not Want Not" bulletin of last week, which included news of the death of my elderly sow, Possum, elicited a range of responses, including valuable kitchen composting tips to help me replace my living, breathing consumer of food scraps. But virtually everyone added condolences. By far the most touching and beautiful tribute came from my next door neighbor Emily, a gifted designer, who delivered a card of her own creation. On the front was an illustration of my great big pig gazing through the chain link fence from her mugwort filled pasture. On the back, she wrote, "I will miss visiting Possum through the fence." And then there was the message from my frequent farm sitter, soon-to-be (I hope) housemate, and always attentive reader Steve: "You had to dig a grave for a 400-pound pig and didn't think that was interesting enough to be your main topic?!" Truth be told, Steve was not the only one curious about Possum's burial. Others asked. And the issue rather preoccupied me too, from the moment I found her lifeless in her hut. To begin with, of course, there was her size. Six feet long from snout to tail, 3 feet tall, and 21 inches from side to side at her widest exactly. (I measured her before digging.) A solid, wide creature who always amazed visitors. She was also awkwardly located. Her pasture was fenced off and deliberately set in a soggy low lying area, a pig paradise where they could create mud wallows in the summer and the sheep would not want to graze. It is fenced off from the rest of the property with no wide gates or any easy route for mechanized vehicles to enter. Then there was the matter of time and temperature. Our unusually warm winter saved me from a painful battle with frozen soil, but it would only hasten the decomposition of her body. I felt an urgent need to get her in the ground. To top it all off, I was alone. It was one of my rare (and unwanted) weekends without Eric. He and Steve and Matt and Tom and Paul all offered to help, but dispersed as they were from the Berkshires to New York City and Eastern Long Island with commitments they couldn't instantly drop, I didn't feel I could wait. Against all their warnings (Eric insisted: "Don't do this yourself!"), I stubbornly decided I just had to get to it. Shovel in hand, I went down to survey the possible burial sites.In a perfect world, I would bury her next to her former companion, Vernon the boar, in the middle of the pasture. But the prospect of maneuvering this massive corpse down and up a rise and across a stream was a quest I could not undertake. Besides, any action emphasizing their coupled status would be terribly guilt inducing for me. Possum and I had a complicated relationship. She came to us as an adult, a gift from a farm where she constantly fought with a rival sow. In most circumstances she was sweet and liked to be approached and petted, but she, like any sow, could be ferocious if ever her piglets were threatened. And I, unfortunately, on one muddy spring day, found myself trying to grab her male piglets for the vet to castrate. I grabbed a hoe to keep her at bay as she charged me. With her full weight, she jammed it back into me, cracking one of my ribs. From then on, I kept a wary distance. That was just one reason I spent several months soon thereafter convincing my late partner, Peter, to sell off our 30 plus pigs. After they were almost all gone, I reversed course. I couldn't bear to part with Vernon the boar, having raised him from when he was just a couple of months old. Fearing he would be lonely, we kept his companion, who was, ironically, Possum. (Possum and I both loved his sweet nature.) And as fate would have it, she was left alone when Vernon died. Her farm of origin did not want her back. I felt guilt at her life isolated from pig society and with only a couple of daily visits from me. Emily's note was especially comforting by letting me

Hi , We are Greenkode (https://greenkode.net) a hi-tech company based in the UK, Cornwall. We are working to reduce food waste in the hospitality sector. We are committed to a better sustainable future for all of us by making less food waste. Our podcast focuses on aiming for zero-waste and join us on this journey as we introduce you to environmental organisations, new tech, and green start-ups. In today's podcast Episode 29, Waste Not Want Not, we present a new hospitality business model with Carly Grove co-founder of OPOP and interview zero-waste Chef Vojtech Vegh and speak with the CEO of EnvoPAP who talks us through the recycling of agri-waste into paper! Vojtech Vegh - Plant-based, Zero Waste Chef offers advice for how chefs can begin their journey to reducing their food waste by not throwing flavour into the bin. Carly Trisk-Grove - Co-creator of One Plate One Price, shares her vision of a canteen that can serve everyone, no matter your wage with one set price. Kaushal Shah - CEO of EnvoPAP, talks us through how his company is combatting deforestation and the waste crisis in India by creating paper and packaging by using Agro-Waste Our next podcast will air in 2 weeks on the 12th July , please join us then. We appreciate any donations for the update of the podcast. Thank you for your support. https://www.patreon.com/greenkode

Armpits and character choices.  Jake does not find out what love is. The Flu Buckley mystery. The BRAT diet. The Firm 2: Waste Not Want Not. 

In this installment, I encourage you to ask yourself if any decision is wasting either your time, your talents, or your financial resources. The post 013 Waste Not Want Not appeared first on Real Estate Owned.