Podcasts about wasted the story

Negyedik évadjára tért vissz a zCast, a HVG fenntarthatósági podcastja, idén pedig újfent csavartunk egyet a műsoron: miután rengetegen jeleztétek, hogy gyakorlati tippeket szeretnétek kapni a környezettudatosabb életmódhoz, új formában és új felállásban, Fait Federika vezetésével folytatjuk. A szezon első adásából kiderül, ki is az új házigazdánk és milyen szerep marad ezután a műsorban Nagy Iván Lászlónak, megismerjük az új struktúrát, beszélgetünk arról, hogyan indult el Magyarországon a szerves hulladék szelektív gyűjtése 2024-ben, majd Juhász András, a Bibo és Cleaneco öko gyár, bolthálózat és webshop tulajdonosa lesz a vendégünk, akivel a legapróbb részletekig végigvesszük, ki és hogyan kezdhet bele a komposztálásba és miért éri meg mindannyiunknak az életünk részévé tenni a körforgásosságot. Végül pedig új szokás születik: házi feladatot adunk - bevállalod? A műsort a hazai energiaszektorban elsőként ESG tanúsítványt szerzett ALTEO támogatja. 2022-es riportunk Juhász Andrással: https://hvg.hu/zhvg/20220618_bio_muanyag_tisztitoszer A házi feladat első része: https://play.google.com/store/movies/details/Wasted_The_Story_of_Food_Waste?id=kLXgXmnKVzE&hl=en&gl=US A házi feladat második része: https://maradeknelkul.hu/ Iratkozz fel a zCast csatornájára! • Spotify: http://tiny.cc/zCastSpotify • Apple Podcasts: http://tiny.cc/zCastApple • Google Podcasts: http://tiny.cc/zCastGoogle Vagy hallgasd meg a HVG többi podcastját! • Spotify: http://tiny.cc/HVGpodcastokSpotify • Apple Podcasts: http://tiny.cc/HVGpodcastokApple • Google Podcasts: http://tiny.cc/HVGpodcastokGoogle • SoundCloud: http://tiny.cc/HVGpodcastokSC Tartalom: • 0:00: Évadnyitás, szolgálati közlemény • 1:06: Bemutatkozik Fait Federika • 3:16: Az új felállás • 6:21: Az első eszmecsere: miért beszélünk ennyit mostanság a szerves hulladékról? Hogyan indul a háztartási étel- és zöldhulladék gyűjtése Magyarországon? • 7:23: Mennyi ilyen hulladékot termelünk? Mi lesz ezzel ebben a programban? • 8:06: Miért más, körforgásos gazdasági szemszögből gazdaságosabb jobb megoldás a komposztálás? • 9:21: Hogyan lehet szemléletformáló a szerves hulladék szelektív gyűjtését célzó program? • 10:49: Hol sikerült ezt a pilotot más helyen tökéletesen kivitelezni? • 12:41: A stúdióban Juhász András: Röviden, mi az a komposztálás? Mi ennek a biológiája? • 14:06: Mi igaz azokból a mítoszokból, hogy a komposztálás büdös, zűrös, bonyolult folyamat? • 16:17: Kertes/társasházban hogyan vágjunk neki a komposztálásnak? • 17:59: Mi kerülhet bele? És mi lesz belőle? • 22:05: Mit tudnak csinálni azok, akiknek nincsen kertje? • 24:03: Honnan tudom, hogy jó, amit csinálok? Mire tudom használni? • 29:01: Mi a kulcsa annak, hogy a komposztálás elterjedjen? • 31:35: Mennyire vesznek részt ebben azok, akik a legtöbb ételmaradékot termelik: a vendéglátóhelyek? • 35:03: Hogyan lehet ezen a téren körforgásos megoldást találni? • 37:51: Gazdaságilag hogyan segít egy vendéglátóhelynek vagy akár egy társasháznak a komposztálás? • 38:27: Hogyan vált missziójává a fenntarthatóság Juhász Andrásnak? Mi volt a fordulópont? • 44:12: Mennyire van vásárlói igény a környezettudatos tisztítószerek, csomagolóanyagok vásárlására? Hogyan tudnak árban versenyképesek lenni a zöld termékek, ha sokszoros az előállítási költségük? • 47:34: Mit tanácsol szakemberként a hallgatóknak? • 48:46: A házi feladat!

Samson's sin brought disastrous consequences. Yet God still answered his penitent cry and showed mercy in his final day in an otherwise wasted life. The Story of Samson Session IV Friday, March 5th, 2021

Gobble gobble, BITCHES. It's holiday season, so we're here to get fucking Wasted, and that's just the inconvenient truth™. Thanksgiving is over but the hangover persists as we shove the excessive leftovers into the 'fridge where they'll stay until they go bad and eventually into the trash without a second thought. In a desperate attempt to teach us the error of our ways in regards to the treatment of food throughout the world, reluctant narrator Anthony Bourdain gives us an important lesson in capitalism, excess, waste, and how it's fucking everything up, as usual.  Join us as we stuff squash stems with pig rectums, stuff pig rectums with squash stems, not waste a single bite of food, and pay through the goddamn nose for it. Tune in!

Today's episode is a rerun of an interview with Anthony Bourdain that originally aired 10/12/17.  Anthony speaks candidly about the problem of food waste, who is to blame, and who is working on solutions.  He discusses how he and his fellow chefs have been fighting this battle for years in their own kitchens, including embracing the "snout to tail" movement, renaming so called "trash fish," and even turning table scraps into delicious pork.  He also shares how he manages to juggle his a hectic travel schedule, waxes about his love of Vietnam, and reveals some of his most cherished comfort foods.  Plus, Tony and I gripe about California's newly revived foie gras ban and the term "foodie." Anthony Bourdain's new documentary Wasted: The Story of Food Waste is available in the theatres, on demand, on Amazon, and on iTunes beginning this Friday, October 13.  Visit www.wastedfilm.com for more information.  Keep up with Anthony Bourdain on his website www.explorepartsunknown.com or on Twitter at @Bourdain. Today’s episode is sponsored by Nadex.  Please subscribe to Kickass News on Apple Podcasts and take our annual listener survey at www.podsurvey.com/KICK.  Visit www.kickassnews.com for more fun stuff.

Shalom Green is doing their part through a planned builder, education events and the community garden to make a positive impact on our environment.  Join them at their free movie (Wasted: The Story of Food Waste) night followed by a panel discussion on Oct 17th.  https://shalomgreenclt.org http://www.charlottejcc.org/events/2018/10/16/events/wasted-the-story-of-food-waste/ https://jewishcharlotte.org/community-calendar/community-garden-winterizing-your-garden https://www.freshlist.com

Gary Scott reviews Wasted: The Story Of Food Waste, Marlina the Murderer in Four Acts, Equalizer 2, Shares new Culinary Adventures, The Importance of Effective Communication in relationships and it ends with the Message Of The Week.

On paper it doesn’t make any sense. One out of every six people in the United States lack access to sufficient food, yet 40 percent of the food produced in this country goes to waste. These statistics may be staggering, but they aren’t unique to the U.S. According to the new documentary WASTED: The Story of Food Waste, more than 1.3 billion pounds of food gets thrown away across the globe each year, while 800 million people worldwide go hungry. But Rick Nahmias wasn’t thinking about these stunning figures while walking through his neighborhood in Valley Glen, California in January 2009. He was a photographer who’d worked extensively with the state’s migrant workers, but on that day he was just trying to get some exercise for his dog, Scout. Glancing at the citrus trees in the yards around him, he realized that most of the fruit — food that could feed otherwise hungry people — would fall to the ground and go to waste unless someone did something. So he did. With the help of just one other person, Nahmias set to work picking tangerines from a single backyard. By the end of the day, they’d harvested more than 100 pounds of fruit. And Nahmias knew he’d stumbled onto an idea with enormous potential. Nahmias used that idea to launch Food Forward. During the past 8 years, Food Forward has rescued more than 42 million pounds (over 140 million servings) of produce. The organization has moved beyond just harvesting backyard fruit trees and today works with public orchards and farmers markets to take food that would otherwise be wasted and use it to help hunger relief agencies across eight Southern California counties. Each month, food recovered by Food Forward feeds more than 100,000 people. And Nahmias says it’s just the beginning. Tune in and learn more about his two-birds-one-stone solution for fighting hunger and food waste.  

Anthony Bourdain speaks candidly about the problem of food waste, who is to blame, and who is working on solutions.  He discusses how he and his fellow chefs have been fighting this battle for years in their own kitchens, including embracing the "snout to tail" movement, renaming so called "trash fish," and even turning table scraps into delicious pork.  He also shares how he manages to juggle his a hectic travel schedule, waxes about his love of Vietnam, and reveals some of his most cherished comfort foods.  Plus, Tony and I gripe about California's newly revived foie gras ban and the term "foodie." Anthony Bourdain's new documentary Wasted: The Story of Food Waste is available in the theatres, on demand, on Amazon, and on iTunes beginning this Friday, October 13.  Visit www.wastedfilm.com for more information.  Keep up with Anthony Bourdain on his website www.explorepartsunknown.com or on Twitter at @Bourdain. Today’s episode is sponsored by Nadex.  Please subscribe to Kickass News on Apple Podcasts and take our annual listener survey at www.podsurvey.com/KICK.  Visit www.kickassnews.com for more fun stuff.

On this week's episode of What Doesn't Kill You, Katy is joined by documentary filmmaker Lydia Tenaglia of Zero Point Zero Production to talk about Lydia's film Wasted! The Story of Food Waste . Through the eyes of chef-heroes like Massimo Bottura, Dan Barber and Danny Bowien, the film shows how the world’s most influential chefs battle food waste — transforming what most people consider garbage, scraps, and rejects into incredible dishes that feed more people, impact the bottom line, and create a more sustainable food system. What Doesn't Kill You is powered by Simplecast

On this week's episode of What Doesn't Kill You, Katy is joined by documentary filmmaker Lydia Tenaglia of Zero Point Zero Production to talk about Lydia's film Wasted! The Story of Food Waste . Through the eyes of chef-heroes like Massimo Bottura, Dan Barber and Danny Bowien, the film shows how the world’s most influential chefs battle food waste — transforming what most people consider garbage, scraps, and rejects into incredible dishes that feed more people, impact the bottom line, and create a more sustainable food system. What Doesn't Kill You is powered by Simplecast