In this episode, FoodPrint talks to experts about why food waste is a problem, touches on how some grocery stores, restaurants and food companies are working to fix the problem, and digs into some of the cultural reasons why our society treats food as disposable. Finally, FoodPrint covers how you can reduce your own kitchen waste, getting advice from chefs for how to make changes in how you shop, cook and eat that will make a meaningful difference environmentally and economically.
For more information, see the interactive FoodPrint Guide to Reducing Food Waste titled, “The ABCs of Reducing Food Waste”
And you can follow FoodPrint on social media @FoodPrintOrg
Want to learn more about how make a difference to stop food waste? “STOP FOOD WASTE DAY,” an international day of action in the fight against food waste, is on April 27, 2022. Find useful resources at: https://www.stopfoodwasteday.com/en/index.html
Finally, see tips and recipes from Food Waste Chef, Anne-Marie Bonneau via her blog and in her cookbook, “The Zero-Waste Chef: Plant-Forward Recipes and Tips for a Sustainable Kitchen and Planet” (2021)
Sustainable RDN 