The big problem of food waste: podcast

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:

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)

Published by greengrass50

My name is Christine McCullum-Gomez, PhD, RDN. I am a registered dietitian nutritionist with expertise in environmental nutrition, food and nutrition policy, food and nutrition security, food justice, chronic disease prevention, regenerative & organic agriculture, and sustainable healthy dietary patterns. Currently, I serve on the Editorial Review Board and as a Column Editor for the Journal of Hunger & Environmental Nutrition. I live in Bogota, Colombia with my husband, two teenagers (boy-girl twins), and our dog Honey. My website is: You can follow me on Instagram at:

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