Amanda is CEO and co-founder of Ambrosia, a New York-based company that combines waste management with closed-loop manufacturing. They noted that the largest component of food waste is water and ...
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Food Waste vs Food Packaging... how to reduce the environmental impact of our food choices - with Dr Lilly Da Gama ("The Food Waste Doctor")
This episode is a conversation with Dr Lilly Da Gama – AKA The Food Waste Doctor.Lilly is a Food Waste Consultant for the United Nations and an Associate Practitioner with ...
Reducing food waste and improving safety through inclusive design - with Solveiga Pakštaite of Mimica Labs
Solveiga is Founder & Director of Mimica whose company mission is to radically reduce unnecessary waste, starting with the food industry. Their first product, Mimica Touch, is a patented label ...
How to look and feel your best if you have very little spare time - with Serena Sabala of Whole Shift Wellness
Serena is a Wellness Coach, Certified Yoga Teacher and Plant Based Nutrition Consultant who has studied nutrition for over ten years. She is the co-Founder of Whole Shift Wellness, which ...
Paul is Director of the Sustainable Development Goal 2 Advocacy Hub. He worked for many years with World Vision and the UN’s World Food Programme.The Sustainable Development Goals (SDGs / ...
Georgina is the founder of Pebble Magazine and Pebble Guides. Pebble magazine is all about stylish sustainable living and covers food, fashion, travel and design. Georgina has been an editor ...
Cemal is the founder of Change Please - a social enterprise partnership between Old Spike Roastery and The Big Issue that trains people who are homeless to be baristas. They ...
Courtney is the founder of Ungraded Produce, an ugly produce delivery service operating in the Raleigh-Durham of North Carolina. She founded the company after spotting an opportunity to divert food ...
Our guest this week is with Maryn McKenna - an award winning independent journalist and an author who specialises in public health, global health and food policy.Maryn is a Senior ...
Why sustainable grocery stores are essential for a sustainable food system - with Peter Cooke of Manomet
Peter is Programme Director at Manomet - a non-profit organisation based in New England that applies science and engages people to sustain our world. Peter has designed sustainability programs for ...
Rob is Chief Toaster at Toast Ale which brews beer using surplus bread that would otherwise go to waste and donates all profits to the charity Feedback to fight against ...
How to tackle food waste and address social issues at a grass roots level - with Evan Zachary of Flower City Pickers
Evan is a Director at Flower City Pickers in Rochester in western New York state. Founded in January 2015, Flower City Pickers is a volunteer organisation that redistributes leftover and ...
Rachel is head chef at The Good Egg in Kingly Court and has worked across the industry from pop-ups to private events, at street food stalls, and in catering as ...
How to achieve truly sustainable and ethical practices in a food business - with Mark Jankel, of The Food Initiative
Mark is the Founder of the Food Initiative, a catering organisation that supports sustainable farming practices. He describes himself as an environmentalist, turned chef in high-end French restaurants, turned street ...
Tim is the head teacher of Charlton Manor Primary School in Greenwich, a school that places particular emphasis on incorporating food and cooking in the wider curriculum and is regarded ...
Talia is the manager of Sadeh Farm, which is rooted in Jewish values and aims to cultivate community as well as food.Sadeh has a strong sense of mission. Key aspects ...
Distilling amazing spirits sustainably, while reducing food waste - with Will Edge of Greensand Ridge Distillery
Will is the founder of Greensand Ridge Distillery - a distillery with a mission.He asked, how do you take an energy intensive process like distilling and not only reduce its ...
Amelia is a culinary consultant and a food and travel writer. She worked for the World Food Programme for 5 years before taking a break to study for a masters ...
Max is a food futurist, carrying out research in the Food Futures Lab at the Institute for the Future in Palo Alto California. The Lab looks for innovations that have ...
Our guest this episode is Mallen Baker, a writer, speaker and strategic advisor on corporate social responsibility and responsible marketing. He is also a blogger and podcaster who produces The ...