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Thu, Oct 24, 2013 -- 10:00 AM

Reducing Food Waste


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Getty Images
Food left on plates at a restaurant.
Getty Images
Food left on plates at a restaurant.

Forty percent of food in the U.S. goes uneaten each year, amounting to $165 billion annually. Those facts are hard to swallow in a country where one in six Americans lack a secure food supply. Food is wasted in many ways, but the largest culprit is food left on our restaurant plates, allowed to spoil in our refrigerators, or thrown out in the (often mistaken) notion that it has gone bad. We talk about food waste and ways we can consume more of the food we buy.

Host: Rachael Myrow

Guests:

  • Dana Frasz, founder and executive director of FoodShift, an organization that works to develop long-term sustainable solutions to reduce waste
  • Dana Gunders, staff scientist at the Natural Resources Defense Council, who co-authored the study on the reality of date labels and how this leads to waste in America
  • Sue Sigler, executive director of the California Association of Food Banks
  • Tara Duggan, staff writer, San Francisco Chronicle; author 'Root to Stalk Cooking; The Art of Using the Whole Vegetable'



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