Click here to take a quick survey: https://bit.ly/2E3hR5Q
Click here for a written transcript of this episode: https://tinyurl.com/4y9vx79d

FSM 257: Reducing Food Waste in Grocery Stores: Dynamic Pricing

Click here to take a quick survey: https://bit.ly/2E3hR5Q
Click here for a written transcript of this episode: https://tinyurl.com/4jncbf6z

FSM 262: Minimizing Food Waste: Ensuring Food Safety at Holiday Potlucks

Tere tulemast Europe Direct taskuhäälingute sarja EuroVõru, kus me süveneme olulistesse teemadesse, mis mõjutavad meid kõiki. 

Toidu säästmine, päästmine ja päästetud toit. Kas teadsite, et ülemaailmselt visatakse ära kolmandik toidust? See on toit, mis võiks ära toita lausa 3 miljardit inimest. Samal ajal kannatavad miljonid lapsed nälga ja igal aastal sureb nälga 3,1 miljonit last.
Euroopa Liidus ei ole olukord palju parem, sest siin läheb raisku peaaegu 20% toodetud toidust, mis moodustab umbes 88 miljonit tonni. Selle toiduga seotud kulud ulatuvad üle 140 miljardi euro. See on probleem, mille lahendamine on kompleksne, kuid mille keskmes on igaüks meist - tarbijana ja tootjana.

Selles taskuhäälingu saates oleme kutsunud stuudiosse kaks pühendunud eksperdi, et arutleda nende küsimuste üle. Anu Kolk MTÜ Põlvamaa Tsõõrimajandusest räägib meile nende edukast toidujagamise kapi teenusest Põlvas ning jagab, kuidas see idee tekkis ja millised on olnud õppetunnid.
Lisaks räägib Maarja Mathias, kellel on 13-aastane töökogemus Ühendkuningriigi toidusektoris, toiduohutusest ja sellest, kuidas tagada, et toit jõuaks meie lauale turvaliselt. Hiljuti naasnud Eestisse, keskendub ta toiduohutusalaste koolituste läbiviimisele.
Ühiselt arutleme selle üle mida igaüks meist saaks teha selleks, et vältida toidu raiskamist enda koduses keskkonnas.
Jääge kuulama, sest me avame teie jaoks ukse toidu säästmise ja päästmise maailma ning uurime, kuidas saame koos muuta asju paremaks!
Vestlust veab Eliisabet Raju.
Salvestatud Rõuges 4.11.2023

EuroVõru / Toidu päästmine ja säästmine/ Anu Kolk, Maarja Mathias, Eliisabet Raju

On the VatorNews innovation podcast, Steven Loeb and Bambi Francisco Roizen talk to Renaud LeBlanc, COO & General Manager at FoodHero, a mobile app that connects grocery stores and consumers to quickly sell surplus food that would otherwise end up in the trash.

Renaud LeBlanc, COO & General Manager at FoodHero, on the VatorNews innovation podcast

In this debut episode of "That's Sus," join host Jamila Apolinario as she engages in a captivating conversation with Chef Jagger Gordon, the visionary founder of Feed It Forward. 

Chef Jagger, a culinary maestro and passionate advocate, shares insights into the challenges of food waste and his organization's innovative approach to tackling hunger.

That SUS Podcast - Food Sustainability

"Welcome to the 'Sustainable Bites' podcast series, where we create awareness about preventing food waste and offer practical solutions for sustainable food consumption. In this series, we will explore ways to reduce food waste in restaurants, experiences of industry professionals, and innovative approaches. Join us in the fight against food waste and discover how the restaurant sector can lead to a greener future. With 'Sustainable Bites,' every bite becomes more meaningful!"

Sustainable Bites Podcast

Click here to take a quick survey: https://bit.ly/2E3hR5Q
Click here for a written transcript of this episode: https://tinyurl.com/6ptrjkj3

FSM 267: Separating Truth from Myth: Is Food Safe to Eat if it Looks Smells and Feels OK?

This episode of 'Radio Architecture with Ilana Razbash', features Edithvale local, Claire Leach.

After working in a variety of professions and industries in Australia and internationally, Claire established HATCH Biosystems, a food waste processing start-up which used insects to convert food waste into high value feed and fertiliser products. After 8 years HATCH unfortunately closed in mid 2023. Since then Claire has been volunteering with Prosper Australia and petitioning local and federal governments to be more proactive in getting vacant properties back onto the market to help fix our current housing crises.

Radio Architecture With Ilana Razbash - Episode 30 (Claire Leach)

The Youth Matter's Women's Hour with Cadence Verhoef airs every Wednesday on 98.5 One FM Radio Shepparton and discusses the topics that matter to women in our community and nation wide.

Today (Wednesday the 14th of February, 2024) Cadence talks about food waste and how you can reduce it.

Women's Hour with Cadence Verhoef airs on OneFM 98.5 from 6pm to 7pm on Wednesday nights.  

Contact the station on admin@fm985.com.au or (+613) 58313131 https://fm985.com.au/

The ONE FM 98.5 Community Radio podcast page operates under the APRA AMCOS and ACMA  license of Goulburn Valley Community Radio Inc. (One FM)Number 1385226/1.). This program is made with thanks to the Community Broadcasting Foundation.

Youth Matters - Women's Hour Cadence talks about food waste and how you can reduce it

Click here to take a quick survey: https://bit.ly/2E3hR5Q
Click here for a written transcript of this episode: https://tinyurl.com/3nhjp35w

FSM 279: It’s Food Waste Prevention Week

The Youth Matter's Women's Hour with Cadence Verhoef airs every Wednesday on 98.5 One FM Radio Shepparton and discusses the topics that matter to women in our community and nation wide.

Today (Wednesday the 3rd of July, 2024) Cadence talks about littering and how you can reduce it.

Women's Hour with Cadence Verhoef airs on OneFM 98.5 from 6pm to 7pm on Wednesday nights.  

Contact the station on admin@fm985.com.au or (+613) 58313131 https://fm985.com.au/

The ONE FM 98.5 Community Radio podcast page operates under the APRA AMCOS and ACMA  license of Goulburn Valley Community Radio Inc. (One FM)Number 1385226/1.). This program is made with thanks to the Community Broadcasting Foundation.

Youth Matters - Women's Hour - Cadence talks about littering

As part of its efforts to reduce food waste, Newcastle City Council is exploring more options to prevent food waste from ending up in landfills. This year, the council will launch a food waste collection trial for 5,000 families.

Newcastle City Council Launches Food Waste Collection Trial for 5,000 Families

Episode transcript

[Music]

Welcome to Food Safety in a Minute from Washington State University Extension.

Food, often large quantities of food are part of Thanksgiving celebrations. Here are two suggestions to maximize your budget and minimize food waste while protecting your family from foodborne illness. 
•	Practice the Two-Hour Rule after cooking, serving, and when sending leftovers home with guests. Perishable food should be refrigerated within two hours after serving. Bacteria grows and some bacteria produce toxins between 40 degrees and 140 degrees Fahrenheit, the temperature danger zone.  Once food is served, it needs to be refrigerated. This includes “doggie bags” for guests. After two hours, food should be discarded.
•	Leftovers should be eaten within four days or frozen in airtight, labeled containers or bags. 

I’m Susie Craig. Happy Thanksgiving.


[Music]

Resources:

United States Department of Agriculture. Stay Safe This Thanksgiving Holiday. https://www.usda.gov/media/press-releases/2022/11/07/stay-food-safe-thanksgiving-holiday. Accessed online 10/22/24.

FSM 313: Take Care with Thanksgiving Leftovers: Maximize Your Budget, Minimize Food Waste

Our new episode features Heather Jiang MBA '16, founder of Allegorie, a small-batch accessory company that turns discarded fruits into beautiful wallets, bags and backpacks. The bags reduce food waste and greenhouse gas emissions and are designed and created in New York City’s garment district.

Episode 41: Upcycling fruits and veggies into luxury bags

Transcript

[Music]

From Washington State University Extension, I’m Susie Craig.

Did you know it’s Food Waste Prevention Week in Washington state? This week, our podcast focuses on how restaurants reduce food waste while keeping food safe for you to eat. In a study by the National Restaurant Association, 55% of consumers consider a restaurant’s food waste reduction efforts when choosing a restaurant.

Here are some of the ways restaurants work to reduce food waste while keeping food safety in mind.
•	They regularly audit food waste.
•	They work with suppliers, receiving and storing food carefully, attentive to use by dates.
•	They design menus to reduce waste, giving customers portion size choices and accommodating those who want to take leftovers home. 
•	They donate food to others following food safety protocols. 

Thanks for listening to Food Safety in a Minute.

[Music]

Resources

National Restaurant Association. 86 Food Waste: Managing Food Waste in Restaurants. https://www.restaurantkitchen.org/wp-content/uploads/2021/03/2021_86FoodWaste_Report_Update.pdf. Accessed online 3.19/25.

FSM 332: Restaurants Reduce Food Waste Keeping Food Safety in Mind

Transcript

[Music]

I’m Susie Craig. Welcome to Food Safety in a Minute.

Did you know there was a bill passed in 1996 which protects Americans from liability when donating food? When food is donated in “good faith” and “meets safety standards”, the Bill Emerson Good Samaritan Food Donation Act safeguards you from lawsuits. 

Why is this protection important? It makes it easier for businesses, nonprofit organizations, and individuals to help others, addressing food insecurity while reducing food waste. For example, community gardens, restaurants, grocers, wholesalers, gleaners, food manufacturers, farmers, and even home gardeners are protected. All food donated must meet quality and labeling standards as required by Federal, state, and local laws.

Learn more about food donation, contact your local food bank.

This is Food Safety in a Minute from Washington State University Extension.


[Music]

Resources

United States Department of Agriculture. Frequently Asked Questions about the Bill Emerson Good Samaritan Food Donation Act. https://www.usda.gov/sites/default/files/documents/FAQs-GoodSamaritanAct.pdf. Assessed online 3/19/25.

FSM 333: Bill Emerson Good Samaritan Food Donation Act

Cooperative Extension with Wykia Macon: Food Waste and Meal Planning

Radio Carrum is an Independent Online Community Radio Station. Karrum Karrum. Bunurong Country.
🎙️ Live Radio | 🎶 Music | 🎧 Podcasts

One FM Community Radio Station airs a range of programs, including  "Ethnic Programs"  (in languages other than English), specialist interview programs such as "Shepplife" and health programs (So Much More)which are podcast here.  We also podcast a range of local sports programs as part of our Super Saturday Sports Show.  
Goulburn Valley Community Radio Station  Inc. (One FM 98.5) podcast site operates under APRA AMCOS (Australasian Performing Rights Association and Australasian Mechanical Copyright Owners Society) and ACMA (Australian Communications Media Authority) Licence Number  1385226/1.

The programs are recorded and first aired at One FM 98.5 Community Radio Station in Shepparton (Victoria, AUSTRALIA), and produced with the assistance of the Community Broadcasting Foundation or the National Ethnic and Multicultural Broadcasters' Council.

All intro and outro music for So Much More podcasts are taken from Beneplacito Boogaloo composed by Terry Barbossa and Matt Holland.

Need answers to your food safety questions? Food Safety in a Minute from Washington State University answers the most commonly asked questions from consumers. Listening is a quick and easy way to learn more about food safety. Subscribe to our weekly podcast and explore online episodes.

Startup Cornell is a podcast hosted by Entrepreneurship at Cornell that explores the bold entrepreneurial ideas coming from our students, faculty, staff and young alumni.

New tracks tagged #Foodwaste