food packaging podcast, plastic alternatives podcast, food packaging alternatives

Season 4 of Red to Green:

Food waste
along the supply chain

Why do we waste so much food, and what are the solutions?

Relevant for

For anyone interested in deeply understanding food waste and its solutions.

structure

The season followed the supply chain covering distribution, wholesale, retail, consumer psychology, and recycling. It crescendos with an interview of a farmer telling her experience of having to plow perfectly good food back into the ground.

Scope

The season covers wide geographies: US, Europe, and Asia. The season includes startups, scientists, lawyers, corporates, NGOs, activists, chefs, and farmers.

Relevance

Recorded in Q4 2021 this season is still relevant in 2023

Marina Schmidt

Founder of Red to Green Solutions, host of the podcast

LinkedIn

Ned Spang

Associate Professor at University of California, Davis

LinkedIn

#intro #foodwaste #fullsupplychain

An introduction to food waste 🥗: it’s impact, causes and solutions

Learn about the impact of food waste, how it is created, and what we need to do to address it Dr. Ned Spang Associate Professor at UC Davis. This is an introduction to the topic of food waste before we dive deeper into focus-topics with farmers, distributors and retailers.

Episode 1

#Farm2Fork #D2C #Chinacasestudy

From farm directly to fork skipping retail and food waste with a direct to consumer model

Learn how the Chinese e-commerce giant Pinduoduo skips distribution centers, wholesalers, and retailers by connecting farmers directly to consumers. Is “direct-to-consumer” a model that reduces food waste? What about other issues like packaging?

Episode 2

Xin-Yi Lim

Investment and Strategy

LinkedIn

Matt Schwartz

Co-founder and CEO @ Afresh

LinkedIn

#freshProduce #RetailAI #excess

The struggle of keeping fresh produce fresh 🥦- behind the scenes at retailers

Food waste problems are 100x more complex with fresh produce: vegetables, fruits and leafy greens. Find our why and how artificial intelligence can help retailers buy the right amount of produce at the right time. In this episode you will also learn about the psychological biases and structural issues that lead to overbuying and excess food waste.

Episode 3

#Appealing #ShelfLife #invisibleHelp

Apeel: Why food cosmetics lead to food waste and the importance of good supply chain

We need skin to keep ourselves healthy. Apeel has created extra skin for fresh produce to extend its shelf life and avoid food waste. Apeel is a company that creates an invisible layer covering produce. So your avocado would last much longer. But why?

Episode 4

Jenny Du

Senior Vice President at Apeel Sciences

LinkedIn

Veronika Pountcheva

Global Director Corporate Responsbility – METRO AG

LinkedIn

#Wholeseller #Connection #FoodWaste

The wholesalers perspective- measuring food waste in a corporation

You get a look at food waste from a wholesaler’s perspective, you will learn about the challenges in different countries. What it looks like to address food waste as a corporation and how the relationship between retailers and wholesalers affects how much food ends up in the bin.

Episode 5

#Foodtech #DynamicPricing #Mergingfields

Less fresh -> lower prices 💸 how dynamic pricing can help reduce food waste

If one steak inspires in a week and the other already in 3 days, shouldn’t there be an incentive to people to buy the one closer to expiry? Most of there time there isn’t and this is what Wasteless is addressing. With their AI they integrate into retailers’ shop systems to recommend when to discount which products or even provide electronic shelf labels which update the price automatically.

Episode 6

Oded Omar

Founder & CEO at Wasteless – Sell More, Waste Less

LinkedIn

Marc Zornes

Founder at Winnow

LinkedIn

#RestaurantAI #TrashybutFabulous #ChefSpecial

Restaurant waste: you can’t manage what you can’t measure and how AI can help

Winnow helps restaurants track, monitor, and reduce their food waste using AI-driven solutions. Find out how food waste is created in restaurant, how that helps both sustainability and what is the most wasteful restaurant model.

Episode 7

#Thinking #AltPerspecitve #FoodApps

The psychology 🧠 of food waste: sharing is caring

One person’s trash is another person’s treasure. Some food that you throw in the bin is something that other people in your community may value. OLIO is an app that exists to tackle the enormous problem of waste in our homes and also local communities.

Episode 8

Tessa Clarke

Co-founder & CEO of OLIO – Share More, Waste Less

LinkedIn

Matt Homewood

Food Waste Campaigner at Throw No More

LinkedIn

#NewChic #DumpsterIsWhereTheHomewoodIs

Why dumpster diving is illegal- an activists view on food waste and food loss

Some call it dumpster diving, I call it food rescuing, our interview guest Matt calls it urban harvesting. Every day retailers throw away still perfectly edible food. And activists like Matt Homewood document their finds and share them on social media platforms – like Instagram and LinkedIn. And there is much to find.

Episode 9

#ChefSolutions #Insperation #NewPerspective

The chef’s 🧑‍🍳 perspective: cooking to reduce food waste and how it’s connected to tradition

I know we tend to be quite tech-centric at Red to Green and that’s why I find it quite important to include the chef’s perspective. This interview may not give you a bunch of hard facts but I believe it may inspire you with a different way to look at food and food waste. From a standpoint of cultural traditions, respect, and creativity.

Episode 10

Monica Kisic Aguirre

Scientist, Chef and Artist

LinkedIn

Carrie Bradshaw

Lecturer in Law at University of Leeds

LinkedIn

#DownwiththeMan #EPR #FoodWaste

Make corporates accountable for food waste : how big business avoids responsibility

If you could make the world leaders adopt 1 piece of the legislature on food waste – which one should it be? According to Carrie Bradshaw it should be extended producer responsibility. Make the big players accountable for the issues they cause up and down the supply chain.

Episode 11

#MamaWeDidIt #FarmerFridgeFood #Regeneration

Food waste Final: the farmers 🚜 on food waste and regenerative agriculture

The place where food waste happens is not necessarily where food waste is caused. We find that everything is much more interconnected than we would think. We have looked at food waste throughout the supply chain. How it can be reduced when food is shipped, sold in supermarkets, and wasted by us all – the consumers.

Episode 12

Patty Gentry

Farmer and founder of Early Girl Farm

Click to check out other podcast seasons

Cell-based meat podcast, cultured meat podcast, cultivated meat podcast, cellular agriculture podcast

plastic packaging podcast, plastic alternatives podcast, food packaging podcast, biodegradable podcast, industrial composting podcast, biobased plastics podcast

Consumer acceptance of cultured meat, cultured meat podcast, cultivated meat podcast, cell-based meat podcast, alternative protein podcast, Consumer acceptance of cell-based meat, cellular agriculture

Food waste podcast, food waste reduction podcast, zero food waste podcast, food industry podcast

food history podcast, lessons from food history podcast, history of food podcast, future of food podcast