Season 4 of Red to Green:
Food Waste
EDIT ME PLEASEA! This season aims to cut through the cloud of greenwashing. Learn about the tactics of the plastic industry and how real circular packaging solutions look like. You will hear from the most critical thinkers and promising innovators in the field.
Marina Schmidt
Fix me!
Ned Sprang
Fix me!
#intro #foodwaste #solutions
Season 4 on Food Waste: it’s impact, causes and solutions with Dr. Ned Spang from UC Davis
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.
#China #distribution #D2C
From farm directly to fork skipping retail and food waste with a direct to consumer model – with Xin-Yi Lim
Learn how the Chinese e-commerce giant Pinduoduo skips distribution centers, wholesalers, and retailers by connecting farmers directly to consumers.ย Is “direct-to-consumer” a model that reduces food waste? What about other issues like packaging?
Xin Yi Lim
Fix me!
Matt Schwart
Fix Fix Fix
#prediction #AI #freshproduce
The struggle of keeping fresh produce fresh ๐ฅฆ- behind the scenes at retailers with Afresh Co-Founder and CEO Matt Schwartz
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.
#coatings #shelvelifeย
Apeel: an invisible layer that keeps produce fresh ๐ฅ- cosmetics of food leading to food waste with Jenny Du from Apeel
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?
Jenny Du
Fix Fix
Who was the Guest Today?
COO & CFO of Notpla
a leading manufacturer of algae-based packaging materials that are fully compostable.
#algea #ediblepackaging #homecompostable
The wholesalers perspective on food waste ๐ – influencing governments to adopt food banks, measuring food waste in a corporation and partnering with startups.
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.
#dynamic pricing #discounts #retail
Less fresh -> lower prices ๐ธ how dynamic pricing reduces food waste
If one steak inspires in a week and the other already in 3 days, shouldn’t there be a price incentive for buying the latter? Wasteless integrates into retailers’ shop systems to recommend when to discount products or even provide electronic shelf labels which update the price automatically.
Oded Omar
Fix
Marc Zornes
FIX
#CopyPasta!
Restaurant waste: you can’t manage what you can’t measure. Why some restaurants waste more, psychological nudges and how AI can help solve the problem with Winnow CEO Marc Zornesโ
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.
#Only5MoreSeasonsToGo!
The psychology ๐ง of food waste: sharing is caring with OLIO Co-Founder and CEO Tessa Clarke
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.
Tessa Clarke
fix
Matt Homewood
Food Waste campaigner
#Progress
Why dumpster diving is illegal ๐จ – an activists view on food waste and food loss with Matt Homewood
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.
#FoodBaby
The chef’s ๐งโ๐ณ perspective: regional, circular, zero waste cooking to reduce food waste
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.
Monica Kisic Aguirre
fix
Carrie Bradshaw
ficx
#Thinking
Make corporates accountable for food waste ๐ต๏ธ: how big business avoids responsibility with Carrie Bradshaw
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.
#NotThinkingTyping
Food waste Final: the farmers ๐ perspective on food waste and how it is connected to regenerative agriculture
โ
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.ย But there is one piece missing.ย And per definition, it’s supposedly not even part of the problem.ย
The farm.
Marina Schmidt
Who Was it This week?
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