The Great Food Rescue: Tackling Food Waste from Farm to Fork

Podcast: TED Radio Hour
Host: Manoush Zomorodi
Episode Release Date: December 6, 2024

In this compelling episode of the TED Radio Hour, host Manoush Zomorodi delves into the pervasive issue of food waste, exploring innovative solutions to ensure more food reaches our plates and less ends up in landfills. The episode features insightful discussions with leading experts, entrepreneurs, and behavioral scientists who shed light on the multifaceted problem of food waste and present actionable strategies to mitigate it.

1. Understanding the Scale of Food Waste

Dana Gunders, president of the nonprofit ReFED, opens the conversation by highlighting the staggering statistics surrounding food waste:

“Around the world, we waste about a third of all of our food. It's $1 trillion worth of food and about 1 billion meals every day.”
— Dana Gunders [02:07]

Gunders emphasizes that the primary source of food waste isn't just from over-serving in restaurants or unsold grocery inventory but largely from individual consumers. She explains that the average American household wastes over $200 worth of food monthly:

“We're wasting more food than we did 40, 50 years ago... Our lives have gotten busier. We have a lot more working parents now. Convenience has become a much bigger priority.”
— Dana Gunders [07:58]

2. Practical Tips to Reduce Household Food Waste

Gunders provides actionable strategies to help individuals minimize food waste:

1. Proper Storage:
   “I store cilantro in a jar of water in my refrigerator, and it helps double, triple the amount of time that cilantro can last.”
   — Dana Gunders [02:48]

2. Creative Use of Leftovers:
   “Love your leftovers. They are the only true free lunch.”
   — Dana Gunders [04:45]

3. Freezing Unused Food:
   “Your freezer is like a magic pause button... bread, milk, cheese and that half jar of pasta sauce you didn't use can all be frozen.”
   — Dana Gunders [03:21]

4. Understanding Labels:
   “Best By and Enjoy By are guesstimates of when food is at its best. Use your senses before you toss things.”
   — Dana Gunders [04:45]

Gunders underscores that these simple measures can significantly reduce both waste and the environmental footprint associated with food production:

“Fixing food waste is not rocket science. Prevention gives you the most bang for buck, both environmentally and financially.”
— Dana Gunders [07:58]

3. Corporate Solutions: Goodr and Food Rescue Initiatives

The conversation shifts to corporate responsibility with Jasmine Crow, founder and CEO of Goodr. Goodr connects businesses with excess food to those in need, effectively diverting food from landfills and supporting communities.

Behind the Scenes at Goodr

During a visit to Goodr’s Atlanta headquarters, Zomorodi observes their streamlined process:

“Anything that's edible is going to go out to nonprofits all across the city today.”
— Jasmine Crow [19:12]

Goodr categorizes excess food into edible donations, animal feed, and composting, ensuring nothing goes to waste. Crow explains how their app simplifies the donation process for businesses:

“The app inventories what it is that they have... when the nonprofit receives it, they sign for it almost like they would a UPS package.”
— Jasmine Crow [20:02]

This efficient system not only benefits the environment but also provides tax deductions for businesses:

“Companies get to avoid landfill fees and receive tax deductions while helping those in need.”
— Jasmine Crow [19:40]

Overcoming Corporate Barriers

Crow discusses the initial reluctance from companies to change their waste management practices:

“We've always done it this way, we've always thrown it away... We're going to take on all of that onus.”
— Jasmine Crow [21:20]

By addressing liability concerns and providing comprehensive support, Goodr successfully encourages businesses to adopt sustainable practices.

4. From Farm to Fork: Anthony Myint’s Zero Foodprint

Anthony Myint, co-founder of the renowned restaurant Mission Chinese Food and the nonprofit Zero Foodprint, shares his journey from running a sustainable restaurant to spearheading a movement that directly supports regenerative farming.

Launching the Perennial

Myint recounts his attempt to create a fully sustainable restaurant:

“We were using food scraps to grow black soldier fly larvae and then feed that to fish to create a closed loop.”
— Anthony Myint [31:22]

Despite critical acclaim, Myint realized that individual restaurant efforts were insufficient to support large-scale agricultural transformation.

Pivoting to Zero Foodprint

Recognizing the need for systemic change, Myint founded Zero Foodprint to facilitate direct funding for regenerative farming practices:

“A business might send a dollar or a couple of cents... and we collect funds and work with farms and ranches to apply compost, plant cover crops, and do the next practice on the next acre.”
— Anthony Myint [34:01]

Zero Foodprint partners with restaurants and businesses, allowing customers to contribute small amounts that collectively generate significant support for sustainable farming. This "table to farm" model ensures that funds are directly funneled into practices that enhance soil health and reduce carbon emissions.

5. Behavioral Science Meets Climate Action

Jiaying Zhao, a behavioral scientist, introduces the concept of the Happy Climate Approach, which aligns climate-friendly actions with personal happiness to foster sustainable habits.

Reframing Climate Action

Zhao highlights the psychological barriers to climate action:

“The current narrative on climate action is about personal sacrifice... This framing doesn't make us feel great. It makes us feel shameful and guilty.”
— Jiaying Zhao [46:10]

Instead, she advocates for actions that both reduce emissions and enhance well-being:

“The happy climate approach involves actions that not only reduce emissions but also make you feel happier at the same time.”
— Jiaying Zhao [46:10]

Practical Hacks for a Happier, Greener Life

1. Embrace Plant-Based Diets:
   “Eating more plants can reduce agricultural emissions by up to 80 and improve your mood thanks to vitamins and phytochemicals.”
   — Jiaying Zhao [48:15]

2. Make Sustainable Treats:
   “Temporarily giving up something we enjoy can renew our capacity to savor it and increase our happiness.”
   — Jiaying Zhao [48:30]

3. Organize Your Space:
   “Feng shui your fridge to reduce food waste and create a cleaner, happier kitchen environment.”
   — Jiaying Zhao [49:59]

4. Socialize Through Sustainable Travel:
   “Carpooling turns tedious driving into joyful socializing, enhancing happiness while reducing emissions.”
   — Jiaying Zhao [50:45]

Zhao concludes by emphasizing the importance of changing the narrative around climate action to make it an enjoyable and integral part of daily life.

Conclusion

The episode "The Great Food Rescue" underscores the immense challenge of food waste and presents a range of solutions spanning individual actions, corporate initiatives, and innovative nonprofit models. From practical household tips to transformative business strategies and behaviorally informed climate actions, the episode offers a comprehensive roadmap to reducing food waste and its environmental impact. By fostering a collective responsibility and aligning sustainability with personal well-being, TED Radio Hour inspires listeners to take meaningful steps towards a more sustainable and equitable food system.

Notable Quotes:

• Dana Gunders [02:07]: “Around the world, we waste about a third of all of our food. It's $1 trillion worth of food and about 1 billion meals every day.”

• Jasmine Crow [19:12]: “Anything that's edible is going to go out to nonprofits all across the city today.”

• Anthony Myint [34:01]: “A business might send a dollar or a couple of cents... and we collect funds and work with farms and ranches to apply compost, plant cover crops, and do the next practice on the next acre.”

• Jiaying Zhao [46:10]: “The current narrative on climate action is about personal sacrifice... This framing doesn't make us feel great. It makes us feel shameful and guilty.”

This summary captures the essence of the episode, highlighting key discussions, insights, and solutions presented by the speakers. It provides a clear and engaging overview for listeners seeking to understand and address the issue of food waste.