ZOE Science & Nutrition — Episode Recap: Scrappy Ways to Eat Healthier and Save Money

Guests: Carleigh Bodrug & Dr. Will Bulsiewicz
Host: Jonathan Wolf
Date: November 25, 2025

Main Theme

This episode focuses on the staggering scale of food waste, why it matters both environmentally and economically, and practical, “scrappy” strategies anyone can use to reduce waste, eat healthier, and save money. Special guests Carleigh Bodrug and Dr. Will Bulsiewicz share insights and actionable advice, especially around common culprits like bread.

Key Discussion Points & Insights

1. Understanding the Food Waste Problem

• The Global Scale of Food Waste
  • Nearly 40% of food purchased ends up as waste, representing not only wasted money but also a significant environmental problem ([00:01]).
  • “If I’m paying $60... at the supermarket, I’m actually throwing away 25 of that.” — Host Jonathan Wolf ([00:01])
• Environmental Impact
  • Food waste in landfills generates methane, a greenhouse gas more potent than CO₂. It emits more emissions than the entire airline industry ([01:30]).
  • “Food waste actually emits more emissions than the entire airline industry. So this is a huge global issue.” — Carleigh Bodrug ([01:34])
• Who's Responsible?
  • Most food waste occurs at the consumer level, not at farms or restaurants.
  • Consumers, often due to lack of planning and busy lifestyles, are the primary drivers ([03:01]).

2. Causes at the Household Level

• Expiry Date Confusion and Fear
  • Over-attention to expiry dates leads to premature disposal of still-edible food ([04:02]).
  • "'Best before'... is not necessarily suggesting that after that stroke of midnight, that food’s no longer good anymore. Right. I encourage people always to use their senses...” — Carleigh Bodrug ([04:36])
• Lack of Meal Planning / Overbuying
  • Without meal planning, people purchase duplicates or unnecessary items, leading to overstock and eventual waste ([04:36]).
  • “I think it’s just this busyness that is really skyrocketing waste, especially in the Western world.” — Carleigh Bodrug ([05:35])

3. Economic Consequences

• Household Cost of Waste
  • The average Canadian family wastes over $1,700 worth of food per year — and possibly more elsewhere ([06:32]).
  • “That’s a lot of money and money down the drain of food we’re buying.” — Carleigh Bodrug ([06:32])
• Link to Health and Plant Diversity
  • By reducing waste and eating a wider variety (including parts often discarded), families can eat healthier and more affordably ([06:32]).

4. Bread: The Most Wasted Food

• Bread Waste: Universal Issue
  • Bread is the top wasted food in the UK and North America ([07:20]).
  • “Almost everybody is buying bread every week and then not getting to maybe the full loaf.” — Carleigh Bodrug ([07:38])
• Solutions for Stale Bread
  • Freeze half: Especially useful for smaller households to prevent spoilage.
  • Repurpose recipes: Ideas include panzanella salad, croutons, breadcrumbs, and even using stale bread in cakes ([07:38]-[09:09]).
  • “There’s no reason that we should be tossing bread that has reached that point… You can still utilize it for a lot of things.” — Carleigh Bodrug ([08:39])
• Bread & Preservatives
  • Authentic, preservative-free bread spoils quickly, unlike commercial bread that can last for weeks ([09:09]).

5. Homemade Bread: Healthier & More Economical

• Making Bread at Home
  • Using a bread maker, with high-quality flour, yields fresh, preservative-free bread for about $1.50 per loaf ([09:55]).
  • It only lasts a few days, but is usually consumed quickly and enjoyed by families ([10:28]).
  • “My house smells amazing and we have fresh bread... But I just want to point out that fresh loaf of bread is only good for about three days.” — Will Bulsiewicz ([09:55])

6. Freezing Bread: Nutritional Impact

• Benefits of Freezing
  • Freezing bread changes its starch, forming “resistant starch,” which feeds gut bacteria rather than humans and has gut health benefits ([10:52]).
  • “When you freeze it, you develop what's called retrograde starch, or resistant starch... It feeds your gut bacteria... and produces short chain fatty acids, which are anti-inflammatory.” — Will Bulsiewicz ([10:52])
• Taste and Texture
  • Frozen and thawed bread may taste different, but the health tradeoff may be worthwhile ([10:36]).

Notable Quotes & Memorable Moments

• On the scale and absurdity of waste:
  “When we think about how many people are hungry across the Western world and beyond, and then also inflation and grocery prices, it’s just nonsensical to be throwing food in the trash.” — Carleigh Bodrug ([01:55])

• On trusting your senses over expiry dates:
  “We don’t have expiry dates on things like bananas. So we’re doing this by our senses oftentimes anyways.” — Carleigh Bodrug ([04:50])

• On the opportunity for change:
  “If you are going to be more careful in meal planning... you’re going to head to the grocery store with an actual plan. You’re going to look at your fridge and pantry before you head out.” — Carleigh Bodrug ([05:06])

• Homemade bread as a family solution:
  “The beauty of the bread maker is that I can get the absolute best flour... for about $1.50, [make] fresh bread. But that fresh loaf... is only good for about three days.” — Will Bulsiewicz ([09:55])

• Nutritional twist on freezing bread:
  “It’s an interesting thing because actually you find less calories in the bread, but it’s better for your gut after frozen.” — Will Bulsiewicz ([11:49])

Timestamps for Key Segments

• Intro & Scope of Problem: 00:01
• Environmental Consequences: 01:30
• Household Sources of Waste: 03:01
• Expiry Dates vs. Senses: 04:36
• Meal Planning = Less Waste: 05:35
• Economic Impact at Home: 06:32
• Bread Waste & Solutions: 07:20-09:09
• Homemade Bread Tips: 09:55-10:28
• Freezing Bread & Gut Health: 10:52

Summary Takeaways

• Food waste is a massive, largely overlooked problem—both for the planet and your wallet.
• Most waste happens at home due to lack of planning and confusion over expiry dates.
• Repurposing, freezing, and smarter shopping—especially for common waste culprits like bread—can slash waste, save money, and boost nutrition.
• Freezing bread not only prevents spoilage but can increase its gut-health benefits.
• Simple changes add up: mindful meal planning and using leftovers make a real difference.

The episode combines scientific insight with heartfelt, practical advice in an accessible, encouraging tone.