Shownotes Transcript
If food waste were a country, it would be the second biggest global emitter of carbon emissions after the US and China. It’s a big environmental, economic and social problem. In this episode of the Carbon Copy Podcast we chat to four different guests, each with a different perspective on how to prevent good food ending up in the bin. We hear from Fiona Bell whose initiative CropDrop helps to connect alloment growers to local food projects, we meet Kate Page from Fooditude, a London-based corporate catering business that is putting sustainability right at the top of the menu. We also explore different ways to use up surplus food, from the high-end event catering provided by Open Kitchen, to the vital support offered to local community organisations by FareShare.
Listen to hear:
- Why food waste happens in the first place – and why it’s not just about what we can do individually.
- How businesses can save money and improve their environmental credentials through better planning around catering.
- Why more government funding is needed to make food waste from farms a thing of the past.
- What you can do to support organisations that are tackling this big local issue.
Full transcript available at: https://carboncopy.eco/podcasts/reduce-food-waste).
Show notes
- Find out more about reducing food waste: https://carboncopy.eco/takeaction/reduce-food-waste)
- Discover all 25 Big Local Actions for climate and nature: https://carboncopy.eco/takeaction)
- Listen back to previous episodes of the Carbon Copy Podcast: https://carboncopy.eco/podcast)
- Read more about CropDrop: https://carboncopy.eco/initiatives/cropdrop)
- Learn more about Fooditude: https://carboncopy.eco/initiatives/fooditude)
- Read about Open Kitchen: https://carboncopy.eco/initiatives/open-kitchen)
- Learn about Menu for Change in Greater Manchester: https://www.openkitchenmcr.co.uk/menuforchange)
- Learn about FareShare: https://fareshare.org.uk/)
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