About this episode
The US wastes roughly 40% of the food it produces, much of it perfectly edible and nutritious. Food is lost or wasted for a variety of reasons, from the farm, to the store, to the restaurant, to our very own home kitchens, where each household is throwing away around 21% of the food it buys.
In this episode we explain why food waste is a problem, touch on how some grocery stores, restaurants and food companies are working to fix the problem, and dig into some of the cultural reasons why our society treats food as disposable. Finally, we hit on how you can make changes in how you shop, cook and eat that will make a meaningful difference environmentally and economically.
Follow @foodprintorg on Instagram, Facebook, and Twitter .
Stay Informed. Get the latest food news, from FoodPrint.
Get every episode summarized
Each time What You're Eating publishes, we email you a written briefing from the transcript — the topics, who appeared, and any specific claims, with the ad reads skipped.
Email me new episodesFree for 3 shows. No card needed.
Hosts & guests
No transcript yet
This episode has not been transcribed. Request it and it moves to the front of the queue.
More episodes
