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Saving food, avoiding waste

A shocking third of all the food produced worldwide is thrown away, while millions are starving. How did we get to this point? Why is it so hard to avoid food waste? And what is the difference  between food waste and food loss?

In this first episode of the second season of our podcast, Too Good to Go’s Helena Calvo shares her perspective with us and explains what the company is doing to make an impact.  We discuss the complexities of the food waste issue, where most of it occurs, its relation to emissions, why households are not necessarily to blame and what we can all do to better the appalling inefficiency of the food system. To put it in Helena’s words: “It’s nonsense!” 

Considering the fact that there is no consensus on what actually constitutes food waste and the blind spots when it comes to tracking food loss (food waste at origin) the problem is certainly not an easy one to solve, but initiatives such as Too Good To Go are a good start.

Listen in or watch the episode to learn more!


You can download the episodes of our podcast in audio format on all of the usual streaming platforms (Spotify, ApplePodcasts, you name it) or here.

Emmeline is a communication expert who has worked in the agri-food and renewable energy industry for the last 8+ years. The newly minted podcaster is a huge foodie, a climate-change worrier (aspiring warrior) and she loves a good discussion almost as much as she loves dogs.

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