Flash Forward is a show about possible (and not so possible) future scenarios. What would the warranty on a sex robot look like? How would diplomacy work if we couldn’t lie? Could there ever be a fecal transplant black market? (Complicated, it wouldn’t, and yes, respectively, in case you’re curious.) Hosted and produced by award winning science journalist Rose Eveleth, each episode combines audio drama and journalism to go deep on potential tomorrows, and uncovers what those futures might re ...
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Earth911 Podcast: Hungry Giant's Chris O'Brien on Reducing Institutional Food Waste
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Content provided by Mitch Ratcliffe. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mitch Ratcliffe or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
How can we eliminate food waste created by restaurants, institutional cafeterias, and retail grocers? According to the National Conference of State Legislators, food waste is a plague in our supply chains. Farms contribute 16% of total food waste and businesses another 39%, while households waste 43% of the food lost before it is consumed. Chris O’Brien joined the podcast to discuss processing food waste into soil supplement, a fuel source, and animal feed. He is the founder and CEO of Hungry Giant Waste Systems, which distributes bio-grinders and bio-dehydrators that grind and dry food waste generated by restaurants, cafeterias, and grocers. It's a scaled up, industrial version of the Lomi Home Composter discussed in a recent episode.
Chris contributed a new article on Earth911, Restaurants, Cafeterias, Grocers Can Turn Food Waste Into Food Value. Business needs new tools and processes to reduce waste and the CO2 emissions created when food rots in landfills. Drying food waste also reduces the frequency with which waste haulers must visit a food service company, contributing to lower CO2 emissions. Chris and Mitch Ratcliffe explore how bio-grinders and bio-digesters might also help process compostable service items in restaurants, as well as the questions you can ask at the grocery store or a quick service restaurant to encourage them to turn unused food into a low-carbon alternative to today's methane-emitting wet waste. You can learn more about Hungry Giant at https://hungrygiantrecycling.com/
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continue reading
Chris contributed a new article on Earth911, Restaurants, Cafeterias, Grocers Can Turn Food Waste Into Food Value. Business needs new tools and processes to reduce waste and the CO2 emissions created when food rots in landfills. Drying food waste also reduces the frequency with which waste haulers must visit a food service company, contributing to lower CO2 emissions. Chris and Mitch Ratcliffe explore how bio-grinders and bio-digesters might also help process compostable service items in restaurants, as well as the questions you can ask at the grocery store or a quick service restaurant to encourage them to turn unused food into a low-carbon alternative to today's methane-emitting wet waste. You can learn more about Hungry Giant at https://hungrygiantrecycling.com/
467 episoade
MP3•Pagina episodului
Manage episode 355005234 series 2307321
Content provided by Mitch Ratcliffe. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Mitch Ratcliffe or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ro.player.fm/legal.
How can we eliminate food waste created by restaurants, institutional cafeterias, and retail grocers? According to the National Conference of State Legislators, food waste is a plague in our supply chains. Farms contribute 16% of total food waste and businesses another 39%, while households waste 43% of the food lost before it is consumed. Chris O’Brien joined the podcast to discuss processing food waste into soil supplement, a fuel source, and animal feed. He is the founder and CEO of Hungry Giant Waste Systems, which distributes bio-grinders and bio-dehydrators that grind and dry food waste generated by restaurants, cafeterias, and grocers. It's a scaled up, industrial version of the Lomi Home Composter discussed in a recent episode.
Chris contributed a new article on Earth911, Restaurants, Cafeterias, Grocers Can Turn Food Waste Into Food Value. Business needs new tools and processes to reduce waste and the CO2 emissions created when food rots in landfills. Drying food waste also reduces the frequency with which waste haulers must visit a food service company, contributing to lower CO2 emissions. Chris and Mitch Ratcliffe explore how bio-grinders and bio-digesters might also help process compostable service items in restaurants, as well as the questions you can ask at the grocery store or a quick service restaurant to encourage them to turn unused food into a low-carbon alternative to today's methane-emitting wet waste. You can learn more about Hungry Giant at https://hungrygiantrecycling.com/
…
continue reading
Chris contributed a new article on Earth911, Restaurants, Cafeterias, Grocers Can Turn Food Waste Into Food Value. Business needs new tools and processes to reduce waste and the CO2 emissions created when food rots in landfills. Drying food waste also reduces the frequency with which waste haulers must visit a food service company, contributing to lower CO2 emissions. Chris and Mitch Ratcliffe explore how bio-grinders and bio-digesters might also help process compostable service items in restaurants, as well as the questions you can ask at the grocery store or a quick service restaurant to encourage them to turn unused food into a low-carbon alternative to today's methane-emitting wet waste. You can learn more about Hungry Giant at https://hungrygiantrecycling.com/
467 episoade
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