20 posts
In an ideal world none of our systems — especially those providing our basic, essential needs — would produce any waste. But the food system in its current form, be it at a national or global level, produces a criminal amount of waste — much of it avoidable.
In this episode, I’m speaking to Travis Andren from Seedling in Philadelphia, in the United States – an organisation working on bringing efficient forms of urban-based, vertical farming and aquaponics into the mainstream.
In this episode I’m speaking to Cristina Reni from Food for Soul – an organisation based in Italy, set up by the chef Massimo Bottura, who runs the number one restaurant in the world.
In this episode I’m speaking to Sophie Andre from Elysia – a start-up social enterprise which buys food that would otherwise go to waste from various local, artisan suppliers in and around London, at a discounted rate, and uses them to create meals to order event catering.
I’m speaking to Pete Loughins from SOS Northern Ireland’s Food Programme, which gathers food and other goods from supermarkets that would otherwise go to waste, and redistributes them to other non-profit organisations which are providing frontline support to vulnerable members of the community.
In this episode I’m speaking to a couple of people from Fruta Feia a co-operative with hubs around Portugal, that buys food from farmers that has been rejected by the retailers they supply, and would otherwise have gone to waste – selling this seasonal and locally sourced produce on to its members.
In this episode I am speaking to Hunter Halder, founder of the ReFood movement in Portugal. Hunter is originally from the US, but has lived in Lisbon for many years. In the 5 years that ReFood has existed, it has gone from 1 volunteer to 4,000, and serving 2,500 people 46,000 meals in a month.
This first episode of the podcast - which was recorded just before Christmas, hence the references to Brussel sprouts and the festive season - introduces the work of Hannah McCollum who founded ChicP.
