Guests: Emily Broad Leib, Dana Gunders, Sherri Brooks Vinton
Forty percent of the food produced in America goes uneaten. That’s the equivalent of $165 billion wasted each year. There are millions of hungry people in the world – in the U.S. more than 15 million kids live in food insecure households. This hour, we tackle food waste in farming, manufacturing, restaurants, grocery stores and in our own kitchens – and how to reduce it. Guest host Mary Cummings-Jordan talks with DANA GUNDERS, staff scientist at the Natural Resources Defense Council and author of the Waste-Free Kitchen Handbook and EMILY BROAD LEIB, assistant clinical professor of law and Director of the Harvard Food Law and Policy Clinic at Harvard Law School. Then, recipes for using up the food we often toss out – cheese rinds, apple peels, chicken bones and stale bread. SHERRI BROOKS VINTON talks about her new cookbook, Eat It Up!