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23min chapter
519: Getting Real About Food Waste with Mill’s Harry Tannenbaum
This Is TASTE
Navigating Food Waste and Composting Innovations
This chapter explores the challenges of composting and food waste management, featuring personal stories that highlight infrastructural issues and costs. It discusses innovative municipal programs, particularly in Tacoma and the Phoenix Valley, aimed at enhancing composting accessibility and efficiency. The conversation underscores the necessity of viewing food waste as a resource, advocating for systemic changes to foster sustainable practices in homes and restaurants.
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Discover
highlights
Listen to the best highlights from the podcasts you love and dive into the full episode