Join food waste expert Dana Gunders, social entrepreneur Jasmine Crowe-Houston, eco-chef Anthony Myint, and behavioral scientist Jiaying Zhao as they tackle the staggering issue of food waste. They reveal strategies for reducing waste at home and in the community. Discover innovative food rescue initiatives connecting surplus food to those in need and the sustainable dining revolution led by chefs. The discussion emphasizes how our choices can impact local economies and climate happiness, making sustainability a collective joy.

Chef Anthony Myint, a passionate advocate for regenerative farming, discusses the surprising question: Why aren't restaurants part of the climate solution? He shares his transformative journey from trendy pop-ups to championing sustainable food practices. Myint emphasizes the need for collective action between restaurants, farmers, and consumers to restore the climate through healthy eating. He highlights initiatives like Zero Foodprint, which fund sustainable agriculture, and explores how individual food choices can significantly impact environmental health.

Award-winning chef turned environmental advocate, Anthony Myint, discusses opt-out mechanisms, collective regeneration, and investing in regenerative agriculture. Explore the potential of opt-out fees, funding systemic change, and transitioning to regenerative practices in the food industry. Learn about the impact of local sourcing, investing in practice acres, and advancements in solar technology for sustainable farming.