Dana Gunders

Join food-waste expert Dana Gunders, social entrepreneur Jasmine Crowe-Houston, chef Anthony Myint, and behavioral scientist Xiaoying Zhao as they tackle the issue of food waste. Dana shares savvy household tips to cut waste, while Jasmine highlights Goodr's innovative methods for diverting surplus food to those in need. Anthony introduces the 'table-to-farm' model for sustainable agriculture, and Xiaoying explores how climate actions can boost happiness. This lively conversation is packed with actionable insights to transform our food system!

Dana Gunders, a food waste expert and TED speaker, dives into the staggering reality of a trillion dollars wasted in food each year. She highlights the environmental impact, particularly methane emissions, contributing to climate change. Innovative solutions like solar-powered cold rooms and apps for discounted leftovers are discussed. Gunders emphasizes personal responsibility in cutting waste and offers practical tips, urging us to rethink our consumption habits for a more sustainable future.

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.

In this engaging discussion, Dana Gunders, President of ReFED and a champion against food waste, dives deep into the staggering issue of edible food wasted in restaurants. She shares eye-opening insights about transforming surplus food into delicious meals, and discusses innovative solutions like the app Too Good To Go that connects people with leftover food. The conversation also emphasizes the challenges of legislative measures and the importance of creativity in reducing waste, offering a fresh perspective on sustainability in dining.

Dana Gunders, a food waste expert, reveals that we waste a staggering one trillion dollars worth of food each year. She discusses the significant environmental consequences, such as methane emissions from landfills. Gunders showcases innovative solutions like solar-powered cold rooms and apps for selling discounted restaurant leftovers. She also shares practical tips for consumers, emphasizing smart shopping and better food management to combat waste effectively.