Why can't we crack our food waste problem?

From fruit rotting in fields, to retailers turning down funny
shaped vegetables, and consumers scraping leftovers into the bin,
food waste is everywhere. It’s estimated that around a third of
all our food ends up not being eaten. If we could sort this,
total greenhouse gas emissions would reduce by around eight
percent. To put that in context, the only countries that are
responsible for emissions of that size are China and the US.


So, what can be done? Graihagh Jackson and Jordan Dunbar discuss
fixes - big and small - and hear from a farmer in Morocco turning
apples that would otherwise rot into vinegar. The first thing
that needs to happen for change to start is for governments to
properly count the climate cost of food waste. And that, it
seems, is a long way off.


Guests: Dr Tammara Soma - Research director of the Food Systems
Lab at Simon Fraser University Dr Liz Goodwin - Senior fellow and
director in food loss and waste at the World Resources Institute
Mahacine Mokdad – journalist


Presenters: Jordan Dunbar & Graihagh Jackson Producer: Olivia
Noon Editor: Emma Rippon