Today’s episode focused on food waste, a topic that I love talking about as it’s one of the most accessible ways for pretty much anyone to make a difference on climate change.

Wasting food is a huge problem. Roughly 40% of the world’s food is wasted each year, while almost a billion people are undernourished. Further, wasted food adds up to 8-10% of all human-caused greenhouse gas emissions.

Like many people working on this issue, my understanding of the food waste opportunity was shaped by an organization called ReFED. They launched in 2015 and have been one of the best examples of an effort to accelerate investment and entrepreneurship through data, storytelling and partnerships.

We’re fortunate to be joined by Dana Gunders, Executive Director of ReFED. Prior to joining ReFED, Dana wrote the book, The Waste-Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food.

We were also joined by Gaeleen Quinn, Head of Impact for the fast growing food waste startup Too Good to Go, which enables retailers to offer soon to be wasted food to consumers at a discount.

We discuss a wide range of opportunities for eliminating food waste, and tap into Gaeleen and Dana’s insights to growing this emerging innovation space. No matter who you are, if you buy and eat food, I’m sure you’ll find something immediately useful in this episode.