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The Growing Challenge Part 3: The Hidden Threat of Food Spoilage and Waste

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Content provided by Royal Bank of Canada, RBC Thought Leadership, and John Stackhouse. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Royal Bank of Canada, RBC Thought Leadership, and John Stackhouse or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

It’s an issue that’s estimated to cost Canada more than $21 billion per year -- nevermind the environmental impacts. But how much thought have you really given to the problem of food waste and spoilage, and how it could be hampering our country’s effort to reduce emissions? Whenever wasted or spoiled food ends up buried in a landfill instead of decomposing while exposed to air, it generates methane — a potent greenhouse gas with 86 times the warming power of carbon dioxide. And it just so happens that Canada is one of the worst countries on the planet when it comes to wasted food. So what can be done about it?

On this episode of Disruptors, an RBC podcast, co-hosts John Stackhouse and Trinh Theresa Do wrap up their special, three-part series called “The Growing Challenge”, with an in-depth examination of how both food waste and spoilage represent a huge and often overlooked obstacle to our nation’s sustainability efforts. They’ll also discuss new technologies and tactics helping food producers to address the issue — as well as how we as consumers all need to change our attitudes when it comes to things like best before dates, portion sizes, and so-called “rescued food.”

In addition to some familiar voices from earlier episodes in the series like Sonya Hoo, Evan Fraser, and Kristjan Hebert, John and Theresa will also hear from Meeru Dhalwala, author, chef, and the co-owner of Vij’s and Rangoli restaurants in Vancouver; Randy Huffman, the Chief Food Safety and Sustainability Officer at Maple Leaf Foods; Kevin Groh, Senior Vice President of Corporate Affairs at Loblaw Companies Limited; as well as Jeremy Lang, the founder and Vice-President of Sustainability at Pela Earth, which makes a smart, countertop-based composting system called Lomi.

To learn more about Meeru Dhalwala you can visit her Wikipedia page or follow her on Instagram at @meerudhalwala. Maple Leaf Foods has much more information about its sustainability goals on its website. Loblaw Companies Limited has details on its efforts to reduce waste in both the textiles and food industries. Click here to learn more about the Lomi smart composter, and here for information about Pela’s compostable phone cases. For more about BCG’s work on food systems and food security—follow this link. And for details on The Arrell Food Institute at the University of Guelph, please click here.

  continue reading

163 episodes

Artwork
iconShare
 
Manage episode 347074237 series 1984342
Content provided by Royal Bank of Canada, RBC Thought Leadership, and John Stackhouse. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Royal Bank of Canada, RBC Thought Leadership, and John Stackhouse or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

It’s an issue that’s estimated to cost Canada more than $21 billion per year -- nevermind the environmental impacts. But how much thought have you really given to the problem of food waste and spoilage, and how it could be hampering our country’s effort to reduce emissions? Whenever wasted or spoiled food ends up buried in a landfill instead of decomposing while exposed to air, it generates methane — a potent greenhouse gas with 86 times the warming power of carbon dioxide. And it just so happens that Canada is one of the worst countries on the planet when it comes to wasted food. So what can be done about it?

On this episode of Disruptors, an RBC podcast, co-hosts John Stackhouse and Trinh Theresa Do wrap up their special, three-part series called “The Growing Challenge”, with an in-depth examination of how both food waste and spoilage represent a huge and often overlooked obstacle to our nation’s sustainability efforts. They’ll also discuss new technologies and tactics helping food producers to address the issue — as well as how we as consumers all need to change our attitudes when it comes to things like best before dates, portion sizes, and so-called “rescued food.”

In addition to some familiar voices from earlier episodes in the series like Sonya Hoo, Evan Fraser, and Kristjan Hebert, John and Theresa will also hear from Meeru Dhalwala, author, chef, and the co-owner of Vij’s and Rangoli restaurants in Vancouver; Randy Huffman, the Chief Food Safety and Sustainability Officer at Maple Leaf Foods; Kevin Groh, Senior Vice President of Corporate Affairs at Loblaw Companies Limited; as well as Jeremy Lang, the founder and Vice-President of Sustainability at Pela Earth, which makes a smart, countertop-based composting system called Lomi.

To learn more about Meeru Dhalwala you can visit her Wikipedia page or follow her on Instagram at @meerudhalwala. Maple Leaf Foods has much more information about its sustainability goals on its website. Loblaw Companies Limited has details on its efforts to reduce waste in both the textiles and food industries. Click here to learn more about the Lomi smart composter, and here for information about Pela’s compostable phone cases. For more about BCG’s work on food systems and food security—follow this link. And for details on The Arrell Food Institute at the University of Guelph, please click here.

  continue reading

163 episodes

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