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4. Trash or Treasure: Food

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Manage episode 293896427 series 2801302
Content provided by CGTN EUROPE. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by CGTN EUROPE 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.

The UN estimates that each year, we throw away almost a billion tonnes of food. That's an almost inconceivable amount, and one which has given rise to increasing innovation and activism. It's not just about not emptying our plates or clearing out our fridge before the food goes off: one estimate has it that a third of perfectly edible food is thrown away at source simply because it looks misshapen or unappealing.

In this episode of Trash or Treasure, we speak to zero-waste consumers, change-seeking chefs and 'dumpster divers' who save good food from supermarket dustbins; investigate apps which redistribute restaurant-surplus food; and visit the anaerobic digestion plant turning waste food into fuel and fertilizer.

  continue reading

29 episodes

Artwork
iconShare
 
Manage episode 293896427 series 2801302
Content provided by CGTN EUROPE. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by CGTN EUROPE 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.

The UN estimates that each year, we throw away almost a billion tonnes of food. That's an almost inconceivable amount, and one which has given rise to increasing innovation and activism. It's not just about not emptying our plates or clearing out our fridge before the food goes off: one estimate has it that a third of perfectly edible food is thrown away at source simply because it looks misshapen or unappealing.

In this episode of Trash or Treasure, we speak to zero-waste consumers, change-seeking chefs and 'dumpster divers' who save good food from supermarket dustbins; investigate apps which redistribute restaurant-surplus food; and visit the anaerobic digestion plant turning waste food into fuel and fertilizer.

  continue reading

29 episodes

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