You’ve probably heard a lot about food waste recently. Especially about finding ways to reduce food waste at home. There’s no doubt about it: food waste and food loss are a big problem. In fact, about 30% of the food annually produced is discarded every year. That’s so much food! But did you know that there’s a difference between food waste vs food loss?
Episode Overview In this episode of the Made to Sustain podcast, host Kelly D’Amico interviews Emma Dendler, The Simple Environmentalist. She’s a content creator who specializes in accessible eco and zero-waste living. They discuss plastic-free and biodegradable packaging, innovative initiatives by various companies, and the latest trends in the zero-waste movement. Emma shares insights into…
In this episode of the Made to Sustain podcast, host Kelly D’Amico interviews Ali Elliott, founder and CEO of Farmer Foodie. Ali shares her journey from an education director at an organic farm to launching a line of delicious, sustainable, and vegan cashew parm products. They discuss the challenges and benefits of ethical sourcing, the…
In this episode of the ‘Made to Sustain’ podcast, host Kelly D’Amico welcomes Josh Dominick, co-founder of Wise Bar. They discuss the journey and philosophy behind Wise Bar—the first functional mushroom bar on the market, incorporating 100% organic ingredients and sustainable practices. Josh shares the inspiration behind Wise Bar, its all-natural ingredient approach, the benefits of functional mushrooms such as Lion’s Mane and Reishi, and their collaboration with Fantastic Fungi for a new product. The conversation also highlights challenges in production and distribution, mindful eating, sustainability efforts, including partnerships with environmental organizations, and the importance of educating consumers on the benefits of whole food ingredients.
Listen to the full episode here
https://player.captivate.fm/episode/b9bf824b-68fd-44a9-85d6-e31ea039b116
Today, we’re excited to share insights from our recent podcast episode featuring Mike Woronuk from Juneberry Ridge. Mike has embarked on an incredible journey, exploring what it means to pursue regenerative agriculture and how it can transform our food systems. A Sneak Peek with Mike Woronuk Our conversation kicked off with a sneak peek from…
Looking for a crowd-pleasing yet more sustainable addition to your charcuterie board for your next party? There are plenty of vegan cheeses at the grocery store you can try, ranging from cheddar cheese to vegan cream cheese, and more are coming on the market. But if you’re looking for something a little more upscale, My…
On the Journey to Regenerative Agriculture with Mike Woronuk of Juneberry Ridge In this episode of the Made to Sustain podcast, host Kelly D’Amico converses with Mike Woronuk from Juneberry Ridge about the principles and practices of regenerative farming. The discussion delves into the essence of regenerative agriculture, the importance of adapting farming practices to…
Sandwiches are a great, comforting, and convenient meal for many. So many sandwiches are focused on meat and cheese as the star of the show, but texture and flavor are the best ways to create a good sandwich. Many struggle to find some good pairings when making veggie sandwiches or end up with very soggy…
In this episode of the Made to Sustain podcast, host Kelly D’Amico welcomes Lydia Oxley, president of Renewal Mill, to discuss the innovative world of upcycled foods.
Prefer to read? Check out the episode 1 transcript here!
