meta_pixel
Tapesearch Logo
Log in
Short Wave

Solutions Week: Reducing The Food Waste Problem

Short Wave

NPR

Daily News, Nature, Life Sciences, Astronomy, Science, News

4.7 β€’ 6K Ratings

πŸ—“οΈ 13 September 2024

⏱️ 17 minutes

🧾️ Download transcript

Summary

We close out Climate Solutions Week with a look at the final step in the food system: waste. Roughly 30-40% of all food produced globally gets thrown out β€” a huge problem when it comes to climate change. Shuggie's Trash Pie and Natural Wine has answers for what to do with all that waste – be it bruised fruit and wilted greens salad or meatballs made out of beef hearts. The San Francisco restaurant describes itself as a "climate-solutions restaurant" β€” and they're hoping you find these dishes appealing. Or at least, that you're willing to give them a try. Shuggie's is one of a growing number of eateries trying to address this problem.

Interested in hearing more climate solutions? Email us at [email protected].

Learn more about sponsor message choices: podcastchoices.com/adchoices

NPR Privacy Policy

Transcript

Click on a timestamp to play from that location

0:00.0

On this week's episode of Wild Card, musician Casey Musgraves explains how she's tried to slow down time.

0:06.5

I'm kind of drinking each day, each moment in, and I'm trying to not like wish myself to the next whatever is on the horizon. I'm Rachel Martin.

0:15.7

Join us for NPR's Wild Card Podcast, the show where cards control the conversation.

0:24.0

You're listening to Shortwave from NPR.

0:29.0

Hey Shortwaavers, Emily Kwong here.

0:32.0

It is Climate Solutions Week here at

0:34.3

NPR and reporters around the country are bringing you stories on this year's

0:37.9

theme, Food. I'm here with NPR Culture Correspondic Chloe

0:42.2

Veltman. Hey Chloe. Hey there Emily. I'm excited to. here with NPR Culture Correspondic Chloe

0:42.5

Veltman. Hey Chloe.

0:43.5

Hey there, Emily.

0:44.5

I'm excited to talk about this climate solution with you because it begins in a

0:47.6

pizzeria in San Francisco.

0:49.5

That's right, Shuggies Trash Pie.

0:51.8

I love the name of this restaurant. Yeah and Emily this pizzeria is not your typical neighborhood pizza joint.

0:59.1

For one thing the pizza crust is made from what's left over after factories produce oatmeal.

1:05.1

Co owner and chef David Murphy explains.

1:08.0

It's a spent oat flour from the oat milk making process.

1:10.8

So companies like Oatley and minor figures and all these they have this

1:14.9

pulp that's left over at the end of their process. It gets dehydrated, roasted,

1:19.6

and then that gets milled down into a flower for us.

1:23.0

Wow.

...

Please login to see the full transcript.

Disclaimer: The podcast and artwork embedded on this page are from NPR, and are the property of its owner and not affiliated with or endorsed by Tapesearch.

Generated transcripts are the property of NPR and are distributed freely under the Fair Use doctrine. Transcripts generated by Tapesearch are not guaranteed to be accurate.

Copyright Β© Tapesearch 2025.