Trash Talk: Fresh Takes on Food Waste

Climate One

News, Social Sciences, News Commentary, Science, Earth Sciences

4.7 • 583 Ratings

🗓️ 13 March 2026

⏱️ 60 minutes

🔗️ Recording | iTunes | RSS

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Summary

Food loss and waste account for up to 10% of global greenhouse gas emissions and cost $1 trillion annually, according to the United Nations. About a third of all food grown on the planet gets wasted, rather than eaten. In developing countries, waste usually occurs between the field and the store, due to poor infrastructure, lack of refrigeration, and broken supply chains. In rich countries, most waste happens after food reaches the store, where consumers don’t buy imperfect food – or buy too much and toss what they don’t get around to consuming. How much pollution, deforestation and starvation could be reduced if we got this problem under control? And how can new tech, including AI, be brought to bear on the problem? Guests: Matt Rogers, Co-Founder and CEO, Mill Industries; Co-Founder, Nest Page Schult, CEO, Topanga Kayla Abe, Co-Owner, Shuggie’s David Murphy, Co-Owner and Chef, Shuggie’s For show notes, related links, and episode transcript, visit climateone.org/podcasts. Highlights: 00:00 – Intro 04:30 – Matt Rogers on surviving Hurricane Andrews and his climate journey 06:30 – On the climate impact of HVAC and the creation of Nest thermostat 08:30 – On creating Mill food recycler and addressing food waste 13:45 – Partnership with Whole Food to recycle food waste and feed it back to chickens 17:00 – On AI as a tool for climate solutions 19:30 – Clean tech in Silicon Valley 23:00 – Matt Rogers shares his views on advocacy, philanthropy and impact investing 30:00 – Shuggie’s restaurant sources ingredients that would otherwise be wasted 37:00 – David Murphy makes the case for sustainable food and upcycled ingredients 40:00 – Page Schult on global impact of food waste 44:00 – Topanga’s work providing reusable food containers for college campuses 52:30 – Thinking about it circularity as systems change 54:00 – Role of AI in reducing food waste in commercial kitchens 58:00 – Climate One More Thing ********** Support Climate One by going ad-free! By subscribing to Climate One on ⁠⁠Patreon⁠⁠, you’ll receive exclusive access to all future episodes free of ads, opportunities to connect with fellow Climate One listeners, and access to the Climate One Discord. Sign up today at ⁠⁠patreon.com/ClimateOne⁠⁠. Ad sales by ⁠⁠Multitude⁠⁠. Contact them for ad inquiries at ⁠⁠multitude.productions/ads⁠⁠ Learn more about your ad choices. Visit megaphone.fm/adchoices

Transcript

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0:00.0	My name is Sherlock Holmes.
0:02.0	It's an unusual name.
0:03.0	Introducing Young Sherlock, a new Guy Ritchie series.
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0:17.0	Astoned. You should be a detective.
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0:22.5	If you start wearing a hat like that, I will no longer be friends with you.
0:26.0	Young Sherlock, new original series. Watch now only on Prime Video.
0:30.5	Hey, Kusha, have you ever seen those videos of like how to reorganize your fridge?
0:35.4	I haven't, but it sounds like the kind of content I wish
0:38.0	were in my feed. Tell me more. There's a lot of fridge content in my feed. So, you know,
0:44.5	the idea is basically that the way a lot of our American fridges are, you put all the vegetables and
0:50.9	fruit, stuff spoils easily in the drawers where you can't see it. And the
0:55.6	shelves are for condiments and things that you don't really need to see all the time. And so
0:59.6	there are some people who advocate for reorganizing your refrigerator contents where you
1:04.8	put things like condiments or drinks or whatever in the drawers so that the produce and things that go bad is front and center.
1:14.4	Oh.
1:14.7	And so the thinking is that this helps you eat more of that stuff. And your leftovers, your
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