DiscoverWSJ’s The Future of EverythingWaste Not, Want Not: A Future Without Food Waste
Waste Not, Want Not: A Future Without Food Waste

Waste Not, Want Not: A Future Without Food Waste

Update: 2022-06-035
Share

Description

Every year, even as millions struggle with food insecurity, about a third of all the food produced for humans in the world is thrown away, according to the UN’s Food and Agriculture Organization. That not only means wasting water and energy resources. The food, rotting in landfills, also emits methane gas linked to climate change. Attorney Emily Broad Leib, the director and founder of the Harvard Law School Food Law and Policy Clinic, has dedicated her career to researching ways to end food waste. In this episode, she explains why food waste is such an issue around the world, how laws and regulations inadvertently lead to more food being wasted, and the simple changes to food labeling she says will make for a less wasteful future.


Further Reading: 


The Harvard Law School Food Law and Policy Clinic 


Recent WSJ Food Coverage


Sustainable Chocolate Made Without Cacao | Mary Holland 


How to Read a Food Label: A Healthy Skeptic’s Guide to the Buzzwords | Elizabeth G. Dunn 


Emily Broad Leib’s recommended reading: 


Waste Free Kitchen Handbook: A Guide to Eating Well and Saving Money By Wasting Less Food | Dana Gunders 


Learn more about your ad choices. Visit megaphone.fm/adchoices

Comments 
00:00
00:00
x

0.5x

0.8x

1.0x

1.25x

1.5x

2.0x

3.0x

Sleep Timer

Off

End of Episode

5 Minutes

10 Minutes

15 Minutes

30 Minutes

45 Minutes

60 Minutes

120 Minutes

Waste Not, Want Not: A Future Without Food Waste

Waste Not, Want Not: A Future Without Food Waste

The Wall Street Journal