Tag Archives: food systems

Wasted: Untold Stories of Food Waste



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You’ve heard it before: over one-third of all food is never eaten. Meanwhile, one in eight families struggles with hunger. So goes the problem of food waste––an environmental, social, and moral blight that affronts our public conscience. But is all food waste created equal? What might actually be wasted in producing food? Who benefits most from campaigns against food waste? And in what ways might our zeroing in on food waste divert our attention from larger questions around how to build more resilient, nourishing, and just food systems? On this episode of Chewing the Fat, a deeper look at views less heard on the issue of food waste.

Austin Bryniarski chairs the New Haven Food Policy Council and is rooted in community-based food justice efforts. He has worked for the Harvard Food Law and Policy Clinic, the Resnick Program for Food Law and Policy at UCLA, the Yale Sustainable Food Program and more recently, Urban Resources Initiative. He holds a Masters in Environmental Science from the Yale School of Forestry and Environmental Studies, having chaired the Yale Food Systems Symposium and taught for the Environmental Protection Clinic during his candidacy.

Max Elder is a Research Director in the Food Futures Lab at the Institute for the Future. Max has led work around the world with food companies like Barilla, Hershey’s, and Campbell’s, major foundations like the Bill & Melinda Gates Foundation; and innovative technology companies like Google and Intel. He sits on the advisory boards of Food Shot Global and Food Systems for the Future.

about us:

website: sustainablefood.yale.edu/podcast-series
facebook: @yalesustainablefoodprogram
twitter: @ysfp
instagram: @ysfp

Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating.

The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more.

On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.


Teresa Mares: Life on the Other Border



Facing hunger and labor challenges, Latinx farmworkers in Vermont have still found ways to provide for themselves and their families—all while propping up the state’s dairy industry. University of Vermont Associate Professor Teresa Mares explores these stories of resilience in her recent book, Life on the Other Border: Farm Workers and Food Justice in Vermont. This archival episode features Teresa sharing about her book’s early workings, paying special attention to Vermont’s complex landscape for food activism. Plus, notes on how food scholarship is changing, and how it can help inform policy for those that need it most.

about us:

website: sustainablefood.yale.edu/podcast-series
facebook: @yalesustainablefoodprogram
twitter: @ysfp
instagram: @ysfp

Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating.

The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more.

On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.


Karima Moyer-Nocchi: Italian Foodways and the Myth of Authenticity



Pasta. Olive oil. Polenta. Much of Italian cuisine today has come to be defined by staples like these and their associated dishes (with strict recipes and rules to boot!). Yet how did we arrive at these ideas? Karima Moyer-Nocchi is a food historian who looks at the development of the Italian culinary landscape. She discusses how the traditions of “authentic Italian cuisine” are more cultural invention than fact, revealing that beliefs about authenticity erase—rather than enrich—the stories of what people cooked and ate across modern Italian history. Also, a word on immigration in Roman history, and the possible (in)coherency of the Mediterranean Diet.

about us:

website: sustainablefood.yale.edu/podcast-series
facebook: @yalesustainablefoodprogram
twitter: @ysfp
instagram: @ysfp

Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating.

The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more.

On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.


Wanqing Zhou: Plant-Forward and Backward in China



As the way China eats transforms, food activism and education are rising to address these changes. This week’s episode of Chewing the Fat collaborates with Kate Logan of Beijing Energy Network podcast Environment China to interview Wanqing Zhou to learn about her research and grassroots organizing in China. Starting with an overview of the country’s food system, we then discuss the ways Chinese people have historically eaten, and what this means for a trend like a plant-forward diet. In other words, in what ways should place and culture inform or complicate our approaches to food and agriculture, even ones seen sometimes as universal? How do collaborations then emerge to transform the relationships between people, food, farming, and the environment?

about us:

website: sustainablefood.yale.edu/podcast-series
facebook: @yalesustainablefoodprogram
twitter: @ysfp
instagram: @ysfp

Chewing the Fat is a podcast from the Yale Sustainable Food Program. We cover people making change in the complex world of food and agriculture. We’re home to brilliant minds: activists, academics, chefs, entrepreneurs, farmers, journalists, policymakers, and scientists (to name a few!). Taken together, their work represents a reimagining of mainstream food movements, challenging myths and tropes as well as inspiring new ways of collaborating.

The podcast is an aural accompaniment to our on-campus Chewing the Fat speaker series, aiming to broaden our content beyond New Haven. Episodes are released every two weeks, featuring interviews, storytelling and more.

On the farm, in the classroom, and around the world, the Yale Sustainable Food Program (YSFP) grows food-literate leaders. We create opportunities for students to experience food, agriculture, and sustainability as integral parts of their education and everyday lives. For more information, please visit sustainablefood.yale.edu.