Restaurant as classroom to shift dining norms

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

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