914 - Reducing Food Waste to Take Climate Action

About this episode: American farms, restaurants, retailers, and households throw out nearly 30% of the food in our system, landfilling millions of tons of food each year and draining resources like land and energy. Households generate the most waste, with everyday cooks overbuying at grocery stores and throwing away a substantial portion of their purchases—but getting ahead of those scraps can make a big difference. In this episode: ReFED’s Dana Gunders covers the environmental costs of food waste and shares immediate action items to better manage it. Guest: is a national food systems expert and the president of —an organization that researches and promotes evidence-based action to end food waste. Host: Stephanie Desmon, MA, is a former journalist, author, and the director of public relations and communications for the at the Johns Hopkins Bloomberg School of Public Health. Show links and related content: —ReFED —WYPR —U.S. Environmental Protection Agency —Public Health on Call (June 2025) Transcript information: Looking for episode transcripts? Open our podcast on the Apple Podcasts app (desktop or mobile) or the Spotify mobile app to access an auto-generated transcript of any episode. Closed captioning is also available for every episode on our YouTube channel. Contact us: Have a question about something you heard? Looking for a transcript? Want to suggest a topic or guest? Contact us or . Follow us: Here's our Note: These podcasts are a conversation between the participants, and do not represent the position of Johns Hopkins University.