Food waste in supply chains or households and its ecological and environmental impacts.
In a courtyard of barely five square metres in Hangzhou – snipping kitchen scraps, sprinkling microbial powder, turning the pile bare-handed – seven bins of compost were saved over ten months, slowly nurturing black organic matter from the reddish-brown clay.
Zhang Kai, brewer at Fenye Brewing, and Xu Xin (Elephant), co-founder of Mars Elephant Lab, bridge brewing and baking with the same grain—from inoculating corn with sake koji to brewing an Earth Day beer from surplus bread at ten Beijing bakeries—and China’s import-reliant grain supply chain.
Mao Da and Sun Jinghua argue that incineration is the end of the processing chain, not a way out; overcapacity undermines the incentive for reduction and recycling, and the furnace has neither eliminated dioxins nor replaced sorting.
American writer Susan Freinkel traces in Plastic Wars plastic’s spread from a Second World War military material to 400 million tonnes of global annual consumption, arguing the problem lies not in the material but in how throwaway consumer culture shaped it into a dependency hard to shed.
In this episode, Food Talk host Tianle joins Sijia from “100 Ways of Living” for a special crossover conversation. This marks the first time Tianle discusses her journey on the podcast—how she transitioned from a media professional with a degree in international journalism to a public interest worker dedicated to…
I.“You have been penalised and demoted to shop assistant” “You have been penalised and demoted to store clerk.” A few months ago, Ms L, a store manager at a Convenience Bee branch in Beijing, suddenly received this message on her handheld terminal. In her daily routine, she had to keep…
Environmental activists Mao Da and Li Jiacheng compare Chinese and Japanese waste management, noting that by end-2022 incineration capacity in at least 10 Chinese provinces/regions exceeded waste collected. Mao Da says Japan is not the best model; China needs more source reduction and local autonomy.
Following New Wave director Varda’s DV camcorder from the Beauce potato fields to a produce market at Montparnasse, the documentary records gleaners exercising an ancient right dating to 1544, picking back up what machines miss, farms discard, and supermarkets throw away.
Vertical farm lighting accounts for 70 per cent of operating costs, and lab-grown meat is still backed by big capital — Bill Gates, Cargill and others. Changing the food system takes more than technology: it needs collective action in farmers’ markets, CSA and urban community gardens.
Argentine journalist Caparrós travels to seven countries, turning 800 million people’s statistics into lived reality — beans boiling in a thatched hut, fried chicken rummaged from a rubbish mountain — and traces the root cause to the financialization of food and power, not insufficient production.
