Dana Frasz's guest appearances

Dana Frasz

Social Entrepreneur

An Uncluttered Life

Eco Evolution Archives - WebTalkRadio.net

Mark Manson

Carrie Smith

Laura Roeder

Dan Miller

Elizabeth Sarquis

Kavita Shukla

Kate Hayes

Tim Grahl

Tim Fargo

Tweet Jukebox

Paul Bradley

Nathan Chan

John Lee Dumas

Srinivas Rao

Safeena Husain

OwlTail

After returning from time volunteering in Mother Teresa’s mission in Thailand, Dana Frasz was shocked to see the amount of food being wasted on her college campus. She founded Empty Bellies, an award-winning system to fight waste and hunger. They collected leftover food from local businesses, campuses and events and donated the food to soup kitchens and communities in need. After graduation, she spent three years at Ashoka, the world’s largest network of social entrepreneurs. Eventually, she made her way to the Bay area, where she founded FoodShift. FoodShift is a social enterprise based in Oakland. Their goal is to reduce wasted food while alleviating hunger. FoodShift is attacking the problem on several fronts. They are buying imperfect produce that would otherwise go to waste, from local farmers. That keeps food waste out of landfills, reducing the greenhouse gasses in the process. They are opening the Alameda Kitchen to turn the food into meals, and in the process, creating jobs for some people who have had some bad breaks along the way. And, they are distributing prepared meals into areas where healthy food is hard to come by, places that are often referred to as food deserts. So, in the process, they reduce food waste, reduce greenhouse gasses, feed hungry people and create jobs. Key quotes from the interview:  “We’re in a situation where 40% of all food produced is wasted, while 49 million Americans don’t have adequate access to food.” “Hunger alleviation programs in the US cost $168 billion.” “If food waste was a country, it would be the third highest greenhouse gas emitter on the planet, behind the United States and China.” “There’s a direct correlation between food waste and climate change.” Resources:  eBook: Five Key Traits of Successful Social Entrepreneurs: http://tonyloyd.com/socent Try Audible and Receive Two Free Audiobooks: http://tonyloyd.com/books FoodShift: http://foodshift.net Facebook: https://www.facebook.com/foodshift Twitter: https://twitter.com/FoodShift Dana Frasz on Twitter: https://twitter.com/danafrasz

After returning from time volunteering in Mother Teresa’s mission in Thailand, Dana Frasz was shocked to see the amount of food being wasted on her college campus. She founded Empty Bellies, an award-winning system to fight waste and hunger. They collected leftover food from local businesses, campuses and events and donated the food to soup kitchens and communities in need. After graduation, she spent three years at Ashoka, the world’s largest network of social entrepreneurs. Eventually, she made her way to the Bay area, where she founded FoodShift. FoodShift is a social enterprise based in Oakland. Their goal is to reduce wasted food while alleviating hunger. FoodShift is attacking the problem on several fronts. They are buying imperfect produce that would otherwise go to waste, from local farmers. That keeps food waste out of landfills, reducing the greenhouse gasses in the process. They are opening the Alameda Kitchen to turn the food into meals, and in the process, creating jobs for some people who have had some bad breaks along the way. And, they are distributing prepared meals into areas where healthy food is hard to come by, places that are often referred to as food deserts. So, in the process, they reduce food waste, reduce greenhouse gasses, feed hungry people and create jobs. Key quotes from the interview: “We’re in a situation where 40% of all food produced is wasted, while 49 million Americans don’t have adequate access to food.” “Hunger alleviation programs in the US cost $168 billion.” “If food waste was a country, it would be the third highest greenhouse gas emitter on the planet, behind the United States and China.” “There’s a direct correlation between food waste and climate change.” Resources: <ul> <li>eBook: Five Key Traits of Successful Social Entrepreneurs: <a href="http://tonyloyd.com/socent" rel="nofollow" target="_blank">http://tonyloyd.com/socent</a></li> <li>Try Audible and Receive Two Free Audiobooks: <a href="http://tonyloyd.com/books" rel="nofollow" target="_blank">http://tonyloyd.com/books</a></li> <li>FoodShift: <a href="http://foodshift.net" rel="nofollow" target="_blank">http://foodshift.net</a></li> <li>Facebook: <a href="https://www.facebook.com/foodshift" rel="nofollow" target="_blank">https://www.facebook.com/foodshift</a></li> <li>Twitter: <a href="https://twitter.com/FoodShift" rel="nofollow" target="_blank">https://twitter.com/FoodShift</a></li> <li>Dana Frasz on Twitter: <a href="https://twitter.com/danafrasz" rel="nofollow" target="_blank">https://twitter.com/danafrasz</a></li></ul>

037, Dana Frasz, FoodShift | Reduce Food Waste, Feed People and Create Jobs 

Do you throw away food? Is your refrigerator a living lab experiment? On today's episode, we talk about the problems with food waste that affect not only your health and budget, but the world at large.You already know that we live our lives with more experiences than possessions, carefully evaluating what we bring into our lives. Food is no exception. Since we stopped stockpiling and started eating fresh, we've lost a combined 85 pounds / 38 kilos! Be sure to listen all the way to the end to find out our secret tip for not overeating or wasting food in a restaurant...brilliant in it's simplicity.We are joined today by Dana Frasz, the Founder and Director of Food Shift.  Food Shift's mission is to honor the value of people and our environment by ensuring all good food is eaten, not wasted. From New York to California Dana has been working on this issue for over a decade and we're delighted to chat with her about how food waste is affecting all of us.

Do you throw away food? Is your refrigerator a living lab experiment? On today's episode, we talk about the problems with food waste that affect not only your health and budget, but the world at large.You already know that we live our lives with more experiences than possessions, carefully evaluating what we bring into our lives. Food is no exception. Since we stopped stockpiling and started eating fresh, we've lost a combined 85 pounds / 38 kilos! Be sure to listen all the way to the end to find out our secret tip for not overeating or wasting food in a restaurant...brilliant in it's simplicity. We are joined today by Dana Frasz, the Founder and Director of <a href="http://www.foodshift.net" rel="nofollow" target="_blank">Food Shift</a>.  Food Shift's mission is to honor the value of people and our environment by ensuring all good food is eaten, not wasted. From New York to California Dana has been working on this issue for over a decade and we're delighted to chat with her about how food waste is affecting all of us.

Battling Food Waste - Episode #102 with Dana Frasz

Andrew Hasse

There are major changes coming to local food systems and how we source and consume food. Wasted food is a major economic and ecological problem, being addressed by many groups including Dana Frasz’ new non-profit Food Shift which is working to develop partnerships with local restaurants, hospitals, catering companies and food service organizations to preserve and distribute the 40% of edible food that goes uneaten (and into landfills and the atmosphere). The second segment of the program is a conversation with Andrew Hasse who just completed the documentary Edible City, which takes an in-depth look at the “good food” movement that emphasizes high yield local food production and new innovations in the overall food system that promise tremendous benefits for sustainability, health, financial returns and job creation. This show offers a thorough examination of an exciting subject, a key aspect of the global shift to sustainability, and one that almost everyone take part in. The post Eco Evolution – Local Food for the Global Shift, With Dana Frasz, founder of Food Shift, and Andrew Hasse, producer of the film Edible City appeared first on WebTalkRadio.net.

There are major changes coming to local food systems and how we source and consume food. Wasted food is a major economic and ecological problem, being addressed by many groups including Dana Frasz’ new non-profit <a href="http://www.foodshift.net" rel="noopener noreferrer nofollow" target="_blank">Food Shift </a>which is working to develop partnerships with local restaurants, hospitals, catering companies and food service organizations to preserve and distribute the 40% of edible food that goes uneaten (and into landfills and the atmosphere). The second segment of the program is a conversation with Andrew Hasse who just completed the documentary <a href="http://ediblecitythemovie.com" rel="noopener noreferrer nofollow" target="_blank">Edible City</a>, which takes an in-depth look at the “good food” movement that emphasizes high yield local food production and new innovations in the overall food system that promise tremendous benefits for sustainability, health, financial returns and job creation. This show offers a thorough examination of an exciting subject, a key aspect of the global shift to sustainability, and one that almost everyone take part in. The post <a href="https://webtalkradio.net/internet-talk-radio/2012/11/05/eco-evolution-local-food-for-the-global-shift-with-dana-frasz-founder-of-food-shift-and-andrew-hasse-producer-of-the-film-edible-city/" rel="nofollow" target="_blank">Eco Evolution – Local Food for the Global Shift, With Dana Frasz, founder of Food Shift, and Andrew Hasse, producer of the film Edible City</a> appeared first on <a href="https://webtalkradio.net" rel="nofollow" target="_blank">WebTalkRadio.net</a>.

Eco Evolution – Local Food for the Global Shift, With Dana Frasz, founder of Food Shift, and Andrew Hasse, producer of the film Edible City