Gardening and Agriculture


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Food waste in the United States is at an all-time high. More than 40 percent of all edible food is tossed out each year and half of that is fresh but slightly imperfect produce. What to do? A panel of experts convened by Kitchens for Good and the Berry Good Food Foundation explores how to reverse this trend by connecting suppliers with those who will benefit most from increased access to healthy foods. This is the third of four programs presented by the Future Thought Leaders series.

In the fourth installment of the Future Thought Leaders series, nationally prominent chefs, fishermen, academics, and activists call on consumers to choose local species of fish when possible to protect the long-term vitality of harvested seafood and the well-being of the oceans. This series was presented by the Berry Good Food Foundation.
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