Nobody likes food waste. It feels like throwing perfectly good money down the drain. Yet, in the United States alone, approximately 40% of all food we buy is never eaten. This week, we talk to food waste experts Shannon Kenny and Claudia Fabiano at the EPA to understand the scale of this problem and how it affects our planet, to the Founder and CEO of Pulp Pantry Kaitlin Mogentale to see how big companies turning scraps into savory snacks at the store, to Susan Miller Davis of the Silicon Valley Food Recovery Initiative to understand how to affect systems change, and to chef and CEO of Ends+Stems Alison Mountford to pick up tips and tricks for eliminating waste and cooking with all of what we buy at the store. For a full transcript of this episode, please visit theclimate.kitchen.