When it comes to solving the issue of food waste, plenty of buzzy words are thrown around: composting, upcycling, even closed-loop manufacturing. Luckily, HRN has brought on plenty of experts to help break down why we throw out so much food, and solutions to offer our favorite staples a second life.

On today's episode of Harvesting Issues, Dave, Nastassia and The Rest welcome Heather Marold Thomason of Primal Supply Meats, a whole animal butcher in Philadelphia.

Host Jenna Liut speaks with Washington Post journalist, Laura Reiley, about her ongoing coverage of the effects that COVID-19 is having on the food supply chain, including why we have seen a paradoxical rise in both food waste and

Whether you’ve been stepping up your home gardening, relying on pantry staples, or ordering in during your quarantine - it’s a good time to consider the amount of food going in and out of our homes. For that reason, this week’s show is all about waste.

What exactly happens after you throw something out? (Spoiler alert: given the current state of the recycling industry these days, it probably goes straight to landfill.) So how is waste processed, where and by whom?

Good food should be tasted not wasted!

The Rich Earth Institute is pioneering technology to c

Chris Jones returns to the show to talk about hog waste and its impact on water quality.

Rick Dove, Senior Advisor to the Waterkeeper Alliance and Riverkeeper for the Neuse River comes back to describe the state response to the disastrous flooding caused by Hurricane Florence.

In December 2018 Katerina Boagtireva opened NY's first packaging free grocery store. Precycle is the culmination of 3 years of planning and if everything goes according to plan you'll be seeing more of these around soon.