Food-waste founders, caterers and chefs, three at a time.
Greenkode, a Cornwall tech startup working to cut food waste in hospitality, makes this interview podcast about people trying to change how food is sourced, served and thrown away. Episodes usually put three conversations together, and the guests range from an edible ice cream spoon maker to school caterers to a specialist in behavioural nudges.
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This is the podcast of Greenkode, a tech startup based in Cornwall whose stated mission is reducing food waste in hospitality and food service. The company is named in the opening line. Each episode in the recent run strings together three separate interviews, and together the guests read like a directory of people trying to make the food business less wasteful. Episodes start with the company's mission and a rundown of who is coming up, then move to the first guest. Guests are usually invited to introduce themselves and their venture in their own words. The ventures vary a great deal. Julia Pichotta of Spoontainable offers an edible replacement for the plastic ice cream spoon, Mark Foucher of Tipper talks about combustible packaging, and Daniel Reid of Navitas covers food temperature products for the hospitality trade. One conversation about surplus food turns to money: how logistics costs get built into the price, and how NGOs can buy below market rate. Not all of it is about products. Richard Chataway, author of the Behaviour Business book, explains why framing an offer around what customers might miss out on tends to work better than listing its benefits. Eric Olson of Climato describes climate-smart labelling and the emissions cuts Climato reports for its restaurant customers. Research gets a hearing too. Cherry Kyla Dehos describes work on online food delivery in London that looks at economic, environmental and social impacts together instead of picking just one. Kitchens and institutions round out the picture: chef Adam Handling, Claire Mitchell on the Green Gown Awards for sustainable universities, Nick Mead of Eden Caterers, and Matthew Wendt of Impact Food Group on healthy, sustainable school meals. The show isn't limited to waste. The co-founders of Women in the Food Industry come on to discuss how women are treated in hospitality. The interviews are warm, with replies like 'fantastic' and 'amazing', and the questions stay practical: who pays, what results clients have seen, where people can find the guest afterward. Most recent titles use the same word, as in 'Episode 37, Sustainable Behaviours' and 'Episode 32 Sustainable Seedlings'. Every episode ends by pointing listeners to the company website and newsletter, so the company is always in view. What a listener gets is a wide, first-hand survey of the firms, projects and people working toward greener food service, each explaining their own work.
Made for: Suits a listener who wants to hear directly from the founders, caterers, chefs and researchers working on food waste and sustainable hospitality. It also suits someone who likes hearing about several ventures in an episode rather than one extended conversation.
What sets it apart: It is made by a food-waste tech startup and works like a tour of that company's field. Episodes typically hold three interviews in which the people behind edible spoons, surplus-food logistics, climate labelling and sustainable catering each explain their own work.
Hi,We are Greenkode a hi-tech company based in the UK, Cornwall. We are working on reducing food waste in the hospitality sector. We are committed to helping to make a better sustainable future for all of us by making less food waste. Our podcast focuses on aiming for zero-waste and join us on this journey as we introduce you to new environmental companies, new tech, and sustainable cooking.Our first podcast will be released on Monday the 15th of June. And thereafter it will be bi-monthly. Every second week. Thank you. Please join us!
A compostable takeaway box meets the question your good intentions forgot: what does it cost?
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Short reviews from the PlayNext desk, based on the episodes we processed.
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["Greencode's Cornwall-based Zero Waste episode centers Ilona Ludwig's idea that sustainability should become good by default through behavioral science.", "Colin Higgs also interviews Cherry Kyla Dehos, a City University of London food-policy graduate, and Daniel Reid of Navitas Safety about food waste and kitchen operations.", "Ilona points to Octopus Energy Germany, renewable sourcing, and a 5.9 trillion dollar clean-business opportunity as examples of doing good business.", "Cherry describes London delivery trade-offs, while Daniel says paperless checks, temperature pods, and smart probes can cut waste and protect stock."]
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