What if we could turn wasted produce into nutritious food for those who need it most? In this conversation with David Leaman, we explore how freeze drying could transform food waste from farms, grocery stores, and households into shelf-stable powders and meals.
From reducing the 40% of food wasted in the U.S. to supporting food banks and creating new policies, David shares his vision for how freeze drying can fight waste, improve nutrition, and help communities.
If you care about food sustainability, this episode is a must-watch.
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