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Food production, consumption, and waste takes up much more water than you’d think. A look at the interconnectedness of our food, water, and energy systems...and what’s being done to cut back on wasted H20.

by Talia Ralph

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Learn about what happens to meat byproducts without feeling bad about it.

By Caitlin Pierce

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Go inside school food on Inside School Food, a brand new show on Heritage Radio Network! Paying for the new school lunch on just six extra cents (yes, you heard that right) per meal: Gitta Grether-Sweeney, Director of Nutrition Services at Portland, OR Public Schools and Bertrand Weber, Director of Culinary and Nutrition Services for Minneapolis Public Schools, wrestle with one of the thorniest issues in school food today: How can districts afford the abundant produce now required under the new meal pattern? Our guests, both known as ace problem-solvers, share their strategies for reducing waste and meeting the bottom line, while admitting that, even for them, the challenges remain huge.

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