A major contributor to climate change happens right in our kitchens: food waste. But why is it so hard to solve? And how can home bakers bake it away, deliciously? In this episode, host Caroline Saunders traces the evolution of food waste in American cooking – and tips to solve it – with columnist and professor Amanda Little, climate expert Kari Hamerschlag, and cookbook authors Anne Byrn and Anne-Marie Bonneau. The Zero Waste Chef Anne-Marie Bonneau shares a recipe for sourdough discard chocolate cake, available on www.sustainablebaker.com.

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Read the latest blog posts and find recipes from the show at www.sustainablebaker.com

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More Resources

Follow the Zero Waste Chef Anne-Marie Bonneau on Instagram and check out her cookbook

Follow cookbook author Anne Byrn on Instagram and check out her newest cookbook, A New Take on Cake, available for preorder now

Follow Amanda Little on Instagram and Twitter and check out her book The Fate of Food

Check out Friends of the Earth US’s work www.foe.org

Check out Michael Mann’s book The New Climate War