In the U.S., 30 to 40 percent of food is wasted. California aims to change that

Published on Nov 27, 2019
In the U.S., 30 to 40 percent of food produced never makes it to a dining table. Much of that waste ends up in landfills. But some companies are pursuing new techniques to reduce and redistribute surplus — plus process discarded food in environmentally friendly, sustainable ways that will reduce greenhouse gas emissions. NPR’s Allison Aubrey reports from California, which is leading the charge.