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Taste It, Don't Waste It

We waste millions of tons of food in this country, from the farm to the fridge. Supermarkets sometimes dispose of food that's still fine. Restaurants often scrap what they can't sell. And consumers, guided by expiration labels that don't necessarily indicate spoilage are likely to purge perfectly good food from their fridges and pantries. Monday morning at 9:00 on The Sound of Ideas, why we waste good food, what impact it has and what's being done to stop it.

How long will food keep?  Find answers:  StillTasty.com    Eat By Date

Salvage stores in Amish country


Emily Broad Leib, director, Harvard University Food Law & Policy Clinic

Lindsay Malone, registered dietician, Cleveland Clinic

Juliana Chase-Morefield, executive director, Second Harvest Food Bank of North Central Ohio

Laura Bennett, COO, Akron-Canton Regional Foodbank

Christina Nagy, co-owner, Nature's Nook, Middlefield