Why do we waste so much food, and what does it mean for both the environment and our diets?

In this episode, hosts Adam Fogarasi and Gretchen Repasky explore food waste as a major, yet often overlooked, sustainability challenge. Drawing on research from consumer behavior and food systems, the episode highlights how a significant share of global food production is never consumed, resulting in a substantial loss of resources including water, land and energy.

The conversation examines where food waste occurs across the supply chain and shows how patterns differ between contexts. While losses often occur earlier in the system in lower-income settings, a large share of food waste in high-income countries takes place in households, driven by everyday behaviors such as over-purchasing, poor planning and confusion around date labels.

Featuring Professor Jessica Aschemann-Witzel, Aarhus University, the episode also highlights how both the type and amount of food wasted matter. Plant-based foods are often wasted in larger quantities, while animal-based products tend to carry a higher environmental impact per unit.

At its core, the episode shows that reducing food waste is one of the most effective ways to lower the environmental footprint of our diets. Rather than requiring major changes, it emphasises small, practical actions that can be integrated into everyday life and contribute to more sustainable eating patterns over time.

Episode info

Guests

Jessica Ascherman-Wietzel, Professor at Department of Management, Aarhus University

Hosts
Adam Fogarasi, PhD student, University of Copenhagen
Gretchen Repasky, Center Scientific Manager, Center for Protein Design, University of Copenhagen

Publisher
Danish Diabetes and Endocrine Academy

Audio engineering
Periscope

Producer
Adam Fogarasi
Gretchen Repasky

Why is it so difficult to change the way we eat, even when we know what a healthy and sustainable diet looks like?

In this episode, hosts Adam Fogarasi and Gretchen Repasky explore why dietary change is not simply a matter of knowledge or willpower. Drawing on insights from consumer behaviour and public health research, the episode highlights how food choices are shaped by habits, routines and immediate factors such as price, convenience and taste, rather than deliberate decision-making .

The conversation examines how culture, identity and social context influence eating patterns, and why dietary recommendations that ignore these factors often fail in practice. It also explores the limitations of information-based campaigns, showing that behaviour change typically requires a combination of motivation, capability and opportunity, rather than a single intervention.

Featuring Professor Jessica Ascherman-Wietzel, Aarhus University and Senior Researcher Sara Pires, Technical University of Denmark, the episode connects individual food choices with broader structural influences, including food environments, policy measures and accessibility.

At its core, the episode argues that lasting dietary change depends on realism. Rather than promoting idealised diets, effective strategies build on existing habits, cultural preferences and everyday constraints. Small, gradual adjustments—adapted to real lives—are more likely to lead to meaningful and sustained change over time.

Episode info

Guests,

Jessica Ascherman-Wietzel, Professor at Department of Management, Aarhus University
Sara Monteiro Pires, National Food Institute, Technical University Denmark

Hosts
Adam Fogarasi, PhD student, University of Copenhagen
Gretchen Repasky, Center Scientific Manager, Center for Protein Design, University of Copenhagen

Publisher
Danish Diabetes and Endocrine Academy

Audio engineering
Periscope

Producer
Adam Fogarasi
Gretchen Repasky

Is a diet that is good for the planet always good for our health?

In this episode, hosts Adam Fogarasi and Gretchen Repasky explore the relationship between environmental sustainability and human health, and where the two do not fully align. While many sustainable dietary patterns are associated with reduced risk of chronic disease, the episode shows that important trade-offs remain.

Drawing on perspectives from public health nutrition and environmental research, the conversation highlights how diets rich in plant-based foods often benefit both health and the planet. At the same time, it examines cases where nutritionally valuable foods carry a higher environmental cost, and why moderation and context matter.

Featuring Professor Christina Dahm, Aarhus University, and Matilda Nordman and Professor Olivier Jolliet from the Technical University of Denmark, the episode also introduces how scientists assess the health impact of diets, including methods that translate food choices into measurable effects on disease risk and life expectancy.

At its core, the episode shows that sustainable and healthy diets often move in the same direction, but not always at the same pace. Understanding these trade-offs can help us make more informed and balanced choices without aiming for perfection.

Episode info

Guests

Christina Dahm, Professor of Epidemiology, Department of Public Health, Aarhus Universit, Matilda Nordman, MSc, PhD; Researcher, Department of Environmental and Resource Engineering, Technical University Denmark, Olivier Jolliet, Professor, Department of Environmental and Resource Engineering, Technical University Denmark

Hosts

Adam Fogarasi, PhD student, University of Copenhagen, Gretchen Repasky, Center Scientific Manager, Center for Protein Design, University of Copenhagen

Publisher: Danish Diabetes and Endocrine Academy

Audio engineering: Periscope

Producer: Adam Fogarasi, Gretchen Repasky

What does it mean to eat less, but better?

In this episode, hosts Adam Fogarasi and Gretchen Repasky explore a concept that is often misunderstood as restriction, but is better understood as balance. Moving beyond the idea of cutting out entire food groups, the episode examines how smaller amounts of nutrient-dense foods can support both human health and environmental sustainability.

Drawing on perspectives from nutrition science, environmental research and the food industry, the episode highlights the importance of quality, moderation and diversity. It shows how replacing nutrient-rich foods with highly processed alternatives can undermine both health and sustainability goals, and why a more thoughtful approach to food choices matters.

Featuring Lea Brader, Arla Foods and Matilda Nordman Technical University Denmark, the conversation connects everyday eating habits with the broader concept of planetary boundaries. It makes clear that food choices must operate within environmental limits, while still meeting nutritional needs.

At its core, the episode reframes “less but better” as a practical approach to eating. Not about restriction or perfection, but about making more deliberate choices that nourish both people and planet over time.

Episode info

Guests

Lea Brader. MSc, PhD; Senior Scientist, Arla Foods[Linjeskift til tekstombrydning]Matilda Nordman, MSc, PhD; Researcher, Department of Environmental and Resource Engineering, Technical University Denmark

Hosts

Adam Fogarasi, PhD student, University of Copenhagen, Gretchen Repasky, Center Scientific Manager, Center for Protein Design, University of Copenhagen

Publisher: Danish Diabetes and Endocrine Academy

Audio engineering: Periscope

Producer: Adam Fogarasi, Gretchen Repasky

How do we actually know what a healthy diet is, and why does nutrition advice seem to change so often?

In this episode, hosts Adam Fogarasi and Gretchen Repasky move beyond headlines and trends to explore what decades of nutrition science really tell us. Rather than focusing on single nutrients or strict rules, the conversation shifts towards dietary patterns and the role of real foods in shaping long-term health.

Drawing on evidence from large population studies and international health organisations, the episode outlines consistent principles that underpin healthy eating. Diets rich in vegetables, fruits, whole grains, legumes and nuts, and lower in highly processed foods and added sugars, are repeatedly linked to better health outcomes.

Featuring Professor Christina Dahm, Aarhus University and Professor Faidon Magkos, University of Copenhagen, the episode also addresses common misconceptions, from conflicting advice about fats and carbohydrates to the role of calories and metabolism. It highlights why nutrition research is inherently complex, and why simple answers often fall short.

At its core, the episode argues that a healthy diet is not about perfection or quick fixes. It is about consistent, realistic patterns built on whole foods, adapted to individual habits and sustained over time.

Episode info

Guests

Christina Dahm, Professor of Epidemiology, Department of Public Health, Aarhus University, Faidon Magkos, Professor of Human Metabolism, Department of Nutrition, Exercise and Sports, University of Copenhagen

Hosts

Adam Fogarasi, PhD student, University of Copenhagen, Gretchen Repasky, Center Scientific Manager, Center for Protein Design, University of Copenhagen

Publisher: Danish Diabetes and Endocrine Academy

Audio engineering: Periscope

Producer: Adam Fogarasi, Gretchen Repasky

What does it really mean to eat in a way that supports both human and planetary health?

The term sustainable diet is widely used, yet rarely clearly defined. In this opening episode, hosts Adam Fogarasi and Gretchen Repasky explore what the science actually tells us, and why the answer is more nuanced than simply eating a plant-based diet.

Drawing on definitions from the Food and Agriculture Organization and the World Health Organization, the episode presents sustainable diets as those that are nutritionally adequate, environmentally responsible, and grounded in cultural and economic realities. Through research insights and expert perspectives from both academia and the food industry, it becomes clear that current dietary patterns often exceed planetary boundaries, particularly due to high consumption of red and processed meat.

At the same time, the episode reveals that change does not have to be drastic. Shifting towards more legumes, whole grains and vegetables can significantly reduce environmental impact while supporting health.

Featuring Professor Christina Dahm, Aarhus University and Senior Scientist Lea Brader, Arla Foods the conversation emphasises balance over rigid rules. There is no single ideal diet. Instead, sustainable eating emerges as a question of context, where health, environment and culture must be considered together.

Episode info

Guests
Christina Dahm, Professor of Epidemiology, Department of Public Health, Aarhus University
Lea Brader. MS, PhD; Senior Scientist, Arla Foods

Hosts
Adam Fogarasi, PhD student, University of Copenhagen
Gretchen Repasky, Center Scientific Manager, Center for Protein Design, University of Copenhagen

Publisher
Danish Diabetes and Endocrine Academy

Audio engineering
Periscope

Producer
Adam Fogarasi
Gretchen Repasky