Every year, one-third of all the food produced on the planet is lost or wasted, an amount valued at about one trillion dollars. If just 25 percent of that waste could be avoided, it would be enough to feed 870 million hungry people. Expiration dates that have no meaning to food safety, a reluctance to sell fruits and vegetables with cosmetic blemishes, and retail over-stocking all contribute to waste in wealthier nations, while spoilage, weather and pests are the primary culprits in poorer regions. How do we reduce waste? Can we find inventive uses for the food we salvage? Speakers: Paul Bakus, Sam Kass, Chellie Pingree, Doug Rauch, Corby Kummer