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

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.

Stream your PBS favorites with the PBS app: https://to.pbs.org/2Jb8twG
Find more from PBS NewsHour at https://www.pbs.org/newshour
Subscribe to our YouTube channel: https://bit.ly/2HfsCD6

Follow us:
Facebook: http://www.pbs.org/newshour
Twitter: http://www.twitter.com/newshour
Instagram: http://www.instagram.com/newshour
Snapchat: @pbsnews

Subscribe:
PBS NewsHour podcasts: https://www.pbs.org/newshour/podcasts
Newsletters: https://www.pbs.org/newshour/subscribe