Daytime Station Support Program
Membership Campaign Program
Summer of Service Program
It's estimated that a little more than a third of the food produced around the world -- 1.3 billion tons worth -- is lost or wasted annually. In the U.S., we toss almost half our food, mostly "close to the fork," or at the consumption stage. Developing nations tend to have issues with losses "close to the farm," with harvest and storage. We talk about new initiatives to change attitudes and help mitigate food waste.
Whether the decor is faux '50s silver and neon or authentic greasy spoon, diners are classic Americana, down to the familiar menu items. Rich, poor, black, white--all rub shoulders in the vinyl booths and at formica counters. We explore the enduring appeal and nostalgia of the diner.