How are the ways we produce, distribute and consume food changing for good? In this episode we journey from farm to fork, to hear how waste can be eliminated at every step of the food process. We speak to Pete Pearson, Senior Director of Food Loss and Waste at WWF, to hear how getting smart about waste is vital when combatting food insecurity, before talking to David Rosenberg, CEO of vertical farming company Aerofarms, who are using closed-loop systems to grow their greens. Finally Doug McMaster, Head Chef of the UK’s first zero-waste restaurant Silo, tells us how failure is an essential part of the process in creating a restaurant where bins don't exist. TOPOSOPHY's recommendations on how cities themselves can lead the transition to circular solutions in our food systems.