Over the past few years, NRDC (Natural Resources Defense Council), WRI (World Resources Institute), FAO (Food & Agriculture Organization of the UN) and others have all released reports highlighting the negative environmental and social impacts of food waste. The numbers are staggering— up to 40% of the food produced in the United States is wasted, all while 1 in 5 Americans is unsure of where their next meal is going to come from. This webinar will explore how we can change the paradigm for food waste and how in changing the paradigm we can unlock new markets and value streams that contribute to a sustainable food system. Reducing food waste is highly integrated with other sustainable food system priorities (e.g. hunger, access to healthy food, sustainable soil management) and funders will leave this session with a better sense of how to integrate approaches to reducing food waste with their existing programmatic goals.
Speakers: Ona Balkus, Harvard Food Law and Policy Clinic Emily Broad Leib, Harvard Food Law and Policy Clinic Max Greene, Conservation Law Foundation Dana Gunders, Natural Resources Defense Council