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October National Call

October 27 @ 7:00 pm - 8:00 pm EDT

7PM (Eastern) | 4PM (Pacific)

The Food Waste Opportunity: Why Reducing Wasted Food is More Important Now Than Ever With Special Guest Nathan Lohrmann from ReFED

In the United States, approximately 40% of all food goes to waste and we consumers are the largest source of this problem. In fact, we spend $218 billion a year on food that is never eaten — the production of which has a greenhouse gas footprint equivalent to adding 37 million more cars to the road. And it’s not just the climate. Wasted food means wasted resources – food that is produced and never eaten accounts for about 20% of all cropland, fertilizer, and agricultural water use. Yet, 1 in 8 Americans are considered food insecure. No matter how sustainably we’re growing our food, it’s a terrible use of resources if it’s not actually eaten.
In the wake of the devastation wrought by the COVID-19 pandemic, those figures have skyrocketed. The growing number of people swelling the unemployment rolls, combined with the closure of restaurants and other foodservice businesses, as well as a drying up of food donation availability and distribution capabilities have resulted in a massive spike in need for greater food access and food security. In the face of this new reality, finding a way to feed people with food that is already produced has never been more urgent. Solving this problem will have a significant impact on mitigating climate change, optimizing use of water, land, and other resources, and providing meals for the over 50 million people in the United States who currently face food insecurity. Learn more about the importance of reducing wasted food, how ReFED is tackling this issue, and what actions you can take within your household to waste less.

Nathan Lohrmann most recently served as a Stakeholder Engagement Manager at ReFED, supporting ReFED’s COVID-19 response, partnerships, networks, and the annual Food Waste Summit hosted by ReFED. His career in the food and beverage industry has spanned management consulting, corporate strategy, and a startup. He’s currently pursuing his master’s in environmental science and MBA through the University of Michigan’s Erb Institute for Global Sustainable Enterprise.

 

ReFED is a multi-stakeholder nonprofit, powered by an influential network of the nation’s leading business, nonprofit, foundation, and government leaders committed to reducing U.S. food waste. ReFED takes a data-driven approach to move the food system from acting on instinct to insights to solve our national food waste problem. Solutions already exist to cut food waste by 20% nationwide. ReFED has identified 27 of the best opportunities through the Roadmap to Reduce U.S. Food Waste, a first-of-its-kind economic analysis, making it easier for stakeholders across the food supply chain to meet the national 50% reduction goal by 2030. The ReFED Roadmap revolutionized the way the industry looks at food waste — looking beyond challenges and identifying concrete opportunities to save money and resources, feed people, and create jobs. ReFED’s continued efforts include promoting date label standardization through a multi-stakeholder initiative; collecting data and generating insights on the innovation taking place to reduce food waste; and centralizing food waste policies at the state and Federal level. These tools help businesses, nonprofits, government, and investors put the most impactful solutions to reduce food waste into action.


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Details

Date:
October 27
Time:
7:00 pm - 8:00 pm EDT
Event Category:

Venue

Zoom
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