January 22, 2021, 11 am CST
Food waste in America has skyrocketed in recent years. With 40.7 million tons (81.4 billion pounds) of food waste generated in 2017, the American food waste problem has quickly become a food waste crisis. To put it into perspective, America is producing the equivalent of over 180,000 Statue of Liberties of food waste per year.
This crisis is causing devastating environmental impacts, increasing global hunger and food insecurity, and leading to massive amounts of wasted natural resources. Many corporations and organizations are working hard to address this crisis, but food and organics recycling comes with a set of management practices that must be followed, along with a complex patchwork of regulations.
No matter the type of organization, nearly every business and institution has some type of food waste that they can divert from a landfill. In our exciting session on January 22, four experts in the field will discuss their own unique experiences in food waste management.
Topics panelists will cover:
- Challenges each organization faces when recycling organics at scale and what stakeholders are involved;
- Food waste regulations that most impact each business, and how they keep track of new and updated regulations;
- How has COVID-19 changed your organization’s food waste management processes and long-term goals; and
- Technology and innovation shaping the food waste and organics recycling landscape.