How to Utilize Excess Food and Existing Infrastructures and Resources to Simultaneously Address Food Waste and Food Insecurity - and Create a More Sustainable and Equitable Food System
Description • Every year, 40% of the U.S food supply goes uneaten. Meanwhile, 38 million people are food insecure. In this session, Rethink Food brings together a group of leaders, collectively building a better food future. The discussion will focus on leveraging all stakeholders, e.g., restaurants, food establishments, companies, and existing resources such as food and kitchen capacity, to forge a new path forward to reduce food waste and address food insecurity in a cost-effective and culturally celebrated way.
Speakers:
o Matt Jozwiak, Founder and CEO, Rethink Food: how a Certification program creates an ecosystem where meals sustainably go to communities. (Moderator)
o LaToya Meaders, Owner, Collective Fare: how restaurants can build long-term community work in their daily operations.
Katie Kinney, Vice President Marketing, U.S. Office Division of Brookfield Properties: on the first-of-its-kind Rethink Certified campus at Manhattan West in New York City.
o Jonathan Deutsch, Ph.D., Professor of Culinary Arts and Food Science, Drexel University, on social and cultural aspects of food, food waste, and culinary education.