The way our current food system operates consumes many resources — including energy, water, and labor — and emits climate-wrecking greenhouse gasses at every stage from growing to eventually disposing of wasted food. Most wasted food ends up in landfills, where it generates methane, a greenhouse gas that is up to 86 times more powerful than carbon dioxide. Households are actually the largest source of wasted food, and we all have a part to play in reducing it. This panel will discuss how you, as an individual, can take action on one of the most solvable climate problems and how you can support policy and larger systems change to reduce food waste and build a more equitable food system.
- Preventing food from going to waste, coupled with composting, has huge environmental benefits by diverting organic material from landfills.
- There are simple and fun tips and tricks you can use in your kitchen and backyard to reduce food waste.
- We all have a role in reducing our own climate impacts, advocating for policy change, and building a more equitable food system.
- Nina Sevilla, Program Advocate, Food Waste and Food Systems, NRDC
- Joseph Beckmann, Clinical Fellow & Attorney, Harvard Food Law and Policy Clinic, Harvard Law School
- Nena Shaw, Acting Division Director, Resource Conservation and Sustainability Division, U.S. Environmental Protection Agency
- Sophia Hosain, Community Composter Coalition Coordinator / Baltimore Lead, Institute for Local Self-Reliance
Nina Sevilla, Program Advocate, Food Waste And Food Systems, NRDC
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