Reducing food waste would have a greater impact on climate change mitigation than alternative energy sources, transportation efficiency, green construction, and other better-known solutions – plus it has the potential for significant investment returns. In the U.S. alone, 35% of all food goes unsold or uneaten, causing 4% of GHG emissions – and costing the economy $408B a year. This session will introduce three companies that have developed technological innovations to help businesses and consumers cut food waste across the food system. We'll explore what works – and what’s still needed. And we'll issue a call to action for businesses, funders, and others to get involved in the fight to achieve the United Nations' goal to cut global food waste in half by the year 2030.
- Understand the scope of the food waste crisis - and the impact that reducing it would have on climate change, natural resources, and food security
- Learn how technological innovations are helping to solve the food waste problem - as well as which specific areas still need technological solutions
- Get insights from three companies with tech solutions for food waste - how they identified the need, where they got funding, and what their impact is
- Alexandria Coari, Vice President, Capital, Innovation & Engagement, ReFED
- Christine Moseley, Founder & CEO, Full Harvest
- Lucie Basch, Co-Founder & Chief Expansion Officer, Too Good To Go
- Emily Malina, Co-Founder & Chief Product Officer, Spoiler Alert
Jeffrey Costantino, Communications Director, ReFED
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