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SXSW 2018

Re-Imagining How America Can Reduce Food Waste

Food waste is a growing epidemic in the U.S. with about 130 billion pounds discarded each. But chefs have a different perspective on waste. They see bruised produce, seeds and scraps as building blocks to creating dishes that are better for our health, our taste buds and the planet. That's why the chef community is actively fueling a movement to help all of us re-imagine the food we're about to throw into the trash as an opportunity for discovering new and exciting ways to eat.

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  1. What are the causes and the impacts of the American food waste epidemic?
  2. What can all of us do in our kitchens every day to reduce food waste, and at the same time make foods that are more nutritious and flavorful?
  3. What can we learn from chefs and culinary leaders about how to respect and recover food?



Laura Shulman, SVP, Food Practice Leader, FleishmanHillard

Meta Information:

  • Event: SXSW
  • Format: Panel
  • Track: Food
  • Track 2
  • Level: Intermediate
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