Beyond the Pantry: Reducing Food Production Waste
Roughly one third of food produced in the world for human consumption is lost or wasted. Responsibility is often placed on consumers, chefs and foodservice providers. However, everyone has a part to play in minimizing waste – including food producers. For every crop harvested, there are byproducts – like shells, rinds and husks – left behind. Food producers and scientists are working together to ensure that these byproducts are put to higher value use. In California, almond farmers are finding new uses for almond hulls and shells, including mushroom cultivation, insect farming, strengthening recycled plastics, food for honey bees—and even for brewing beer.
This panel session aims to contribute meaningfully to the conversation around food waste, byproduct innovation and sustainability.
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Additional Supporting Materials
- The importance of including byproducts in the broader conversation around minimizing food waste.
- Innovative new uses that food producers and scientists are finding for byproducts, including almond shells and pineapple leaves.
- The implications of using byproducts in new applications compared to existing solutions. Which is more sustainable?
- Danielle Veenstra, Manager, Agricultural and Environmental Affairs / third generation almond farmer, Almond Board of California / Veenstra Farming
- William Orts, Research Leader, Bioproducts, U.S. Department of Agriculture, Western Regional Research Center
- Danielle Nierenberg, President, Food Tank
- Isaac Nichelson, Co-Founder and CEO , Circular Systems SPC
Julia Hannon, Account Supervisor , Porter Novelli