Monday, January 29
10AM PST // 11AM MST // 12PM CST // 1PM EST
Emissions related to food waste from farm to landfill are a significant contributor to climate change. However, food waste is a tricky problem — one where collaborations through the supply chain must be leveraged to obtain impactful results.
Join the Climate Collaborative’s January webinar, showcasing speakers from the NRDC and ReFED, to learn about how food companies combat climate change through food waste reduction. Waste Not, Want Not will open with highlights from NRDC’s recent publication, Wasted. These will include an analysis of food waste patterns found throughout larger and smaller cities, and how these patterns intersect with the food industry. Analysis will include a review of where waste occurs in each stage of the supply chain, and primary opportunities to reduce waste. ReFed will dig deeper on best practices, describing related waste reduction techniques from their extensive analysis of food waste solutions – highlighted through ReFed’s interactive website, new waste reduction guide for retailers, and Food Waste Innovator Database.
Glen’s Garden Market will reinforce these insights through review of their store’s mission to combat climate change, including their commitment to zero waste, and how innovative food waste reduction initiatives boost their bottom line and involve their community.
A look at food waste policy wraps up the session, when ReFed highlights trends being seen in the food waste policy landscape, including their own work with food date labeling laws. Attendees will also learn about how to leverage the U.S. Food Waste Policy Finder to learn about local, regional, and national policies they can support to combat food waste and climate change.
JoAnne Berkenkamp focuses on improving the efficiency of the U.S. food system by reducing food waste from farm to fork. She specializes in food-waste prevention and food rescue through industry-based approaches, consumer education, and policy advocacy. Berkenkamp has nearly two decades of experience working in the food-systems arena, including regional food-systems development, public education, institutional food procurement, and food supply chain research and development. Berkenkamp has also worked in the corporate finance and international development sectors. She holds a bachelor’s in finance from the University of Illinois and a master’s from the John F. Kennedy School of Government at Harvard University.
Chris Cochran is the executive director of ReFED. Previously, Chris was the Senior Manager of Sustainability at Walmart where he developed a farm to consumer view of food waste while leading sustainability for Walmart’s global produce business. Chris’s experience with tackling food waste from multiple points in the value chain helps ReFED bring together new collaborators on food system challenges.
Danielle Vogel, the creator of Glen’s Garden Market, comes from a long line of grocers, stretching back four generations. Before founding Glen’s, Danielle worked in government for ten years, for Democrats and Republicans in the House and Senate, as well as for the Department of Justice as an environmental litigator enforcing the Clean Air Act. When the effort to pass comprehensive climate legislation failed, she dedicated herself to finding a new (more incremental) way to address global warming. And thus evolved the idea for Glen’s Garden Market, where Neighbors select from the Chesapeake Bay watershed’s finest produce, meats, poultry, dairy products and specialty foods in a space designed to celebrate seasonality and offer unprecedented access to environmentally sustainable, locally grown foods. Danielle and her team opened a second location in December 2015. In its first five years, Glen’s launched 75 sustainability-minded food small businesses, giving over six dozen producers their very first chance to sell on the shelves of Glen’s Garden Market. The stores are solar powered and generate no food waste.