Tackling the Food Waste Challenge for People and Planet

From farm, to retail, to processing and in our homes, we lose 30 – 40% of the food we produce to waste while food insecurity grows, water is scarce and environmental challenges expand. Ending waste is something we can all embrace!

Come learn about how waste is being tackled around the nation by our local businesses and innovators. Ideas for ending farm waste to improve livelihoods, delivering surplus to hungry neighbors, creating new revenue opportunities for producers and avoiding “science experiments” in our refrigerators. Make a New Year’s resolution to be part of the solution.

Location: Hazel Hall – Laurel Ridge Community College
6480 College St Warrenton Virginia 20187

Kick off session – Dr Jason Clay will share how businesses and industries are tackling Food Waste at scale. Learn about ongoing innovations across the nations.

Dr. Clay is Executive Director of The Markets Institute at WWF and Senior Vice President of WWF’s Markets Team. Before joining WWF in 1999, Jason ran a family farm, taught at Harvard and Yale, worked at the U.S. Department of Agriculture, and spent more than 25 years working with human rights and environmental organizations. 

Panel discussion – Meet some of our local leaders working on these issues in the Piedmont as they share practical examples of how they are curbing food waste by putting all our food resources to good use.

• Margy Thomas – PATH Foundation Program Officer – Food systems
• Tom McDougall – Founder and CEO of 4P Foods and the Mid-Atlantic Food and Resilience Access Coalition (MAFRAC)
• Gretchen Ledmor – Program Director Carver Food Enterprise Center
• Neal Wavra – Owner and Chef at Field and Main and Red Truck Bakery

This should be a lively session with opportunities for how we can all join forces to end waste. Please RSVP to [email protected].