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Webinar: National Academies Report on Food Waste at Consumer Level
Friday, August 21, 2020, 10:00 AM MST
Category: Other Events

Approximately 30 percent of food produced in the United States is wasted each year, and a significant portion of that occurs at the consumer level. Food waste accounts for 15 percent of all solid waste in the U.S., and contributes significantly to carbon dioxide emissions.

A new National Academies of Sciences, Engineering, and Medicine report, A National Strategy to Reduce Food Waste at the Consumer Level, draws on the social and behavioral sciences to identify the drivers of food waste. The report also recommends solutions to reduce food waste and strategies for consumer behavior change.

Members of the committee that authored the report will present their findings and answer questions during a webinar starting at noon EDT Friday, Aug. 21.

Participants:

  • Barbara Schneeman (chair), professor emerita, University of California, Davis
  • Cait Lamberton, professor of marketing, Wharton School of Business, University of Pennsylvania
  • Roni Neff, associate professor, Johns Hopkins Bloomberg School of Public Health
  • Brian Roe, professor and associate chair, department of agricultural, environmental, and development economics, Ohio State University
  • Gail Tavill, owner and president, Packaging & Food Systems Sustainability Consulting LLC