Food loss reduction is a power tool for combating climate change and fostering a more sustainable and equitable future.
Did you know that food loss and waste (FLW) contribute to 8 to 10 percent of global greenhouse gas (GHG) emissions? When food is wasted, the resources used in its production, processing, transportation, and storage are also wasted, contributing to CO2 emissions. Additionally, food in landfills generates a significant source of methane. By minimizing FLW, we can significantly lower GHG emissions, a leading driver of climate change, while also addressing hunger, nutrition, and poverty.
As part of the Climate Changes Webinar Series, RTI International is convening global experts for a discussion on integrated strategies to reduce FLW. Addressing FLW presents an opportunity for enhancing climate resilience and advancing food security, nutrition, and stronger economies. You'll gain practical insights into cost-effective approaches for reducing FLW in the public and private sector domestically and internationally and learn about future research and emerging trends in this field.
Hear from the following moderator and panelists:
- Keith Weitz, Director of Sustainability and Resource Management, RTI International
- Nika Larian, Senior Nutrition Advisor for Food Safety, USAID
- Mary Muth, Senior Economist, USDA
- Amanda Oenbring, CEO, Upcycled Food Association