Waste Not: Keeping Good Food Out of the Trash
Setup
Every year, one-third of all the food produced on the planet is lost or wasted, an amount valued at about one trillion dollars. If just 25 percent of that waste could be avoided, it would be enough to feed 870 million hungry people. Expiration dates that have no meaning to food safety, a reluctance to sell fruits and vegetables with cosmetic blemishes, and retail over-stocking all contribute to waste in wealthier nations, while spoilage, weather and pests are the primary culprits in poorer regions. How do we reduce waste? Can we find inventive uses for the food we salvage?
Speakers
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Corby KummerExecutive Director of Food and Society Program at the Aspen Institute -
Paul BakusPresident Corporate Affairs, Nestlé USA (Festival Underwriter) -
Sam KassFounder, TROVE; Senior Food Analyst, NBC News and MSNBC -
Chellie PingreeCongresswoman from Maine -
Doug RauchFounder and President, Daily Table
- 2016 Health
- Health
- Environment
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