see how local organizations and businesses divert, conserve, and up-cycle food to prevent waste
Ever wonder why you never see produce at the store with odd shapes, bruises and bumps? That’s because a third of our food never makes it from the farm or factory to us, and when it does, it often winds up in the landfill.
Food waste is produced at any stage of the supply chain. Ranked as a country, food waste would be the third-largest emitter of greenhouse gases, just behind the United States and China! Uneaten food wastes precious resources like seeds, water, energy, land, fertilizer, hours of labor, financial capital—and generates greenhouse gases at every stage when organic matter turns into methane. This means food waste is responsible for roughly eight percent of all global emissions.
Large-scale food production operations create a different problem: excess meals are wasteful and costly to clear away. Recovery services pick up excess perishable and prepared food from restaurants, caterers, bakeries, hospitals, event planners, corporate cafeterias, and hotels, then deliver it directly to neighborhood food programs that provide those meals to charitable organizations free of charge.
Join us to see how local organizations are diverting, conserving, and up-cycling food waste into new products and services to help fight climate change. We’ll follow the food waste warriors to learn how ingenious social entrepreneurs are using regenerative agriculture practices and creating food products that would otherwise rot on farms, spoil during storage or distribution, or end up in our landfills.
You’ll also learn about volunteer opportunities at organizations working on important issues concerning climate change, food access, food justice, and job creation!
Food waste is produced at any stage of the supply chain. Ranked as a country, food waste would be the third-largest emitter of greenhouse gases, just behind the United States and China! Uneaten food wastes precious resources like seeds, water, energy, land, fertilizer, hours of labor, financial capital—and generates greenhouse gases at every stage when organic matter turns into methane. This means food waste is responsible for roughly eight percent of all global emissions.
Large-scale food production operations create a different problem: excess meals are wasteful and costly to clear away. Recovery services pick up excess perishable and prepared food from restaurants, caterers, bakeries, hospitals, event planners, corporate cafeterias, and hotels, then deliver it directly to neighborhood food programs that provide those meals to charitable organizations free of charge.
Join us to see how local organizations are diverting, conserving, and up-cycling food waste into new products and services to help fight climate change. We’ll follow the food waste warriors to learn how ingenious social entrepreneurs are using regenerative agriculture practices and creating food products that would otherwise rot on farms, spoil during storage or distribution, or end up in our landfills.
You’ll also learn about volunteer opportunities at organizations working on important issues concerning climate change, food access, food justice, and job creation!
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“Your tour has made a lasting impression on not just me, but my family, and my peers, as I shared my experience with them around food waste, social impact, and being more locally connected with our earth and our food. The education spirals inward and back outward!”
-Fontaine Ho Schaber
LinkedIn Sales Solutions |