Climate Action Through Upcycled Food
To view the recording of this event, click here.
Up to 40% of food is wasted, and that’s a big problem for society and the planet. Upcycled food prevents this problem by creating new, high-quality products from otherwise wasted – but perfectly nutritious – ingredients. Fully 60% of people want to buy more upcycled food products, and that’s because 95% of us want to do our part to reduce food waste. Learn more about how easy it is to support the upcycled food movement from experts on the front lines of standardizing and defining the sector and those who are making it easy, delicious and stylish to eat — or wear — products made from upcycled foods.
Turner Wyatt, CEO, Upcycled Food Association
Topic: Upcycled Foods — A Vital Tool for Reversing Global Warming
Emily M. Broad Lab, Clinical Professor of Law, Founding Director, Harvard Law School
Food Law and Policy Clinic
Topic: Defining Upcycled Foods for Use in Policy, Measurement, Private Sector,
and Communication to the General Public
Caue Suplicy, Founder, Barnana
Topic: Upcycling Isn’t Bananas: Consumers Love and Want Upcycled Foods
Caitlin Leibert, Director of Sustainability, Chipotle Mexican Grill
Food Waste Is the Pits and We’re Doing Something Fashionable About It