See You at Our Next Event
Throughout the year, ReFED hosts a full schedule of events – including our flagship annual Food Waste Solutions Summit, panel discussions and one-on-one chats, networking sessions, pitch events, and special innovation demo days – all designed to help you push your food waste work forward. Connect with subject matter experts, food business leaders, policymakers, researchers, and more in virtual and in-person formats – register for what's coming up below or dig into our extensive archive of past event recordings.
Upcoming Events
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Rethinking Food Rescue: Exploring Consolidation & Collaboration to Scale Impact [ReFED Learning Labs]
Food rescue plays a vital role in keeping edible surplus food out of landfills while helping feed people experiencing food insecurity. In 2024, about 1.7 million tons of food was donated through the charitable food system, yet just under 13% of the food identified as potentially donatable actually reached people. The opportunity to expand food rescue is significant, but doing so may require new approaches to building capacity and strengthening the sector.
Join ReFED and the National Food Recovery Association on October 21st at 12:30 pm ET/9:30 am PT for a conversation with leaders from SeaChange Capital Partners and Tuck Advisors on how organizational consolidation and collaboration could help food rescue organizations increase their reach, strengthen their capacity, and connect more surplus food with the people who need it most.
Speakers Include:
Angel Veza, ReFED [Moderator]
Jen England, National Food Recovery Association
Lindsay Kijewski, SeaChange Capital Partners
James Marciano, Tuck Advisors
Lisa Bowers, Tuck Advisors
Can't make it? Register anyway and we'll send you the recording afterward!
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Progress on the Plate: A Conversation about the 2026 U.S. Food Waste Report
On April 7, ReFED will publish “Progress on the Plate: The 2026 ReFED U.S. Food Waste Report.” It’s the second year of releasing this annual progress report, where we leverage our own data and analysis to give a snapshot of progress on food waste and opportunities to drive meaningful reductions in the year ahead. In this short, 30-minute session, ReFED President Dana Gunders will provide a brief presentation highlighting the report’s key findings and then take questions from the audience.
Want to attend but can’t fit it in your schedule? That’s okay! Register anyway, and we’ll send you a recording after the event.
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What Will It Take To Solve Food Waste? A Special Conversation with Andrew Zimmern
Andrew Zimmern is an Emmy and James Beard Award-winning television host, chef, and food advocate who has spent decades showing the world how food can be a powerful force for cultural understanding and social change. And on March 19, Andrew will sit down with ReFED to discuss how his work intersects with food waste and what it will take to make meaningful progress on reducing food waste in the next decade.
Andrew will be joining us at the 2026 ReFED Food Waste Solutions Summit, and this conversation will serve as a preview of what’s to come. Held almost exactly ten years after the first ReFED Roadmap was released, this virtual event also provides an opportunity to reflect on how the food waste movement has grown and where it’s headed.
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Emerging Trends in Food Waste Innovation [ReFED Learning Labs]
Join us for our next Learning Lab webinar, where we’ll be taking a deep dive into how food waste innovation is evolving in 2026 and what that means for solution providers navigating adoption and growth!
We’ll explore which food waste solutions are gaining traction, where momentum is building, and why some models are facing barriers to wider adoption. Our panel will share data-informed perspectives on the technologies, implementation approaches, and organizational models shaping the next phase of food waste reduction.
If you’re building, piloting, or scaling a food waste solution, this session will offer perspective on where the ecosystem is headed and greater clarity on how adoption patterns are evolving.
Speakers include:
Katie Stebbins, Executive Director, Food & Nutrition Innovation Institute at Tufts University [Moderator]
Paula Luu, Managing Director, BioCycle
Yvette Cabrera, Director, Food Waste, NRDC
Michael Wolf, CEO & Founder, The Spoon
Angel Veza, Director of Innovation, ReFED
Can’t make it? Register anyway, and we’ll send you the recording afterward!
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More (or Less) for Your Money? The Case for Customizable Portions at Restaurants
The majority of food waste at restaurants comes from what consumers leave behind. Meanwhile, new research from ReFED and Datassential shows that consumers not only feel guilty about that, but nearly 60% would be more likely to visit a restaurant that offers customizable portions on their menu.
Join us for a conversation to explore why restaurant owners and operators who offer customizable portions may gain a competitive advantage in 2026 and beyond. Presenters will discuss new research from ReFED, Datassential, Georgetown University’s Portion Balance Coalition and The Earth Commons Institute, and Menus of Change University Research Collaborative that makes the business case—and the food waste reduction case—for letting consumers choose how much food they’re served.
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Mystery Basket Dinners [Homemade and ReFED Series]
Join us Tuesday, February 3 at 7pm ET for a ReFED-sponsored cooking class in partnership with Chef Joel Gamoran and Homemade.
Chef Joel will be demonstrating a loose, use-what-you-have framework that turns leftover portions, assorted veggies, and any protein into a fast, flavorful meal. It’s the perfect system for cleaning out the fridge, stretching ingredients, and getting a delicious dinner on the table in about 20 minutes.
This class kicks off a series of six Homemade cooking classes with Joel Gamoran that we’re thrilled to partner on this year, highlighting how everyday cooking can play an important role in wasting food less and maximizing its value. Come and cook along with us!Learn more about Homemade (opens in a new tab).
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Sleigh Food Waste This Holiday Season: A Low-Waste Cooking Demo with Jon Kung
The holidays are a time of celebration, joy, and gatherings with family and friends. And with a lot of focus on overconsumption and abundance comes an unpleasant reality—food waste. On Thanksgiving alone, ReFED estimates that 320 million pounds of food will go to waste, equating to $550 million worth of food thrown away in a single day.
But there’s a lot of low-hanging fruit when it comes to wasting less, and these strategies can be easy, practical, and delicious. And as a fun way to get into the holiday season, we’ve enlisted a friend of ReFED to explore some of these culinary techniques.
On December 12, 2025, at 1 pm ET, join ReFED and popular Chinese American chef, content creator, and podcast host Jon Kung for a demonstration on how to minimize food waste and maximize taste this holiday season.
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Bridge Financing: Fast and Flexible Capital to Keep Impact Moving
This session will focus on bridge financing—short-term capital for mission-driven companies to cover gaps between funding rounds, grant disbursements, or revenue milestones—ensuring their work continues without disruption.
Who uses this? It is a valuable tool for angels, family offices, foundations, DAFs and catalytic loan providers looking to accelerate the growth of impact companies at pivotal moments.
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Catalytic Capital Intermediation: Connecting Mission-Driven Capital to Systemic Change
Catalytic capital intermediation leverages philanthropic and program-related investment (PRI) dollars to unlock larger flows of private capital into mission-driven companies. By deploying charitable and concessionary resources in for-profit contexts, intermediaries can bridge gaps in the capital stack, de-risk innovative models, and enable scalable solutions that might otherwise be overlooked by traditional investors.
Who uses this? This approach is particularly compelling for private and corporate foundations, family offices, DAFs, and impact funds that want to maximize their leverage.
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Recoverable Grants: Recycling Philanthropic Capital to Maximize Impact
Recoverable grants are philanthropic commitments structured to be repaid if a nonprofit organization or company achieves an agreed-upon outcome, enabling the potential for those same funds to be redeployed for future impact. We’ll dive into how this flexible tool can help funders stretch their dollars further, support innovative and higher-risk solutions, and balance charitable intent with financial discipline.
Who uses these? Recoverable grants are especially well-suited for donor-advised funds (DAFs), family offices, private and corporate foundations, and philanthropic advisors looking for ways to amplify the impact of charitable dollars.
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Ice Out Food Waste: Leveraging the Power of Freezing to Reduce Wasted Food
More than 30% of the U.S. food supply goes unsold or uneaten from farm to fork, with nearly half that amount generated by consumers in the home and at restaurants. Purchasing frozen food, particularly for items that are typically wasted, and using the freezer are two strategies for consumers to reduce food waste. Freezing can also be leveraged by businesses to cut down on food loss within the supply chain. Yet the role of freezing and frozen food as a food waste solution can often be overlooked.
Join the American Frozen Food Institute (AFFI) and ReFED for a virtual discussion to dig into this topic. Hear from experts about the benefits, as well as the barriers, to frozen food, and explore strategies to encourage more businesses and consumers to use freezing as a way to cut down on waste. It’s sure to be a conversation full of chilling insights.
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Engaging Employees in Food Waste Reduction: A Walkthrough of Our Open-Source Employee EngagementToolkit
Join us for a walkthrough of the Employee Engagement Toolkit, an open-source resource for businesses across the supply chain.
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Appetite for Change: What GLP-1s May Mean for Food Waste
Join us for a webinar about these new medications and their effects on food waste.
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Making Sense of Food Date Labels
Join us for a webinar about food date labels that will cover new research and ongoing action to make them less confusing.
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Progress in Reducing Food Waste
Panelists: Jackie Suggitt, Alex Nichols-Vinueza, David Ly
Join the Pacific Coast Food Waste Commitment and the U.S. Food Waste Pact for a special webinar that dives deep into their new joint Year-End report. Learn more about new regional and national data for the retail and foodservice sectors, collaboration going on between signatories, and what's to come for both initiatives. There will be a Q&A session at the end of the webinar.
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From Surplus To Solutions: 2025 ReFED U.S. Food Waste Report
Panelists: Dana Gunders, Alejandro Enamorado, David Ly, Minnie Ringland, Angel Veza
Join us on Thursday, February 27 at 1pm ET/10am PT for a presentation, discussion, and Q&A session with ReFED President Dana Gunders and other team members about this new report.
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Repurpose with a Purpose: A look behind the new toolkit for foodservice professionals
This hour-long webinar will explore the "Repurpose with a Purpose" toolkit and feature some of the key players who helped to make it a reality.
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ReFED Catalytic Grant Fund: Maximizing the Harvest Open Call—Informational Webinar
Got a solution or initiative that you think is a good fit for this open call? Join us for this special informational webinar for prospective applicants to participate in a live Q&A session with ReFED's Catalytic Grant Fund team and learn more about what makes a strong application.
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Quantifying the Methane Footprint of Food Loss and Waste in the United States
Join us for an exclusive look at ReFED’s new report, “Quantifying the Methane Footprint of Food Loss and Waste in the United States.”
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U.S. Food Waste Pact Town Hall: Reducing Food Waste On a National Scale
Panelists: Jackie Suggitt, Tara Dalton, Anne Garsztka
Join leaders of the U.S. Food Waste Pact for a virtual town hall covering what the U.S. Food Waste Pact is, does, and where it's planning to go.
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Reducing Food Waste in Schools: Transforming Cafeterias through Community-Driven and Grassroots Initiatives
Panelists: Advika Agarwal, Shrusti Amula, Tara Happy, Susanne Lee, Joe Richardson
Based on their number of locations, our schools are the largest restaurant chain in the United States. So how can we help them cut down on the amount of food they waste every school day? For this discussion, we’ll be talking with representatives from K-12 school districts in New Hampshire, Maine, and Maryland to learn what they’re doing to address the problem—and how their experiences can serve as a model for others.
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Upcycling Food Waste: What Does The Future Hold?
Coming up on June 24—National Upcycling Day—join ReFED, Upcycled Food Association, and Where Food Comes From for a special webinar about the future of upcycling. How do we build on the recent success of this food waste solution? What challenges remain in expanding its viability? And how do we get more people to be part of the upcycling revolution?
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Big Progress in Reducing Retail Food Waste: New Date from the Pacific Coast Food Waste Commitment
We're hosting a special webinar with the Pacific Coast Food Waste Commitment to dig deep into the new data. Join us and our fellow PCFWC resource partner WWF, as we walk through the data and explain what it means for the participating retailers, the broader retail sector—and the food system as a whole.
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Household Food Waste: New Research on Why There's So Much
Panelists: Dana Gunders, Dr. Balca Alaybek, John Aitken
Join ReFED’s Dana Gunders as she sits down with Dr. Balca Alaybek and John Aitken at MITRE to discuss their recent report about consumer food waste in the U.S.
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Reducing Food Waste and Methane Emissions: Insights from the U.S. EPA’s Latest Reports
Join ReFED’s Dana Gunders as she sits down with Claudia Fabiano, Shannon Kenny, and Jenny Stephenson at the U.S. Environmental Protection Agency to discuss their latest reports.
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Innovation Demo Day: International Food Waste Reduction Solutions
Panelists: Ady Beitler, Uzochukwu Mbamalu, Yvonne Otieno, Richard Beks
Don’t miss out and register today to learn more about innovative approaches and technologies for reducing food waste around the world!
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Addressing Food Waste with State Policy: A Toolkit for Action
Join the Zero Food Waste Coalition’s presentation of a new resource for state leaders to advance efforts to reduce food waste across the U.S.
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Food Waste at Retail: First-of-Its-Kind Data from the Pacific Coast Food Waste Commitment
Hear from the Pacific Coast Food Waste Commitment (PCFWC) partners and signatories about what the data reveals – and how it’s being used to advance waste reduction efforts.
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Building a Food System that Works for Everyone: A Look at the Intersection of Food Waste with Justice, Equity, Diversity, and Inclusion
Join us for the launch of ReFED's new landscape assessment – Building a Food System that Works for Everyone: A Look at the Intersection of Food Waste with Justice, Equity, Diversity, and Inclusion – which examines the link between food waste and key JEDI issues.
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2023 Food Waste Solutions Summit, presented by ReFED
Meet us in St.Louis, MO, next spring for the 2023 Food Waste Solutions Summit! Presented by ReFED, the Food Waste Solutions Summit is the premier food waste event of the year — bringing together food businesses, funders, solution providers, innovators, policymakers, nonprofits, and more to drive the adoption of food waste solutions.
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Tackling Food Loss on the Farm: Solutions in the Meat, Poultry, and Dairy Sectors
Join us for a special discussion co-hosted by our friends at U.S Farmers and Ranchers in Action as we dig into the state of loss and surplus in meat, poultry, and dairy production.
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Measuring Food Waste: New Estimates, New Insights, New Opportunities
Panelists: Dana Gunders, Claudia Fabiano
Join EPA’s Claudia Fabiano to join ReFED's Dana Gunders for a special fireside chat – the day before Earth Day! – to talk through new food waste data and how they can be used to support food waste reduction initiatives across the country.
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Innovation Demo Day: Early Supply Chain Food Waste Reduction Solutions | Co-hosted by The Spoon and ReFED
Panelists: Julia DeGennaro, Trevor McKeeman, Christine Moseley, Katherine Sizov
Co-hosted by ReFED and The Spoon, this Innovation Demo Day will explore early food supply chain and innovative food waste reduction solutions.
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The FWFC Presents: March 16 Pitch Event
It's time for the first Food Waste Funder Circle Pitch Event of 2023, featuring pitches from Peelon, Metafoodx, Silo, SCO2, and Matriark. Reserve your spot today.
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FWAN Networking Event: Food Waste Management and Recycling at the Municipal and State Level
ReFED is hosting this virtual networking event for FWAN members that work in the food recycling space to gather and talk through shared challenges or barriers, learn from peers in the space, and collaborate on potential solutions. This event is for FWAN members only. Email lily.herd@refed.org to reserve your spot.
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Working in Food Waste: Networking and Career Advice from Sector Leaders
Panelists: Jude Medeiros
Come join the ReFED Food Waste Action Network and hear from people who have been working in the food waste industry for many years! Are you a student looking to jumpstart your career in the food waste space? Are you exploring an industry switch in your career and have questions on where to start? This is the event for you! You’ll have the opportunity to ask questions of these leaders and network with others in breakout rooms.
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California SB 1383: Reviewing Progress and Looking Forward
Panelists: Julia A. Heath, Jessica Toth, Katie Marchini, Kyle Pogue
Join our upcoming webinar! SB 1383 is widely recognized as one of the most ambitious policy efforts in the United States to address food waste. Now that we are nearly a year into SB1383’s regulations coming into effect, we’d like to take a moment to reflect on the progress we’ve made and chart a path forward.
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The FWFC Presents: October 20th Pitch Event
Join us for another pitch event hosted by ReFED's Food Waste Funder Circle (FWFC)! We'll hear from ANINA, ClearCOGS, Applied AI, Forager, and Sincarne during this one hour session
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Insights from the Pacific Coast Food Waste Commitment
Panelists: Stefanie Valentic, Alex Nichols-Vinueza, Natasha Tofil, Andy Harig
Register now! In this special webinar presented in partnership with the Food Waste Reduction Alliance (opens in a new tab), we'll be talking with PCFWC partners about what these insights mean – and how they can be used by other businesses to jumpstart their own waste reduction efforts.
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Sparking Innovation: The Power of Catalytic Capital to Reduce Food Waste
Panelists: Angel Veza, Dennis Price, Sarah Kearney, Margot Kane
Join us in this hour-long webinar, moderated by Dennis Price of ImpactAlpha, to meet some of these explorers as they discuss how they have structured their funding to unlock outsized impact and how they have adjusted their practices and approaches to support the outcomes that they want to achieve.
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Inflation: How It's Affecting Food Waste
Panelists: Dr. Brenna Ellison, Konstantin Zvereff, Erika Thiem
Join Brenna Ellison from Purdue University, Konstantin Zvereff from Blue Cart, and Erika Thiem from Feeding America to discuss how inflation is really affecting food waste across the food system.
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Innovation Demo Day: Refine Product Management
Panelists: Selena Mao, Michael Wolf, Anastasia Hofmann, Kirsten Van Fossen, Tyler Simmons
Register today to learn more about the latest innovations in the Refining Product Management space.
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Opportunities to Reduce Food Waste in the 2023 Farm Bill
Join this webinar as we welcome experts from the Harvard Law School Food Law and Policy Clinic, NRDC, and WWF to share specific recommendations for Congress to include in the 2023 Farm Bill across four key areas of food waste reduction – food waste prevention, surplus food recovery, food waste recycling, and food waste reduction coordination.
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Food Waste Funder Circle Pitch Event: June 2022
During the pitch event, you'll hear each organization’s 5 minute pitch and have the chance to ask questions via chat. Premium FWFC members will have the opportunity to note if they'd like to join a separate, future Q&A session with any of the companies.
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Special Launch Event: Food Waste Capital Tracker
Join us for the launch of ReFED's Food Waste Capital Tracker – a brand new tool in the ReFED Insights Engine. Through an analysis of investment data sourced from PitchBook, the Capital Tracker offers a deep-dive look at private capital food waste investments over the last decade, from industry-wide trends to deal-level details. It's a first-of-its-kind platform to support capital providers and solution providers in developing food waste funding strategies.
In this hour-long session, we'll present a demo of the Capital Tracker, share key findings on private capital investment in food waste from the last ten years along with emerging trends, and hear from capital providers and solution providers on how they're using the tool.
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2022 Food Waste Solutions Summit - ReFED Inc.
Presented by ReFED, the Food Waste Solutions Summit is the premier food waste event of the year, bringing together food businesses, funders, solution providers, innovators, policymakers, nonprofits, and more to drive the adoption of solutions to reach our collective goal of a 50% reduction in food waste by 2030.
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Food Waste Funder Circle | Pitch Session: Transparent Path
Transparent Path is a for-profit real-time supply chain visibility platform aimed at tracking shipments of high-margin perishables. They attach always-on cellular sensor devices at time of shipment, and track location, temperature, humidity, tilt, shock and other factors while perishables are in transit. They’re currently raising a $2M seed round, and will open their $4M Series A in August.
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Food Waste Funder Circle | Pitch Session: WATS
WATS is a zero waste services company, with a team made up of consultants, educators, data geeks, composters, and micro-mobility specialists. After spending 8 years delivering consulting services with an eye focused on facilitating organics recycling in businesses, they are building a digital platform to help businesses organize, manage, track and report on their waste operations. They are raising $1.5M for marketing and sales, customer success, product, and admin.
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Food Waste Funder Circle | Pitch Video: Replate
Replate is a nonprofit that leverages technology to reduce food waste and improve access to nutritious food by redistributing surplus food to community organizations. Replate is fundraising to build a white-label software package to empower businesses, cities, CBOs, and other food rescue organizations (FROs) with their sophisticated food rescue technology. The team is also developing a mechanism to report nutritional content of donated food, including macro-balance and micro-nutrient profiles for insights into health impacts. They’re raising $7M for SaaS tech development, establishing SaaS pilots, FFS market expansion, and food rescue operations.
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Breakout Peer-to-Peer Discussions on Roadmap to 2030 Key Action Areas
Join your fellow FWAN Members for an opportunity to hear from one another about their ongoing projects and share your asks or offers with other FWAN members. We hope you will leave feeling both inspired and connected to others in the Network who are working in similar spaces!
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Food Waste Funder Circle | Pitch Session: MyGug
MyGug develops micro scale anaerobic digesters designed for the mass market. MyGug is a Food Waste treatment system that fully integrates into household/small food business settings. It will operate in all weathers and climates from -20 deg C to +40 deg C and will provide a clean fossil fuel free solution to disposing of food waste. They are raising $1.5M to fund their growth for the next 18-24 months.
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The Food Waste Funder Circle | Pitch Video: | Blakbear
Blakbear replaces use-by dates on food with a smart label that measures freshness. They sell freshness sensors and a cloud API, to improve quality control, add shelf-life and cut food waste. They’re fundraising $3M to scale-up (Hiring, Manufacturing) and for R&D.
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The Food Waste Funder Circle | Pitch Video: FreshX
FreshX is an early-stage SaaS startup building an AI-driven transaction platform for fresh produce buyers and sellers. FreshX combines an online transaction platform with real-time market information and AI-enabled forecasting, which allows produce buyers and sellers to connect and transact more easily and efficiently and allows customers to make data-driven decisions. This results in fresher products and less waste in the supply chain. They’re seeking $500K to accelerate their growth.
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Special Event: Google’s Emily Ma talks with Dana Gunders
Panelists: Dana Gunders, Emily Ma
Google recently announced two new pledges to reduce food loss and waste throughout their global operations. Join us on Thursday, April 7 for a special “fireside chat” with Emily Ma, Head of Google’s Food for Good, and ReFED’s Dana Gunders, as they discuss Google’s sustainability work, the need for innovation in the food waste space, and more.
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Unlocking Impact Through Blended Finance Solutions
Panelists: Andrew Apampa, Caroline Bressan, Jennifer Louie
Blended finance solutions have been used increasingly over the last ten years to mobilize capital to help achieve the United Nations Sustainable Development Goals. For this special webinar, speakers will explore how blended finance works – and how it can help advance and scale food waste solutions.
Hosted by the Food Waste Funder Circle.
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The Food Waste Funder Circle | Pitch Video: NETZRO
NETZRO is a state-of-art upcycling platform that includes patent-pending tech that helps power the safe capture and conversion of industrial food & beverage byproducts into new sustainable upcycled food ingredients at scale. NETZRO is fundraising $1.5M.
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The Food Waste Funder Circle | Pitch Video: Reveal | Hidden Gems
Hidden Gems beverage company is finding new, creative and nutritious ways to efficiently use food waste. Their first product is: Reveal- an antioxidant-rich beverage made from upcycled avocado seeds. It contains 3x the amount of antioxidants in green tea, is gut healthy, and has zero added sugar. They are raising $1.5M in seed funding to build visibility, build case studies for retailers, and prepare their study for the FDA GRAS.
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The Food Waste Funder Circle | Pitch Video: The Kawa Project
The Kawa Project builds a platform to convert food waste streams into sustainable ingredients. They have developed an affordable cocoa powder replacement and palm oil replacement from upcycled material, with the aim to bring their first product to market in 2022. They are raising $3M in seed funding to refine and launch their Kawa Home CPG line, finalize engineering, and build their team.
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Supply Chain Disruptions and Food Waste
Panelists: Linda Dunn, Eric Woods, Dana Yost
Around the world, supply chains are under stress – from pandemic shutdowns, labor shortages, political crises, and more – which means more food is at risk of going to waste. We're gathering a panel of experts to discuss what can be done to address these challenges.
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The Food Waste Funder Circle | Pitch Video: California Safe Soil
California Safe Soil (CSS) is a for-profit company that recovers food from supermarkets and, using its proprietary process, creates upcycled organic fertilizer and pet food ingredients.
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The Food Waste Funder Circle | Pitch Video: Therma
Therma is a for-profit company that builds tools to increase safety and sustainability from farm to fork.
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The Food Waste Funder Circle | Pitch Video: Turn
Turn is a 3-year-old sustainability company based in DFW, Texas with both DTC and B2B services for food waste recycling including a 5-year contract with DFW International Airport.
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Innovation Demo Day: Waste-Derived Products
Panelists: Tony Bova, Juan Guzman, Riyana Razalee, David Wishnick
When we think of waste reduction solutions near the end of the food supply chain, we often think of composting and anaerobic digestion. However, there is another sub-set of recycling-related solutions that focus on giving wasted food another life by turning it into a new product. Don’t miss out and register today to learn more about the latest innovations in the Waste-derived Products space!
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Association of Gleaning Organizations
Association of Gleaning Organizations is a nonprofit that builds the capacity of organizations recovering fresh fruits and vegetables from farms, gardens, and backyards across North America.
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Food Waste Funder Circle | Pitch Video: Hollywood Food Coalition
Hollywood Food Coalition is a nonprofit that provides nutritionally complete, restaurant-like meals to food-insecure neighbors in LA, in addition to rescuing food through their Community Exchange program, which is a concierge food rescue and distribution service that provides food to small to medium-sized nonprofits throughout L.A. County.
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The Food Waste Funder Circle | Pitch Video: Food Rescue Alliance
Food Rescue Alliance is a nonprofit that creates a network of food rescue initiatives working toward a more just and less wasteful food system, locally and regionally. Rootable, their logistics software, helps community-based organizations distribute resources.
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ReFED’s Policy Finder Tool Launch and the Latest on State Policy
Panelists: Emily Broad Leib, Representative Lauren Carson, Sally Rowland, Horacio Tablada
Come to ReFED’s launch of the updated Policy Finder tool! We’ll also hear about policy solutions in action, with state government leaders sharing their innovative solutions to reduce food waste. Attendees will have the opportunity to participate in a live Q&A with government officials and experts to ask about current trends, promising solutions, effective engagement tactics and much more!
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Food Waste Funder Circle | Pitch Video: FOR Solutions
FOR Solutions provides state-of-the-art, value-engineered composting systems based on patented composting biotechnology that transform uneaten food into nutrient-dense, pathogen-free compost in just 5 days.
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Food Waste Funder Circle | Pitch Video: Gander
Gander is a multi award winning app that shows consumers reduced-price food available in retailers in real time, inspiring motivated shoppers to purchase them before they become surplus or waste.
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Food Waste Funder Circle | Pitch Video: Renewal Mill
Renewal Mill is an award-winning upcycled food company fighting climate change with upcycled flours & baking mixes.
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A Year in Review Webinar - ReFED Inc.
Panelists: Yvette Cabrera, Brandon Schauer, Regina Anderson
Despite the challenges we faced in 2021, from the ongoing effects of the pandemic and extreme weather events to supply chain challenges causing delays across the globe, great work was done to drive food waste reduction in the U.S. Join us for this webinar and participate in an engaging discussion with experts about the progress that was made to reduce food waste in 2021 and the significant work that lies ahead for us in 2022.
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Food Waste Funder Circle | Pitch Session: FarmLink
Farmlink Project, is a nonprofit that connects farmers to food banks, delivering millions of pounds of farm fresh produce that would otherwise be wasted to families in need.
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Food Waste Funder Circle | Pitch Session: I Am Grounded
I Am Grounded, is a for-profit upcycling company that turns coffee fruit, which is a natural byproduct of the coffee farming process, into delicious energy snacks.
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The Food Waste Funder Circle: Special Launch Event
Learn more about the enormous investment and impact potential to be had in the food waste sector by joining us on December 8 as we introduce the new nationwide Food Waste Funder Circle. The Food Waste Funder Circle is a network for private, public and philanthropic funders that will build the ecosystem required to fight food waste by creating a platform for funder education, collaboration, and investment.
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Aligning the National Food Waste Reduction Goal with International Efforts
Panelists: Dana Gunders, Shannon Kenny, Claudia Fabiano
The EPA recently announced a brand-new interpretation of the national food loss and waste (FLW) reduction goal for 2030, which is now in alignment with the United Nations Sustainable Development Goal 12.3. Tune in for a riveting fireside chat with ReFED and EPA to learn more about the EPA’s new interpretation and the huge impact potential preventing food waste can have on our planet.
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Following the Roadmap to 2030: Taking Action to Reduce Food Waste by 50%
Join us for a new webinar series designed to help you make the most of ReFED’s Insights Engine and Roadmap to 2030: Reducing U.S. Food Waste by 50%.
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"Recycle Anything Remaining" - Following the Roadmap to 2030 Webinar Series
Panelists: Alejandro Enamorado, Nora Goldstein, Abhijeet Borole, Justin Kamine, Lor Holmes
Nearly 70% of surplus food is treated as true “waste,” meaning it is either left in the fields after harvest, incinerated, dumped, deposited in the sewer, sent to landfill, or applied to the land. But much of this could have been used for other purposes – in fact, recycling offers one of the largest opportunities for decreasing the amount of waste in our food system. What can be done to ensure we’re finding the highest and best use for any food or scraps that remain?
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Packaging Solutions to Reduce Wasted Food
Package Design and Active & Intelligent Packaging are among the top food waste reduction solutions as measured by GHG emissions reduction. From dynamic shelf-life labels that monitor food’s freshness to plant-based stickers that slow down ripening rates and minimize microbial growth, there are a number of innovative packaging solutions emerging to the forefront that both protect food and reduce food waste. Don’t miss out and register today for our upcoming Innovation Demo Day to learn more about these packaging innovations.
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Smart Kitchen Summit with The Spoon
For more than half a decade, Smart Kitchen Summit (SKS) has been the go-to event for the food tech and future food executives to get together and build the future. Back for its sixth year, the leading event focused on the fast-changing consumer meal journey will be November 9th-10th.
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VERGE21
Are you a climate tech entrepreneur? We are proud to be Accelerate Partners at VERGE 21: The climate tech event. Join more than 10,000 leaders online — from the private and public sectors, utilities, solution providers, investors and startups — advancing systemic solutions to address the climate crisis through five key markets: clean energy, sustainable mobility, carbon removal, regenerative food systems and resilient infrastructure.
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"Strengthen Food Rescue" - Following the Roadmap to 2030 Webinar Series
Panelists: Jeff Costantino, Karen Hanner, Nell Fry, Jasmine Crowe, Sueli Shaw
Just 3% of surplus food ends up being donated, and most food donations are of processed, shelf-stable items that are easier to transport and store. As a result, many food relief agencies end up purchasing fruits, vegetables, and other perishables rather than rely on donations. What solutions can help further the rescue of high-quality, nutritious food and increase the capacity of food relief agencies to get it to the people who need it most?
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Opportunities for Food Waste Solution Providers to Engage with ReFED
ReFED is committed to supporting food waste solution providers and scaling effective solutions that can reduce food waste. That’s why we’ve designed a comprehensive platform for solution providers from across the food system to leverage our support and grow their impact. If you’re a food waste solution provider or interested in working with ReFED, tune in to our webinar on October 14th to learn about ways to partner with ReFED, opportunities to collaborate on improving data, and how to make the most of ReFED’s tools and resources.
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A Deep-Dive into Key Food Rescue Innovations to Meet Changing Needs
Food waste and hunger were two unfortunate realities that existed before COVID-19 and have been exacerbated as a result of the pandemic. In response to the dire need, ReFED launched the COVID-19 Food Waste Solutions Fund to quickly deliver vital funding to organizations on the front lines of food rescue and hunger relief. During this discussion, learn from select organizations in the Fund cohort about how they expanded and scaled their services to fight food waste and hunger, how their audacity has led in new initiatives and innovations, and how food rescue may continue to evolve in the future.
This event is available to all members of ReFED's Food Waste Action Network (FWAN)! If you are not yet a member of this free network, please visit our website to learn more or fill out our Member Sign-up Form (opens in a new tab).
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The Race to Halve Food Loss and Waste by 2030:
More than a third of all food is lost or wasted between the farm and the fork. Around the globe, pockets of action are accelerating and the race to halve food loss and waste by 2030 -- in line with the UN Sustainable Development Goals -- is gaining steam. This special event from Champions 12.3 will highlight some of these pockets of action and what is needed next.
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"Reshape Consumer Environments" - Following the Roadmap to 2030 Webinar Series
Panelists: Lily Herd, Brett Jenks, Priyanka Malhotra, Dr. Richard Swannell, Sophie Egan, MPH
Consumers generate more surplus food than any other sector, and while poor food management is a big cause, a portion of that waste occurs because of decisions made by other actors throughout the supply chain. How can shopping, cooking, and eating environments evolve to help consumers waste less – and what’s needed to shift our overall culture to place more value on food?
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Apply Now for the FoodFutureCo Accelerator
FoodFutureCo is the first scale-up accelerator in food, agriculture, and social entrepreneurship that empowers small but established companies to reach their next stage of growth. Focus areas include: consumer products, local food, plant-based food, sustainable seafood, ag tech, food tech and food waste.
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"Maximize Product Utilization" - Following the Roadmap to 2030 Webinar Series
Panelists: Jackie Suggitt, Jonathan Deutsch, Ph.D., Claire Sand, Liran Akavia, Turner Wyatt
Waste can be driven by not using food products in their entirety. How can facilities, operations, and menus be redesigned to use as much of each product as possible – and how are upcycling and low-waste menus helping the food system rethink the concept of “waste”?
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"Refine Product Management" - Following the Roadmap to 2030 Webinar Series
Panelists: Katy Franklin, Janet Haugan, Matt Schwartz, Matt Seklecki, Trevor Sieck
Perfectly matching supply and demand is ideal, yet nearly impossible, and even the best efforts of forecasting and inventory management can lead to excess and waste. How can intelligent forecasting and fulfilment, dynamic pricing, flash sale apps, and other process improvements help to better align purchases with sales, optimize on-site handling, and proactively plan for surplus?
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"Enhance Product Distribution" - Following the Roadmap to 2030 Webinar Series
Panelists: Blythe Chorn, Jess Vieira, Ph.D, Eric Weaver, Abhinav Bahl
Transporting food from where it’s produced to where it gets processed, sold, or consumed is complicated under any circumstances, and the challenge increases with time-sensitive products, strict quality standards, and specific temperature requirements to maintain. How can sensors, optimized routing, and other technology along with updated management procedures streamline distribution and increase freshness?
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Food Waste Insights + Innovation Forum: Co-hosted by The Spoon and ReFED
Join The Spoon (opens in a new tab) and ReFED as we examine the way technology and other innovative initiatives are helping to curb food waste from the consumer kitchen all the way to the manufacturing floor and beyond.
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"Optimize the Harvest" - Following the Roadmap to 2030 Webinar Series
Panelists: Derek Azevedo, Lisa K. Johnson, Ph.D, Madeline Rotman
More than a quarter of surplus produce left behind after harvest is considered edible but “not marketable” – frequently because of overly strict quality or appearance standards. Another quarter is actually considered marketable, but it isn’t harvested for other reasons. What solutions can help producers avoid overproduction and harvest as much as possible of what’s grown?
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ReFED Insights Engine and Roadmap to 2030 Launch Event
Join us for a special presentation! We’re introducing two new resources that can help the food system cut food waste in half by the year 2030 – plus we’ll be releasing new data showing the extent and impact of food waste in the U.S. over the last ten years.
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Food Rescue: Insights from the ReFED Accelerator and COVID-19 Fund
Panelists: Jennifer Boone, Bryan Moran, Katie Marchini
Food waste and hunger were two unfortunate realities that existed pre-COVID-19 and have been exacerbated as a result of the pandemic – completely disrupting the food supply chain and further increasing the number of individuals facing food insecurity. In 2019, ReFED created a Nonprofit Food Recovery Accelerator to develop sustainable business models and technologies using human-centered design; this year ReFED released a brand new report – Scaling Food Recovery and Hunger Relief: Learnings from ReFED's Nonprofit Food Recovery Accelerator – and launched the COVID-19 Food Waste Solutions Fund to quickly deliver vital funding to organizations on the front lines of food rescue and hunger relief. Join us to learn more about the ongoing challenges, opportunities, successes, and lessons learned from these front line organizations whose work during the crisis will not only help in the short-term, but will lead to a more resilient and equitable food system in the long-term.
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Consumer: Leveraging Consumer Behavior Changes During and After COVID-19
Panelists: Joel Gamoran, Andrea Bertels, Brian Roe
COVID-19 has affected how we all think, feel, and operate. It may have forever altered our behaviors and attitudes towards food, from dining in new ways and places to increased interest in food prices and justice. Come learn from our panel of experts who study and work with consumers every day as they share best practices for engaging with consumers to build a more sustainable, less wasteful food system.
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Forecasting: Demand and Inventory Forecasting During and After COVID-19
Panelists: Thomas McQuillan, Matt Schwartz
Food supply and demand seem to be in constant flux during the COVID-19 pandemic. That’s made forecasting demand and planning inventories a major challenge for people throughout the food system. It’s also increased food waste. Join our panel of planning experts and food service players to learn about best practices you can implement to forecast more accurately and waste less food amidst uncertainty.
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Reemergence: Revitalizing Food Waste Reduction in Food Service Operations
Panelists: Nell Fry, Andrew Shakman, Samantha Kenny
Food waste matters now more than ever for restaurant bottom-lines, food supply chains, and consumers. Join our panel of experts in food service and food waste as they share how to reduce costs, increase revenues and consumer engagement, and support your community by ensuring restaurants reemerge from the pandemic with an eye to food waste reductions. We have an opportunity to rebuild as a more resilient food system; prioritizing food waste reductions is important to doing so.
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Finance: Organizational Financial Health During and After COVID-19
Panelists: Nina Meijers, Elizabeth Washburn Surti, Jeannie Valkevich
This pandemic has created a range of fiscal issues and opportunities for all types of organizations. Join us to learn more about keeping your organization financially healthy in the short- and long-term.
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Government: Getting Government Support During COVID-19
Panelists: Emily Broad Leib, Elizabeth Balkan, Tom O'Donnell, PhD
Government passed legislation to provide organizations with support during the pandemic, but have you made the most of what’s available to your organization? Are you sharing the right information with the right people? Learn from experts how you can work with different levels of government to improve food access and reduce food waste.
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Safety: Safe Operations & Food Handling During COVID-19
Panelists: Su-Lin Terhell, Kevin Smith, Dr. Ben Chapman, PhD, Tracy Chang
Coronavirus necessitates new ways of working to keep employees and customers safe. From social distancing to hand washing and “A/B teaming,” there’s an entirely new set of best practices to implement in addition to all-important food safety practices. Hear from a panel of safety experts and frontline workers about the best ways to run your organization in these risky times.
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Labor: Connecting Labor Surpluses and Shortages During COVID-19
Panelists: Katherine Miller, Melissa Speisman, Denise Osterhues
While millions of Americans have been hit by the wave of unemployment, some sectors, including food recovery, don’t have enough labor to meet record demand. We’ll discuss how to match people willing and able to work with organizations that need them.
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Connecting Food and Transportation Surpluses and Shortages Caused by COVID-19
Panelists: Barbara Bronstein, Sueli Shaw, Tim York
Supply chains have yet to catch up to demand caused by the pandemic. This has left food rotting in fields and trucks parked in lots while retailers and food recovery organizations struggle to keep up with record demand. Join us as we discuss ways to get food to the people who need it.
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$100,000 Showcase: ReFED Nonprofit Food Recovery Accelerator
ReFED and Feeding America co-hosted the $100,000 Showcase of the ReFED Nonprofit Food Recovery Accelerator in Chicago, IL on Dec. 4th.
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2019 Food Waste Summit
The largest gathering of the most influential food waste experts committed to unlocking the $100 billion+ opportunity to reduce food waste in half by 2030.
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2018 U.S. Food Waste Summit
The 2018 U.S. Food Waste Summit was co-hosted by the Harvard Law School Food Law and Policy Clinic and ReFED to accelerate food waste solutions across the U.S.
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