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Aligning the National Food Waste Reduction Goal with International Efforts

Past Event

Wednesday, December 1, 2021 12:00 pm – 1:00 pm EST

Location

Virtual

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.

Details

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. This new interpretation encourages investment in preventing food waste and keeping it in the human supply chain — instead of just diverting it from landfills and incinerators. More than 85 percent of greenhouse gas emissions generated by landfilling food waste is a direct result of the activities that occur prior to disposal such as production, processing, and distribution. As such, preventing food waste from being generated in the first place presents a huge opportunity to significantly reduce greenhouse gas emissions. Tune in for a riveting fireside chat with ReFED and EPA to learn more about the EPA’s new interpretation of the national FLW reduction goal and the huge impact potential preventing food waste can have on our planet.

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 (opens in a new tab) to learn more or fill out our Member Sign-up Form (opens in a new tab).

Panelists

  • Dana Gunders

    Executive Director

  • Shannon Kenny

    Senior Advisor, Food Loss and Food Waste

  • Claudia Fabiano

    Sustainable Management of Food team

Event Resources

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Dana Gunders

Dana Gunders

Executive Director – ReFED

Dana Gunders is a national expert on food waste and one of the first to bring to light just how much food is lost throughout the food system. For almost a decade, she was a Senior Scientist at the Natural Resources Defense Council (NRDC). She then launched Next Course, LLC to strategically advise on the topic. Some of her career highlights include authoring the landmark Wasted report and Waste-Free Kitchen Handbook, launching the Save the Food campaign with the Ad Council, testifying in Congress, consulting to Google, appearing on Last Week Tonight with John Oliver, and being a founding Board Member of ReFED.
Shannon Kenny

Shannon Kenny

Senior Advisor, Food Loss and Food Waste – U.S. EPA Office of Research and Development

Shannon Kenny is a Senior Advisor in the Office of Science Advisor, Policy, and Engagement, in the U.S. Environmental Protection Agency’s Office of Research and Development. Shannon focuses on research needed to help the United States meet its goal to halve food waste by 2030, in line with the United Nations Sustainable Development Goal Target 12.3. Shannon holds a master’s degree from Duke University and has been with the Agency since 2000. Her expertise includes the breadth of environmental impacts related to food waste and the development of environmental indicators.
Claudia Fabiano

Claudia Fabiano

Sustainable Management of Food team – Environmental Protection Agency, Office of Resource Conservation and Recovery

Claudia Fabiano joined the Environmental Protection Agency in 2002 and has been working on the Sustainable Management of Food team in EPA’s Office of Resource Conservation and Recovery since 2016. In addition to her role at EPA to reduce wasted food in the U.S., she is on the board of Washington DC’s Food Recovery Working Group. She has B.S. in Environmental Studies from The George Washington University. When she’s not chasing after her two daughters, she’s coming up with creative solutions for how to cook what’s left in the fridge.

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