[SPN-Discussion] SPN l Tisch Food Center Panel Discussion: ‘Food Waste in the City - Waste Not, Want Not', November 7, 2016

[SPN Events]

Panel Discussion Invitation  
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‘Food Waste in the City - Waste Not, Want Not'
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Host
Tisch Food Center at 
Teachers College, Columbia University


RSVP:  https://www.eventbrite.com/e/food-waste-waste-not-want-not-tickets-28741894781 <https://www.eventbrite.com/e/food-waste-waste-not-want-not-tickets-28741894781>
Date: November 7, 2016

Time:  6:00 – 8:00pm 

Venue: Tisch Food Center at Teachers College, Columbia University - 525 W 120 Street - Milbank Chapel

Moderator: Claire Uno, Assistant Executive Director, Laurie M. Tisch Center for Food, Education & Policy Program in Nutrition, Teachers College Columbia University

Panelists: Ranjith Kharvel Annepu, Co-founder and Curator, 'Be Waste Wise’; Eva Goulbourne, Associate Director, Programs & Communications, ReFED; Robert Lee, Co-founder, Rescuing Leftover Cuisine;  Pamela Koch, Research Associate Professor and Executive Director, Laurie M. Tisch Center for Food, Education & Policy Program in Nutrition, Teachers College Columbia University;  Patrick O’Neill, Founder and CEO,Amp Your Good; Brett Mons, Sr. Manager, Commercial Programs, Bureau of Recycling and Sustainability, NYC Department of Sanitation.

Topic:  ‘Food Waste in the City - Waste Not, Want Not' 
Food waste affects us all. It is part of the bigger sustainability challenge facing large cities like New York and how we strategically handle the enormous waste that is produced on a daily basis. For those of us who research and follow this topic, the facts below are well known. 

Food Waste Statistics

14% of the greenhouse gases emitted in the U.S. that are contributing to climate change stem from getting food from the farm to your fork…and then to the landfill.
About 29% of global fish stocks are over-exploited and 61% are fully exploited.
Scientists are raising concern that the increase in wastage of consumable food across the globe will directly contribute to increased deforestation of tropical forests.
The percentage of water wasted when we waste food is a staggering 24% of all water used for agriculture.
Every year, American consumers, businesses, and farms spend $218 billion – 1.3% of GDP – growing, processing, transporting, and disposing food that is never eaten. 
Waste occurs throughout the supply chain, with nearly 85% occurring downstream at consumer-facing businesses (grocers, restaurants, institutional cafeterias) and homes. Meanwhile 42 million Americans, 1 in 6, remain food insecure 
At this panel we will hear from experts working in the field in various capacities - academia, government, NGO’s and practitioners at the corporate and the individual level. They will discuss their learnings and suggest actions we can take towards making our food waste foot print smaller. ‘When we throw away food, we’re also throwing away the land, water, and energy used to produce that food.’ That’s why it’s imperative to learn about food waste and take the necessary actions.  

About the Sponsors:

The Sustainability Practice Network (SPN) is a New York based inter-disciplinary community of professionals who seek to learn and share knowledge to advance sustainable development across sectors and disciplines. We mobilize our members to practice sustainability in their lives and work. Our mission is to raise awareness of the importance of individual and corporate sustainability and thereby create a more stable and equitable world. 

Laurie M. Tisch Center for Food, Education & Policy Program in Nutrition, Teachers College Columbia University: The Tisch Food Center cultivates research about connections between a just, sustainable food system and healthy eating, and translates it into recommendations and resources for educators, policy makers, and community advocates. The Center focuses on schools as critical levers for learning and social change

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