2 nd


Tuesday, March 02, 2021

2-3pm EST

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Featuring: Dana Gunders, Executive Director, ReFed, San Francisco; Jennifer Hill Booker, Your Resident Gourmet, Atlanta; and moderated by Ashley Kosiak, Impact Programs Manager, James Beard Foundation

According to ReFed’s recently released Insights Engine, the total amount of food waste has leveled off since 2016 after increasing by 11.9% in the earlier part of the decade, and per capita food waste has actually decreased by 2% over the last three years. But there’s still a long way to go in order to meet the U.S. goal of reducing food waste by 50% by 2030. In this webinar we’ll talk about food waste reduction and what the restaurant industry can do, with ReFed executive director Dana Gunders and chef Jennifer Hill Booker.

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