Wasted and lost food is an urgent environmental, social, and economic concern. When food goes uneaten, the energy, water, and nutrients used to produce it are also wasted. And when food decomposes in landfills, it generates methane, a greenhouse gas that exacerbates climate change. In the U.S., food waste represents nearly $218 billion in lost revenue annually and contributes significantly to global climate emissions.

This two-day symposium will bring together scholars, policymakers, and practitioners from the public and private sectors to explore pathways for reducing food waste and redesigning our food systems for greater sustainability, equity, and resilience.

Topics will include:

• The climate impact of food waste and loss across the supply chain

• Policies and innovations driving sustainable food system transitions

• Strategies for reducing food loss at the household and community level

• Business and economic perspectives on waste reduction and circularity

• Research gaps and collaboration opportunities across academia, industry, and government