Reducing Consumer Food Waste: Aug. 21 Report Release and Webinar
Approximately 30 percent of food produced in the United States is wasted each year, and a significant portion of that occurs at the consumer level. Food waste accounts for 15 percent of all solid waste in the U.S. and contributes significantly to carbon dioxide emissions.
WHAT: The National Academies of Sciences, Engineering, and Medicine to release a new report, A National Strategy to Reduce Food Waste at the Consumer Level. Members of the committee that authored the report will present their findings and answer questions.
WHEN: Friday, August 21, 2020 at noon EDT.
WHERE: Zoom Webinar. REGISTER HERE.
WHY: To understand the drivers of food waste and share solutions to reduce food waste and strategies for consumer behavior change.
WHO: For this report, Brian Roe, professor in the College of Food, Agricultural, and Environmental Sciences (CFAES) and leader of the Ohio State Food Waste Collaborative served as a member of the committee alongside other social and behavior scientists, including:
- Barbara Schneeman (chair), professor emerita, University of California, Davis
- Cait Lamberton, professor of marketing, Wharton School of Business, University of Pennsylvania
- Roni Neff, associate professor, Johns Hopkins Bloomberg School of Public Health
- Gail Tavill, owner and president, Packaging & Food Systems Sustainability Consulting LLC
Advance copies of the report will be available to reporters only beginning at noon EDT Thursday, Aug. 20. The report is embargoed and not for public release before 11 a.m. EDT Friday, Aug. 21.Reporters who wish to obtain embargoed copies should contact the Office of News and Public Information at tel. 202-334-2138 or e-mail email@example.com.
Megan Lowry, Media Officer
National Academies of Sciences, Engineering, and Medicine