Wednesday, November 4th
12:00 – 1:00pm

What You’ll Learn:

• About Food Waste: How food waste shows up across food processing operations, including production losses, byproducts, off-spec product, packaging-related losses, storage issues, and supply chain inefficiencies.
• Why it matters: Key impacts from a cost, resource efficiency, and pollution prevention perspective.
• State and Federal Efforts: How current state and federal activity is shaping expectations and action.
• How to Act: Real-world examples of how businesses leverage various strategies to reduce waste, conserved resources, and improved performance.

Who Should Attend:

• Food processing facility managers and operations leaders
• Packaging, supply chain, and logistics professionals
• Research and development professionals
• Sustainability, EHS, and compliance staff
• Quality, food safety, and procurement professionals
• Process engineers and continuous improvement teams
• Anyone interested in reducing wasted food and improving resource efficiency