Thursday, June 13
Making Every Bite Count
Thursday, June 13
9:45 am - 10:10 am
Kitchen Stage



Every ton of food that is lost or wasted represents:

- Hectares of land that could have remained in conservation for climate or biodiversity.

- Cubic meters of water that could have replenished an aquifer or fed a stream.

- Hungry mouths that could have been fed.  


Food wasted by the rich is food needed by the poor. Are food banks key to integrated solutions? What technologies are available to help us reduce this waste increasing the shelf life of fresh fruit and produce, or transforming it through processing and packaging to increase access, availability, and affordability? How can we change behaviors in home kitchens and restaurants to cut down on waste, over consumption, and poor food consumption?  Every bite counts in the great food transformation.  

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