Friday 11 January 2019
2:30 – 4:30 pm | Location: Dunes 3, 4, 5
Objective: This session will explore the positive impacts of new technologies and opportunities for reducing food waste.
Chairs
Fergus Clydesdale, PhD
Distinguished University Professor, Department of Food Science, University of Massachusetts Amherst, and Director of the University of Massachusetts Food Science Policy Alliance
Speakers
Zach Conrad, PhD, MPH
Postdoctoral Research Scientist, USDA
Introductory Talk: Relationship between Food Waste, Diet Quality and Environmental Sustainability
Gail Tavill
Vice President of CSR & Sustainability, Conagra Brands
Role of Technology to Reduce Food Waste in the Home
Paul Teng
Managing Director, Nanyang Technological University
Novel Approaches to Manage Consumer Food Waste for Sustainability
| Agenda | |
| 2:30 pm | Welcome & Introductory Remarks |
| Session Co-Chairs: Fergus Clydesdale, PhD, University of Massachusetts Amherst and Edith Wilkin, Leprino Foods | |
| 2:35 pm | Introductory Talk: Relationship between Food Waste, Diet Quality and Environmental Sustainability |
| Zach Conrad, PhD, MPH, USDA, Grand Forks, North Dakota, USA | |
| 3:05 pm | Role of Technology to Reduce Food Waste in the Home |
| Gail Tavill, Conagra Brands, Chicago, Illinois, USA | |
| 3:35 pm | Novel Approaches to Manage Consumer Food Waste for Sustainability |
| Professor Paul Teng, Nanyang Technological University, Singapore | |
| 4:05 pm | Concluding Panel Discussion |
| 4:30 pm | Adjourn |