Food Waste: Can We Reach Zero?
Tuesday, January 14, 2020 at 5:30pm to 8:30pm
CIC, Mosaic Room 245 Main Street, Mosaic Room
Whether it’s packaging materials, food waste and agricultural producers, manufacturing castings and beyond, the concept of “waste” is changing as companies embrace circular economy where unused or discarded products and their components are reused to make new products.
Still, the food industry continues to experience inefficiencies. Each year, American consumers, businesses, and farms spend an eye-popping $218 billion a year - 1.3% of U.S. GDP - growing, processing, transporting, and disposing of food that is never eaten. That’s 52 million tons of food sent to landfill, plus another 10 million tons discarded or left unharvested. Food waste is responsible for roughly the same amount of greenhouse gas emissions as 37 million cars. Meanwhile, one in seven Americans is food insecure.
As innovators know, “problems” are “opportunities” waiting for solutions: the bigger the better. Food industry entrepreneurs are stepping up to the opportunity. They are developing solutions bringing efficiencies to the supply chain (upstream) and reducing food waste (downstream). And of course, using less water, energy, and soil improvement.
Please join us for an insightful roundtable discussion and start-up exhibition as we shed light on:
- What are systemic causes of food inefficiencies?
- What drives the movement toward zero food waste?
- Where are innovative companies and startups seeing opportunities - manufacturing, farms, upcycling, etc.?
Fireside Chat: Moderator TBA
Speaker: Jonathan Krones, MIT PhD Engineering Systems, Visiting Associate Professor, Boston College
5:30 PM to 6:00 PM - Registration
6:00 PM to 6:45 PM - Introductions and Fireside Chat
6:45 PM to 7:30 PM - Startup Pitches
7:30 PM to 8:00 PM - Networking