Jodi Helmer

Food Waste Panelists

To kick off the IFT FIRST session, “Tackling Food Waste: Defining the Problem, Innovating Solutions,” Alexandra Coari, vice president of capital innovation and engagement at ReFED shared some startling statistics: Addressing food waste in the United States will save four trillion gallons of water and 75 million tons of greenhouse gas emissions while creating 50,000 jobs—but it will take a $14 billion annual investment to make it happen.

Coari acknowledged the challenge and share…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Jodi is a freelance journalist whose work has appeared in publications like Sierra, Entrepreneur, NPR, National Geographic Traveler, AARP, Farm Life, Hemispheres, Civil Eats, and The Guardian.
Placeholder

Manual Feature

Latest News

From the Expo Floor Day Two

From plant-based performance to precision fermentation, day two featured bold prototypes and sustainable solutions shaping the future of food.

AI Acceleration Will Redefine the Next Five Years

To stay ahead of the AI curve, IFT FIRST keynoter Steve Brown urges food innovators to experiment, stay curious, and double down on what makes us human.

A VC Perspective on Health-Driven Food Innovation

PeakBridge, a Startup Pavilion sponsor, sees massive potential in science-backed, scalable solutions for food, health, and digital convergence.

From the Expo Floor Day One

Bright colors, bold flavors, and new tech take center stage in this first look at the IFT FIRST Expo floor.

Keynoter Calls for Purpose-Driven Innovation

Michiel Bakker challenges food professionals to rethink their role in shaping a healthier, more sustainable food future—one intentional decision at a time.