Why Reducing Food Loss and Waste Matters
A reduction in food loss and waste will not only help conserve precious natural resources and reduce the greenhouse gas emissions, it will also help strengthen global food security and improve access to nutrition for vulnerable populations.
“I think that everyone assumes food waste is something that other people do,” says Clementine O’Connor program officer - Sustainable Food Systems at the United Nations Environment Programme (UNEP). “Food waste is something that everyone does and that everyone could do better at reducing.” And while it is going to take everyone—from the individual to the country level—to make a difference, it is key to remember that the impact of food loss and waste is va…
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Continuing the Conversation With Katie Stebbins
Katie Stebbins, executive director of the Food and Nutrition Innovation Institute at Tufts University, talked with Food Technology at IFT FIRST about the unique and important position the Institute has as a convener for industry, academia, and government to bring forth change in food and nutrition security.
Continuing the Conversation With Caree Jackson Cotwright
In her role as director of nutrition security and health equity at the USDA’s Food and Nutrition Service for more than a year, Caree Jackson Cotwright sat down with Food Technology at IFT FIRST to provide an update on the progress made and to issue a call to arms for everyone—industry and academia—to help advance food and nutrition security.
Collaboration + Innovation at IFT FIRST
Energy, insight, cutting-edge science, and lots of networking characterized IFT’s Annual Event and Expo.
Future-Proofing Supply Chains Against Climate Change
Ingredient suppliers and food manufacturers are adopting a variety of strategies to mitigate the risks of weather-related events—and an increasingly unstable supply chain.
Upcycled Foods Break New Ground
The fledgling upcycled category is taking off as companies combat food waste with a growing array of repurposed ingredients.