Roughly 30 to 40 percent of food produced is wasted and that’s a big problem for society and the planet due to unnecessary resource use, failure to feed hungry people, and harmful greenhouse gases emitted as unused food rots in landfill. According to the United Nations Food and Agriculture Office, food waste is responsible for nearly 8 percent of global emissions, making it the single greatest way to solve climate change.
Upcycling food helps minimize this problem by creating new, high-quality products from otherwise wasted – but perfectly nutritious – ingredients. According to the Upcycled Food Association (UFA), 60% of people want to buy more upcycled food products, and 95% of this group want to do their part to reduce food waste. However, many Americans don’t understand the concept of an upcycled food. To educate them, the UFA is holding a free official Climate Week NYC 2020 virtual event on Tuesday, September 22, at 11:00 a.m. Eastern: Positive Climate Action Through Upcycled Foods: What Are They, How Do They Help, and Where Can I Get Some?
The event will be moderated by Turner Wyatt, CEO of the Upcycled Food Association. Wyatt will moderate a discussion with Emily M. Broad Leib, Clinical Professor of Law, Founding Director, Harvard Law School Food Law and Policy Clinic, Caue Suplicy, Founder and Chairman, Barnana, a banana-based snacks company and founding member of the UFA, and Caitlin Leibert, Director of Sustainability, Chipotle Mexican Grill.