Did you know you can save money and the planet at the same time by wasting less food? Food that ends up in a landfill releases methane, a powerful greenhouse gas that contributes to climate change. There are simple and fun things we can learn to do at home to use more of the food we buy and turn the rest into rich compost that feeds the soil.

Join us for a special webinar and demo about how to prevent and reduce wasted food at home. Speakers will share tips and interactive tools for food prep and storage, demonstrate meal planning and cooking with ends and stems, introduce the basics of hot composting and vermicomposting (composting with earth worms), and more!

Speakers:

Andrea Collins, Sustainable Food Systems Specialist at NRDC (Natural Resources Defense Council), focuses on making our food system more efficient, sustainable, and equitable. She works to prevent food from becoming waste in our homes, across our cities, and through federal action. Andrea will share resources from SaveTheFood.com with tips for reducing food waste in our kitchens.

Alison Mountford, Founder and CEO of Ends+Stems, a meal planning service designed to reduce household food waste and stop the effects of climate change. Chef Alison will present in the kitchen to show you how to use ingredients you may find in your fridge as part of the meal plan process and how to cook with ends and stems.

Brenda Platt, director of the Institute for Local Self-Reliance (ILSR) Composting for Community project, which is advancing composting to enhance soils, protect the climate, and reduce waste. Brenda will cover why, what, and how to compost at home.

Jonathan Deutsch, Ph.D., Certified Research Chef and Professor in the Department of Food and Hospitality Management in the College of Nursing and Health Professions at Drexel University and Director of the Drexel Food Lab. He is also President of the Upcycled Food Foundation and previously the inaugural James Beard Foundation Impact Fellow, leading a national curriculum effort on food waste reduction for chefs and culinary educators.

This session is organized by the Federal Interagency Food Loss and Waste Collaboration (U.S. Environmental Protection Agency (EPA) | U.S. Department of Agriculture (USDA) | U.S. Food and Drug Administration (FDA)).