Webinar Events
Featured Event
Food Waste Insights + Innovation Forum: Co-hosted by The Spoon and ReFED
June 16, 2021
Join The Spoon and ReFED as we examine the way technology and other innovative initiatives are helping to curb food waste from the consumer kitchen all the way to the manufacturing floor and beyond.
Upcoming Webinar Events
"Enhance Product Distribution" - Following the Roadmap to 2030 Webinar Series
June 30, 2021
Transporting food from where it’s produced to where it gets processed, sold, or consumed is complicated under any circumstances, and the challenge increases with time-sensitive products, strict quality standards, and specific temperature requirements to maintain. How can sensors, optimized routing, and other technology along with updated management procedures streamline distribution and increase freshness?
Read More"Refine Product Management" - Following the Roadmap to 2030 Webinar Series
July 28, 2021
Perfectly matching supply and demand is ideal, yet nearly impossible, and even the best efforts of forecasting and inventory management can lead to excess and waste. How can intelligent forecasting and fulfilment, dynamic pricing, flash sale apps, and other process improvements help to better align purchases with sales, optimize on-site handling, and proactively plan for surplus?
Read More"Maximize Product Utilization" - Following the Roadmap to 2030 Webinar Series
August 25, 2021
Waste can be driven by not using food products in their entirety. How can facilities, operations, and menus be redesigned to use as much of each product as possible – and how are upcycling and low-waste menus helping the food system rethink the concept of “waste”?
Read More"Reshape Consumer Environments" - Following the Roadmap to 2030 Webinar Series
September 22, 2021
Consumers generate more surplus food than any other sector, and while poor food management is a big cause, a portion of that waste occurs because of decisions made by other actors throughout the supply chain. How can shopping, cooking, and eating environments evolve to help consumers waste less – and what’s needed to shift our overall culture to place more value on food?
Read More"Strengthen Food Rescue" - Following the Roadmap to 2030 Webinar Series
October 20, 2021
Just 3% of surplus food ends up being donated, and most food donations are of processed, shelf-stable items that are easier to transport and store. As a result, many food relief agencies end up purchasing fruits, vegetables, and other perishables rather than rely on donations. What solutions can help further the rescue of high-quality, nutritious food and increase the capacity of food relief agencies to get it to the people who need it most?
Read MoreFollowing the Roadmap to 2030: Taking Action to Reduce Food Waste by 50%
November 17, 2021
Join us for a new webinar series designed to help you make the most of ReFED’s Insights Engine and Roadmap to 2030: Reducing U.S. Food Waste by 50%.
Read More"Recycle Anything Remaining" - Following the Roadmap to 2030 Webinar Series
November 17, 2021
Nearly 70% of surplus food is treated as true “waste,” meaning it is either left in the fields after harvest, incinerated, dumped, deposited in the sewer, sent to landfill, or applied to the land. But much of this could have been used for other purposes – in fact, recycling offers one of the largest opportunities for decreasing the amount of waste in our food system. What can be done to ensure we’re finding the highest and best use for any food or scraps that remain?
Read MoreLearn more about the upcoming Summit, review pasts events, and nominate speakers and topics.