Upcoming Webinar Events
More (or Less) for Your Money? The Case for Customizable Portions at Restaurants
February 11, 2026
The majority of food waste at restaurants comes from what consumers leave behind. Meanwhile, new research from ReFED and Datassential shows that consumers not only feel guilty about that, but nearly 60% would be more likely to visit a restaurant that offers customizable portions on their menu.
Join us for a conversation to explore why restaurant owners and operators who offer customizable portions may gain a competitive advantage in 2026 and beyond. Presenters will discuss new research from ReFED, Datassential, Georgetown University’s Portion Balance Coalition and The Earth Commons Institute, and Menus of Change University Research Collaborative that makes the business case—and the food waste reduction case—for letting consumers choose how much food they’re served.
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FWAN Lunch ’n’ Learns
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FWAN Innovation Demo Days
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Past Events
Sleigh Food Waste This Holiday Season: A Low-Waste Cooking Demo with Jon Kung
Catalytic Capital Intermediation: Connecting Mission-Driven Capital to Systemic Change
Ice Out Food Waste: Leveraging the Power of Freezing to Reduce Wasted Food
Engaging Employees in Food Waste Reduction: A Walkthrough of Our Open-Source Employee EngagementToolkit
Repurpose with a Purpose: A look behind the new toolkit for foodservice professionals
ReFED Catalytic Grant Fund: Maximizing the Harvest Open Call—Informational Webinar
Quantifying the Methane Footprint of Food Loss and Waste in the United States
Reducing Food Waste in Schools: Transforming Cafeterias through Community-Driven and Grassroots Initiatives
Big Progress in Reducing Retail Food Waste: New Date from the Pacific Coast Food Waste Commitment
Reducing Food Waste and Methane Emissions: Insights from the U.S. EPA’s Latest Reports
Food Waste at Retail: First-of-Its-Kind Data from the Pacific Coast Food Waste Commitment
Building a Food System that Works for Everyone: A Look at the Intersection of Food Waste with Justice, Equity, Diversity, and Inclusion
Tackling Food Loss on the Farm: Solutions in the Meat, Poultry, and Dairy Sectors
Innovation Demo Day: Early Supply Chain Food Waste Reduction Solutions | Co-hosted by The Spoon and ReFED
FWAN Networking Event: Food Waste Management and Recycling at the Municipal and State Level
Sparking Innovation: The Power of Catalytic Capital to Reduce Food Waste
Aligning the National Food Waste Reduction Goal with International Efforts
"Recycle Anything Remaining" - Following the Roadmap to 2030 Webinar Series
Following the Roadmap to 2030: Taking Action to Reduce Food Waste by 50%
"Reshape Consumer Environments" - Following the Roadmap to 2030 Webinar Series
"Maximize Product Utilization" - Following the Roadmap to 2030 Webinar Series
"Enhance Product Distribution" - Following the Roadmap to 2030 Webinar Series
Connecting Food and Transportation Surpluses and Shortages Caused by COVID-19