"Reshape Consumer Environments" - Following the Roadmap to 2030 Webinar Series
"Reshape Consumer Environments" - Following the Roadmap to 2030 Webinar Series
Wednesday September 22, 2021 1:00 pm EST
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?
Location
VirtualPanelists
Lily Herd
Capital, Innovation, & Engagement Manager
Lily Herd
Capital, Innovation, & Engagement Manager - ReFED
Lily Herd (she/her) serves as ReFED's Capital, Innovation, & Engagement Manager. She works closely with ReFED's extended network of stakeholders to collaborate and share insights on food waste reduction strategies and to scale impact. Before joining ReFED, she worked in the agricultural and nonprofit healthcare sectors. She is passionate about food security, climate change mitigation through regenerative agriculture, and increasing equity and inclusion within the food system. Lily holds a Master's of Science in Food Security from the University of Edinburgh in Scotland as well as a Bachelor's in Psychology and Anthropology from the University of Oregon.
Brett Jenks
President and CEO
Brett Jenks
President and CEO - RARE
Brett Jenks has championed behavior change in the conservation community for more than 20 years. As President and CEO, he leads Rare’s international mission to equip people in the world’s most biologically diverse countries with the tools and motivation needed to sustainably manage their natural resources. During his tenure with Rare, Jenks has created large-scale, global partnerships with Bloomberg Philanthropies, The Nature Conservancy, Conservation International, Oceana, Environmental Defense Fund, UNESCO, AVEDA, Encourage Capital, National Geographic and the ministries of environment and fisheries of many nations.
Priyanka Malhotra
Senior Brand Manager
Priyanka Malhotra
Senior Brand Manager - Hellmann's
Priyanka Malhotra is a Senior Marketing Manager at Unilever where she manages the Hellmann’s Brand Equity and communication, Innovation strategy, and Purpose strategy focused on reducing food waste. She leads Unilever’s Asian Business Network Business Resource Center. She’s an Alumni of the University of Michigan at Ann Arbor and The University of Texas, Austin. Priyanka is also an active member of the Art of Living Foundation and has been meditating for over 15 years. A mum of a 5-year-old girl, Roshni.
Dr. Richard Swannell
International Director
Dr. Richard Swannell
International Director - WRAP
Richard is an environmental scientist with a strong track record of leading teams which tackle plastic pollution, reduce food waste and deliver more sustainable practices within businesses. He leads WRAP’s international work, working with partners in over 25 countries to deliver systemic change, particularly within the food system. WRAP is a not for profit organization, based in the UK, which aims to cut waste around the world and deliver a Net Positive future. WRAP’s programs, such as the Courtauld Commitment, inspire and deliver change, for example helping reduce food waste across the UK supply chain by 27% or 1.7 Mt/y.
Sophie Egan, MPH
Co-Director
Sophie Egan, MPH
Co-Director - Menus of Change University Research Collaborative
Sophie Egan, MPH is the author of How to Be a Conscious Eater (Workman, 2020)—named one of Bon Appétit’s “Favorite New Books for Climate-Friendly Cooking and Life”—and the founder of Full Table Solutions, a consulting practice that’s a catalyst for food systems transformation. Based in Boulder, she is also a contributor to The New York Times Health section. An internationally recognized leader at the intersection of food, health, and climate, Sophie serves as Director of Strategy for Food for Climate League, Co-Director of the Menus of Change University Research Collaborative, and Senior Advisor for Sustainable Food Systems at R&DE Stanford Dining. For over five years, Sophie served as the Director of Health and Sustainability Leadership/Editorial Director for The Culinary Institute of America’s Strategic Initiatives Group. Sophie’s writing has been featured in The Washington Post, TIME, Parents, The Wall Street Journal, Bon Appétit, WIRED, EatingWell, Edible San Francisco, FoodTank, and Sunset.
Webinar Resources
Download PresentationBrowse Past Events
"Recycle Anything Remaining" - Following the Roadmap to 2030 Webinar Series
Following the Roadmap to 2030: Taking Action to Reduce Food Waste by 50%
Scaling Action: Opportunities for Food Waste Solution Providers to Engage with ReFED
COVID-19 & Food Rescue: A Deep-Dive into Key Food Rescue Innovations to Meet Changing Needs
"Reshape Consumer Environments" - Following the Roadmap to 2030 Webinar Series
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