The Food Systems for Nutrition Innovation Lab (FSN-IL) is a consortium led by Tufts University’s Friedman School of Nutrition Science and Policy, funded under USAID through the Feed the Future Initiative. In target geographies of Sub-Saharan Africa and South Asia, the Lab’s goal is to identify and promote uptake of novel technologies, practices or information flows that help in i) reducing food loss and waste, ii) improve food safety, and iii) enhance access to nutrient-dense (often perishable) foods.
This is the second of three webinars conducted in collaboration with Thriving Solutions. In this webinar, we will discuss food loss and waste basics while touching upon different drivers and causes that lead to food loss and waste along the value chain. We will also introduce global targets and related international measurement methodologies that address this issue. We will look at different valorisation methods that relate to the FLW hierarchy and give examples of these valorisation options. Finally, we will hear from an expert speaker that has developed an AI system to address and reduce food loss and waste.
Speakers:
Patrick Webb, Director, Food Systems for Nutrition Innovation Lab, Tufts University
Patrick Webb is the Alexander McFarlane Professor of Nutrition at the Friedman School of Nutrition Science and Policy. Until 2005, Dr. Webb was the Chief of Nutrition at the United Nations World Food Programme in Rome. Today, he is the Director of the Feed the Future Food Systems for Nutrition Innovation Lab. He has served on numerous task forces and global advisory panels, including currently serving on the High-Level Panel of Experts of the Committee on World Food Security, he is technical adviser to the Global Panel on Agriculture and Food Systems for Nutrition, and serves as one of the Commissioners for the ongoing Eat-Lancet 2.0 study.
Seta Tutundjian, Founder and Chief Executive Officer, Thriving Solutions
Seta Tutundjian is a global advocate for sustainability and transitioning to circular and regenerative economies in water-scarce regions. For the past 25+ years, she led the formulation and execution of transformative ESG (Environment, Social, Governance) programs that engaged and mobilized stakeholders to introduce novel approaches that increased resilience and built a demand management culture in the water, agricultural and energy sectors. Seta co-leads the global Food is Never Waste coalition; and is on the General Board of United Cities. A holder of a MSc. in Climate Change and Development, Seta is the Founder and CEO of Thriving Solutions, a sustainability consulting firm, dedicated to decarbonizing our economy, safeguarding biodiversity, regenerating nature, advancing food-nutrition-water security, and supporting the Sustainable Development Agenda 2030. In recognition of her work, Seta has received several awards including the prestigious Superior Honor Award by the Government of the United States of America.
Steve Finn, Vice President of Sustainability and Public Affairs, Leanpath
Steven Finn is Vice President of Sustainability and Public Affairs for Leanpath, the global leader in integrated hardware and software solutions for food waste prevention, where he helps clients take control of their food waste while engaging employees in creating a culture of food waste prevention. He is a member of Leanpath’s strategic leadership team with extensive experience in food waste reduction and prevention strategies, speaking frequently at industry events and providing education and guidance to client partners and internal teams. He also manages Leanpath’s 12.3 Initiative. Steven teaches graduate courses on innovation for sustainability and the food-water-energy nexus at the University of Pennsylvania and Boston University in the U.S. He is the author of several articles on food waste and has served as a Director for three non-profit organizations in the food sector. He is the author of the blog Food For Thoughtful Action.