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How the Food Industry is Tackling Food Waste - Latest Innovations and Trends

Tue, Sep 21, 2021 · 2:00 PM · Eastern Time (US & Canada)
About This Webinar

Food waste is a massive issue in the United States and abroad. In the U.S. alone, an estimated 35% of all food goes unsold or uneaten, and a staggering 54 million tons goes to waste each year. The good news is that consumers and food companies can address the issue by taking rather simple steps.

Join The Food Institute as we invite industry experts to discuss the issue of food waste, and how businesses are bringing solutions to the retail, foodservice, and manufacturing levels, with an eye toward reducing food waste by as much as 50% over the next decade. Our panel includes executives from ReFED, CHR Hansen, and Marcum who will offer insights and real-world solutions.

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Sponsored by:

Marcum LLP

Marcum LLP’s Food & Beverage Services group has the perfect recipe of knowledge and service capabilities to help companies stay flexible. Marcum’s professionals provide the accounting, tax, and consulting services so that companies can concentrate on the growth of their business. Marcum serves a variety of food and beverage clients including distributors and manufacturers, importers, restaurant chains, processors and packaging, agribusinesses, and retailers. For more information, please visit https://www.marcumllp.com/industries/food-beverage.

Categories:
PROFESSIONAL DEVELOPMENT
Who can view: People who attended or registered for the webinar only
Webinar Price: Free
Featured Presenters
Webinar hosting presenter
VP, Capital, Innovation & Engagement, ReFED
Alexandria (Alex) serves as Vice President of Capital, Innovation, & Engagement at ReFED – a US-based nonprofit focused on reducing food loss and waste by advancing data-driven solutions – where she is working to catalyze the more than $140 billion of public, private, and philanthropic capital needed to scale innovation and accelerate the adoption of food waste solutions by 2030. She brings 12 years of investment banking, sustainable food supply chain, and innovation acceleration experience with startups, for-profits and nonprofits in the U.S. and Latin America, including time at JP Morgan, Fair Trade USA, OLLY, and Agora Partnerships. She is passionate about helping mission-driven companies grow their impact and believes in the power of market-based approaches to solving today's biggest challenges.
Webinar hosting presenter
Director, Business Development & Marketing, CHR Hansen
Julien Biolley heads up the Marketing and Business Development activities for Chr. Hansen’s in North America, an organization that has been awarded Most sustainable food ingredient company in 2020 by Corporate Knights. His professional career has been dedicated to the Food and Bioscience Industry thus far, in various Technical, Sales and Marketing roles across Denmark, France and the USA. With a passion for innovation and new technologies, Julien is committed to make an impact by engaging with the food industry and lead a sustainability change.
Webinar hosting presenter
Principal, Marcum LLP
Patrick O’Reilly’s is a principal in the Firm’s Financial Accounting and Advisory services (FAAS) practice. Mr. O’Reilly serves his clients by managing all aspects of their accounting and finance operations, with an emphasis on improving internal controls and operational efficiency. His 30 years of relevant experience covers nearly all aspects of public accounting. His experience also includes food and beverage, real estate management, medical practices, law firm administration, architecture and engineering firms.

Mr. O’Reilly is knowledgeable in taxation, business plan formulation and implementation, human resources management, payroll, benefits administration, insurance, retirement plans, and all manners of financial accounting software applications. He primarily functions as an outsourced CFO or Controller to clients of varying sizes. The work performed is often an outsourced placement but can be applied in interim situations as well and service levels can be scaled up or down depending on the needs.
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