FAO in North America

Symposium | Transforming Food Loss into Commercial and Nutritional Products: Innovations, Collaborations for Creative Financing and Supportive Legal Approaches (Nov 12)


Communities, businesses, governments and non-profits are developing creative mechanisms for purchasing and transforming “food loss” from harvest, slaughter and catch into foods and other products to support rural economies and the nutrition needs of consumers.

The 2020 World Food Law Institute Symposium, co-sponsored with the Food and Agriculture Organization of the United Nations (FAO), continues and elaborates the discussions of food loss and food waste held in a series of international Round Tables that progressed from defining the concepts then to exploring national initiatives, global case studies, and international programs.

This 2020 World Food Law Institute Symposium will develop several of these topics through three expert, international Panels about responses to the challenge of reducing food loss by using innovations and new technologies, supportive laws and legal approaches, and creative financing – all of which are being paired with the dedication and creativity of participants along the food supply chain. 

Date: Thursday, November 12, 2020, from 9:30 am - 1:00 pm EDT (Register today)


Welcoming Remarks

Marsha Echols, Professor of Law & Director of the World Food Law Institute (Moderator)

Vimlendra Sharan, Director, FAO North America

Introduction to the Symposium and Perspectives from FAO

Daniel Gustafson, Special Representative of the Director-General, FAO
Topic: “The World Food Law Institute Symposium in the context of current global discussions on food loss and waste.” 

Panel I: Transforming Food Loss into Commercially Useful Products: Case Studies of Innovations

Jean C. Buzby, Food Loss and Waste Liaison, Office of the Chief Economist, USDA
Topic: “Research, Development, and Commercialization of Innovative Products that Reduce Food Loss: A Focus on Federal Activities.” 

Tony Pavel, Senior Food Lawyer, Cargill
Topic: “Opportunities and Innovations in Supply Chain Food Loss.”

Jackie Wincek, Procurement & Sustainability, DC Central Kitchen
Topic: “DCCK: A Non-Profit’s Approach to Avoid Local Food Loss.” 

Comment: Stella A. Ansah, Minister-Counsellor/Commercial, Embassy of the Republic of Ghana, Washington D.C.

Panel II: Reflections of Global Legal Counsel: International Case Studies and Solutions

Donata Mary Rugarabamu, Legal Counsel, FAO
Topic: “Towards regulatory solutions to reduce food loss: Case studies of FAO's experience.”

Katherine Meighan, General Counsel, International Fund for Agricultural Development (IFAD)
Topic: “Addressing Food Loss during the COVID Pandemic: IFAD Case Studies.” 

Comment: Gizem Eras, Counsellor (Agriculture and Fisheries), Economic and Trade Policy, Embassy of Canada, Washington, DC.

Panel III: Collaborations for Creative Financing Solutions: Making Solutions Possible

Geeta Sethi, Advisor and Global Lead for Food Systems, World Bank 
Topic: “Global Problem Local Solutions—the case of Food Loss and Waste.” 

J.B. Cordaro, Special Representative for Mars
Topic: “Assessing the Food Safety-Food Loss Connection in the Context of Food Systems.”  

Dorothée Briaumont, Director, Solaal
Topic: “SOLAAL and Food Loss- A public-private partnership for financing.” 

Comment: Josyline C. Javelosa, Ph.D., Agriculture Attaché to the United States and the Americas, Embassy of the Philippines

Closing Remarks

Amb. Hans Hoogeveen, Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture

 Join the conversation on Twitter using #Foodloss.