Food Waste Happens at Every Step. Who Actually Has the Power to Change It?

​Second event of our 8 part series Inside the Bay Area Food System: Eight conversations with professionals who are working from the inside.

​Food waste isn't a knowledge problem. Most people working in food know where the waste happens: on the farm, in the supply chain, in the back of house, at the shelf. The harder question is who has enough leverage to actually change it, and what that looks like from inside a real organization.

​We're bringing together Bay Area professionals who are bumping up against this in their actual jobs — chefs, buyers, operations leads, food service managers, growers — to dig into where the leverage actually sits.

​A peer speaker will open with a specific challenge they're navigating, and then we go from there: where's the waste, who controls it, and what's one thing someone in this room could do differently starting next week.

​What to expect:

• ​A short framing from a peer speaker (~15 min)

• ​Open discussion on where leverage sits and what's getting in the way

• ​A close that maps who's in the room and what we should dig into next

​Who this is for: People working in Bay Area food service, grocery, procurement, farming, food tech, or waste management who deal with food waste, or want to.

​Format: Virtual, 60 min