Food Waste: Reducing the climate change impact

In an effort to combat climate change, a lot of headway has been made to get people to adopt a less meat intensive diet. The popularity of the meatless meat burgers is a testament to people’s willingness to make small changes to do their part. However, food waste remains a perennial challenge. Forty percent of all food produced is wasted. The agriculture industry on a whole accounts for about a tenth of total emissions. Seriously dealing with climate change means that we have to stop wasting food. We are used to cheap and abundant food however, so this is a challenge.

Lori Nikkel, CEO of Second Harvest has been researching and identifying sources of food waste. Her current projects include The Avoidable Crisis of Food Waste, a world first evidence-based research project that identifies where, why and how much food is lost and wasted across the supply chain and the expansion of Foodrescue.ca an online tool that allows food businesses to donate surplus food to social service agencies, schools and food banks in their community. Laura Dias, RD Public Health Dietitian from the Timiskaming Health Unit will also be joining us.

Lori Nikkel and Laura Dias joins us Aug 19 at the Madison Avenue Pub (14 Madison Ave).

Doors open 7:00pm. Please come, order and get settled. Discussion starts promptly at 7:15.

As always, our events are free. You only have to cover what you order.

Please RSVP to let us know you can join us.