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Talk – Stepping up to the Plate: Innovations in Food Waste Reduction
March 20 @ 3:00 pm - 4:00 pm| Free
The talk will be held virtually via Zoom and in-person at 107 Norman Smith Hall, UMaine.
- Virtual attendance: Complete the registration form to receive Zoom connection information.
- In-person attendance: Masks are required for all Mitchell Center talks.
Speaker: Angel Veza, Senior Manager of Capital, Innovation, and Engagement, ReFED
Wasted food is a solvable challenge that could lead to positive environmental and social impacts, and there is a wide range of solutions that are ripe for adoption that can help us achieve our national and international goals of cutting food waste by 50% by 2030. Learn about some of the current barriers to food waste reduction faced by individuals and companies, the latest innovations designed to address these barriers, and what’s needed to help these solutions grow their impact.
Angel Veza serves as ReFED’s Senior Manager of Capital, Innovation and Engagement, working to catalyze adoption of top food waste solutions. She originally worked in the education field teaching underserved communities. After working with students for 7 years, Veza received her Grade Diplome at the French Culinary Institute and worked through New York City’s top restaurants including Morimoto and two-Michelin starred Atera and with foodservice companies like Compass Group. During that time, she witnessed the significant amount of food being wasted in the hospitality industry and decided to work with the Food Waste team at World Wildlife Fund. As an expansion of that, she worked in supply chain and led strategic sourcing and procurement with a focus on food waste reduction at Manahtta Restaurant, part of Danny Meyer’s Union Square Hospitality Group in NYC.