Training the Culinary Community of Tomorrow to Reduce Food Waste Today

Health & Science

Those in the culinary community have long been leaders in advocating for food system improvements. But too often, we rely only on the established chefs with a foundation and platform to drive this change. In this session, we explore alternative avenues to educate our communities on food waste reduction. From cookbooks to the classroom, initiatives to reduce food waste can be found in any number of places. We invite you to tune in and leave with new ideas.

Catch this impactful recording on our conference resource site, here.

Cook, eater, and writer Mitchell Davis is Executive Vice President of the James Beard Foundation and an Academy Chair of the World’s 50 Best restaurants. His doctoral dissertation was about the history of restaurant reviewing and the influence it has on taste.

Regina Northouse is the Executive Director of Food Recovery Network, the largest student movement against food waste and hunger in the nation. She is responsible for setting the strategy to support FRN’s growth across the country. Regina received her MA from Carnegie Mellon University.

Alison Tozzi Liu is the editorial director at the James Beard Foundation, where she oversees print and digital publications, communications, and marketing. Liu heads up the Foundation’s editorial projects including the multiple award-winning cookbook James Beard’s All-American Eats: Recipes and Stories from Our Best-Loved Restaurants, as well as the organization’s social media platforms.

Jonathan Deutsch, Ph.D., is Professor of Culinary Arts & Food Science at Drexel University and the James Beard Foundation’s Impact Fellow, leading a national curriculum effort to train the next generation of chefs in preventing food waste. He oversees the Drexel Food Lab, which solves real world problems through good food product development.

Photo: Wikicommons

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