Transforming Food Loss into Commercial and Nutritional Products: Innovations, Collaborations for Creative Financing and Supportive Legal Approaches
2020-11-12 | Deschutes Brewery Public House, 1044 NW Bond St, Bend, OR, 97701, United States
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, 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.
