Nearly one-third of all the food that is produced in the world never gets eaten. By some estimates, we waste 30 million tons of food in the U.S. and 1.3 billion metric tons worldwide every year. All this waste has huge economic, environmental, and social costs.

Ned Spang, an assistant professor in the Department of Food Science and Technology at the University of California, Davis, led a team of researchers examining food loss and waste in a new study published in the journal Annual Reviews of Environment and Resources. The comprehensive review finds that large systemic factors drive food waste. The study points to the need to look at structural, cultural and social factors rather than only focusing on actions by individual producers and consumers. 

Doors open at 5:30 p.m. Presentation begins at 6:00 p.m.

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