According to a 2010 USDA study, food-related energy use constituted about 16% of total national energy consumption in recent years (source). Identifying areas of greatest inefficiency and/or energy use is an important first step towards introducing sustainability in food systems. Today, we engage in a three-course dialogue of techniques for GHG emission reduction in food transportation, sustainable packaging, and finally traceability across the food supply chain. These pitstops along the chain are an effective lens into this subject matter as they link together many, if not all, of the actors involved in getting food from the farm to the consumer.

Speakers:

Oliver Gao, Associate Professor at Cornell University Center for a Sustainable Future

Patrick Newton, CEO, Helveta

Tom Wright, Creator of Sustainable Bizness and Project Manager at Whole Foods Green Mission

Please contact tasmia.khan@agrion.org for further information.