On September 13, Food Tank will host a one-day summit at the WNYC Greene Space in New York City, titled “Focusing on Food Loss and Waste,” in partnership with Rethink Food Waste Through Economics and Data (ReFED) and with support from The Rockefeller Foundation and The Fink Family Foundation.
The 2017 Food Tank Summit in New York, NY, will consist of dynamic panel discussions featuring a variety of speakers including Sam Kass, Ruth Reichl, Kimbal Musk, Dan Barber, Tom Vilsack, Tom Colicchio, Stephanie Strom, Tom Vilsack, John Boyd, 30 more from around the world and exciting panels moderated by journalists from The New York Times, Vice, Fast Company, BuzzFeed, Modern Farmer, and more.
The event is sold-out but you can still join the conversation! The entire Summit will be shown FREE on Facebook Live all day using a five-camera professional crew streaming on the Food Tank Facebook page. Please engage using #FoodTank. Additionally, Food Tank will be featuring backstage interviews with speakers all day using Instagram Live, Stories, and on Periscope/Twitter Live. After the event, all videos will be immediately archived on Food Tank’s YouTube Channel.
Food Tank will also be hosting a post-Summit reception (sold-out) immediately following the Food Tank NYC Summit, sponsored by Sombra Mezcal at NYC’s Charlie Bird restaurant from 6:00 pm to 8:00 pm. Following the reception, Food Tank, in partnership with The Fink Family Foundation and Blue Hill Restaurant, will be hosting a special dinner discussion (sold-out) with leading thinkers such as Ruth Reichl, Sam Kass, David Barber, and Dan Barber around solutions to food waste. The evening will feature a special menu inspired by Chef Dan Barber’s wastED initiative, a pop-up devoted to the theme of re-using foods that would otherwise be wasted.
The following day on Thursday, September 14, 2017, Food Tank will be organizing a free public event in Washington Square Park (12:00 to 1:30 pm) around how to reduce the amount of food we waste featuring speakers, dance performance, and showcasing our new dance workout fitness experience called Garjana.
Garjana is led by a team of Broadway stars (from shows including Charlie and the Chocolate Factory, Wicked, Alladin, and more), featuring choreography from Mamma Mia’s Monica Kapoor and debuting all-original music from Douglas Romanow, whose credits include Justin Bieber, Tyga, and hundreds more.
Speakers include Green Bronx Machine’s Stephen Ritz, Slow Food USA’s Richard McCarthy, Harlem Grown’s Tony Hillery, GrowNYC’s Liz Carollo, Edible Magazine’s Brian Halweil, and more. Performances from Dance in Tribeca, NYC Bollywood Funk, Fit4Dance, and more. The Brooklyn Net’s Jay Jung will be DJing the event.
Check out the 2017 Food Tank NYC Summit all-star lineup of food leaders and innovators that will be discussing how to stop food waste once and for all!
Eillie Anzilotti, Assistant Ideas Editor at Fast Company, focuses on sustainability, social good, alternative economies, and solutions for pressing issues like climate change, mass incarceration, and access to quality food.
Emily Bachman, Compost Program Manager at GrowNYC Zero Waste Programs, oversees the collection, transportation, and delivery of food scraps from 60 food scrap drop-off sites to community compost sites in all five boroughs of NYC, working closely with the NYC Department of Sanitation to ensure that composting is convenient and accessible to all New Yorkers.
Elizabeth Balkan, Director of Policy, Office of the Commissioner at NYC Department of Sanitation (DSNY), has been responsible for developing and implementing the city’s zero waste plan.
Dan Barber, Chef and Co-Owner at Blue Hill and Blue Hill at Stone Barns, is the driver of the wastED initiative, a pop-up restaurant devoted to the theme of re-using foods that would otherwise be wasted.
John Boyd, Jr., Founder and President of the National Black Farmers Association, is a fourth-generation farmer and civil rights activist who works closely with national leaders in government, agriculture organizations, and rural groups both nationally and internationally.
Diane Brady, Journalist and Founder of dB Omnimedia, works with a growing eco-system of writers, producers, and other creative talent to produce newsworthy mobile video, op-ed pieces, media sites, books, and events that explore the future of business.
Joan Briggs, Executive Director at The Fink Family Foundation, provides early research and relationship development for pilot projects and impact investing structure.
Loren Cardeli, Co-Founder and President of A Growing Culture, promotes farmer-led research, innovation, and knowledge sharing, helping farmers create sustainable, self-driving futures.
Mark Chambers, Director of the Mayor’s Office of Sustainability at the NYC Office of the Mayor, leads the development of policies and programs that enhance the near-term and long-term sustainability of New York City.
Chris Cochran, Executive Director at ReFED, recently led Walmart’s global produce business, where he developed an end-to-end food waste model, initiatives to reduce food waste in the supply chain, and a Direct Farm initiate to form long-term relationships with growers in the developing world.
Tom Colicchio, Chef and Owner of Craft restaurants & ‘wichcraft, co-founded Food Policy Action (FPA) to increase access and affordability to nutritious food for all Americans. FPA holds legislators accountable, coordinates lobbying efforts by chefs, and runs effective campaigns to increase consumer awareness and action around food system reform.
Christine Datz-Romero, Co-Founder and Executive Director of the Lower East Side Ecology Center, created a compost collection program in 1990, introducing the concept of urban composting to countless NYC residents in addition to developing innovative, community-based recycling programs.
Karl Deily, President of Food Care at Sealed Air, leads the division that creates packaging and hygiene solutions which improve food safety, increase operational efficiency, extend shelf life, and reduce resource use and waste throughout the global food and beverage supply chain.
Ron Gonen, Co-Founder and CEO of Closed Loop Partners, an investment platform that invests in sustainable consumer goods, recycling, and the development of the circular economy, has been recognized as a ‘Champion of the Earth’ by the U.N. Environment and received the Medal of Excellence from Columbia University.
Alison Grantham, Director of Food Systems Research and Development at Blue Apron, leads the Regenerative Agriculture initiative, developing standards, assessments, third-party technical assistance partnerships, and other tools and strategies to enhance Blue Apron’s farm partners’ growing practices.
Tony Hillery, Founder and Executive Director of Harlem Grown, addresses the health and academic challenges facing public elementary school students in Harlem.
Helen Hollyman, Editor-in-Chief of MUNCHIES, the world’s first global Millennial food website and digital media video channel from VICE Media, co-authored the forthcoming book: MUNCHIES: Late-Night Meals from the World’s Best Chefs.
Lynette Johnson, Executive Director at the Society of St. Andrew, developed gleaning networks that engage thousands of volunteers in hands-on food recovery work. In just three years, that work put about 14 million servings of food on the tables of hungry Alabamians and Tennesseans.
Prasanta Kalita, Professor and Associate Dean for Academic Programs at the College of ACES, University of Illinois at Urbana-Champaign, researches food security, water management, and environmental sustainability and has worked extensively in educational development, capacity building, and on food security issues around the world.
Justin Kamine, Partner at KDC Ag – Kamine Development Corporation, is deeply involved with growing technologies that are actively transforming the agriculture world; creating a more sustainable food supply chain, eliminating food and plastic waste, and developing solar projects.
Sam Kass, Chef, Entrepreneur, and Founder of TROVE, a strategy firm focusing on improving health and sustainability of food companies, is a Former White House Chef and Senior Policy Advisor for Nutrition. He was the Executive Director of First Lady Michelle Obama’s “Let’s Move!” campaign.
Amy Keister, Vice President of Consumer Engagement at Compass Group, is tasked with creating a great customer experience while ensuring a mindful business strategy that takes customers, clients, and the environment into consideration.
Devon Klatell, Associate Director at The Rockefeller Foundation, established and led the Foundation’s strategic planning team, designing implementation and resource plans, risk assessments, and impact targets for initiatives, including initiatives to address energy poverty, connect unemployed African youth with the digital economy, and create sustainable fisheries.
Gigi Lee Chang, Managing Director of FoodFutureCo, is an advisor in the food, health, wellness, and sustainability space to both early stage companies as well as nonprofits.
Bonnie McClafferty, Director of the Agriculture for Nutrition Global Program at the Global Alliance for Improved Nutrition (GAIN), brought together agriculture and nutrition scientists and development specialists to breed and test biofortified staple crops.
Jude Medeiros, Regional Vice President of Schools at Sodexo, leads a team of five District Managers dedicated to providing student well-being solutions and supporting student achievement, serving more than 60 school districts in California and Arizona.
Clare Miflin, Associate at Kiss + Cathcart, Architects, developed the AIANY Zero Waste Design Guidelines for NYC using applied biomimicry and ecosystems knowledge. She also founded Woven, a consultancy dedicated to weaving together urban and natural systems; metrics and vision; people and place.
Carina Millstone, Executive Director at Feedback, worked with many system change campaigning and movement building organizations and has conducted research into systemic change for sustainability.
Monica Munn, Senior Program Associate at The Rockefeller Foundation, has spent more than eight years designing and implementing urban sustainability and economic development strategies to increase healthy food access, integrate renewable energy sources, drive local procurement, and build small business capacity.
Kimbal Musk, Chef and Co-Founder of The Kitchen, received the 2017 Social Entrepreneur of the Year award from the Schwab Foundation for his impactful, scalable work to bring Real Food to Everyone. His nonprofit organization builds permanent, outdoor Learning Garden classrooms in underserved schools, reaching more than 200,000 students.
Pete Pearson, Director of Food Waste at the WWF, leads work on food waste prevention and food recovery, helping businesses understand the vital intersection of agriculture and wildlife conservation.
Tinia Pina, Founder and CEO of Re-Nuble, earned a Huffington Post Millennial Impact Grant, the American Express Emerging Innovator award, and a MillerCoors Urban Entrepreneur grant for her pioneering business model to increase our communities’ resilience, prosperity, and knowledge to help us live more conscious lives.
Ruth Reichl, Food Writer, Eater, Cook, and PBS Host, began writing about food in 1972 and has worked for New West and California magazines, the Los Angeles Times, the New York Times, and Gourmet Magazine, where she was Editor in Chief for ten years. She has also written a number of books.
Antonio Reynoso, District 34 Council Member of the New York City Council, focuses on waste equity and his leadership has guided policies that support tenant protection and preservation, defending worker’s rights, ending employment discrimination, and addressing inequality.
Brian Roe, Professor in the Department of Agricultural, Environmental, and Development Economics at Ohio State University, worked on food safety and food labeling policy issues, food waste, and agricultural transformation. His current research includes the economics of food waste, local foods, and farm nutrient management.
James Rogers, Science Director and CEO of Apeel, an agricultural innovation company that makes an organic rinse for conventional and USDA Organic growers and distributors that keeps produce fresh twice as long.
Kim Severson, Reporter at the New York Times, covers the nation’s food and culture. She also contributes to NYT Cooking and The New York Times cooking app, as well as several other publications.
Kavita Shukla, Founder and CEO of Fenugreen, invented FreshPaper, a simple innovation for keeping food fresh, to tackle food waste. She has testified before the United States Congress about how her innovation went global and has been invited to speak at the Nobel Prize Dialogues in Stockholm.
Jilly Stephens, CEO at City Harvest, has led efforts to feed hungry New Yorkers since 2006. She helped to create and expand Healthy Neighborhoods, designed to respond to the need for emergency food, improve access to fruits and vegetables for residents in low-income communities, and provide nutrition education to inspire affordable, healthy meal choices.
Stephanie Strom, Food Business Writer at the New York Times, covers food and beverage businesses and previously was the national correspondent covering philanthropy and nonprofits.
Tom Vilsack, President and CEO of the U.S. Dairy Export Council (USDEC), provides strategic leadership and oversight of USDEC’s global promotional and research activities, regulatory affairs, and trade policy initiatives, including working with industry leaders to develop a long-term vision for growth and consumer trust in U.S. dairy.
Brian Wansink, Professor and Director at the Cornell University Food and Brand Lab, is the author of more than 150 peer-reviewed papers and of the best-selling books Mindless Eating: Why We Eat More Than We Think and Slim by Design: Mindless Eating Solutions for Everyday Life.
Venessa Wong, Deputy Business Editor at BuzzFeed, covers food, beverage, and restaurant companies and writes about health and regulatory issues related to food.
Jocelyn Zuckerman, Writer, 2017 Alicia Patterson Foundation Fellow, and Contributing Editor at Modern Farmer, is currently working on a book about the global palm oil industry. She is also a contributing editor at Condé Nast Traveler, was the longtime deputy editor of Gourmet, served as executive editor Whole Living, and was the articles editor of OnEarth.
Konstantin Zvereff, Founder and CEO at BlueCart, was inspired after spending several weeks watching how restaurants did business, noticing tremendous inefficiencies in the way managers were placing orders at the end of the day.
Don’t forget to join us on September 13 and 14 online or in person as we explore solutions on how to reduce the amount of food loss and food waste!