On Monday morning, Sept. 21, Food Tank will host “Solving Food Waste is a Key Solution to the Climate Crisis” at Climate Week NYC 2026, in partnership with the UN Environment Programme (UNEP), Food Planet Prize, Natural Resources Defense Council (NRDC), Restaurant Technologies, CookUnity, and Mill.
Food waste is one of the world’s most overlooked climate challenges, and one of its greatest opportunities. The summit will explore how reducing food loss and waste can cut greenhouse gas emissions, strengthen food security, and build more resilient food systems at the city, state, and global levels.
“Reducing food loss and waste is a powerful example of how a simple action can deliver multiple benefits: feeding more people, cutting greenhouse gas emissions, protecting nature and strengthening economies,” says Martin Krause, Director of the Climate Change Division at UNEP. “By changing how we value, consume, and manage food, we can drive a future where every resource matters, every meal is valued, and no food goes to waste.”
Tackling food waste, speakers say, will require action at multiple levels, from individual eaters’ choices to broader policy changes.
“The world needs an array of interventions from different parts of the food system, and food waste is an important piece of the puzzle,” says Emily Norford, Nominations Manager at Food Planet Prize. “We hope the event will yield a renewed motivation to take action, whether it’s changing individual behavior, supporting policy solutions, or joining forces with others.”
Across the United States, advocacy and research organizations are already working to put those solutions into practice: “This event will highlight a range of impactful food waste solutions already taking place across the country and inspire us in our push towards the goal of reducing food waste by 50 percent by 2030,” says Rebecca Riley, Managing Director of Food & Agriculture at NRDC.
Some of those efforts are focused on one of the most consequential destinations for discarded food: landfills.
“Keeping food waste out of landfills is one of the most immediate opportunities we have to make our food system more sustainable,” says Diana Geseking, Chief Legal Officer at Restaurant Technologies. “We help commercial kitchens reduce their waste and turn what remains into something valuable. We are excited to bring that perspective to this conversation and learn from others working across the food system.”
But speakers say reducing food waste is about more than what happens after food is discarded; it can also mean getting surplus food to people who need it.
“Food Tank’s event at Climate Week perfectly illustrates how deeply food is connected to many of the challenges the climate crisis has forced us to confront,” says María Bengochea, Director of Sustainability, Nutrition, and Standards at CookUnity. “For our team at CookUnity, contributing to the fight against food insecurity—by rescuing surplus food, working with our donation partners to support local communities, and preventing good food from becoming waste—is central to both our day-to-day operations and our mission to empower chefs to feed and nourish more people.”
Discussions on chef partnerships to reduce food waste, city and state food waste action, advancing a national policy agenda on food waste, and food waste action in food service and retail will explore how food waste is a problem that can be addressed at a global scale.
“For decades, we have treated food waste like it was inevitable, but it’s actually one of the most solvable climate problems that exist today,” says Matt Rogers, CEO of Mill. “If people walk away from this summit understanding that we can move the needle on this massive-scale, high-impact problem, that’s a win for the economy and for the planet.”
The event will be at WNYC-NPR Studios’ The Greene Space in New York City at 9am with breakfast and live musical performances, followed by a reception until 12pm.
Speakers include María Bengochea, Director of Sustainability & Standards, CookUnity; Veleké Brown, CEO, E-RoadMap and Velloris, and Executive Director, E-RoadMap Corporation; U.S. Representative Maxine Dexter; Adalberto Maluf Filho, National Secretary for Urban Environment, Water Resources and Environmental Quality, Brazil’s Ministry of Environment and Climate Change; Julie Gehrki, President, Walmart Foundation and Senior Vice President, Philanthropy, Walmart Inc.; Diana Geseking, Chief Legal Officer, Restaurant Technologies; Robert Jones, Vice President, Strategic Partnerships, Industry Leadership, and Impact, The Culinary Institute of America; Matthew Jozwiak, Founder and CEO, Rethink Food; Madeline Keating, Senior Advocate, Nature, NRDC; Martin Krause, Director, Climate Change Division, UN Environment Programme (UNEP); Danielle Nierenberg, President, Food Tank; Emily Norford, Nominations Manager, Food Planet Prize; Emily Peck, plant-based chef and holistic nutritionist; Lou Pieh, Head of Federal Affairs, Mill; Gwyneth Rampton, Vice President of Sustainability, Compass Group USA; U.S. Representative Andrea Salinas (D-OR); Tia Schwab, Senior Manager, U.S. Food Systems, C40 Cities; Jackie Suggitt, Senior Director of Waste & Circularity, Walmart; Sydney Thayer, Pollution Prevention Specialist, Virginia Department of Environmental Quality; and Jacob Wallace, Senior Reporter, Waste Dive.
“Solving Food Waste is a Key Solution to the Climate Crisis” will feature a special musical performance by Nathan Lucrezio, a Broadway actor, singer, dancer, and recording artist whose credits include Schmigadoon!, Pirates! The Penzance Musical, The Who’s Tommy, Diana, Aladdin, and Cinderella. He will be joined by Cullen Curth, New York City-based pianist, music director, and conductor who recently made his Broadway conducting debut with Just in Time.
This summit will be streamed live on FoodTank.com and Food Tank’s YouTube channel, here. Join the Food Tank newsletter list for reminders, and click here for Food Tank’s full lineup of events at Climate Week NYC 2026.
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