"Tackling food waste - good for the planet and the bottom line"

Third educational session for OPS 2019 announced

With global food loss and waste estimated to be between one-third and one-half of all food produced, its impact on the environment and a company’s bottom line will be the subject of the third of six educational sessions at Organic Produce Summit 2019. “Tackling Food Waste--- Good for the Planet and the Bottom Line” will feature leaders from various aspects of the supply chain discussing the causes and solutions in reducing food waste.

The Organic Produce Summit is a two-day event designed to bring together organic fresh produce growers, shippers and processors with retailer and buying organizations from across North America. Over 1,400 attendees will meet July 10-11 in Monterey, CA to exchange ideas, information and insight of the organic fresh produce industry.

Moderated by Jan DeLyser, vice president of marketing for the California Avocado Commission, the educational session will provide an overview of how food waste is impacting the planet and some of the steps and measures being taken throughout the supply chain to reduce food loss and waste, summit organizers said.

Panelists for the session include:

  • Lisa Spicka, Associate Director for the Sustainable Food Trade Association
  • Carlos Rojas, VP Legal Risk and Sustainability, Sprouts Markets
  • Ed O’Malley, VP of Supply, Imperfect Produce

Left to right: Jan DeLyser, Lisa Spicka, Carlos Rojas, and Ed O'Malley

“Food waste is a topic that continues to gain the attention of stakeholders throughout the supply chain as well as being on the minds of consumers. The panelists represent diverse areas of expertise on the subject who will address the issues related managing food waste and provide OPS attendees an opportunity to engage in the conversation with insight into their experiences,” said DeLyser.

The announcement is one of six educational sessions focused on the organic fresh produce industry. In addition, two keynote presentations featuring organic consumer activist Robyn O’Brien and chef Dan Barber, as well as a Retailer Roundtable highlight the fourth annual OPS.

Other educational sessions at OPS 2019 will include:

  • Organic sales analysis and the organic consumer
  • What lies ahead for wholesalers of organic produce?
  • The future of organic meals at retail
  • International insights and trends on organic produce
  • International organic produce supply

OPS 2019 also includes a selection of field tours for retailers and buyers; a gala opening night reception and a trade show featuring 148 producers and processors of organic fresh produce from across North America and the globe.

Register to attend OPS 2019 by visiting the website.

For more information:
Matt Seeley
Organic Produce Network
Ph: +1 (831) 884-5058

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