News & Events

Food Systems, Nutrition, and Health Seminar

Food Rescue Innnovation

Food Rescue Innovation

Winter quarter 2022
Fridays at 12:30 p.m. in Kane Hall 130
Instructor: Alissa Bilfied

Check seat availability: NUTR 400 and NUTR 500

Preview of speaker schedule PDF poster
Click to view poster PDF

The food and agriculture organization estimates that each year, one-third of all food produced in the world for human consumption is lost or wasted. Not only does this impact global food security and climate change, but it is also evidence of the incredible economic and environmental waste within the food system. Addressing the issue of food loss and food waste has the potential to generate a “triple win”.  At the economic level, reductions in food loss and waste can save money for farmers, companies, and households. Wasting less food also means we can feed more people, creating enhanced food security. And reductions in food waste can alleviate pressure on climate change through efficiencies in water, land, and energy use. Recently, there has been a modern movement around food loss and waste reduction, centered around the United Nations Sustainable Development Goal 12. 3, which calls for halving the rate of food loss and waste by 2030. How can we achieve this aggressive goal? In this seminar, we will learn from experts and innovators in the private, public, and non-profit sectors at the forefront of addressing the real challenges of food loss and food waste at all parts of the food system, while considering creative approaches that harness collective behaviors and human motivation to catalyze change.

Schedule

Date Title

Jan 7

Framing Food Rescue

Alissa Bilfield, Assistant Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, School of Public Health, UW Remote session

Jan 14

Reducing Food Loss and Waste

Brian Lipinski, World Resources Institute Remote session

Jan 21

Partnering with Farms to Rescue Ugly Food: Insights from Field to Fork

Maddy Rotman, Head of Sustainability, Imperfect Foods Remote session

Jan 28

Big Data and Big Grocery: Streamlining Supply Chains to Reduce Food Loss

Stefan Kalb, CEO and Co-Founder of Shelf Engine

Feb 4

Certifying Upcycled Food

Daniel Kurzrock, CEO of ReGrained and Co-founder Upcycled Food Association Remote session

Feb 11

Creating Collaborative Action for Food Rescue Innovation

Liz Fikejs, Seattle Public Utilities

Feb 18

Pedaling Relief: Activating Volunteers to Address Food Insecurity & Food Waste

Maxwell Burton, Cascadia Bicycle Club

Feb 25

Capturing Energy from Food Waste to Address Climate Change

Michael Smith and Peyton Ridland, Impact Bioenergy

Mar 4

Designing Innovations Around Food Rescue and Food Waste

Lauren Brohawn, Buerk Center for Innovation, UW

Mar 11

Opportunities and Challenges for Food Rescue

Alissa Bilfield, Assistant Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, School of Public Health, UW

Land Acknowledgment

The University of Washington acknowledges the Coast Salish people of this land, the land which touches the shared waters of all tribes and bands within the Duwamish, Suquamish, Tulalip and Muckleshoot nations.


About the Instructor

Alissa Bilfield

NUTR 400/500 for winter 2022 is taught by Alissa Bilfied, an assistant teaching professor of environmental and occupational health sciences and nutritional sciences. Alissa Bilfield received her PhD in Public Health from Tulane University, her Master of Science in Environment and Development from the London School of Economics and her Bachelor of Arts in Political Science from Vanderbilt University.  Her interests include sustainability, innovation and entrepreneurship, and food certification systems.  Her interdisciplinary background includes work and research in the government, nonprofit and academic sectors that has spanned the United States and 14 different countries, ranging from Guatemala to Sri Lanka. Bilfield is also a social entrepreneur herself, having co-founded a food literacy and cooking education nonprofit called The Cookbook Project. When she is not working with farmers, community members, and food entrepreneurs in the field, she is hiking with her dogs, rock climbing, meditating and cooking.

Archives

Session information, speaker schedules, and links to session recordings for past seminars are available here.  Visit or subscribe to our YouTube Channel to receive alerts when new recordings are shared.

Autumn 2021

Future of Food Systems

Autumn 2021 seminar Future of Food SystemsThere is growing urgency for our food systems to be more sustainable, resilient, and equitable. But how? Food systems are too-often implicated in perpetuating health inequities, climate chaos, and diminishing biodiversity. Competing solutions to these challenges are being considered locally and globally, across often-complicated supply chains and impacted by various public health, social, ecological, and economic drivers. Should farms and food systems feed regional or international communities; should they be large or small, uniform or diverse? What are the outcomes for our climate, human and ecological health, justice and equity? Which technologies and processes of engagement should be prioritized? While solutions may not be binary, choices must be made to nourish a growing human population on a finite Earth. In this seminar, we will learn from experts and practitioners at the forefront of addressing these challenges and considering different possibilities for the future of food systems.

Recorded Sessions

DateTitle

Oct 5

Framing Future Food Systems Session Recording


Yona Sipos, Assistant Teaching Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, School of Public Health, University of Washington

Oct 12

Learning from Traditional Ecological Knowledge to Grow Future Food Systems Session Recording



Polly Olsen (Yakama Nation) Tribal Liason, Burke Museum, University of Washington

Oct 19

Unpacking the Dialogue on Sustainable Diets: Evidence, Translation, and Action
Session Recording





Marie Spiker, Assistant Professor, Nutritional Sciences Program and Epidemiology, School of Public Health, University of Washington

Oct 26

Food Justice in Washington State: Increasing Community Access and Ownership
Session Recording



Ariel Bangs, Chef and Executive Director, Plant Based Food Share

Nov 2

What's at Stake with the Right to Food
Session Recording



Michael Fakhri, UN Special Rapporteur on the Right to Food

Nov 9

Irrigation Water Quality in Agricultural Production Systems
Session Recording



Karen Levy, Associate Professor, Environmental & Occupational Health Sciences, School of Public Health, University of Washington

Nov 16

Assessing Washington State Food Systems During COVID-19Session Recording


Associate Professor Jennifer Otten and Assistant Professor Sarah Collier, Nutritional Sciences Program and Environmental & Occupational Health Sciences, School of Public Health, University of Washington

Nov 23

Indigenous Food Sovereignty: Challenges and SuccessesSession Recording


Devon Mihesuah (Choctaw Nation) and Cora Lee Beers Price Teaching Professor in International Cultural Understanding, Humanities Program, University of Kansas

Nov 30

Carbon across biomes: Agricultural applications for PNW resilience Session Recording


Eli Wheat, Lecturer, Nutritional Sciences Program and Program on the Environment, University of Washington

Dec 7

The Future is Now


Yona Sipos, Assistant Teaching Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, School of Public Health, University of Washington

Winter 2021

Food Supply Chains During the COVID-19 Pandemic

As the COVID-19 pandemic emerged in early 2020, images of dumped milk and plowed-under crops, empty grocery store shelves, and lengthy food bank lines shocked the nation. While there are no nationwide shortages of food, inventory and availability of various staples have been affected, and food prices and food insecurity are on the rise, especially impacting Black, Indigenous, and People of Color (BIPOC) communities. Many food system laborers are from BIPOC communities and continue to be adversely affected as farmworkers, meat plant workers, and long distance truckers face compromised work environments. The food service industry has been crippled, and food packaging and distribution has shifted to accommodate household servings instead of restaurant and bulk orders.

“Food supply chains” have now become part of everyday conversations as the stress of the pandemic raises questions about the sustainability, resilience, and inequities of our food system. Food supply chains include the sectors and labor supporting food production, processing, transportation, distribution, and access. Linear representations of supply chains often belie the extended, complicated realities of interconnected national and global food systems. As food supply chains continue to be impacted by COVID-19 among other global challenges, it is essential to learn about opportunities to increase sustainability, resilience, and equity. This winter seminar brings a systems perspective to these questions and discussion.

Recorded Sessions

DateTitleSpeaker(s) 
Jan 8Introduction to Food Systems During COVID-19 Yona Sipos, Assistant Teaching Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, Core Faculty for Food Systems, Nutrition, and Health, UWWatch video
Jan 15Food Supply Management: A Technological Approach and COVID-19 impactJoe Heim, Health Services and Industrial & Systems Engineering, UW; Christina Mastrangelo, Industrial & Systems Engineering and Center for Healthcare Organization Transformation, UW
Watch video
Jan 22The Power of Local Food Systems - Why You Should Buy Better EggsDonnie Wilcox, Supply Chain Manager, Wilcox Family Farms Inc. Watch video
Jan 29Resource Mobilization Advocacy for Global Food Systems, Nutrition, and HealthShelby Wilson, ConsultantWatch video
Feb 5Impacts to the Potato Supply Chain Due to COVID-19: Insights from the WA State Potato CommissionChris Voigt, Excecutive Director, WA State Potato CommissionWatch video
Feb 12From Canned Goods to TP: Managing Grocery Supply Chains Under the Strain of COVID-19 Senior Grocery Buyer Scott Owen, PCC Community MarketsWatch video
Feb 19COVID-19 Food Access Among American Indian/Alaska Native Tribes in WA State: The Value of Food Sovereignty Speakers from the Northwest Tribal Epidemiology Center, Northwest Portand Area Indian Health Board (NPAIHB): Victoria Warren-Mears, Director and Nora Frank-Buckner, Food Sovereignty Initiatives DirectorWatch video
Feb 26Insights from the Washington Food Policy ForumLaura Raymond, WSDA Regional Markets Program Manager, Small Farm Direct Marketing Assistance and Farm to School Watch video
Mar 5Findings from the Washington State Farm Resilience Survey: Impacts and Adaptations During COVID-19Anna Fogel, MPH and GCPD student in the Nutritional Sciences Program at UW, and Sarah Collier, Assistant Professor, Nutritional Sciences Program and Environmental & Occupational Health Sciences, Core Faculty for Food Systems, Nutrition, and Health, UWWatch video
Mar 12Reporting Back From the COVID-19 Farmworker Study (COFS)Dianna Torres Angulo, CIELO Organization, Mason and Thurston Counties

Autumn 2020

Growing Resilience and Equity: Food Systems Amid the Dual Pandemics of COVID-19 and Systemic Racism

Recorded Sessions

Winter 2020

Winter Seminar, Food Systems in the Age of Climate ChangeFood Systems in the Age of Climate Change

Recorded Sessions

 

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