Teaching Practical Strategies for Reducing Wasted Food through Community Events

On August 5^th, 2020, NEWMOA and NERC hosted a webinar titled “Teaching Practical Strategies for Reducing Wasted Food through Community Events” that featured Gary Feinland of the New York State DEC, Anne Bijur of the Vermont DEC, and Jesse Kerns of the Syracuse University CSCS. The three presenters shared their experiences and lessons learned with coordinating wasted food reduction educational opportunities such as conference sessions, cooking demonstrations, zero-waste dinners, and other events. The trio discussed important event planning considerations including venue options, synergistic partnerships, mixed-funding methods, attracting audiences, informational focuses, engagement strategies, and much more.

Over 400 individuals from across the U.S. tuned in to the live webinar. Slide decks and a recording of the webinar can be viewed here.

Up next, the trio, in partnership with NEWMOA and NERC, are planning a virtual “ReCook Café” which will take place on November 10^th, 2020 from 2:00-3:30 p.m. Save the date! This engaging online event will feature four NY chefs who will provide cooking demonstrations to help residents learn simple skills and strategies for wasting less food at home. Registration coming soon!