Via Food Law and Policy Clinic
Once you start working on food waste issues, you start to see it everywhere—from your bleary-eyed 7 a.m. breakfast at your hotel’s buffet to the conference spread of delicious, healthy salads and wraps. Where is all this leftover food going to go? You wonder, recalling the logistical barriers you’ve been researching for weeks. How can we keep it from going to waste?
At Recovering Food in the Chesapeake Region: Policies, Resources and Innovations, a day-long conference we co-hosted with our partners at Johns Hopkins Center for a Livable Future(CLF) in Silver Spring, Maryland, we clearly had some dedicated advocates in the audience. I say this not just because they asked thoughtful, in-depth questions about food waste reduction and recycling policies, nor because they presented their own clear and effective strategies and success stories of getting food waste policies off the ground. I say this because our 40-some attendees completely cleared the buffet table at the end of the day. Not a single cookie or vegan BLT wrap was left.
Filed in: Clinical Spotlight
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