Emily Broad Leib

Walk into a grocery store, and you’ll face a cacophony of expirations dates: “sell by,” “use by,” “freeze by.” Sometimes you’ll even see “enjoy by”…

An op-ed by Emily Broad Leib: If on digging through your fridge you find food stamped with a phrase such as “Enjoy by,” “Best before,”…

The lack of clear and comprehensive laws and labeling surrounding food waste and disposal is causing confusion about what food can be donated and how…

Boston could soon be a leader in the fight against food insecurity, according to two city councilors who have proposed a food recovery program. The…

For refrigerators across America, the passing of Thanksgiving promises a major purge. The good stuff is the first to go: the mashed potatoes, the buttery…

The Global Food Donation Policy Atlas recently issued recommendations that may help Nigeria reach their 2035 goal to end poverty and reduce hunger. The recommendations…

Panel members appointed to evaluate the Food and Drug Administration’s human food programs have their work cut out for them as they craft recommendations for…

As awareness grows around the world about the problem of food waste, one culprit in particular is drawing scrutiny: “best before” labels. Manufacturers have used…

Companies creating lab-grown steak, chicken, and fish see a recent White House announcement as a signal that meat grown without animal slaughter is on the…

State Senator Pete Harckham has introduced new legislation that will expand the state’s food scraps recycling and food donation program. The bill, which essentially requires…

… Around the country, apps that connect customers to businesses with leftover food have begun to spread. The concept is simple: Restaurants and grocery stores…

One in six, or 48 million, Americans get food poisoning each year, resulting in 128,000 hospitalizations and 3,000 deaths, according to the U.S. Centers for…

A new report urges Congress to make reducing food waste a priority in the 2023 farm bill in order to address climate change and hunger while benefiting the economy. The U.S. wastes more than one-third of the food it produces and imports, according to the report, published last week by the Harvard Law School Food Law and Policy Clinic, the Natural Resources Defense Council, ReFED and the World Wildlife Fund. ... The U.S. has set a goal of halving food loss and waste by 2030. The 2018 farm bill was the first to tackle food waste, by establishing new positions and programs at the USDA, updating food donation rules and funding community waste-reduction efforts. But much remains to be done, said Emily Broad Leib, faculty director of the Food Law and Policy Clinic and a lead author of the report.

Food businesses and nonprofit organizations recently released an open letter urging Congress to pass a bill intended to fight hunger by removing barriers to food donation. ... The open letter, which is signed by more than 25 groups including WW International, City Harvest, and the Harvard Law School Food Law and Policy Clinic, advocates for these protections to include businesses that are donating directly to recipients in need. Current protections only cover companies that donate to nonprofit organizations. “Promoting and enabling the donation of safe, surplus food is a highly effective and simple tool to curb food waste, reduce greenhouse gas emissions, and address food insecurity,” Emily Broad Leib, Director for the Harvard Law School Food Law and Policy Clinic tells Food Tank. “Yet, our current laws fall short of really encouraging businesses to donate food instead of tossing it into landfill.”

WHAT CAN BE DONE ABOUT FOOD WASTE? Emily Broad Leib, founder and director of Harvard’s Food Law and Policy Clinic, discusses how to reduce food waste in the United States and abroad. Topics include the confusion caused by misleading date labels, the impact of COVID-19 on food waste, and the FLPC’s collaborations with governments and non-profit organizations to enact better food laws.  Read more about Emily Broad Leib in the pages of Harvard Magazine in “The Food Waste Problem.”

Medical schools should beef up curriculums to include robust nutrition education to give physicians the tools to combat diet-related conditions that cost the federal government billions of dollars each year to treat, according to House Rules Chairman Jim McGovern. ... At the news briefing, several members of the Nutrition Education Working Group that includes experts in nutrition science, education and food policy said the limited focus on nutrition often leaves medical students and physicians feeling inadequately prepared. “So to my mind, it doesn’t make sense to invest federal money and training of physicians who are then not able to prevent or address the most costly illnesses we face,” said Emily M. Broad Leib, faculty director of the Food Law and Policy Clinic at Harvard Law School. Leib said the resolution is a prod that “does not mandate any changes to health care training. It really raises awareness and makes the statement that the lack of food and nutrition knowledge among health professionals is a matter of national concern.”

For one of the world's leading experts on food waste, visiting a grocery store can be frustrating. Stepping into her local Whole Foods, clinical professor of law Emily Broad Leib notices something awry in the store’s first produce display. The unbagged heads of broccoli lack date labels, but the bagged broccoli bears a “best by” date of August 12. “But that’s sort of picked out of thin air,” she points out. “There’s nothing going on with broccoli with no other ingredients. It doesn’t make any sense.” She reaches for a bag of grapefruits across the aisle—they don’t have a “best by” date. “That makes it even crazier,” she says. “Why would you put it on broccoli that’s no different than these things?” It’s a simple example, but for Broad Leib, founder and director of Harvard Law School’s Food Law and Policy Clinic (FLPC), this inconsistent labeling is just one of many ways the United States spurns simple rules that can greatly reduce food waste. It’s finding and fixing these inefficiencies that has driven her and her team not just to research and recommend new ways to promote effective food policies, but also to create the rapidly emerging field of law.