The World Food Law Institute

Taking an interdisciplinary approach to promote an understanding of current global food law and policy issues

This year's first Round Table is tentatively scheduled for April 2021. Stay tuned!

Our 2021 Focus

Resiliency, Sustainability, and Equity:

Responses to Global Challenges for the Global Food System

This year's first Round Table is tentatively scheduled for late April. Stay tuned!

Preparing Food
our mission

The World Food Law Institute brings together experts from government, diplomacy, business, civil society and academia for nationally and globally focused discussions of broad agriculture and food policy issues, regulatory developments, trends and the law.

the 2020 world food law institute symposium
Thursday, November 12, 9:30 AM

Transforming Food Loss into Commercial and Nutritious Products: Innovations, Collaborations for Creative Financing and Supportive Legal Approaches


The 2020 World Food Law Institute Symposium continues and elaborates the discussions of food loss and food waste held in a series of international Round Tables that progressed from defining the concepts then to exploring national initiatives, global case studies, and international programs. The 2020 Symposium was co-sponsored with the Food and Agriculture Organization of the United Nations ("FAO").



Welcoming Remarks

Marsha Echols, Professor of Law & Director of the World Food Law Institute (Moderator)

Vimlendra Sharan, Director, FAO North America


Introduction to the Symposium and Perspectives from FAO

Daniel Gustafson, Special Representative of the Director-General, FAO

Topic: “The World Food Law Institute Symposium in the context of current global discussions on food loss and waste.” 


Panel I: Transforming Food Loss into Commercially Useful Products: Case Studies of Innovations

Jean C. Buzby, Food Loss and Waste Liaison, Office of the Chief Economist, USDA

Topic: “Research, Development, and Commercialization of Innovative Products that Reduce Food Loss: A Focus on Federal Activities.” 


Tony Pavel, Senior Food Lawyer, Cargill

Topic: “Opportunities and Innovations in Supply Chain Food Loss.”


Jackie Wincek, Procurement & Sustainability, DC Central Kitchen

Topic: “DCCK: A Non-Profit’s Approach to Avoid Local Food Loss.” 


Comment: Stella A. Ansah, Minister-Counsellor/Commercial, Embassy of the Republic of Ghana, Washington D.C.


Panel II: Reflections of Global Legal Counsel: International Case Studies and Solutions

Donata Mary Rugarabamu, Legal Counsel, FAO

Topic: “Towards regulatory solutions to reduce food loss: Case studies of FAO's experience.”


Katherine Meighan, General Counsel, International Fund for Agricultural Development 

Topic: “Addressing Food Loss during the COVID Pandemic: IFAD Case Studies.” 


Comment: Gizem Eras, Counsellor (Agriculture and Fisheries), Economic and Trade Policy, Embassy of Canada, Washington, DC.


Panel III: Collaborations for Creative Financing Solutions: Making Solutions Possible

Geeta Sethi, Advisor and Global Lead for Food Systems, World Bank 

Topic: “Global Problem Local Solutions—the case of Food Loss and Waste.” 


J.B. Cordaro, Special Representative for Mars

Topic: “Assessing the Food Safety-Food Loss Connection in the Context of Food Systems.”  


Dorothée Briaumont, Director, Solaal

Topic: “SOLAAL and Food Loss- A public-private partnership for financing.” 


Comment: Josyline C. Javelosa, Ph.D., Agriculture Attaché to the United States and the Americas, Embassy of the Philippines


Closing Remarks

Amb. Hans Hoogeveen, Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture


Join the conversation on Twitter using #Foodloss.

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