The World Food Law Institute
Taking an interdisciplinary approach to promote an understanding of current global food law and policy issues
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 World Food Law Institute began its Fall 2019-Spring 2020 series of programs not in Washington, DC but in Rome, Italy. The Institute repeated its 2019 World Food Law Institute Lecture at the UN Food and Agriculture Organization. With the sponsorship of the US .Mission and support from FAO and IFAD, we repeated the 2019 World Food Law Lecture before about 100 guests from Rome based organizations. The Lecture was delivered by Katherine Meighan, the General Counsel of the UN's International Fund for Agricultural Development. The topic was Legal Innovations to Address Global Food Insecurity: IFAD's Experience. In Rome the Lecture featured additional examples of IFAD's legal and financial innovations.
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").
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
Amb. Hans Hoogeveen, Permanent Representative of the Netherlands to the UN Organizations for Food and Agriculture
Join the conversation on Twitter using #Foodloss.