Those interested in food might benefit from attending the latest ReFED webinar, Recycle Anything Remaining on November 17. Here’s the description:
Nearly 70% of surplus food is treated as true “waste,” meaning it is either left in the fields after harvest, incinerated, dumped, deposited in the sewer, sent to landfill, or applied to the land. But much of this could have been used for other purposes – in fact, recycling offers one of the largest opportunities for decreasing the amount of waste in our food system. What can be done to ensure we’re finding the highest and best use for any food or scraps that remain?
To make the most of this and similar online events, be sure to read our article, How to leverage online industry events for your transition to a green job.
And while you’re at it, check out our exclusive employer advice from Dana Gunders, Executive Director at ReFED.