The U.S. Government’s Approach to Reducing Food Loss and Waste
Food accounts for the largest share of municipal solid waste in landfills. Globally, 30-40% of food produced is either lost or wasted throughout the farm-to-consumer supply chain. Many of USAID’s partner countries lose up to 35% of their food annually at multiple points: in fields due to spoilage and pest damage, while being stored, in transit, and when it goes unused by consumers.
In the United States, we send nearly 80 billion pounds of food waste to landfills annually, while over one third of food available is not eaten. Reducing food loss and waste requires the entire value chain to work together to achieve innovative solutions. This webinar will explore how USDA, EPA, FDA, and USAID collaborate through the Federal Interagency Food Loss and Waste Collaboration, working with external entities to leverage the private and the non-governmental sectors to influence national and global change to reduce food loss and waste.
Senior Science Advisor
USAID Bureau for Resilience and Food Security
Dr. kablan is a senior science advisor at the Bureau for resilience and food security/center for nutrition/food safety division .
Ahmed Kablan manages several research programs in the area of Nutritious and Safe Foods which include the Food Safety Innovation Lab. Dr. Kablan leads the Center for Nutrition efforts on Food loss and waste, food safety and nutrition research. Dr. Kablan is a member of the Interagency Risk Assessment Committee (IRAC), member of the Interagency Committee on Human Nutrition Research (ICHNR), member of the external advisory boards for the Partnership for Aflatoxin in Africa (PACA), the Food Systems for Nutrition Innovation lab, The Golden Rice & the Food Safety Innovation Lab. Dr. Kablan is a co-lead of the USAID Food Loss and Waste (FLW) community of practices, representing USAID on the UNFSS Food is never a waste Coalition and member of the interagency food loss and waste working group. Dr. Kablan leads the center for nutrition efforts on climate change and food systems and is a member of the USAID climate change technical working group and the USG Climate Change, Food Systems, Nutrition Security, and the Interagency Climate Change and Human Health Group (CCHHG) which is under the U.S. Global Change Research Program. Ahmed has a passion for DEIA, he was member of the RFS first DEIA council and a co-lead of the USAID DEIA Culture of Inclusion working group. Dr. Kablan has wide technical expertise in nutrition, food Safety, nutrition-related non-communicable diseases, double burden of malnutrition, metabolic syndrome, food safety & public health.
Dr. Kablan has over 24 years of research in human nutrition, international development, science policy and regulatory experience. Prior to joining USAID, Dr. Kablan was a researcher at the National Institute of Diabetes, Digestive and Kidney diseases (NIDDK), University of Toledo/college of medicine and an assistant professor of biotechnology & Pharmacology at the University of Jordan. His research focused on metabolic syndrome and malnutrition. Kablan is a well published scientist, and in 2012 he was awarded the American Association for the Advancement of Science (AAAS) science Policy and technology fellowship. Dr. Kablan has a degree in Doctor of Pharmacy (PharmD) from Jordan University of Science and Technology (JUST) & a PhD in Biotechnology from the University of Bologna/Italy.
Food Loss and Waste Liaison
USDA Office of the Chief Economist
JEAN C. BUZBY, PH.D., is the USDA Food Loss and Waste Liaison in the U.S. Department of Agriculture’s Office of the Chief Economist. Prior to this position, she worked for USDA’s Economic Research Service for more than 20 years, most recently as the Chief of the Diet, Safety, and Health Economics Branch. Before moving into management, her primary areas of research as an Agricultural Economist at ERS were food safety, food consumption, and food loss and waste. She is domestically and internationally known for her research on the amount and value of food loss at the retail and consumer levels in the United States.
JEAN C. BUZBY, PH.D., is the USDA Food Loss and Waste Liaison in the Office of the Chief Economist. Prior to this position, she worked for USDA’s Economic Research Service for more than 20 years, most recently as the Chief of the Diet, Safety, and Health Economics Branch in ERS's Food Economics Division. Before moving into management, her primary areas of work as an Agricultural Economist at ERS were food safety and food consumption research. Jean's food safety research included estimating the cost of foodborne illness, analyzing the legal incentives for firms to produce safer food, and exploring international trade and food safety issues. Her food consumption research was centered on information from the Food Availability Data System. She is domestically and internationally known for her research on the amount and value of food loss at the retail and consumer levels in the United States.
Lana Coppolino Suárez
Associate Chief in the Materials Management Branch
Environmental Protection Agency (EPA)
Lana is the Associate Chief in the Materials Management Branch and leads the Sustainable Management of Food efforts, under the Sustainable Materials Management Program at the Environmental Protection Agency (EPA).
Lana joined the agency in 2004 and previous to her present position, she supported federal agencies meet sustainability goals, coordinated federal partnerships for urban waters, and reviewed pesticide labels.
She served as Peace Corps volunteer in Nicaragua from 2000 – 2003. She attended the University of Michigan, School of Natural Resources & Environment and received academic training in Environmental Policy and Behavior.
FDA/CFSAN/Office of Food Safety
Priya Kadam, Ph.D., serves as a senior advisor and has seventeen years of experience on domestic and international food safety policies gained through her work with FDA and USDA/Food Safety and Inspection Service (FSIS). Currently, she is responsible for leading interagency initiatives on reducing food loss and waste, Healthy People 2030-Food Safety and One Health. Her work on domestic food safety included interpreting and implementing rules published under Food Safety Modernization Act (FSMA) and on international arena she coordinated FDA’s Systems Recognition Program for the European Commission (EC). Prior to joining FDA, she served as a senior equivalence officer at USDA/FSIS and was responsible for assessing meat and poultry inspection systems of European and South American countries and countries on the Pacific Rim.
Jocelyn Brown Hall
Director, Liaison Office for North America
Food and Agriculture Organization of the United Nations (FAO)
Jocelyn Brown Hall is the Director of the Food and Agriculture Organization of the United Nations (FAO) Liaison Office for North America based in Washington, DC. Prior to this role she served as the Deputy Regional Representative for the FAO Regional Office for Africa, where she oversaw 47 FAO country offices and guided strategy and communications around food security, agriculture, climate change, agrifood trade, animal and plant health, among other topics. She has also served as the FAO Representative for Ghana, where she worked with ministries of agriculture, fisheries, social protection and trade on advancing issues such as healthy school meals, rehabilitating lands contaminated by illegal mining, sustainable aquaculture and fish smoking, and digitalization of agriculture data.
Before joining FAO, Jocelyn was Deputy Administrator in the Foreign Agricultural Service, where she led the USDA’s USD $2 billion food and technical assistance programs in low- and middle-income countries. She oversaw the world’s largest international school meals program, serving over 4 million school children globally, and numerous fellowship programs that served tens and thousands of agriculturalists.
She also served as the lead expert on USDA’s technical relationship with international organizations such as the Food and Agriculture Organization of the United Nations, the Inter-American Institute for Cooperation in Agriculture, and various international research centers.