Roughly a third of the food meant for human consumption is wasted each year in industrialized and developing countries alike. How can stemming food waste address both hunger and climate change? What are the policies, practices, technologies and new business models we need to cut food waste around the world?

Brought to you by The New York Times Climate Hub. For more information, visit: nytclimatehub.com.

Speakers:
Moderator: Kim Severson, National Food Correspondent, The New York Times
Geeta Sethi, Adviser and Global Lead for Food Systems, World Bank
Edie Mukiibi, Vice President, Slow Food
Iain Stirling, Co-Founder, Arbikie Distillery

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