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Food Waste and Sustainability: Strategies to Improve Food Safety, Food Security, and Nutrition

Sep 27, 2018


Chicago Marriott Southwest Hotel, Burr Ridge, Illinois


Food production needs to be a sustainable endeavor that considers environmental, social, and economic issues. Food waste works against sustainability in all three of these areas. The Food Research Institute at the University of Wisconsin-Madison and the Institute for Food Safety and Health will co-host “Food Waste and Sustainability: Strategies to Improve Food Safety, Food Security, and Nutrition” on September 27 in Burr Ridge, Illinois. This symposium will bring together representatives from industry, academia, and government to discuss ways in which food sustainability can be improved and food waste decreased without compromising food safety, food security, or nutrition. Sessions will cover agricultural issues and solutions related to sustainability in food production, approaches to reducing food waste in manufacturing of various food products, and ways to minimize waste in retail and restaurant environments. Consumer and social issues related to sustainability and food waste will be addressed. Additional presentations will discuss the role of supply chain management, date labeling, and cold chain management in improving sustainability in the food supply and reducing waste.

Contact Information

Cindy Koschetz
Phone: (708) 563-8152


ARYZTACampbell Soup CompanyCoca-ColaFonterraGeneral MillsGreat Lakes CheeseHormel Foods (Jennie-O Turkey Store)KerryKraft Foods (Oscar Mayer Foods)Leprino FoodsOSIPepsiCoSchreiber FoodsSugar CreekSwift Prepared FoodsTyson