2022 Food Waste Solutions Summit

May 10-12, 2022 | Minneapolis, MN


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Yuka Nagashima

Executive Director

Food Shift

Bio:

With 20+ years of experience as a senior executive, Yuka possesses skills from several domains that are rarely found in the same person: justice, equity diversity, and inclusion (JEDI); nonprofit leadership; organizational management; policy/government; innovation strategy; entrepreneurship; and education. After co-founding two tech-startups, she led the tech-based economic development agency of the State of Hawaii, where she oversaw tech park development and incubation, created innovation policy frameworks, and implemented entrepreneurship and other business programs, including Innovate HI, as NIST’s Manufacturing Extension Partnership Center Director for Hawaii. Most recently, based on her executive consulting work on JEDI, and her experience with Astia, a non-profit operating globally to level the playing field for women entrepreneurs, she developed an inclusive leadership curriculum for Stanford Continuing Studies. She is currently the Executive Director of Food Shift, shifting the way people think and interact with food by uplifting communities through rescued produce: reducing waste, creating jobs, and nourishing our neighbors. As hunger is not caused by lack of food, but lack of financial security, we address root causes, providing practical solutions that are “for the people, by the people, and with the people”.  US wastes 35% of its produced food that ties up significant amount of resources including over 20% of drinkable water. Because food waste in landfills causes methane, our mission puts us in the intersection of food and racial justice as well as climate change. Yuka was born and raised in Japan, educated in Canada and the U.S. Having spent most of her professional life in Hawaii, she moved to San Francisco Bay Area via Denmark.

Schedule

Thursday, May 12th

9:00am - 10:00am


Welcome Day 2 & Mainstage Session 3 - "Diversity, Equity, Inclusion & Justice: Building a Food System That Works for Everyone"

McNamara Alumni Center, Memorial Hall

Welcome to Day 2! Join us for a special opening discussion.


In a country synonymous with abundance, millions of Americans have disproportionate access to the opportunities, resources, and distribution of benefits offered by our food system. Acknowledging and addressing the systemic inequities that cause this is the first step to creating an equitable, just, and inclusive food system for all. This session will explore indigenous food systems and waste-free sustainable practices that exist among indigenous communities, as well as how food waste and diversity, equity, inclusion, and justice values intersect and impact each other.

Thursday, May 12th

10:30am - 11:30am


Breakout Sessions (Running Concurrently)

Ski-U-Mah Room

More Than a Solution for Surplus Food: An Interactive Deep-Dive on Designing for Equity, Justice, and Access in Food Systems (Special Presentation by ReFED) 

Our food systems are rooted in historical inequities that are still rampant today. We have an opportunity to rebuild them differently, but how can we design with those who are impacted, not for? While the primary conversation around food waste and Diversity, Equity, Inclusion and Justice (DEIJ) has been addressing food insecurity with surplus food, there are many other intersections that go beyond using some of our most disempowered members of society as a home for surplus food — food that is great for everyone no matter their socio-demographic. Participate in this interactive discussion, led by ReFED team members, as they share insights from their research on the intersections of DEIJ and the food waste ecosystem. Ultimately, we aim to together cultivate sustainable resilient systems that nourish, rather than deprive.

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