2023 Food Waste Solutions Summit

May 16-18, 2023 | St.Louis, MO

Timothy Childs

CEO and Co-Founder



Timothy Childs is the CEO/Co-Founder of Treasure8, a company simultaneously tackling global food waste & insecurity by utilizing proprietary technological methods. A serial entrepreneur, he comes from a background of taking systemic approaches to big problems, particularly in the food industry. Previously, as Founder of TCHO Chocolate, Timothy shook the cacao industry through a technology-driven approach to chocolate making and created TCHOSource, a vertically integrated flavor-driven supply chain engineered for cost-effective supply premiumization and a scalable model to improve the livelihoods of its stakeholders. In partnership with USAID, it has been used for sustainably focused programs for farmers in South America, Africa, and beyond. Prior to working in the food space, Timothy founded a company that developed machine vision solutions for NASA's Space Shuttle program, worked in computer graphics, co-founded early VR companies, the nonprofit community building organization VeRGe (Virtual Reality Education Foundation) in 1991. His approach to innovation has been honed over 25 years using a Silicon Valley lean startup mentality along with multi-award-winning innovation skills.


Wednesday, May 17th

11:00am - 12:00pm

Squeezing Every Last Drop: Maximizing Product Utilization through Upcycling

Breakout Session (Running Concurrently)

Upcycling offers a second chance for food that would otherwise fall through the cracks of our fragmented food system. Waste can be driven by not using food products in their entirety. However, value-added processing rethinks the concept of “waste” by turning surplus and byproducts into food products, thus finding greater value in items or parts usually deemed worthless. Given the explosive growth of this  industry in such a short timeframe, how can facilities, operations, and menus be redesigned to use as much of each product as possible? Explore the growing momentum around upcycled food and the untapped potential of this fledgling market.

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