2025 ReFED Food Waste Solutions Summit

Kim Severson is a Southern-based correspondent for The New York Times who reports on the nation’s food and culture. She also contributes to NYT Cooking, a website and app based on the extensive New York Times collection of recipes and cooking videos. Previously, Kim was the Times’ Southern bureau chief, covering a mix of breaking and political news. She has covered crime, education, politics and culture as a staff writer for West Coast news organizations including the San Francisco Chronicle and The Anchorage Daily News in Alaska. Kim has won several regional and national awards for news and feature writing, including the 2018 Pulitzer Prize for Public Service for her contributions to the team that investigated sexual harassment and abuse against women and four James Beard awards for food writing. She has written four books, including her memoir “Spoon Fed: How Eight Cooks Saved My Life,” (Riverhead).” She lives in Atlanta with her partner and teenager.