2024 ReFED Food Waste Solutions Summit

June 11-13, 2024 | Baltimore, MD
Baltimore Convention Center

Kim Severson

National Food Correspondent

The New York Times


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.


Wednesday, June 12

4:00pm - 5:00pm

Mainstage 2 | We Mean Business: Leaning in Across the Food Sector

Mainstage Session

As waste generators, food businesses play a critical role in the fight against food waste. Yet while enthusiasm for waste reduction initiatives is high, it can be hard to translate those commitments into concrete action that yields results. Building on our opening session’s theme of accelerating action, this second mainstage session examines opportunities for food businesses to step up and do their part. We’ll hear from a panel of sustainability leaders from the some of the largest food retailers as they discuss what they’re doing to drive progress in their own operations – and throughout the broader food system. Plus we’ll get updates on some promising opportunities for business collaboration.

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