2025 ReFED Food Waste Solutions Summit
June 23-25, 2025 | Seattle, WA
Hyatt Regency Seattle
Erin Boyd Kappelhof
CEO
Eat Well Global
Bio:
Erin Boyd Kappelhof is the CEO of Eat Well Global, a strategy and communication agency for the food and health industries. On a mission to help the food industry find business levers to deliver sustainable healthy diets, Erin brings over 20 years of experience as a business-focused dietitian and nutritionist working in food manufacturing, retail, public health, and communication. At Eat Well Global, a Certified B Corporation and Women-Owned Business (WBEBC), Erin leads a strategic team of nutrition, sustainability, business, and insights experts who chart the course for impact-forward clients across the food system, from agricultural organizations to CPG companies, to retailers and restaurants. Erin is the 2025 co-chair for the Tufts Food and Nutrition Innovation Council’s Sustainable Nutrition Working Group. She received an MS in Nutrition Communication from the Friedman School of Nutrition Science and Policy at Tufts University and an MPH at the Tufts University School of Medicine.
Schedule
Tuesday, June 24
1:30pm - 2:30pm
[Breakout Session II] Wellness on Your Plate: The Intersection of Diet, Health, and Waste
What we eat—and what we don’t—is inextricably linked to our health and the health of our planet. Changing how we eat to be more mindful of our health can also combat food waste; think about balanced portion sizes or plant-forward diets with less wasted meat. This session features experts across the public health spectrum discussing how we can mobilize nutritional guidance, policy solutions, and product innovation to impact both public health and food waste reduction.
Tuesday, June 24
4:00pm - 5:15pm
[Mainstage Session II] Setting the Table: The Realities Shaping Our Work
We can’t address food waste without understanding the broader food system and the world in which that system operates. This session takes a step back to help frame up the context in which we accomplish our work—the policies, trends, technologies, and environmental issues that shape the system that produces (and wastes) our food.