174. Waste? Not! How Culinary Labs are Reimagining Food Waste

Sunday, October 27
8:00 AM – 9:00 AM
Location: 114-Lecture Hall
CE: 1.0
Level 1- Basic
Activity Code: 151522

The food and nutrition challenges of the 21st century are multifaceted, complex, and even sometimes paradoxical. Solutions to food shortages and sustainability must also meet the heightened criteria of an increasingly ethics-focused consumer. Nutrition professionals are charged with ensuring food products are healthful and high-quality, while also sufficiently abundant and minimally wasteful. And yet, the Food and Agriculture Organization of the United Nations notes that approximately one third of food produced for human consumption is lost or wasted!

Fortunately, food labs across the country are tackling these real-world food system problems in new and creative ways, and the Drexel Food Lab is at the forefront. Join Jonathan Deutsch, Ph.D, CHE, head of the Drexel Food Lab, in this interview-style session as he discusses the origins of their lab and the innovations that he and his students are developing. Chef Deutsch will describe the strides made in reducing food waste through partnerships with large manufacturers to repurpose leftover or wasted food into new, delicious products. He will also discuss the Lab’s health promotion, food access work, and recipe development, all while highlighting how RDNs and RDNs-to-be can find a seat at the culinary table.

Planned with the Committee for Lifelong Learning

Learning Objectives:

  • Identify at least three ways the Drexel Food Lab engages students in solving real world problems in the areas of sustainability, health promotion, and access.
  • Evaluate ways to lead or support food recovery or upcycling initiatives
  • Summarize how Dietitians can form relationships with culinary teams to reach common goals

Learning Need Codes:

  • 8000- Foodservice Systems and Culinary Arts
  • 4070- Food Security and Hunger
  • 4020- Community Program Development

Performance Indicator:

  • 8.4.3 Uses a variety of cooking techniques, food preparation and production and delivery systems.
  • 12.1.1 Promotes nutrition programs and resources to address issues of food security, nutritional health and overall health and wellness.
  • 12.1.2 Leads or participates in the development of food, nutrition and health policies.

    Moderator(s)

  • Amanda Kruse, RD, CD, FAND

    Associate Manager, Nutrition Science & Professional Affairs

    Heartland Food Products Group

  • Speaker(s)

  • Jonathan Deutsch, PhD, CHE

    Professor of Culinary Arts and Science

    Drexel University