Webinars to explore local food systems and food waste

Vanessa Zajfen of the Ocean View School District in Oxnard will discuss a farm-to-school program.

UC Thelma Hansen Fund to host online discussion on food systems April 26-28

Members of the public are invited to attend a series of free webinars on local and regional food systems from April 26-28.

In the three-day webinar "Local Food: Shortening the Supply Chain and Reducing Food Waste," David Zilberman, UC Berkeley professor of agricultural economics and Wolf Prize winner, will discuss the state of our food supply chain and the socio-economic and environmental forces affecting it. Diana Winter, associate director of the UCLA Resnick Center for Food Law and Policy, will discuss the role of law and policy and current sustainability initiatives at the federal, state and local levels.

"Have you ever wondered how far your food travels before it gets to your plate? Local food has many benefits: a smaller carbon footprint, supports local farmers and businesses, and is likely to to be fresher, tastier and more nutritious,” said Annemiek Schilder, director of UC Cooperative Extension and the UC Hansen Agricultural Research & Extension Center in Ventura County.

Ned Spang, a professor at UC Davis, studies food loss and waste along the food chain.

Topics of discussion include defining regional food systems in California and their contribution to community health. The series will look at a local school district working to shorten the supply chain by making delicious meals from whole, local ingredients and turning cafeterias into classrooms. A local farmer will talk about the challenges of producing and distributing food locally.

“According to the USDA, approximately 30% to 40% of all our food supplies are wasted, either before or after marketing. Think of all the water, fertilizer, labor and fuel wasted on produce and ship that food,” said Schilder, who is organizing the event.

Consumers can take action to reduce food waste. Ned Spang, associate professor of food science and technology at UC Davis, will discuss solutions to food loss and waste throughout the supply chain. Programs such as UC Master Food Preservers offer resources and practical tips for preserving food. Local nonprofits like Food Share help collect and redistribute food within communities.

Registration for the webinar series, sponsored by the UC Thelma Hansen Fund, is free. To register and view the agenda and speaker biographies, visit http://ucanr.edu/HansenFoodSystems.

Speakers include:

David Zilberman, Ph.D., Professor, Department of Agricultural and Resource Economics, UC BerkeleyOur Food Supply: Where Are We and Where Are We Going? Diana Winters, Ph.D., Associate Director, Resnick Center for Food Law and Policy, UCLAFood Policy and Sustainability Gail Feenstra, Ph.D., director of UCU's Sustainable Agriculture Research and Education ProgramRegional Food Systems: Connecting Farms, Consumers, and Communities Vanessa Zajfen, Director of Food and Nutrition Services, Ocean View School District, Oxnard, CAShortening the supply chain with “Farm to School” Max Becher, Co-Owner, Farmivore, Oxnard, CAFarmivore: Connecting Farmers with Eaters Ned Spang, Ph.D., Associate Professor, Department of Food Science and Technology, UC DavisAdvancing Solutions to Address Food Loss and Waste Sue Mosbacher, UC Master Food Preserver Program CoordinatorPreserve Today, Relish Tomorrow: Education in Food Preservation Monica White, President and CEO, Food Share, Ventura CountySaving food to help those in need