Dr. Edward Spang shares his groundbreaking research dedicated to reducing waste and finding value in byproducts generated throughout our food systems.

It is fascinating to learn about the innovative ways being developed to repurpose food and agricultural byproducts to reduce waste and promote sustainability.

One third of food produced globally is not eaten and this talk shows where the losses are found, from farming and manufacturing to the places we purchase food to our own homes.

Dr. Spang provides eye-opening examples of material flow in food production and distribution. His work leveraging AI to create a digital atlas of food and agricultural byproducts is an essential step to linking more byproducts to commercial value and making waste reduction economically viable, even profitable.

OUR SPEAKER
Edward Spang, Ph.D.,

Associate Professor, Department of Food Science & Technology, UC Davis
Director, Robert Mondavi Institute for Wine and Food Science