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Food Waste: Addressing our 160 Billion Pound Public Health Challenge with Policy and Business Interventions
Mathew Swinburne1, Katie Sandson1
1Mathew Swinburne, J.D., is the Associate Director for the Network for Public Health Law's Eastern Region. He received a J.D. from the University of Maryland Francis King Carey School of Law in Baltimore, MD and a B.S. from Tufts University in Medford, MA. Katie Sandson, J.D., is a Clinical Fellow in the Food Law and Policy Clinic at Harvard Law School. She received a J.D. from Harvard Law School in Cambridge, MA and a B.A. in English Literature from Washington University in St. Louis, MO.
Abstract:
The United States wastes approximately 40% of its food supply. This article will examine the implications of this waste for food insecurity and climate change. It will also explore how the law and social entrepreneurship can be used to confront this public health challenge.
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