Climate Smart from Farm to Fork: Building an Affordable and Resilient Food Supply Chain
**NOTE: This hearing had been previously scheduled for May 24.**
This hearing will examine pathways to create a sustainable food system that is resilient in the face of climate change. It will also explore solutions to reduce heat-trapping pollution in the food chain supply, while ensuring access to affordable, safe, and healthy food for all Americans.
"Every person along the food chain – from producers to consumers and everyone in between – can make our food supply chain more sustainable. And each step in the supply chain presents an opportunity for innovations." - U.S. Rep. Kathy Castor
The committee will receive testimony from:
Dana Gunders, Executive Director, ReFED. Gunders leads ReFED’s work to end food waste and loss across the U.S. food system. She authored a landmark 2012 report, “Wasted: How America is Losing Up to 40% of Its Food from Farm to Fork to Landfill,” and wrote the Waste-Free Kitchen Handbook. Gunders previously worked as a Senior Scientist with the Natural Resources Defense Council (NRDC).
Read Gunders' testimony.
Kent Swisher, President & CEO, North American Renderers Association (NARA). Swisher leads NARA’s work to represent the rendering industry, which repurposes inedible meat products such as fat and bone. He is a member of the USDA’s Trade Advisory Committee on Animals and Animal Products, and previously worked at the Continental Grain Company, U.S. Grains Council, and the American Seed Trade Association.
Read Swisher's testimony.
Dr. Melinda Cep, Vice President for Natural Solutions and Working Lands, National Audubon Society. Dr. Cep works to advance natural climate solutions and conservation on working lands, such as rice fields, ranchlands, and forests. A trained veterinarian, she previously served as a senior advisor and deputy chief of staff at the United States Department of Agriculture (USDA).
Read Cep's testimony.
Elly Brown, Co-Executive Director, San Diego Food System Alliance. Brown co-leads the Alliance’s work to build a healthy and sustainable food system in San Diego. Prior to joining the Alliance, Brown worked in nonprofit consulting at Root Cause and as an independent advisor to nonprofits, foundations, and social enterprises.
