$161 billion dollars’ worth of food goes wasted each year, and about one-third of food waste occurs in the supply chain, between farm and fork. Tackling supply chain food waste is an opportunity for food and ag companies and processors to capture more value, address inefficiencies, save money, avoid carbon emissions, and more. To help companies implement targeted efforts to reduce food waste in their supply chains, World Resources Institute created the Food Loss & Waste Protocol. During this webinar, Lead Advisor for the Food Loss & Waste Protocol, Kai Robertson, will join TSC Sr. Director for Innovation, Sarah Lewis, to discuss how food waste can be tackled in the supply chain.