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From Waste to Win: How Reducing Wasted Food Benefits Climate And Community 

From Waste to Win: How Reducing Wasted Food Benefits Climate & Community 

Climate Week NYC 2025

Location:
275 Seventh Avenue, 12th floor New York, NY 10001

Date:
September 23, 2025

Time:
10:00am to 11:30am

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Session summary

Reducing wasted food is a powerful and practical lever, capable of simultaneously advancing climate goals, relieving pressure on waste systems, and building food security within communities. A 2024 study found that Massachusetts has the most effective food waste ban in the US. While that finding is likely accurate, the study did not capture the full range of factors that have made Massachusetts a leader.

Join us to uncover a deeper understanding of what local actors have done, and leave with proven, replicable strategies for implementing effective food waste policies that yield the outcomes we all desire: waste reduction, emissions reductions, cost savings, and more sustainable food systems across America.  

This interdisciplinary panel works at the intersections of policy, programming, technical assistance, and infrastructure to implement and sustain wasted food reduction and diversion systems at scale. The speakers strategically work to scale localized, high-touch support models nationwide. Join leading implementers, innovators, and policy researchers for an engaging conversation on the next frontier of wasted food reduction in the U.S.

 

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Opening Remarks: Designing for Zero Waste
  • Speaker & Facilitator: Clare Miflin, Executive Director, Center for Zero Waste Design

Using Guidelines

  • Speaker: Celeste McMickle, TRUE Certification, U.S. Green Building Council (USGBC) 
Practical Help to Implement
  • Speaker & Facilitator: Lorenzo Macaluso, Chief Growth Officer, CET 
Conclusion: Climate Impact & Opportunities to Scale Faster

the panelists

Angel Veza
Angel Veza, moderator

Director of Innovation at ReFED

Angel Veza is the Director of Innovation at ReFED, where she leads efforts to scale solutions that fight climate change by tackling one of its biggest drivers – food waste. She began her career in education, teaching to underserved communities. After working with students for seven years, Angel earned her Grand Diplôme from the French Culinary Institute and went on to join teams at several of New York City’s most renowned restaurants, including Morimoto and the two Michelin-starred Atera, and also worked with foodservice companies such as Compass Group. During that time, she observed the significant amount of food being wasted in the hospitality industry, and pivoted her career to work with the food waste team at World Wildlife Fund. Building on this experience, she worked in supply chain and led strategic sourcing and procurement efforts focused on food waste reduction at Manhattan Restaurant, part of Danny Meyer’s Union Square Hospitality Group in New York City.

Headshot Akif Khan
Akif Khan

Clinical Fellow at Harvard Law School Food Law and Policy Clinic

Akif Khan is a Clinical Fellow at the Harvard Law School Food Law and Policy Clinic (FLPC). His work at FLPC includes building resources that improve domestic and international food donation pathways, highlighting and supporting national, state, and local-level food waste reduction policies, and analyzing the impacts of food waste on people and the planet.

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Pete Pearson

Vice President, Food – Food Loss and Waste at the World Wildlife Fund (WWF) 

Pete Pearson is the Vice President of Food – Food Loss and Waste at the World Wildlife Fund (WWF). With a deep commitment to sustainability, Pete works on global initiatives to reduce food loss and waste, a key component in addressing climate change and improving food security. He leads WWF’s efforts to drive systemic change in food systems, engaging with corporations, governments, and communities to develop solutions that reduce environmental impact while promoting responsible consumption. Pete’s work bridges environmental science with practical, scalable solutions to one of the world’s most pressing challenges.

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Madeline Keating

Senior Advocate at Natural Resources Defense Council

Madeline Keating works as part of NRDC’s Food & Agriculture team, specializing in food waste reduction. Since joining NRDC in 2016, she has focused on advancing solutions that foster a healthier, more resilient, and equitable food system. As the leader of the Food Matters initiative, she collaborates with cities nationwide to develop innovative food waste reduction policies and programs. She also advocates at the federal and state levels, recognizing the importance of multi-level government solutions. Prior to NRDC, she worked in urban planning, supporting municipal scenario planning and sustainability programs. Keating holds a bachelor’s degree in economics from Colorado College and a master’s degree in urban and regional planning from the University of Colorado. She is based in the Washington, D.C., office.

Lorenzo profile picture
Lorenzo Macaluso

Chief Growth Officer at CET

Lorenzo Macaluso is the Chief Growth Officer at CET, where he has played a pivotal role since 2000 in advancing cutting-edge sustainability initiatives across New England and beyond. With over two decades of experience in waste diversion, program design, and business sustainability, Lorenzo is a nationally recognized and award-winning expert in waste reduction and energy strategies. A frequent speaker at national conferences and summits, Lorenzo is known for his expertise in integrating sustainability into business operations and public policy.

About the Organizations

CET Logo

CET

CET helps people and businesses transition to a carbon-free future. With 50 years of experience, CET delivers practical climate solutions—reducing waste, preventing food loss, supporting building electrification, and scaling decarbonization across 18 states. Last year alone, CET helped avoid 365,000 tons of CO₂ emissions and diverted 40,000 tons of waste.

NRDC · Natural Resources Defense Council

NRDC uses science, policy, law, and people power to confront the climate crisis, protect public health, and safeguard nature. Get updates on their issues.

WWF logo. A black panda

wwf · World Wildlife Fund

World Wildlife Fund (WWF) is one of the world’s leading conservation organizations, dedicated to protecting nature and reducing the most pressing threats to the diversity of life on Earth. WWF works globally to preserve species, restore habitats, and promote sustainable practices for a healthier planet.

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Harvard Law School Food Law and Policy Clinic

Harvard Law School Food Law and Policy Clinic engages students in the study and practice of food law and policy, working to address the health, environmental, and economic impacts of the food system. It provides technical assistance to policymakers, advocates, and organizations, focusing on issues like food waste reduction and access to healthy food. 

ReFED logo

Refed

ReFED is a U.S.-based nonprofit dedicated to reducing food waste. By combining data, research, and collaboration with businesses, governments, and nonprofits, ReFED identifies practical solutions to prevent food waste and promote a more sustainable, circular food system.

Thank You, Amalgamated Bank

We sincerely thank Amalgamated Bank for providing the space to host this important climate conversation, helping us bring together voices and ideas to drive meaningful action.

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From Waste to win

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September 23 @ 10:00 am – 11:30 am EDT