Food waste in the United States is at an all-time high. More than 40 percent of all edible food is tossed out each year and half of that is fresh but slightly imperfect produce. What to do? A panel of experts convened by Kitchens for Good and the Berry Good Food Foundation explores how to reverse this trend by connecting suppliers with those who will benefit most from increased access to healthy foods. This is the third of four programs presented by the Future Thought Leaders series. (#30712)

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