This interactive workshop equips participants with tools to engage employees and supply chain partners in reducing food waste, using resources like the open-source Employee Engagement Toolkit and real-world examples from companies such as Bob’s Red Mill and Fresh Del Monte. Attendees will explore insights from Whole Chain pilot projects—such as those targeting waste in the plum, strawberry, and potato supply chains—which identify food waste hotspots from farm to retail and offer scalable solutions across the entire value chain. By combining employee-driven initiatives with whole chain collaboration, the session empowers businesses to drive measurable impact, reduce costs, drive employee engagement, and build a more sustainable food system.

Anne Garsztka

Anne Garsztka is the Senior Program Officer for Circular Supply Chain Business Engagement for the Food Loss and Waste Team. She supports private and public sector stakeholders to work towards a more circular food supply chain — specifically project management, business engagement, and communications surrounding voluntary agreement programs, including the Pacific Coast Food Waste Commitment and the U.S. Food Waste Pact. Her work includes business convenings to work pre-competitively toward shared food waste reduction goals through sector summits, working groups, and pilot projects.