ReFED is a multi-stakeholder nonprofit, powered by an influential network of the nation’s leading business, nonprofit, foundation, and government leaders committed to reducing U.S. food waste. ReFED takes a data-driven approach to move the food system from acting on instinct to insights to solve our national food waste problem. Solutions already exist to cut food waste by 20% nationwide. ReFED has identified 27 of the best opportunities through the Roadmap to Reduce U.S. Food Waste, a first-of-its-kind economic analysis, making it easier for stakeholders across the food supply chain to meet the national 50% reduction goal by 2030. The ReFED Roadmap revolutionized the way the industry looks at food waste -- looking beyond challenges and identifying concrete opportunities to save money and resources, feed people, and create jobs. ReFED’s continued efforts include promoting date label standardization through a multi-stakeholder initiative; collecting data and generating insights on the innovation taking place to reduce food waste; and centralizing food waste policies at the state and Federal level. These tools help businesses, nonprofits, government, and investors put the most impactful solutions to reduce food waste into action.
Chris Cochran is the Executive Director of ReFED. Previously, Chris was the Senior Manager of Sustainability at Walmart where he developed a farm to consumer view of food waste while leading sustainability for Walmart’s global produce business. Chris’s experience with tackling food waste from multiple points in the value chain helps ReFED bring together new collaborators on food system challenges.
Alexandria (Alex) serves as ReFED’s Capital and Innovation Director. She brings 10 years of business development, impact investing, and strategy consulting experience with startups, for-profits and nonprofits in the U.S. and Latin America, including time at Agora Partnerships and Fair Trade USA. She is passionate about helping mission-driven companies grow their impact and believes in the power of market-based approaches to solving today's biggest challenges.
Philip Curtis is ReFED's Insights and Analytics Manager, providing data analysis and support across the organization. Before joining ReFED, Philip served as a researcher and geospatial analyst for The Sustainability Consortium (TSC). While there, he developed new methods and tools to help food businesses estimate and map risk in their global commodity supply chains. As part of this work, Philip worked closely with companies to strengthen internal data-sharing capacity and improve the flow of information between procurement and sustainability teams.
Katy Franklin serves as ReFED’s Operations Manager, supporting organizational development and designing systems for effective program implementation and management. Previously, Katy managed operations at Sustainable America, where she gained a deep understanding of successful food waste reduction programs with consumers, food service providers, private firms, and at major events. Katy also helped develop Further with Food, a public-private partnership convened to address food loss and waste.
Chris Hunt serves as Communications Director for ReFED, providing oversight of the organization's communications, and strategic input on programs, stakeholder engagement, and policy development. Before joining ReFED, Chris worked at the GRACE Communications Foundation, shaping the organization’s promotion of sustainable agriculture by developing campaign strategy, building collaborative partnerships, and serving as the foundation's primary spokesperson on food and agriculture issues.
Caroline Powell serves as ReFED's Insights and Analytics Director, managing projects related to data analytics, information security, and software development. Prior to ReFED, Caroline was a consultant for the Walmart Sustainability team and worked with the food sourcing teams on several projects including food waste. Previously she spent time at The Sustainability Consortium, helping to develop sustainability performance metrics for food businesses. Caroline recently graduated from the Turing School of Software & Design and worked for a custom software design firm, Cuttlesoft, supporting a healthcare organization on application updates, secure infrastructure, and performance monitoring. She is an active software developer and solutions architect.
Nicole serves as ReFED’s Communications Manager working on program and stakeholder engagement. She brings over a decade of food and agricultural marketing/ communications experience, including time with the California Department of Food and Agriculture and University of California Davis College of Agriculture. She holds a Masters in Communications from the Università di Scienze Gastronomiche in Italy.
Jackie serve as ReFED’s Multistakeholder Initiatives Director. In her position, she works with a diverse set of industry leaders to tackle complex food waste issues, including standardized date labeling and innovative packaging. Before joining ReFED, Jackie worked as Senior Manager of Sustainability at Walmart where she led a number of sustainable food and nutrition programs for Walmart's private brand business.
Sarah Vared is a strategic advisor to ReFED. Sarah led the design and creation of ReFED’s Roadmap to Reduce U.S. Food Waste and served as ReFED’s Interim Director from its inception in 2015 through March 2017. Sarah supports ReFED through her role as a Principal at MissionPoint Partners, an impact investment advisor and manager, leveraging her background in philanthropy and impact investing to provide programmatic support and strategic insight on how to catalyze the action and investment needed to scale solutions to reduce food waste.
Angel Veza is ReFED's Business Engagement Manager, focusing on food waste solutions implementation for leading businesses in the retail, restaurant, and foodservice industries. Prior to joining ReFED, Angel was a chef at Google NYC, where she spearheaded food waste reduction strategy and programs and developed zero-waste recipes utilizing food waste prevention techniques. She also worked with World Wildlife Fund in creating the Hotel Kitchen Toolkit, which presents innovative strategies to engage staff, partners, and guests in cutting waste from hotel kitchens.
ReFED’s Steering Committee and Advisory Council are comprised of more than 50 business, nonprofit, foundation, and government leaders who inform the organization’s strategic initiatives, offer technical expertise, and collectively provide a holistic analysis of the challenges and opportunities for food waste reduction.
ReFED STEERING COMMITTEE
ReFED ADVISORY COUNCIL
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