Decreasing food waste through donations and recovery is a sustainability initiative that could have unintended consequences on public health and the company that donates the food.  The purpose of this symposium is to have leaders responsible for developing and managing food safety systems throughout various segments of the supply chain share current practices taking place in the industry to assure that donated or recovered foods are safe to eat. The legal aspect for making food safety decisions on what foods can be donated and what foods should be destroyed will also be presented.

Presentations