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Harvard University: Food waste reduction key to combating climate change


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Forty percent of food produced in the United States goes uneaten, according to lecturer on Law Emily Broad Leib, the director of Harvard Law School’s Food Law and Policy Clinic, who was awarded a research grant in the inaugural year of Harvard President Drew Faust’s Climate Change Solutions Fund. Broad Leib’s project, “Reducing Food Waste as a Key to Addressing Climate Change,” was one of seven chosen to confront the challenge of climate change using the levers of law, policy, and economics, as well as public health and science. She and her team will use their award to continue addressing the global problem of food waste.

The $20 million Climate Change Solutions Fund was created in order to hasten the transition from carbon-based energy systems to those that rely on renewable energy sources, and to propel innovations needed to accelerate progress toward cleaner energy and a greener world.

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