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Olivia B

Feb 20, 2025

7

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Food Waste Prevention in the Pacific Northwest: Three Expert Perspectives

At the Collective’s January event, three local experts discussed the challenges, opportunities, and future of food waste.

Food Waste Prevention in the Pacific Northwest: Three Expert Perspectives

Left to right: Judith Hochhauser Schneider, Emily Hovis, Naomi Logan, Leslie Mackie


The Pacific Northwest leads the nation in its efforts to prevent food waste. Anyone keen to join the endeavor—whether they be a multinational corporation or simply a home chef—should heed our region’s advancements in sustainable business, health science, and retail technology as we forge the future of food rescue.  

 

To this end, the Global Impact Collective hosted our third event for the Seattle community featuring three panelists on the cutting edge of food waste reduction. Our Vice President of Partnership Development, Judith Hochhauser Schneider, moderated the panel discussion between these experts: Emily Hovis, an Assistant Teaching Professor at the University of Washington’s Department of Environmental & Occupational Health Sciences, former food safety regulator, and small farm owner, brought knowledge of government policy to the panel; Naomi Logan, head of product at Shelf Engine, offered insights into retail technological solutions to food waste prevention by improving inventory accuracy; and Leslie Mackie, founder and owner of beloved local establishment Macrina Bakery, provided a local business and restaurateur perspective.


After a lively social gathering in the workspace of our partner Tactile, Inc., the panel began. The panelists explored the sprawling landscape of food systems, touching on everything from government policy in food rescue to the use of smart sensors in grocery store freezers. Their discussion of health regulation, customer miseducation, and the underfunding of volunteer organizations gave insight into the true scope of the challenges of food rescue efforts in any local community. Yet despite how large each challenge loomed, the panel was optimistic about reducing food waste, citing new technologies that can be integrated into our systems, community partnerships between businesses, and the importance of data to make sure food gets to those who need it. 


Challenges


Changing Business Behavior at Scale

Without incentives that encourage businesses to adopt prevention programs and robust infrastructure, progress can be slow and arduous.

  • Entrenched practices: Many businesses have ordering and supply procedures that, while inefficient and wasteful from a food systems perspective, are deeply ingrained or difficult to alter, and there’s little financial incentive to shift to more prevention-friendly frameworks. 

  • Lack of rigorous transportation systems: Bringing excess food to those who need it is logistically difficult. “Most food banks are run by volunteers,” Leslie pointed out. “Getting someone who can drive to Kent [where the Macrina’s Bakery facility is based] for whatever might be needed is difficult.” 

  • Practical considerations: Leslie explained that Macrina Bakery needs to bake excess product because it ensures that if a baked good is dropped, burned, or not up to quality standards, it can be replaced. Additionally, without advanced data analysis systems at the retail level, it’s impossible to know in advance what products customers will or won’t buy on a certain day. 


Health Policy in Food Rescue

Rescuing perishables from retailers and grocers accomplishes nothing if the food is unsafe to consume by the time it reaches the individuals whom it’s meant to feed.  

  • Mishandling of donations: “You would have a food business who is donating the food and it's like, great. That's what we want to have happen,” Emily said, recalling her days as a food safety inspector. “But then they're not actually handling it like it is food for a customer. They're leaving a pallet of refrigerated food on the loading dock because they're waiting for it to be picked up because they were told that a volunteer would come. Then the volunteer doesn’t come, and the food just sits there.” 

  • Lower food quality: Products with the shortest shelf life, such as fresh bread, milk, and eggs, are often also the healthiest. Without safe transport for these foods, only canned and processed food will reach those in need. “We want to make sure that the food that's being donated and given to people is not just packaged garbage. We want to make sure that they're getting nutrient-dense food that's going to feed their bodies,” Emily said.  


Lack of Consumer Education

Consumers have a role to play in food waste prevention, yet most do not understand how to reduce their own waste or why it’s a problem. “Recycling's not perfect, but I think most people know what recycling is and how to do it,” Emily said. “We don't really have that for food waste.” 

  • Insufficient label regulation: “Almost all labels on packaged foods are a manufacturers’ best guess of the best quality of that food.” She encourages her students to not rely solely on the printed expiration dates when deciding whether to throw food out (within reason), instead using their senses to determine its quality. “I talk to so many people who throw out food all the time because there's a date on it.”  

  • Expectations of abundance: Customers presuming constant and ample access to all types of produce, regardless of season, drive unsustainable farming habits and pollutive, expensive transportation.  

  • Appearance judgments: People are hesitant to embrace “misfit” produce, leading companies to toss perfectly viable but imperfect-looking food. “Consumers need to understand that produce looks different when it comes out of the ground, and only a small subset of produce makes it to market. Some of the ugly stuff never gets harvested,” Emily said.


Opportunities


Technological Advancements

Companies like Shelf Engine are leading the charge towards integrating technology into our food systems to make them more environmentally friendly.  

  • Improved accuracy: “Variable conditions in stores, what lot you got from the vendor, making sure that you order enough so that even with the amount of variability you’ll still have enough product on hand—all of these can be the cause of a lot of waste,” explained Naomi. In the future, she envisions computerized inventory management that uses sensors to detect spoilage, monitor freezers, and track shelf life. 

  • AI-fueled predictive tech: “The predictions are getting so much better, and there's just no way that a human can do that as well as technology does,” Naomi said.


Increased Visibility and Funding

Washington and the broader Pacific Northwest have seen a renewed interest in food waste prevention. “We’ve had more funding within the last few years, primarily because of the COVID pandemic and big increases in food insecurity,” Emily said. “There’s a lot of research and interest in this space, and people are trying to figure out how we can do better.” As a result, we’ve seen: 

  • Investment in hunger relief: Organizations can afford to pay volunteers and invest in more rigorous, standardized systems for transporting rescued food.  

  • Improved food safety: With increased funding, companies can also afford larger fleets of refrigerated vehicles to maintain the all-important cold chain, ensuring that food reaches recipients in a timely and safe manner. 

  • Education efforts: Anne Garsztka of the World Wildlife Fund mentioned the WWF’s Food Waste Warriors program, which could help reduce educational shortcomings. “We can teach kids and reach their parents through them. Once they know about waste, they’ll correct their parents and teachers. They're like, ‘Oh, no, no, no, that goes in that bin.’” 


Community Partnerships

No single business can handle all the moving pieces of food rescue, which is where community comes in. Each party contributes what they can to establish a food rescue chain and create value-added products. For instance, Macrina Bakery has found new ways to reclaim unsold bread by fostering business partnerships with PCC Community Markets and FareStart, a nonprofit helping people overcome barriers to employment by training them in food service. “Macrina is picking up bread from PCC that’s shrink [loss of inventory] left over, then bringing it to our freezer. Then FareStart picks up the bread from Macrina, and they repurpose it into croutons,” Leslie explained. “From March to December of last year, we recovered about 3,500 pounds of bread.” 


Filling Data Vacuums

Missing data often prevents food from reaching its destination. Emily is working on a research project with the Washington State Department of Ecology to create a food rescue map, working closely with hunger relief organizations. When completed, the rescue map will quickly and smoothly connect farms with relief services and people in need, and it will be regularly updated and maintained by the Department of Ecology. 


attendees gather around panelists
Attendees listen to the panelists speak.

Reflections

After the panel, attendees discussed their takeaways. “In any innovation space there’s exciting energy, and we need that. It’s easy to feel bogged down, but in this space, there’s only positive energy,” said Kate Thel, community engagement coordinator at Seattle Good Business Network. “People are putting their heads together to find solutions.” 


Others echoed her sentiment. “I thought my network was so developed and then I come here and realize how many folks I don’t know—who are interested in all the same things!” said Jillian Moore, whose business, Cascadia Produce, specializes in rescuing surplus food from farms and getting it to food-insecure individuals. “There are all these people outside our networks also having these conversations. It’s so exciting.” 


Ideas from the event are also finding their way into schools. Vaanya Sharma, a junior at Interlake Senior High School, not only founded an environmental impact club to educate peers and younger students on food waste, but she also serves as a Lead for the Bill & Melinda Gates Foundation’s Youth Ambassadors Program. Vaanya is currently collaborating with the school board to create a sustainability plan for the Bellevue School District, and she has been nominated for the 2025 EPA’s President’s Environmental Youth Award. “There’s a lot of opportunity to get younger people involved in sustainability,” she said.  


Naomi Logan from Shelf Engine, one of our panelists, was surprised and inspired by the diversity of participants. “I’m impressed by how many people showed up from totally different levels of experience, ages, industries, et cetera. I hope we’ll figure out if there are ways we can build broader partnerships with these communities and harness some of their interests and ideas, making connections across the industry.” 


True to our values, every leftover pizza found a home by night’s end, and no food was wasted. Every attendee left brimming with ideas that, if the intensity of the discussion was any indication, will soon take root beyond the walls of Tactile—whether that means designing new government policies, investing in consumer education programs, or simply embracing the ugly fruits neglected at the bottom of a grocery display. Change of any size brings us closer to a waste-free, well-fed future. 


Big thanks again to all who attended, and to our amazing panelists who kept this discussion alive. The Global Impact Collective will be hosting our next community networking event in May, tackling another wicked issue with a fresh panel of experts. Keep an eye out for more details soon! In the meantime, follow us on LinkedIn to get involved and stay up to date. 

Food

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The Inner Workings of Empathy

Writer's picture: Leslie HaleLeslie Hale

The Global Impact Collective embraces design thinking collaboration and human-centered design as a part of our process. At the core of both innovation practices is empathy. By grounding ourselves in an understanding of the realities of the other person’s experience, we can get a better understanding of what they are thinking, feeling, and doing so that we design appropriate solutions. Empathy enables designers to create solutions that are user-centric rather than aesthetic or technical. Many complex problems require empathy to fully define the problem. When users feel seen and heard, they feel valued, which can build a strong connection and even brand loyalty. Taking an empathetic approach allows designers to consider the diverse needs and backgrounds of the people interacting with the product or service, enabling more inclusive design.


As a lifelong nerd, who always wants to know how things work, made me want to understand empathy at a deeper level. What connections are being made? Does the person experiencing empathy change because of those feelings? Are there personal benefits to being empathetic? What is the neuroscience of empathy? Here is what I have learned so far: 


Psychologists, sociologists, and neuroscientists are continuing to study empathy because it is a complex process that involves multiple parts of the brain. There are two main types of empathy that are combined, as follows:


1.      Cognitive empathy - grasping another person’s perspective.

a. Understanding more deeply what someone feels and thinks.


2.      Affective empathy - having an emotional sharing component.

a. Feeling what another person is feeling. 

b. Then, feeling concern by the other person’s plight.

c. Finally, feeling compassion for the other person, which can trigger helping behavior.[1] 


Psychologists Daniel Goleman and Paul Ekman posit that the final step in affective empathy is actually a separate type of empathy called compassionate empathy, arguing that moving from feelings to being compelled to take an action to help someone are two distinctly different things.   


Neuroscience has been exploring how the brain functions to enable people to understand and share the emotions and experiences of others, involving both cognitive and affective components. Here are some of the top insights from Neuroscience on empathy: 


  • Empathy may be hardwired in humans.[2]

  • Almost 98% of humans feel empathy for others. (The remaining percentage are people with antisocial personality disorder.)[3] 

  • According to a study published in The New England Journal of Medicine, although empathy increases with training, levels may decrease over time after training, suggesting the importance of ongoing skill development. 

  • Neuroscientists refer to the process of empathizing in the brain as simultaneously “bottom up” and “top down,” or as having an emotional response to stimulus combined with cognitive evaluation. And here are the neural mechanisms underlying empathy: 


o   Mirror Neurons: These neurons fire off when an individual performs an action or even when they observe someone else performing the same action. Essentially the neurons facilitate understanding someone’s actions, intentions, and emotions by simulating them in their own brain. 


o   Empathy Network: Neuroimaging studies have identified a network of brain regions involved in empathy including the anterior insula, anterior cingulate cortex, medial prefrontal cortex, and temporoparietal junction. The anterior insula and anterior cingulate cortex are particularly important for emotional empathy, while the medial prefrontal cortex, and temporoparietal junction are involved in cognitive empathy and perspective-taking.


o   Empathy and Theory of Mind: Theory of mind refers to the ability to attribute mental states—such as beliefs, desires, and intentions—to oneself and others. Empathy and theory of mind are closely related processes, and both involve the ability to understand and interpret the internal experiences of others. Neuroimaging studies suggest that overlapping brain regions are involved in both empathy and theory of mind.


  • Development of empathy begins in childhood and adolescence and is influenced by both genetics and environment. Brain imaging studies have found that adolescents show increased activation in empathy-related brain regions compared to children, suggesting that development of empathic abilities is ongoing during this period.

  • There is some recent research on empathy suggesting that people may be becoming less empathic. That makes intuitive sense when you think about how society is increasingly divisive and how distracted we are by our digital devices, you can see how we are lessening our attention on others and how they might be feeling. 

Understanding the inner workings of empathy, and how we are wired to engage in it, reinforces for me the personal importance of looking for opportunities to use, practice, and build empathy.  Now, in Human Centered Design and design thinking, empathy is vital to creating solutions that are truly meeting the needs of users, for identifying unmet needs, generating useful insights, and building trust and connection with users.


What are some other benefits of building our empathy skills?


1.       Increases social connections overall. The pandemic demonstrated how detrimental isolation is for humans and empathy in your daily life will build human connections. 


2.      Strengthens emotional intelligence. Empathy encourages us to be more appreciative of other people’s perspectives, encouraging acceptance and open mindedness. 


3.     Reduces prejudice and bias. It can help mitigate prejudice and bias by promoting understanding and acceptance of diverse perspectives and experiences


4.      Promotes cooperation and collaboration. When individuals empathize with their team members, they are more likely to offer help, provide support, and work towards common goals, contributing to a more productive and harmonious environment.


5.      Resolves conflicts. Empathetic individuals are better equipped to navigate conflicts and disagreements constructively. 


6.      Enhances the quality of relationships. By paying attention and responding to other people’s needs, you build trust and can deepen your relationships. 


7.      Builds leadership skills. By being empathetic you improve your capacity to communicate well with others and can inspire workers to do their best.  


Overall, empathy serves as a fundamental building block for healthy relationships, effective communication, emotional well-being, and societal progress, ultimately enriching people's lives in myriad ways. Nearly everyone has the capacity to be empathetic and the more you practice empathy, the better at it you can become.

What I enjoy about collaborating in Design Thinking workshops is that it is a way to invite people to be more empathetic. To consciously connect with what someone else may be thinking, seeing, doing, and feeling. 


If you would like to learn more about human centered design or introduce your team to design thinking and empathy building, please get in touch.

 

You can only understand people if you feel them in yourself.” – John Steinbeck

 


[1] Encyclopedia of Social Psychology, Hodges and Myers, (2007)

[2] "Human brains are hardwired for empathy, friendship." James Coan, University of Virginia, Social Cognitive and Affective Neuroscience journal (August 2013)

[3] Empathy: Why It Matters, and How to Get It, Roman Krznaric, (2015)

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