Registration TypeRateDates Available
General Full Summit Pass (Early Bird)$650thru Feb 28
Government/Nonprofit Discounted Full Summit Pass (Early Bird)$400thru Feb 28
General Full Summit Pass $725thru April 4
Government/Nonprofit Discounted Full Summit Pass $450thru March 18
General Virtual Registration Summit Pass $275thru May 10
Non Profit Virtual Registration Summit Pass $175thru May 10

ReFED Field Trips

ReFED is offering a series of field trips on May 10, 2022 between 1:00-4:00PM before the Summit kick-off and Welcome Reception. Field trips are intended to introduce Summit attendees to the local food system in Minneapolis and bring food waste and sustainability to life. Transportation and all costs are covered by ReFED. 

Registration is on a first come, first serve basis and will close as soon as each field trips max capacity is reached. Release forms may be required for some locations and will be distributed once the final group is confirmed.

If a Field Trip is full and you'd like to be added to the waitlist, please email [email protected]

  • Specialized Environmental Technologies is Minnesota's leader in organics recycling. Every year SET and their partners divert millions of pounds of food scraps from the landfill and turn it into high quality compost that benefits the soil and the environment for generations to come. SET believes a key component to successful organics recycling programs is understanding how compost is made and the benefits of using it. By touring SET's Empire Organics Processing facility, participants will see firsthand how food and yard waste are turned into environmentally beneficial compost. They will get an up close look at the equipment in operation and a detailed explanation of the process from start to finish. Questions are encouraged and welcome!

  • Minnesota Central Kitchen (MCK) was born in the early days of the pandemic to rescue abandoned food, re-employ furloughed workers, and get urgently needed meals to folks facing hunger. Today, through a robust community network of more than 100 partners, MCK is ensuring ready-to-eat meals are available in communities and to families who need it most.

    MCK kitchen partners order and receive meal ingredients from Second Harvest Heartland’s food bank supply chain, 60% of which are rescued from otherwise going to waste. Chefs transform ingredients into individual and family-style meals, with special effort placed on serving culturally connected meals made by and for communities of color. A network of trusted partners then brings meals to dozens of sites across our region for individuals and families to enjoy.

    Join us for a tour of MCK kitchens that produce community connected meals:
    Pham's Rice Bowl in the Global Market produces food for HOPE Youth Center and other partners most effected by the uprisings following George Floyd's murder. Meet owner Trung Pham and hear from community leaders.
    Afro Deli produces Halal meals for homebound seniors. Meet Chef Moussa and hear how he has responded to the needs of the East African community during the pandemic.
    Appetite for Change produces meals that are delivered to hundreds of families in North Minneapolis each week. Talk with Chef Emmiet and his team and hear how they are using meals as a way to care for their community.

  • Located in the heart of the "bread basket," Second Harvest Heartland is one of the largest food banks in the country. Second Harvest Heartland is dedicated to reducing food waste by working with manufacturing, retail and agricultural partners to divert safe, edible food from ending up in landfills and provide it to people in need. Come tour the new, state of the art warehouse and headquarters at Second Harvest Heartland, including a temperature controlled clean room to process fresh foods. Meet the leaders who source and recover the food and join a discussion about how your food bank can do more to reduce waste and end hunger.

  • The Good Acre is a nonprofit food hub whose mission is to connect and strengthen farmers, food makers, and communities through good food. Their work centers on offering one on one technical assistance to local produce farmers, creating wholesale markets that pay an equitable price to farmers, and supporting small food businesses through operating a shared-use commercial kitchen space. The Good Acre also offers CPG-focused business workshops, a vocational culinary training program with a farm-to-school focus, warehousing, and a 500+ member multi-farm share program. Tour the space and learn more about this innovative food hub and the role it plays in supporting the local Twin Cities food system.

  • NETZRO is a state-of-art food upcycling platform that helps power the safe capture and conversion of industrial food & beverage byproducts into new sustainable upcycled food ingredients at scale. NETZRO’s regional processing center is located in the Wycliff Building in St Paul, . The Wycliff is a flexible industrial space supporting small to medium food manufacturing with modern infrastructure and growth-friendly amenities to stir imagination and fuel productivity.

  • The SMSC Organics Recycling Facility is a large scale, commercial composting facility in Shakopee, MN. The Shakopee Mdewakanton Sioux Community (SMSC) opened the Organics Recycling Facility to reflect the Dakota tradition of caring for the earth. Since opening in 2011, the ORF has diverted over 400,000 tons of material for composting. Last year, the facility sold over 80,000 CY of compost to residential and commercial customers. Come tour our facility to see how we turn food waste into compost. The City of Minneapolis rolled out its residential organics recycling program in 2016-2017. Come learn from Minneapolis' Recycling Coordinator, Kellie Kish, about the City roll-out of the organics program and the education and outreach efforts that have led to over 50% of it’s customers participating and less than 1% contamination in the material that’s collected.

  • It's not just the grass that's green! At Target Field, sustainability and environmental stewardship are important elements of building design and operations. Target Field achieved Silver certification from the U.S. Green Building Council's Leadership in Energy and Environmental Design (LEED) program, and was the highest-ranked LEED-certified major league ballpark upon its completion. Target Field leads the way in water reuse and recycling, and transit. On the Environment and Sustainability tour, learn how LEED credits are earned at Target Field, and how the ballpark meets the many environmental challenges of a sports facility.

  • The Bühler Food Application Center in Minneapolis is a unique installation, a playground for the food industry. Drawing on 160 years of food processing expertise, we’ve created this pilot plant as a platform for developing new ways to transform peas, chickpeas, beans, corn, oats, special grains and many other crops, into flours, flakes, snacks, pasta, cereals, meat analogs, food ingredients, and a myriad of extruded products. The new food solutions created here will lead to more sustainable food systems and better nutrition for millions of people.

  • Come and hear the history behind 10 years of working to use food as a tool to create health, wealth and social change in North Minneapolis. You will see the Breaking Bread Cafe, the Appetite For Growing Hoop House and the Deep Winter Greenhouse (2nd of it’s kind in Mpls). This tour will be hosted by one of the founders, our urban agriculture team and one of our youth interns.

  • Interested in a shorter tour near the conference. Visit the University of Minnesota Campus Club. The Campus Club is a non-profit restaurant and event venue located on the fourth floor of the Coffman Memorial Union. Headed by Executive Chef, Beth Jones Campus Club was an early partner with Minnesota Central Kitchen (MCK). Since 2020 Campus Club has been taking in a diverse set of donated and rescued ingredients and making delicious ready to heat and eat meals that MCK distributes across the Twin Cities. Chef Beth, is an expert in efficiently and creatively using donated product. She will share how she weaves MCK into her day-to-day operations to produce more than 2,000 meals a week to feed the community. For example, how she menu plans when ingredients are unpredictable and keeps labor costs down to enable MCK to provide more meals to the community. Meals produced by the Campus Club are provided free of charge to students in need at the U of M as well as to multiple non-profits serving youth and seniors in the area. Tour of the kitchen and Q&A with Chef Beth will be from 2:30-3:30. Campus Club is less than half a mile walk from McNamara Alumni Center.

Social Media Information

The 2022 Food Waste Solutions Summit presented by ReFED will be utilizing an app onsite. To facilitate networking and engagement, we would like to include attendees' social media information in each individual's profile. If you would like to participate, please provide your information below.

Emergency Contact Information

Health and Safety Requirements

With regards to attendee health and safety during the ongoing COVID-19 pandemic, the 2022 Food Waste Solutions Summit presented by ReFED will be following all applicable national and local public health guidelines in order to provide as safe as an environment as possible when meeting in person for the Summit. This segment of the Health and Safety Information may be revised as needed to reflect the latest guidance and is current as of 10/6/2021.

In order to participate at the 2022 Food Waste Solutions Summit presented by ReFED, attendees must either provide proof of vaccination or a negative COVID test as of May 8, 2022 or later, upon checking in at the registration desk.

In addition, the organizers ask that you:

  • Agree to properly wear a mask or facial covering; covering your nose and mouth at indoor public spaces, including meeting rooms. 
  • Follow relevant guidance provided by the World Health Organization (WHO), or your local health authority and the instructions of the event organizers. 
  • Adhere to government-issued travel restrictions and guidance issued by the state you will be traveling to and the state you are traveling from (including compliance required by airlines or other travel services).
  • Evaluate your own health and that of people you are in close contact with .
  • Stay home if you feel sick and seek medical attention at any time if you feel unwell or are experiencing flu-like symptoms.  

I have read and agree to the Summit's Health and Safety Requirements. I will provide proof of vaccination or a negative COVID test (no earlier than May 8th), upon checking in at registration.

Portions of the Summit will be audio and/or video recorded, live cast, photographed, published, and archived. We ask that you consent to the use of any photo or video in which you may appear by checking the box below. Summit attendees grant ReFED and any partners permission to use this footage for promotional and published materials, photographs, videos etc.
The 2022 Food Waste Solutions has selected Swapcard as the Summit app and virtual platform and we would like to let you know that your data will be shared with Swapcard. All registered attendees will be added to Swapcard to access the event. When added, you will be visible as a Food Waste Solutions Summit attendee, with your first name, last name, organization and job title. Your email address will also be shared with Swapcard platform, but will only be visible to other attendees if you choose to make connections on Swapcard; you may opt out of networking on the platform at any time. For further information on your data processing and your rights, please refer to Swapcard’s protection of data policy

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