Pete Pearson
Director, Food Waste

Connect: Twitter o
Pete Pearson works on food waste prevention and food recovery, helping businesses understand the intersection of agriculture and wildlife conservation. For almost a decade, he has been working as a change agent within various businesses and non-profits on regenerative agriculture, sustainability, and corporate social responsibility (CSR).
Pete has led local and national sustainability programs within the retail grocery sector across 2,000 grocery stores in 37 states. He also has over 10 years of technology experience with companies including Hewlett-Packard, Accenture and Albertsons. He has worked with public schools and hospitals as an independent sustainability consultant, co-founded a non-profit focused on sustainable agriculture, and has also co-produced a documentary film on local food production. Pete currently lives in Washington DC and enjoys fly fishing, boating, and exploring the outdoors with his family.
“Finding harmony between agriculture and nature may be the most important social, economic, and ecological issue of this century. ”
In The News

-
Reuters
U.S. Hotel Chains to Target Food Waste by Rethinking Menus
-
KOMO News
How Restaurants Can Reduce Food Waste
-
FoodTank
Pete Pearson: “If we can change food, we can change the world”
-
Triple Pundit
How Food Waste Reduction Can Save Wildlife
More on Pete
Connect: Twitter o
Title
Director
Education
- MBA Sustainable Business Management—Green Mountain College
- BS Information Systems—University of Idaho
Areas of Expertise
- Waste and Recycling
- Sustainable/Regenerative Agriculture
- CSR
- Sustainability Programming
Publications
-
Hotel Kitchen: Fighting Food Waste in Hotels
application/binary, 10.5 MB
WWF is working to transform sectors where we see potential to make the biggest impact. It’s estimated that 40% of food waste happens in customer-facing businesses like restaurants, supermarkets and hotels. Hotels, which serve $35 billion dollars in catering and banquets each year in the US, are an ideal test bed to learn, iterate, drive waste reduction, and help reshape the food service industry as leaders in food waste reduction.