“Thank you for that incredible and insightful presentation!! I learned a lot and was excited by the level of participation we got from attendees. This was one of the more engaging webinars we’ve done and I’m taking notes on your style of presenting and engaging with the audience. I hope to work with you again in the future!” ~ Sarah Y., brown bag organizer for a U.S. federal agency
“Rachael Jackson is a wealth of practical information. She is flexible and engaging, tailoring her presentation to the interests of the crowd. The information she shares will eliminate tons of food waste and help attendees change their habits for a lifetime.” ~ Laura Oxner, A Simple Gesture, Guilford County, North Carolina
EatOrToss Founding Editor Rachael Jackson is available for speaking engagements, workshops, panels and webinars. She’s experienced with audiences ranging from office workers to grad students to girl scouts. Her presentations work well in both virtual and in-person formats and are customized for each group.
Please find more details below and email [email protected] to ask about availability and compensation. We’d love to work with you!
Food waste and sustainability talks for adult groups:
Rachael has spoken at graduate-level courses, offices, and community events. All of her presentations focus on the benefits of reducing waste, though she can speak to different angles of the issue depending on the group. These are the types of presentations Rachael typically gives:
- Fighting Food Waste 101: Why food waste is a problem and what YOU can do about it. Drawing on her experience as a journalist covering food waste, as a board member of the DC Food Recovery Working Group, and as the founder of EatOrToss, Rachael can provide an overview of why food waste is such a big issue, and what can be done to address it. This presentation can be customized per group and usually includes several EatOrToss images for discussion. Best to allow one hour.
- Using science to decode kitchen dilemmas and fight waste. This presentation is more focused on the science of food and covers a number of EatOrToss images, grouped by theme. It’s highly engaging as group members are asked to weigh in on each image before the answer is revealed (this format also keeps audience participation high during virtual presentations). Rachael brings props including some truly rancid crackers. Best to allow one hour.
- Low waste and less stress: Living sustainably with less effort, not more. Rachael strives to reduce her impact while living in the modern world. She’s available to speak on ways to look to what you already own and your community before acquiring “stuff” and how to diminish the amount of single-use and disposable products in your life. In these presentations, Rachael emphasizes the importance of avoiding perfectionism and invites people to share and discuss “zero waste fails.” We’re all simply doing our best! Best to allow one hour.
- Short presentations and panels. Any of the above presentations can be shortened to five- to 20-minute overviews, and Rachael is also available for panel conversations.
- “Finding Your Impact.” Extended programming with Stephanie Miller of Zero Waste Living the 80/20 Way. Rachael and Stephanie team up for a half day workshop or a series of Lunch and Learn style presentations for your group. Learn more here.
Kid-friendly sustainability activities for scouts, students, birthday parties, etc.
Rachael loves working with young people. Depending on the interest and size of your group, she can develop interactive science, cooking, sustainability programs that will engage kids. One of her favorite demonstrations involves turning red onions green!
“Rachael created a thoughtful, relatable workshop for our middle school students. They were very engaged and excited about learning with Rachael.” ~ Sharon Tash, Education Director, Temple Micah.
Food-waste-reduction workshops
Rachael is available for demonstrations and interactive activities on food science, botany and cooking that provide useful takeaways for minimizing waste.
Tabling
You may have seen Rachael tabling around the DC area. She brings along quiz cards to help people test their ability to evaluate whether foods are no longer good to eat, as well as props like a jar of rancid crackers, to demonstrate food science that people can use to make their kitchens more sustainable.
