EatOrToss Founding Editor Rachael Jackson is available for speaking engagements, workshops and tabling at events. She’s experienced with audiences ranging from office workers to grad students to girl scouts. EatOrToss presentations work well in both virtual and in-person formats.
Email [email protected] to ask about availability and compensation. We’d love to work with you!
Speaking for adult groups:
Rachael has spoken at graduate-level courses, offices, and community events. She can cover a variety of topics, including:
- Food waste. 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. This presentation is more focused on the science of food and covers a number of “EatOrToss” images, grouped by themes. 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 sustainable living. 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.
Kid-friendly activities for scouts, students, birthday parties, etc.
Rachael has worked with local girl scouts on multiple food-waste-reduction-oriented activities. 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 is available for demonstrations and interactive activities on food science, botany and cooking that provide useful takeaways for minimizing waste.
You may have seen Rachael tabling at the DC State Fair or the Food Recovery Week Happy Hour Expo. 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.