Haynes and Boone, LLP Partner Ann Al-Bahish recently presented a continuing legal education (CLE) program about food waste and the law to Shell USA lawyers to support Shell’s Powering Progress and community service goals. Ann is an environmental lawyer, community leader and advocate for addressing food waste and food insecurity.
Ann’s program described the significant public health and environmental challenges posed by wasted food. She notes that food insecurity continues to be a problem in the United States and globally, and yet anywhere from 30 to 40% of all available food is thrown away before it is eaten.
“When food is tossed, it is a waste not only of the food, but of all the inputs, including land, water, and energy that went into creating the food and sending it through the supply chain,” Ann said. “As was stressed during the program, food thrown away contributes to methane, a greenhouse gas, in landfills.”
If food waste were its own country, Ann said it would be the third largest emitter of annual greenhouse gases, after China and the United States, according to data from the UN Environmental Programme’s “Promoting Sustainable Lifestyles,” published in 2022. With the increasing emphasis on reducing carbon impacts, reducing food waste emerges as a way for individuals and organizations to limit environmental impact while also directing food to people who need it.
Through the collaboration with Shell, Ann was also able to highlight some of Shell’s renewable energy initiatives that are specifically related to the conversion of agricultural and organic waste to renewable fuel sources.
Ann offered attendees a list of action items they can take to reduce food waste. Ann is eager to share these tips with other companies and empower their employees to take practical steps that can reduce food waste and meet community service or environmental, social and governance (ESG) goals.
About Dr. Al-Bahish
Ann is dedicated to community service, particularly in the areas of public health and non-profit leadership. She serves on the board of The Rose, the Houston Area Women’s Center, the SciArt Exchange and is a founding member and director of Doctors For Change and Bloomsday Literary and Chair/Chair Emerita of Healthcare for the Homeless in Houston. She has worked with a variety of entities on programs related to public health, healthy aging, and environmental health. She is a member of the American Public Health Association and has served on the Law, Environment and Aging and Public Health Committees. Other memberships include the United Way Women’s Initiative, Houston Bar Foundation, Texas Bar Foundation, and the Pro Bono College of the State Bar of Texas.
Earlier this year, Ann was inducted into the Greater Houston Women’s Chamber of Commerce 2022 Hall of Fame, which honors women who have contributed significantly to the advancement of other women and improved the quality of life for future generations of Houstonians. She also was recognized by the Houston Business Journal with the 2022 Women Who Mean Business Award.
Ann writes and presents on a variety of environmental and legal topics. She is available to present programs about food waste reduction to companies and professionals. She also presented on this topic as part of a high school environmental leadership program.
Ann’s program described the significant public health and environmental challenges posed by wasted food. She notes that food insecurity continues to be a problem in the United States and globally, and yet anywhere from 30 to 40% of all available food is thrown away before it is eaten.
“When food is tossed, it is a waste not only of the food, but of all the inputs, including land, water, and energy that went into creating the food and sending it through the supply chain,” Ann said. “As was stressed during the program, food thrown away contributes to methane, a greenhouse gas, in landfills.”
If food waste were its own country, Ann said it would be the third largest emitter of annual greenhouse gases, after China and the United States, according to data from the UN Environmental Programme’s “Promoting Sustainable Lifestyles,” published in 2022. With the increasing emphasis on reducing carbon impacts, reducing food waste emerges as a way for individuals and organizations to limit environmental impact while also directing food to people who need it.
Through the collaboration with Shell, Ann was also able to highlight some of Shell’s renewable energy initiatives that are specifically related to the conversion of agricultural and organic waste to renewable fuel sources.
Ann offered attendees a list of action items they can take to reduce food waste. Ann is eager to share these tips with other companies and empower their employees to take practical steps that can reduce food waste and meet community service or environmental, social and governance (ESG) goals.
About Dr. Al-Bahish
Ann is dedicated to community service, particularly in the areas of public health and non-profit leadership. She serves on the board of The Rose, the Houston Area Women’s Center, the SciArt Exchange and is a founding member and director of Doctors For Change and Bloomsday Literary and Chair/Chair Emerita of Healthcare for the Homeless in Houston. She has worked with a variety of entities on programs related to public health, healthy aging, and environmental health. She is a member of the American Public Health Association and has served on the Law, Environment and Aging and Public Health Committees. Other memberships include the United Way Women’s Initiative, Houston Bar Foundation, Texas Bar Foundation, and the Pro Bono College of the State Bar of Texas.
Earlier this year, Ann was inducted into the Greater Houston Women’s Chamber of Commerce 2022 Hall of Fame, which honors women who have contributed significantly to the advancement of other women and improved the quality of life for future generations of Houstonians. She also was recognized by the Houston Business Journal with the 2022 Women Who Mean Business Award.
Ann writes and presents on a variety of environmental and legal topics. She is available to present programs about food waste reduction to companies and professionals. She also presented on this topic as part of a high school environmental leadership program.