Restaurants generate significant quantities of high quality food waste.
In 2017, restaurants that generate more than 4 cubic yards of organic waste will be required to arrange for organic waste recycling services.
In this seminar experts will discuss organic waste recycling and share innovative programs that reduce organic waste through food tracking, repurposing and new technologies such as composters and anaerobic digesters.
Attendees will learn:
How to implement an organic waste recycling program.
Reducing organic waste with food tracking and repurposing.
About new technologies for dealing with organic waste.
Speaker: Richard Young and Claudia Pingatore
Richard is the Director of Education and Senior Engineer at Fisher-Nickel, Inc. (fishnick). Young currently focuses his efforts on technical outreach and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA.
Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year.
Claudia is an Energy Analyst at the PG&E Food Service Technology Center (FSTC). In this role she primarily performs free, voluntary on-site audits to help restaurants reduce their energy and water consumption. She also conducts appliance testing in the FSTC lab and engages the foodservice industry via educational presentations.