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Wasting Away: Reducing Food Waste in Restaurants 

 
 
Date:  Thursday, 10/11/18 09:00 AM - 12:00 PM
 
Description: 

Food Waste is the top sustainability challenge in the Commercial Food Service world. Restaurants generate significant quantities of pre-consumer and post-consumer organic waste. This organic waste generates greenhouse gases, causes issues at landfills, and drives up fuel and utility costs. Despite the huge amount of wasted food and the complexity of the industry, food waste reduction is one sustainability challenge that has the backing of all aspects of the foodservice industry and for which there are current and viable technical and practical solutions.

 

Join Anne Baker of Republic Services, Dashiell Kiefrieder of Premier Marketing Group and the Food Service Technology Center's Richard Young and Chef Mark Duesler to learn the latest laws concerning organic waste, the causes of waste, the inside scoop on commercial composting, technologies and techniques to reduce and recycle both pre- and post-consumer waste and how reducing food waste can lower your water and energy costs.

Attendees will learn:

  • Learn about the laws pertaining to commercial food service and mandatory composting
  • Find out how to avoid adding unnecessary organics to the waste stream and why it’s important to rethink disposables
  • Learn about technologies that help reduce pre-consumer waste as well as reduce the bulk of post-consumer waste
  • Learn how to calculate the impact of food waste reduction on your energy and water bill
  • Find out what other people are doing and hear what the NRA has to say about food waste
  • Learn about the Bay Area’s world-class commercial food waste composting program
 
If you would like to view the live broadcast, please sign up at https://attendee.gotowebinar.com/register/5452470859459896834
 


Speaker: Anne Baker - Republic Services, Dashiell Kiefreider - Premier Marketing Group and Richard Young - FSTC

Richard Young is Director of Education at the PG&E Food Service Technology Center (FSTC), a publicly funded energy-efficiency research facility operated by Frontier Energy, an energy and technology consulting firm headquartered in Oakland, California.

Richard currently focuses most of his efforts on technical outreach- translating the FSTC's 30 years of research into practical information. He has over 25 years of experience creating and presenting seminars on energy efficiency and currently delivers about 75 sessions a year.
 
Details: 
Location:

Food Service Technology Center
12949 Alcosta Blvd. STE 101
San Ramon, CA 94583

Website: fishnick.com

 
Event Contact Info:

Kiana Caban
Email: kcaban@fishnick.com
Website: fishnick.com