Program Committee Webinar
Redefining Foodservice Waste Management: What’s Next?
Tuesday, March 16, 2010
3 p.m. – 4 p.m. EST
With these challenging economic times – and in a society increasingly focused on sustainability – it’s
no longer advisable for food service operators to treat waste as a peripheral concern. We spend massive dollars to purchase food and supplies that become waste and our discards makes a huge, negative impact on both our financial results and the environment. Cutting waste makes sense – and it also happens to be one of the least painful places to remove costs, avoiding the negative shockwaves of staff reductions or menu changes.
For these reasons, operators should be making waste management one of their top priorities. This starts by redefining their mental model to recognize waste management is not about garbage – it’s about reforming inefficient policies, procedures, and behaviors
that lead to many types of waste.
Operators will need to master new best practices, deploy new tools and build new partnerships to usher in a new era of high efficiency and low-waste.
This presentation, by Andrew Shakman, summarizes the most interesting elements of the waste management landscape that are relevant to foodservice operators. The following represent trends to watch and concepts to master in 2010.
- The Three Top Priorities: Pre-Consumer Food Waste, Post Consumer Food Waste and Packaging Waste
- New Sustainability Standards to Guide Waste Management Efforts
- Understanding Zero Waste
- Tracking Food Waste
- Reporting on Green ROI
- Encouraging Reusable Serviceware over Disposables
- Supporting Regional Commercial Composters
- Taking a Fresh Look at Garbage Disposers
- Deploying On-Site Processing Systems
About Andrew Shakman
Andrew Shakman is President, CEO of LeanPath, Inc., Previously, Andrew served as Managing Director of the Anacapa Group, a consulting organization, and as President & CEO, of Nine Dots, a pioneering interactive consulting firm with offices in five cities in the US and Canada serving clients including Nestle, Quaker Oats, Dole Food Company and Molson Breweries. He speaks frequently at educational events on food waste management. Andrew served on the technical advisory committee for the development of Green Seal’s GS-46 Standard for Green Foodservice & Restaurant Operations, is a member of the Industry Advisory Board of the Association of Healthcare Foodservice and the Industry Advisory Council of the National Association of College & University Foodservice. He is also a trustee of The Thacher School, a former board president of the TechStart Education Foundation, a former board member of the Software Association of Oregon, and one of the Portland Business Journal’s “40 Under 40” honorees in 2007. Andrew holds a B.A. from Stanford University and an M.F.A from the University of Southern California.
SFM Member: $35.00
Non Members: $50.00 |
