Food Waste/Organics Reduction and Recycling
Waste? This is food and its too valuable to waste!
Join us to meet three outstanding leaders who are changing the mindset of industry in diverting away from landfills what was once a waste and is now a product which not only saves companies disposal costs, but also creates new business opportunities. Economic growth and environmental responsibility we applaud these companies and their successes. Please join our speakers as they help us understand industrys issues with organic materials, disposal options and their strategic decision-making approaches
Hormel Foods consistently measures and reports progress toward reducing their environmental impact. They report energy, solid waste, water, and greenhouse gas data for their US manufacturing locations. Dedicated teams work to identify ways to reduce the companys environmental impact. Hormel uses a web-based Environmental Management System to track and monitor progress toward meeting environmental requirements. This system includes compliance calendars, policy and procedure information and environmental training materials. To encourage innovative solutions at Hormel plants, an internal Best of the Best competition includes a sustainability category. In 2009, the competition grew with 44 entries which included projects involving water conservation, energy reduction and solid waste minimization.
Tom Raymond is the Director of Environmental Sustainability at Hormel Foods. With more than 15 years of experience in environmental management, Tom is responsible for managing the environmental compliance and sustainability efforts for Hormel Foods manufacturing plants. He started his career at Hormel Foods in 2005, and under his guidance, the company has made significant progress toward achieving its environmental sustainability goals. Tom is a graduate of St. Cloud State University (St. Cloud, Minn.) and holds a bachelors degree in chemistry and environmental studies. He also holds a masters degree in environmental management from Samford University (Birmingham, AL) and a law degree from Seattle University (Seattle, WA). He is a licensed attorney in the States of Washington and Minnesota.
- Environmental Sustainability; Solid Waste Minimization (PDF) (35 pp, 2.2MB)
Founded in 2004, LeanPath, Inc. is a technology company providing food waste tracking systems to the hospitality, foodservice, and restaurant industries. The companys core offering, the ValuWaste® system, is a proprietary, comprehensive waste tracking technology package that helps foodservice operators reduce food waste, save food dollars and operate more sustainable facilities. ValuWaste includes data collection terminals, which are used to track pre-consumer food waste, a software application, which provides a detailed portrait of the waste stream, and training and coaching that enable chefs and front-line teams to proactively reduce waste. LeanPath partners with leading foodservice, hospitality, restaurant and government organizations at sites in more than 24 US states. LeanPaths strategies for waste prevention represent an economic and environmental opportunity for foodservice operators who need help finding the tools and methods to launch a true source reduction effort. Strategies for source reducing pre-consumer and post-consumer food waste in restaurants and foodservice operations will be discussed along with food waste tracking, production systems, portioning and service-style adjustments.
Andrew Shakman is Co-Founder and President, CEO of LeanPath, Inc., a technology company providing food waste tracking systems to the foodservice and hospitality industry. LeanPath systems help foodservice operators prevent and minimize food waste over time. Andrew is a primary contributor to the Food Waste Focus blog and speaks frequently at foodservice industry events. Previously, Andrew was President of Nine Dots, a technology firm serving food clients including Nestle, Quaker Oats, and Dole Food Company. He holds a B.A. from Stanford University and an M.F.A from the University of Southern California.
- Source Reduction Strategies in Foodservice (PDF) (47 pp, 2.1MB)