Webinar: Preventing Food Waste with Source Reduction: Lessons Learned and Best Management Practices
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Description:
In this session, we will hear from three experts on how you can prevent wasted food (source reduction) and save money. Our speakers will present their success stories, innovations, and ideas. You will learn about:
- Successful methods of source reduction of food waste in commercial foodservice operations.
- A systematic method for achieving food waste prevention in foodservice and restaurant operations through daily food waste tracking.
- Real-world data about the financial benefits of a pre-consumer food waste tracking program.
- University of Texas at Austin’s strategies and lessons learned for preventing pre and post-consumer waste. Join us to learn how they were able to decrease post-consumer waste by 48 percent!
Speakers:
Ashley Zanolli, U.S. EPA
Andrew Shakman, Co-Founder and President of LeanPath
LeanPath is a foodservice technology company that provides food waste tracking systems, software and services to help facilities prevent and minimize food waste. Previously, Andrew was CEO of Nine Dots, a technology firm serving food manufacturers including Nestle, Quaker Oats, and Dole Food Company. He speaks frequently to foodservice industry audiences about the importance of food waste and strategies to control it. He also contributed a recent chapter to Green Seal’s book, Greening Food and Beverage Services. Andrew serves on the industry advisory boards for the Society for Foodservice Management, National Association of College and University Foodservices, and the Association of Healthcare Foodservice and as President of the Board of Trustees of The Thacher School. Originally from California and now an Oregonian, Andrew received his B.A. from Stanford University and an M.F.A from the University of Southern California.
University of Texas at Austin
Scott Meyer and Meagan Jones will provide a joint presentation about their program including results and lessons learned. The division of housing and food service (DHFS) at the University of Texas at Austin has been rapidly building its sustainability program over the last five years and has implemented many strategies to combat food waste and divert organic waste from the landfill. Their program has significantly reduced pre and post-consumer food waste through customer education, operational changes and waste management strategies.
Scott Meyer, Director of Food Service and Environmental Initiatives, University of Texas at Austin
Scott Meyer has 46 years of varied food service experience, from concession stand worker at a Drive-In Movie Theater, Pizza house manager, Chef and Beverage manager at high-end supper club, to his passion of the last 34 years: University Dining Services. He has directed the Dining Services at The University of Texas at Austin over the last 11 years. At the University of Texas, Scott manages $25 million in Food Service budget and 400 full and part-time staff. This staff provides food services and student development for 7,500 students in 14 residence halls and 16 dining venues, 750 apartments for graduates and students with dependents, 51,000 total students and 18,000 faculty and staff. He also directs the purchasing, environmental initiatives, and HUB business for DHFS. During his current tenure he has grown the off the street business from a mere $160,000.00 a year to $5,000,000.00 a year.
Meagan Jones, Environmental Specialist, University of Texas at Austin
Meagan Jones is the environmental specialist at the division of housing and food service at the University of Texas at Austin. She coordinates sustainability projects in all aspects of housing and food service and collaborates with other areas of the University on various sustainability projects.. Meagan received her Bachelor of Science in Nutrition at the University of Texas and is a Registered Dietitian.