Fwd: USEPA Food Waste/Organics Reduction and Recycling webinar - 11/18/10
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Jennifer McDonnell
Nov 6, 2010, 2:11:02 PM11/6/10
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From: Steven Rinaldi <Steven....@dep.state.nj.us>
Date: Fri, Nov 5, 2010 at 10:02 AM
Subject: USEPA Food Waste/Organics Reduction and Recycling webinar - 11/18/10
To: Steven Rinaldi <Steven....@dep.state.nj.us>
Cc: Johnson...@epa.gov
You are cordially invited to the United States Environmental Protection's next Resource Conservation Challenge Web Academy webinar - Food Waste/Organics Reduction and Recycling - on Thursday, November 18, 2010 @ 1:00-2:30 PM (Eastern Time)
To register visit: http://www.epa.gov/epawaste/rcc/web-academy/index.htm
Food Waste/Organics Reduction and Recycling
Join us to meet three outstanding leaders who are changing the mind set 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 industry's issues with organic materials, disposal options and their strategic decision-making approaches.
Speaker Bios:
Kim Brunson, Recycle and Solid Waste Manager, Facilities Administration, Publix Super Markets, Inc., Lakeland, FL
In 2001, Publix Super Markets created the Get Into a Green Routine program for environmental responsibility. The program began with education and an emphasis on energy conservation and has extended to waste reduction, recycling and conservation of resources. Under their Corporate Sustainability Statement, the commitment to recycle store-generated
materials destined for landfills helped to raise the company's overall recycling rate to 45 percent in 2009.
Tom Raymond, Director of Environmental Sustainability at Hormel Foods.
Hormel Foods consistently measures and reports progress toward reducing their environmental impact. They report energy, solid waste, water, and greenhouse gas data for their U.S. manufacturing locations. Dedicated teams work to identify ways to reduce the company's 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.
Andrew Shakman, Co-Founder and President, CEO of LeanPath, Inc.
Founded in 2004, LeanPath, Inc. is a technology company providing food waste tracking systems to the hospitality, foodservice, and restaurant industries. The company's 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 U.S. states. LeanPath's 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. LeanPath systems help foodservice operators prevent and minimize food waste over time.
Contact the following person for more information:
Janice Johnson
US Environmental Protection Agency
Office of Resource Conservation and Recovery
Resource Conservation and Sustainability Division
Materials Conservation and Recycling Branch
Mail Code: 5306P
1200 Pennsylvania Ave. NW
Washington, DC 20460
Office: 703/308-7280 Fax:703/308-8609
Johnson...@epa.gov
www.epa.gov/recycleonthego
Actual Address:
Two Potomac Yards (North Building)
2733 South Crystal Drive
5th Floor, #5342
Arlington, VA 22202
From: Steven Rinaldi <Steven....@dep.state.nj.us>
Date: Fri, Nov 5, 2010 at 10:02 AM
Subject: USEPA Food Waste/Organics Reduction and Recycling webinar - 11/18/10
To: Steven Rinaldi <Steven....@dep.state.nj.us>
Cc: Johnson...@epa.gov
You are cordially invited to the United States Environmental Protection's next Resource Conservation Challenge Web Academy webinar - Food Waste/Organics Reduction and Recycling - on Thursday, November 18, 2010 @ 1:00-2:30 PM (Eastern Time)
To register visit: http://www.epa.gov/epawaste/rcc/web-academy/index.htm
Food Waste/Organics Reduction and Recycling
Join us to meet three outstanding leaders who are changing the mind set 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 industry's issues with organic materials, disposal options and their strategic decision-making approaches.
Speaker Bios:
Kim Brunson, Recycle and Solid Waste Manager, Facilities Administration, Publix Super Markets, Inc., Lakeland, FL
In 2001, Publix Super Markets created the Get Into a Green Routine program for environmental responsibility. The program began with education and an emphasis on energy conservation and has extended to waste reduction, recycling and conservation of resources. Under their Corporate Sustainability Statement, the commitment to recycle store-generated
materials destined for landfills helped to raise the company's overall recycling rate to 45 percent in 2009.
Tom Raymond, Director of Environmental Sustainability at Hormel Foods.
Hormel Foods consistently measures and reports progress toward reducing their environmental impact. They report energy, solid waste, water, and greenhouse gas data for their U.S. manufacturing locations. Dedicated teams work to identify ways to reduce the company's 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.
Andrew Shakman, Co-Founder and President, CEO of LeanPath, Inc.
Founded in 2004, LeanPath, Inc. is a technology company providing food waste tracking systems to the hospitality, foodservice, and restaurant industries. The company's 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 U.S. states. LeanPath's 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. LeanPath systems help foodservice operators prevent and minimize food waste over time.
Contact the following person for more information:
Janice Johnson
US Environmental Protection Agency
Office of Resource Conservation and Recovery
Resource Conservation and Sustainability Division
Materials Conservation and Recycling Branch
Mail Code: 5306P
1200 Pennsylvania Ave. NW
Washington, DC 20460
Office: 703/308-7280 Fax:703/308-8609
Johnson...@epa.gov
www.epa.gov/recycleonthego
Actual Address:
Two Potomac Yards (North Building)
2733 South Crystal Drive
5th Floor, #5342
Arlington, VA 22202
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