Feed People, Not Landfills - Part Five: Soil and Animal Enrichment through Composting and Animal Feeding
Recorded On: 06/02/2016
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Feed People, Not Landfills
A Five-Part Series in Food Waste Assessment and Planning, Prevention, Donation and Management -- Practice Greenhealth NEW Less Food to Landfill Goal and Toolkit
"Let's feed people, not landfills. By reducing wasted food in landfills, we cut harmful methane emissions that fuel climate change, conserve our natural resources, and protect our planet for future generations," -- EPA Administrator Gina McCarthy.
Fresh for May 2016, Practice Greenhealth is rolling out its NEW Less Food Waste goal and toolkit with case studies, “Get Started Guide" , educational posters and the four-part sharing call series so the sector can come together around this win win opportunity to feed people (and animals, and the soil) Not Landfills.
- Recognize why a food waste plan is critical to any sustainability programming
- Identify key partners for establishing a robust and efficient food material management program
- Take away action-oriented steps to divert food waste from landfills and move towards animals or back to the planet earth as nourishment.
- Learn from others as to how to set up a safe and legal food waste management program
Dana A. Slade, CHMM, Director, Sustainability Programs, HealthPartners, Inc.
Dana A. Slade, CHMM, is the Director of Sustainability Programs for HealthPartners. In this role, Mr. Slade is responsible for leading HealthPartners' comprehensive set of sustainability programs. He also is responsible for facilitating the enterprise sustainability steering committee and is a member and co-leader of the organization's green teams and sustainability working groups.
Prior to joining HealthPartners, Mr. Slade worked in the environmental and compliance management field for over 20 years, primarily in the energy sector. He has extensive experience in regulatory negotiations and is very well versed in leading teams to accomplish diverse goals.
Mr. Slade graduated with a Master's of Science degree in environmental science from the State University of New York College of Environmental Science and Forestry in 1992. He also holds a Bachelor of Arts degree in medical microbiology from the University of New Hampshire. He is a Certified Hazardous Materials Manager (CHMM) and is a very active leader in local, regional and national sustainability practitioner groups.
Steve has 30 years' experience in the hospitality industry with 24 of those years with Sodexo. Steve began his career as a chef in hotels and restaurants, and joined Marriott as a Chef in 1992. Steve worked as a Chef for the Mayo System, United Hospital, and Abbott Northwestern Hospital and then began his work as a General Manager working with the Hazelden Foundation, Fairview Health System and now Regions Hospital over the last 15 years. Over that time he has opened four new accounts and been involved in five Room Service openings. He has also been the project lead on two kitchen renovations and consulted on 5 other kitchen construction projects. Steve has been active in many high potential, leadership and mentoring programs. Steve earned his Culinary degree with Century College and his Bachelors of Business Administration at Ravens University. Currently Steve resides in Woodbury Minnesota with his wife Tracey. Steve is an important member of the Green Team at Regions Hospital.