Feed People, Not Landfills - Part Two: Food Waste Assessment and Prevention, Case Study by Providence Health and Services
Recorded On: 05/04/2016
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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 Waste 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.
Food Waste Assessment and Prevention –Learn How to Assess Food Waste Opportunities, Change Behaviors, and How Hospitals have saved Between 2% and 6% on Food Purchase, Case Study by Providence Health and Services
Kas Logan and Mike Geller of Providence Health and Services will share how Food Services and Sustainability can team up for this win win opportunity.
- Recognize why a food waste plan is critical to any sustainability programming
- Identify key partners for establishing a robust and efficient food material recovery program
- Take away action-oriented steps to prevent excess food waste generation through behavior change and procurement, planning and preparation strategies.
Emily Fabel, Green Business Program Lead, Center for EcoTechnology/RecyclingWorks
Emily Fabel helps businesses and institutions reduce waste as Green Business Program Lead for the Center for EcoTechnology. She administers two waste reduction programs funded by the Massachusetts Department of Environmental Protection: THE GREEN TEAM (for schools) and RecyclingWorks in MA (for businesses and institutions). Emily has a Masters of Architecture from the University of Minnesota and entered the waste management field through hauling trash, food waste, and recyclables by bicycle for Pedal People Cooperative in Northampton, MA.
Janet Haugan, Director of Marketing, LeanPath
Mike Geller, Sustainability Manager, Providence Health & Services
Michael Geller is the Sustainability Manager for Providence Health and Services, Oregon. He is responsible for the creation and adoption of sustainable management practices for the eight Oregon hospitals and multiple satellite facilities. This includes implementing programs in waste reduction and recycling, alternative transportation, healthy food, energy and Environmentally Preferred Purchasing.
Michael also co-chairs the Providence Oregon Sustainability Council working with leadership on goal setting and staff engagement, thus reducing our environmental footprint. He manages the Vocational Staff at the Providence recycling center who sort commingled recycling for the hospitals.
Kas Logan, Senior Manager of Culinary Operations, Providence Health & Services
Kas works in the Portland Service Area (Oregon Region) as the Senior Manager of the Culinary Operations providing support to 8 hospitals and 2 office parks. She is the culinary lead on the statewide Healthy Dining Initiative, working to provide healthy options at all retail outlets. She has served in the role of program coordinator for P.A.T.H. (Providence Advanced Training in Hospitality Services), a community outreach program where youth are equipped with entry level employment skills in the food industry. Kas joined Providence in 2012, after ten years with Sodexo Corporate Services. She graduated from Western Culinary Le Cordon Bleu in 2002 with a degree in Culinary Arts. She went on to study business management, qualifying with a Bachelor of Science in Business Management.
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