Feed People, Not Landfills - Part Two: Food Waste Assessment and Prevention, Case Study by Providence Health and Services

Recorded On: 05/04/2016

Overview

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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.

Session Description

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

Part two of the five-part series will focus on assessment and prevention. For most hospitals, 50% or more of the food that's being wasted in the kitchen is avoidable waste. LeanPath reports that most hospitals throw away between 4-10% of their food purchases as pre-consumer (kitchen) food waste, and by implementing the system they are able to achieve a 2-6% reduction in food purchases. What is your food purchase and what is 2%-6% of that number There's your ROI!

Emily Fabel from the Center for EcoTechnology (CET) and RecyclingWorks in Massachusetts will provide an overview of strategies for assessing current food waste generation and taking steps to identifying the right food waste diversion program for your unique organization, following the EPA Food Recovery Hierarchy.

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.

Learn how to change behaviors in the kitchen to eliminate avoidable waste and boost your bottom line. Janet will share lessons learned and case studies from health care clients.

Join us and feel good, knowing your organization is doing its best to nourish others and the planet, not waste food by sending it to landfills.

Learning Objectives

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.

Presenters

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

Janet Haugan is the Director of Marketing for LeanPath, leading the communications, content development, direct marketing and strategic campaigns that increase brand awareness of LeanPath and the importance of food waste prevention. LeanPath is the creator of the industry's first automated food waste metering system to enable real-time, daily monitoring of food waste. LeanPath has partnered with more than 500 operations in hospitality, health care, higher education, corporate dining, contract management, and restaurants to prevent millions of dollars of food from going to waste.

Previously, Janet was the Marketing Director for Sg2, a healthcare solutions company that delivers advanced analytics, business intelligence and education to hospitals and health systems. Prior to that, Janet was a Marketing Communications Coordinator for SmithBucklin, the world's largest association management firm, overseeing marketing, communications and membership/event promotions for five technology associations. Janet holds a B.A. in Communications and Public Relations from Marquette University. She lives in Oregon with her husband, two young boys, and a flock of backyard chickens and compost bins to ensure that very little food goes to waste.

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.