Green Operations Series: Gundersen Lutheran - Food Waste Prevention Case Study

Overview

Session Description

At Gundersen Lutheran waste is tracked according to how much is being thrown away and why. In July of 2010 a food waste baseline was established. This baseline showed that approximately half a ton of food is wasted every week (24 tons per year). Now when food is destined for the trash a staff member places this on a scale. This data is transferred to a software program that provides valuable information about the food waste stream. Using this data, the team has been able to reduce food waste by 550 pounds per week. That’s a 50% improvement. Overall this waste reduction initiative equates to a cost savings of $475 per week for an annual savings of $25,000. This initiative has kept food waste out of the landfill and dollars in the operation.

Learning Objective

Review the EPA Food Waste Management hierarchy and discuss the various options available to operators
Learn how to prevent pre-consumer food waste
Discuss the importance of team engagement and how this is a critical factor for achieving food waste prevention objectives
Highlight the economic and environmental benefits of food waste prevention

Presenters

Tom Thompson, Sustainability Coordinator, Gundersen Lutheran
TJThomps@gundluth.org
Tom Thompson joined Gundersen Lutheran Health System in 2008 as the sustainability coordinator to help lead the organization’s ongoing Green Initiative. Tom is assisting in the implementation of Gundersen Lutheran’s energyconservation and environmental impact programs and recycling efforts. He is finding creative and engaging methods to educate and empower Gundersen Lutheran employees on personal choices in their daily lives, at work and at home, to make an authentic, positive impact on the environment.

Mark Hutson, Administrative Director of Foodservice, Gundersen Lutheran
MTHutson@gundluth.org
Mark Hutson is the Administrative Director of Nutrition Services at Gundersen Lutheran Medical Center. Mark has been employed by Gundersen Lutheran for more than forty years and had experience in all aspects of healthcare foodservice. He has bachelor’s degrees from Viterbo University in Organizational Management and Information Technology Management. He is on the board of directors of Gundersen Lutheran Credit Union and the Fifth Season Cooperative. Mark and is wife Joanne have three grown children and reside in rural Coon Valley, WI. Hobbies include gardening and cooking.

Andrew Shakman, CEO, LeanPath
ashakman@leanpath.com
Andrew Shakman is Co-Founder and President of LeanPath, a foodservice technology company providing food waste tracking systems, software and services to help facilities reduce food waste. Previously, he was CEO of Nine
Dots, a technology firm serving food manufacturers including Nestle, Quaker Oats, and Dole Food Company. Andrew speaks frequently to industry audiences about the challenges, opportunities and importance of food waste. 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.