SCHEDULE

Experience workshops, panels, and keynotes throughout the day. Scroll through our schedule to learn more.

 

9:00 AM

EXHIBIT HALL OPENS

10:00 AM     

PANEL: Waste is a Design Flaw: Innovation as a Tool for Addressing Food Waste
WORKSHOP: Commercial Organics Law: Avoiding Violations
WORKSHOP: What to Know Before You Throw: An Introduction to Donating Food
WORKSHOP: Compostable Products: Diverting Food Scraps and the Role of Certification

10:30 AM

WORKSHOP: Commercial Recycling: Avoiding Violations
WORKSHOP: Demystifying Food Donation Liability: Understanding the Good Samaritan Act
WORKSHOP: Waste Handling Tips with the Department of Health

11:00 AM    

PANEL: Using Policy to Reduce Food Waste
WORKSHOP: How to Conduct a Food Waste Audit
WORKSHOP: Commercial Recycling and Organics Regulations: Avoiding Violations (En español)
WORKSHOP: On-Site Pretreatment Equipment 101

11:30 AM

WORKSHOP: Not Really Expired: How Confusing Date Labels Lead to Food Waste
WORKSHOP: Enrolling your Residential Building in NYC Organics

12:00 PM    

PLENARY SESSION: OPENING REMARKS + COOKING DEMONSTRATION

2:00 PM      

PANEL: Leadership and Changing Cultural Perspectives
WORKSHOP: How to Conduct a Food Waste Audit
WORKSHOP: How to Receive Tax Deductions for Food Donation
WORKSHOP: Waste Handling Tips with the Department of Health

2:30 PM

WORKSHOP: Prevent Packaging Waste with Reusable Serviceware
WORKSHOP: What to Know Before You Throw: An Introduction to Donating Food
WORKSHOP: Compostable Products: Diverting Food Scraps and the Role of Certification

3:00 PM

PANEL: Establishing a Zero Waste Program: Setting Goals and Metrics
WORKSHOP: Cost-Effective Tips for Preventing Food Waste
WORKSHOP: Kickstart Your Program with State Incentives
WORKSHOP: On-Site Pretreatment Equipment 101

3:30 PM

WORKSHOP: Smart Procurement & Other Waste Prevention Strategies
WORKSHOP: Commercial Recycling: Avoiding Violations
WORKSHOP: Choosing a Waste Hauler

4:00 PM

WORKSHOP: Prevent Packaging Waste with Reusable Serviceware
WORKSHOP: Commercial Organics Law: Avoiding Violations
WORKSHOP: Enrolling your Residential Building in NYC Organics

4:30 PM      

WORKSHOP: Zero Waste Design Guidelines
WORKSHOP: What to Know Before You Throw: An Introduction to Donating Food
WORKSHOP: Compostable Products: Diverting Food Scraps and the Role of Certification

5:00 PM      

WORKSHOP: Commercial Recycling: Avoiding Violations
WORKSHOP: Kickstart Your Program with State Incentives
WORKSHOP: Pest Proofing Your Food Service Establishment

5:30 PM       

WORKSHOP: Commercial Organics Law: Avoiding Violations
WORKSHOP: Choosing a Waste Hauler

6:00 PM      

EXHIBIT HALL CLOSES


Tracks

   Prevention

   Prevention

    Recovery

    Recovery

    Recycling

    Recycling

   Regulatory

   Regulatory


About Our WORKSHOPS

Smart Procurement & Other Waste Prevention Strategies
Alan Someck | Director, Green Hospitality Initiative, Institute for Culinary Education

This workshop will focus on strategies to prevent the significant food waste (up to 40% of all food purchased) that goes on in restaurants. We'll discuss the impact of work culture on food waste, smart procurement and inventory systems and other effective practical methods to minimize food waste in restaurant operations.


Pest Proofing Your Food Service Establishment
Carla Rossi | ICS Coordinator, NYC Department of Health

Rodents and other pests are common problems in New York City. Food service establishments (FSEs) are especially vulnerable to rodents and other pests because they provide a continuous source of food, shelter and warmth. FSEs can control and eliminate rodents and other pest problems by using a method known as integrated pest management (IPM).  In this workshop, get the latest updates on IPM techniques, rules and regulations, and learn what the future holds for pest control.


Kickstart Your Program with State Incentives
Ava Labuzetta + Melissa Hall | Pollution Prevention Engineers, NY State Pollution Prevention Institute

Looking for technical support for food waste reduction or diversion that is heavily subsidized through state funding? Interested in other grant funding opportunities to help you divert your organics? This workshop, presented by the NYS Pollution Prevention Institute, will walk participants through various options for food waste related funding as well as NYSP2I's Food System Sustainability Clearinghouse which includes tools and information to aid businesses with diversion. There will also be time for a live Q&A at the end.


Choosing a Waste Hauler
David Mandell | Deputy General Counsel, Business Integrity Commission

Carting customers in New York City have rights when it comes to selecting a carter and dealing with a carter for their waste removal needs. In this workshop, you will learn about these rights and about how the Business Integrity Commission can help you if you believe your rights have been violated.


Cost-Effective Tips for Preventing Food Waste
Elizabeth Meltz | Director of Food Safety & Sustainability, Batali + Bastianich Hospitality Group

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Batali sustainability guru Elizabeth Meltz shares simple and easy tips on ways any food service operation can prevent food waste. Your pathway to preventing food waste and saving money starts here.


Prevent Packaging Waste with Reusable Serviceware
Keri Crayne | Director of Special Projects, NYC Department of Health & Mental Hygiene

NYC Health Code allows customers to reuse their personal beverage containers and restaurant provided food container. Learn what beverage and food containers can be used and how your restaurant can implement a reusable container program.


How to Receive Tax Deductions for Food Donation
Christina Rice | Clinical Fellow, Harvard Food Law + Policy Clinic

Cost is one of the main barriers preventing food businesses from donating. Fortunately, tax incentives are available to encourage food recovery by helping to defray a portion of the cost of food donation. This Workshop will provide an overview of the federal tax deductions available for businesses that donate food.  

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Not Really Expired: How Confusing Date Labels Lead to Food Waste
Christina Rice | Clinical Fellow, Harvard Food Law + Policy Clinic

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Date labels are generally intended as indicators of quality, not safety, but confusion about these labels leads to massive quantities of waste. This Workshop will examine the legal and policy regime surrounding expiration dates on foods and discuss the ways attendees can help reform expiration dates.


Commercial Recycling: Avoiding Violations
Pedro Suarez | Community Coordinator, NYC Department of Sanitation
Michael Lodispoto | Lieutenant, NYC Department of Sanitation

This workshop is designed to assist businesses with compliance of the new recycling rules that affect all businesses in New York City. Businesses and organizations that receive private collection of garbage and recycling materials must be in compliance by August 1st, 2017. Attendees will have the opportunity to ask questions and get answers from DSNY staff and enforcement.

Cómo evitar violaciones: Reciclaje para Empresas
(Commercial Recycling and Organics Regulations: Avoiding Violations in Spanish)

Reciclaje Comercial: La Evitación de Violaciones es un taller diseñado para ayudar los negocios cumplir con las nuevas reglas de reciclaje comercial que afectan todos los negocios en la ciudad de Nueva York. Los negocios y las organizaciones que reciben la colección privada de basura y materiales de reciclaje tienen que cumplir con estas reglas para el primero de agosto de 2017. El público tendrá la oportunidad de hacer preguntas y conseguirá respuestas del personal e inspectores de DSNY.


Waste Handling Tips with the Department of Health
Keri Crayne | Director of Special Projects, NYC Department of Health & Mental Hygiene

Handling waste properly, and having the appropriate protocols in place, keeps your employees and your customers safe. In this workshop, we’ll cover all the ins and outs of proper waste storage, handling and disposal, as well as key issues related to hygiene and cleanliness to avoid contamination. How do you keep food contact surfaces safe and clean? How do you educate employees to be mindful of contaminated clothing? Learn about these topics and more.


How to Conduct a Waste Audit
Monica McBride | Senior Program Officer, WWF

If you are just starting your journey to minimize waste or have been struggling to increase your diversion rates, this workshop will provide you with the fundamental steps necessary to effectively manage and minimize your waste stream, specifically your organics waste stream.  You will learn how to gather data and information, the value of this information, and the steps you can take to successfully use this information to make sound business decisions. WWF has been working with retailers and the hospitality sector on these issues and looks forward to sharing this knowledge with local businesses in New York.

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Commercial Organics Law: Avoiding Violations
Nick Van Eyck | Community Coordinator, NYC Department of Sanitation
Michael Lodispoto | Lieutenant, NYC Department of Sanitation

Commercial Organics: Avoiding Violations is a workshop designed to assist businesses with compliance of the business organics rules. As of July 19, 2016 select businesses in New York City have been required to separate staff-handled organic waste. Attendees will have the opportunity to ask questions and get answers from DSNY staff and enforcement.

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On-Site Pretreatment Equipment 101
Nora Goldstein | Editor, BioCycle
Charlotte Dreizen | Project Associate, GreenBlue

Pretreating food waste at your business, institution or venue —minimizing the need for multiple containers and frequent collection — is an option marketed by equipment vendors. Fundamentals of On-Site Food Waste Pretreatment Equipment reviews technologies that fall into these general categories: dehydrators, aerobic biodigesters and liquefiers, and composters. How do they work? What further treatment is needed? What additives are used? How much energy and/or water are required? What about sewer discharge requirements? The answers will help guide conversations with Expo vendors. 

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Compostable Products: Diverting Food Scraps and the Role of Certification
Rhodes Yepsen | Executive Director, Biodegradable Products Institute

Whether it’s a bag to keep bins in the kitchen clean, or food service items that your customers can place in one container with leftover food, compostable products are an opportunity to help businesses boost participation and reduce contamination in their food scraps collection program. But how do you choose an item that is actually compostable, and how are they different from bio-based and biodegradable products? What are the right questions to ask and things to look for? Learn about these topics and bring your own questions. 

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Zero Waste Design Guidelines
Clare Miflin | Architect, Kiss + Cathcart

The design of spaces can help prevent food spoilage, make donation easier and aid separation and diversion of all waste streams.  Clare will share best practice strategies from the AIANY Zero Waste Design Guidelines, including how to develop a waste management plan for your business.


Demystifying Food Donation Liability: Understanding the Good Samaritan Act
Christina Rice | Clinical Fellow, Harvard Food Law + Policy Clinic

A 2016 survey conducted by the Food Waste Reduction Alliance, a joint industry task force comprised of leading companies and trade associations in the food, beverage, food service, and food retail industries, found that 50% of food manufacturers and 25% of retailers and wholesalers cite liability concerns as one of the main barriers to food donation. This Workshop will provide an introduction to the federal Bill Emerson Good Samaritan Act and the many state Good Samaritan laws that exist.


Enrolling your Residential Building in NYC Organics
Tal Zaken | Senior Coordinator, NYC Department of Sanitation

Residential apartment buildings across NYC now have the opportunity to take advantage of DSNY’s curbside organics collection service. While smaller buildings will automatically receive service, buildings with 10 or more units are required to enroll and attend a training session before receiving service. DSNY will host this training session at the NYC Food Waste Fair!

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What to Know Before you Throw: An Introduction to Donating Food
Ben Rose | Senior Manager, NYC Department of Sanitation
Robert Lee | Founder, Rescuing Leftover Cuisine

Donating excess food is a great way to reduce disposal costs, support New Yorkers in need and help the environment. This workshop will cover the basics of what food rescue is, how to best plan and manage your food donation, and connecting with a food rescue organization.  

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About our PANELS


Waste is a Design Flaw: Innovation as a Tool for Addressing Food Waste

Waste is mindset. It doesn’t exist in nature, it doesn’t make any sense from a systemic or long term perspective, and (therefore) fundamentally represents a shortcoming of design. This panel will explore the role innovation plays in designing waste out of the food system.

Panelists
Ron Gonen | Co-Founder / Managing Partner, Closed Loop Fund
Eva Goulbourne | Associate Director, ReFed
Adam Kaye | Vice President, Culinary Affairs, Blue Hill
Moderator: Matthew Ridenour | Business Strategy & Partnerships,  Ideo


Using Policy to Reduce Food Waste

Food waste occurs at every level of our food chain, as well as in nearly every individual household. Yet no one government agency is equipped to take on the various social, environmental, and economic realities of food waste. This panel will address: how can local, state and national government best address food waste through policy? And what tools, like international standards, and opportunities for public-private partnerships can best assist policymakers in pursuing cross-sector collaboration.

Panelists
Bridget Anderson | Deputy Commissioner, Recycling & Sustainability, NYC Department of Sanitation
Mark Chambers | Director of Sustainability,  NYC Mayor's Office of Sustainability
Mark Izeman | Director of NY Program and Senior Attorney, NRDC
Moderator: Barbara Turk | Director, NYC Food Policy


Leadership and Changing Cultural Perspectives

Changing behaviors and achieving our vision of a waste-free food system requires leadership at all levels – from grassroots champions and front-line waste management professionals to senior executives and globally acclaimed chefs. This panel will explore how different sectors, advocates, and cultural influencers are stepping up, driving change to reduce waste, and encouraging us all to rethink our relationship with food. 

Panelists
Mitchell Davis | Executive Vice President, James Beard Foundation
Thomas McQuillan | Director of Food Service Sales and Sustainability, Baldor
Danielle Nierenberg | Co-Founder and President, Food Tank  
Moderator: Monica Munn | Senior Program Associate, Rockefeller Foundation


Establishing a Zero Waste Program: Setting Goals + Metrics

Setting a Zero Waste Goal shifts the culture of your organization to efficiency, awareness and creating a circular economy. Out of sight and out of mind has been the typical attitude with trash. But by digging deep, companies can discover a treasure chest of benefits. “You can’t measure what you don’t know” has driven these three companies to develop innovative metrics for changing behavior, turning trash into commodities and reaching upstream to reduce, reuse and increase their bottom lines.

Panelists
Dr. Nadereh Afsharmanesh | Vice President of Sustainability and Education, Earth Friendly Products
Hilary Young | Sustainability + Social Innovation, Etsy
Nell Fry | Senior Manager Sustainability Field Support, Sodexo North America
Moderator: Stephanie Barger | Director of Market Transformation, Zero Waste Programs, U.S. Green Building Council