Welcome by DSNY Acting Commissioner Steven Costas
Stopping Food Waste Before it Begins
How makers are generating demand for by-products and using traditional preservation techniques to prevent waste
Welcome by Brooklyn Borough President Eric Adams
What is Zero Waste Food Service?
A powerhouse group of women chefs and restaurant operators are setting the new standard for sustainable food service
Reducing Waste Along the Supply Chain
What fighting food waste looks like when you're serving thousands—or hundreds of thousands—of meals a week
Keynote: Thomas McQuillan
Thomas McQuillan is Vice President, Corporate Strategy of Sustainability and Culture at Baldor Specialty Foods—where he has spearheaded the SparCs (scraps backwards) initiative to reduce food waste throughout the company.
Followed by a special announcement from the Foundation for New York's Strongest
Your Waste Hauler's Perspective
Hear from haulers large and small on their role in fighting food waste in partnership with your business and your customers
Waste Management Presents: What happens with food waste?
A behind-the-scenes presentation on New York City’s waste ecosystem, highlighting where our food waste goes today—and why it matters
Highlight: City Harvest & Pret a Manger
In nearly 20 years of collaboration, City Harvest and Pret a Manger have rescued nearly a million pounds of sandwiches, salads, and baked goods
New Models for Food Rescue
From hyper-local to app-based to chef-reimagined, a solution exists for every last piece of excess food—because no New Yorker should go hungry
Future of (Food) Waste
In the United States, we waste more than $160 billion in food a year—how can our regional food infrastructure evolve to become less wasteful?