In Pursuit of Zero Waste
Download the Presentation: In Pursuit of Zero Waste (.pdf, 2.2 MB)
FSTC Webinar, With Special Guest LeanPath
March 18, 2015
10:00 am - 11:00 am PST
Richard Young, President, FSTC
Andrew Shakman, President & CEO, LeanPath
Zero Waste is a journey, not a destination...
“Zero waste” is a term that’s popping up across the industry. From a restaurant in Chicago that went totally trash-free, to a first-ever
zero waste restaurant in the UK, to events that declare they are completely “zero waste,” you don’t have to go far to find the term.
But what does “zero waste” really mean? And is it something that every operation can aspire to? Join FSTC and LeanPath as they team up on March 18 to
explore the Pursuit of Zero Waste in 3 specific areas: food, energy and water.
Food waste makes up about half of a restaurant’s waste stream. It is the “elephant in the kitchen” and most operations are throwing away 4-10% of the food
they purchase before it even reaches a plate. Shakman will explore the most critical step on the journey towards zero food waste: measurement. Restaurateurs
will discover how measurement will reveal the root cause of most of the waste in the kitchen, with an overview of different diversion options to employ once
prevention methods are in place. Shakman will also discuss how creating a staff feedback loop that encourages a culture where every individual plays a role
in reducing waste is essential to success.
Next, Young will delve into finding efficiencies and reducing energy and water waste. Drawing parallels from food waste on the importance of measurement and
behavioral intervention, Young will address specific strategies and equipment choices that make these “invisible” resources more visible for employees.
Attendees will leave this session feeling energized and motivated to pursue zero waste, understanding it’s not one event or press opportunity, but a continuous,
daily commitment. Come armed with your specific questions for an interactive question-and-answer session at the end!
What You Will Learn:
• What “zero waste” means and how to translate the concept into an actionable,
realistic goal for your operation
• The critical role that measurement plays in building a zero waste culture
• Creating staff behavior and feedback loops to get employees to pay attention
and work towards the common goal
is a food waste prevention advocate and the CEO of LeanPath, a foodservice technology company based in Portland, Oregon. Since
co-founding LeanPath in 2004 to address the food waste crisis, Andrew has been working at the front lines of behavior change, helping foodservice operators
prevent and minimize food waste through the use of computerized food waste tracking systems. In 2012, Andrew was named one of FoodService Director Magazine's
"20 Most Influential" people in the foodservice industry. » more about Andrew
is the senior engineer and Director of Education at the Food Service Technology Center (FSTC), an unbiased research facility that focuses
specifically on commercial food service applications.
He currently focuses most of his efforts on technical outreach - translating the research into practical information. He has 15 years of experience creating
and presenting seminars on energy efficiency and currently delivers about 75 sessions a year on this subject. » more about Richard