Prevent Wasted Food in Campus Dining
We will discuss tools and strategies used by colleges and universities to prevent wasted food in campus kitchens and dining areas. Reducing wasted food can help your campus meet sustainability goals while also saving money on dining service operations.
Staff, faculty, and students involved in waste reduction on their campuses are encouraged to attend RecyclingWorks C&U Forums. The forum on May 4 will be particularly useful for anyone involved in dining service operations.
C&U 2017 Spring Forum Agenda
9:30 – 9:40 | Welcome
Emily Fabel, RecyclingWorks in MA
9:40 – 10:40 | Panel Discussion on Food Waste Prevention Tools and Strategies
Moderated by Sean Sylver, Solid Waste Branch, MassDEP
Andy Cox, Director of Dining, Smith College
Michael White, Assistant Director of Residential Dining, University of Connecticut
Joey McClain, Unit Manager, and Ang Sherpa, Sustainability Student, Williams College
Jason Coombs, Senior Director, and Meghan Thulin, District Marketing Manager, Worcester State University
Brittany Florio, Senior Sustainability Coordinator, UMass Amherst,
10:40 – 11:05 | Networking Break
11:05 – 11:15 | MassDEP Updates
Sean Sylver, Solid Waste Branch, MassDEP
11:15 – 11:25 | Smith College
Emma Kerr, Sustainability Coordinator, Smith College
11:25 – 11:30 | Closing Remarks
To RSVP, email email@example.com or call 888-254-5525. Please let us know that you are registering for the C&U Spring Forum, and provide your name, school/business name, title, email, and phone number.