Food Waste as a Climate Strategy
Healthier Hospitals Initiative Less Waste Series Webinar, Thursday, February 27, 2014, 2:00-3:00 PM EST
Click here to register!
- Understand food wastes role in methane gas production and role in climate change.
- Understand how states are taking a closer look at food waste management
- Learn how one hospital has taken steps to prevent and compost food waste material.
Environmental Analyst IV
Solid Waste Management Program
VT Dept. of Environmental Conservation
Josh Kelly joined the Agency of Natural Resources, Solid Waste Program in July 2013. Previously, while at the at the Institute for Sustainable Communities, Josh has developed sustainability training and networking workshops for local government officials from across the country. He was also formerly the “Close the Loop” Project Manager at the Highfields Center for Composting, where he worked with solid waste districts, state agencies, haulers, composters, schools and businesses to develop community composting programs around Vermont. For the prior 7 years Josh worked for the Trust for Public Land on a variety of land conservation projects throughout Vermont, New Hampshire, and Maine. Josh has a BS in Environmental Studies and Biology from St. Lawrence University.
Manager Dining Services
Fletcher Allen Health Care
Daria Holcomb is a graduate from the University of Massachusetts with a degree in Business Administration. She has over 35 years’experience managing a variety of food service operations. Her experiences range from casual and fine dining, special event catering and most recently retail in health care. For the past ten years she has been the Manager of Dining Services at Fletcher Allen Health Care responsible for the five retail areas. Her accomplishments include implementing an electronic payment system and creating three new retail operations that are models for the Fletcher Allen Health Care’s commitment to serving healthy, local and sustainable food.