Register HERE!

Food waste doesn’t make many headlines, but it’s one of the biggest environmental problems in the United States. Food in landfills releases methane gas, a greenhouse gas 28 times more powerful than CO2. Preventing and managing food waste is good for business and good for the Earth!

This panel discussion will highlight different ways for WNY businesses to keep food out of your waste stream. We will connect you with the resources and knowledge you need to handle food waste in a responsible and sustainable way. The discussion will cover questions such as:

Where do I start to begin recycling food waste?

What are the pros and cons for recycling on site?

What methods are used at other organizations?

How do I find out if my organization must comply with NYS new Food Donation and Food Scraps Recycling legislation?

How does my business file for an exemption, if needed?

What changes must be put in place over the next two years, what are the current options and barriers?

Our panelists

Peter Grasso, Materials Management Engineer, Buffalo Regional NYSDEC Office. Peter will explain the new law and how it will be implemented.

Erin Moscati, Sustainability Education Manager, University at Buffalo. Erin will present a case study of how UB has adjusted and managed food waste over the years.

Sarah Quintal, Energy and Resiliency Analyst at Ecology and Environment, Inc. Sarah will share results from 2018-2019 case study research of strategies in the hospitality industry to address organic waste, including use of anaerobic digesters.

Program

8:30 – 9:00 Coffee/tea, breakfast and networking

9:00 – 9:05 Welcome! SBR’s president Kris Ann Bolt, Environmental Health & Safety Officer at Harmac Medical Products (who will also share some key insights about Harmac’s composting program)

9:05 – 9:10 Welcome & introduction by our host & moderator Tiffany Vanderwerf, Chief Conservation Officer, at the Buffalo Zoo

9:10 – 9:30 Panelists presentations

9:30 – 10:00 Facilitated discussion, Q&A

10:00 – 10:15 End of program & more networking

10:15 – 10:30 Add-on opportunity: enjoy a stroll through the Zoo

This event is ideal for: managers at grocery stores and hotels, restaurants and food service establishments, executive chefs and facility managers in the hospitality industry and representatives for colleges and universities. It’s also ideal for smaller companies interested in learning more about food waste options for their companies.

Welcome!

Space is limited and pre-registration before 11/15 is required. Your ticket includes coffee/tea, breakfast, program & complimentary parking at the Zoo (SBR members free, $25 for all non-members) Register HERE!

Resources

Effective January 1, 2022, large generators of food scraps (defined as generating an annual average of two tons per week or more) must donate excess edible food and recycle all remaining food scraps if they are within 25 miles of an organics recycler (composting facility, anaerobic digester etc.). https://www.nysenate.gov/legislation/laws/ENV/A27T22

DEC’s Website Organics Management for Business: https://www.dec.ny.gov/chemical/96166.html