Americans, on average, discard up to 40% of our food, destroying habitat, wasting energy and resources. Food production contributes to one-third of the greenhouse gases associated with climate change and the food processing industry is the largest consumer of energy (healthcare is second).
This education and networking event will provide an overview of the issues associated with healthcare food waste and, healthcare staff discussing how to reduce and then better manage food waste. There will also be opportunities for questions and networking.
1:00- 2:00 p.m. Food waste: the topic, issues, resources:
Colleen Hetzel, Principal Planner Waste Reduction/Minnesota Pollution Control Agency (MPCA)
2:00-2:30 p.m. Reducing healthcare food waste:
Executive Chef, St. Cloud Hospital
2:30-3:00 p.m. Trends in food waste management:
Megan Dobratz, Client Services, Full Circle Organics
3:00-4:00 p.m. Panel discussion on food waste management: techniques, environmental benefits, economics, implementation, opportunities and challenges:
Composting: Bill Marks, Director, Food, Nutrition & Environmental Services, Hennepin County Medical Center
Digester: Karen Lis, Assistant Director of Food Services, Minneapolis VA Medical Center
Food to Animals: Glen Goodsell, Recycling Coordinator, Mayo Clinic