Join the EPA SMM Web Academy Webinar! During this webinar, you’ll discover the value and benefits of calculating your organization’s excess, surplus and leftover food & beverage. You will also learn methods of excess food measurement, such as counting leftovers with a reliable pen and paper, using an excel-based spreadsheet to generate your food loss data, or harnessing 21st century artificial technology to automate quantifiable measurement results.
Sign up for this webinar to learn from two Region 5 Food Recovery Challenge participants! Please see speaker descriptions below for Central Michigan University and Savor…Chicago at McCormick Place.
Title: From Pen & Paper to Artificial Technology — 21st Century Methods for Measuring Excess Food
Date: December 19, 2019
Time: 12:00 – 1:30 p.m.
Got leftovers? In food loss prevention and recovery, the first ingredient is to measure our excess food, whether in a restaurant kitchen, cafeteria or at home. During this webinar you’ll discover the value and benefits of calculating your organization’s excess, surplus and leftover food & beverage. You will also learn methods of excess food measurement, such as counting leftovers with a reliable pen and paper, using an excel-based spreadsheet to generate your food loss data, or harnessing 21st century artificial technology to automate quantifiable measurement results. This webinar supports the national Winning on Reducing Food Waste Federal Interagency Strategy, Priority Area 3: Improve Coordination and Guidance on Food Loss and Waste Measurement.
Max Mlinar, Phood Solutions Inc.– Max is the Director of Operations for Phood Solutions Inc. where his passions for sustainability, team building, and serving clients has helped Phood’s customers leverage computer vision and data analytics to drastically reduce their food waste. He previously handled staff relations at one of the nation’s leading employee rights law firms and worked as a consultant in Zhuhai, China.
Jay Kahn, Central Michigan University – Jay Kahn serves as the Director of Facilities Operations at Central Michigan University in Mt. Pleasant, Michigan. He has 27 years of facilities leadership experience in higher education and the U.S. Navy. He is a member of the American Institute of Architects. In 2018, Mr. Kahn earned the sustainability innovation award for composting from the Association of Physical Plant Administrators.
Doug Bradley, SAVOR…Chicago– As V.P. of Culinary, Doug Bradley leads SAVOR’s team of 80+ chefs around the country, and also manages SAVOR…Chicago. He’s a graduate of the Culinary Institute of America. Mr. Bradley has served as Culinary Director and Culinary Expert responsible for feeding thousands of athletes and media professionals in Asia, Australia and Europe.
Gina Sears, Winnow – Gina Sears is a Business Development Executive for Winnow in North America. She also takes on the role of AI Advisor by discussing with potential clients the concept, benefits, and timeline of automated food waste tracking with a form of Artificial Intelligence called Computer Vision. Ms. Sears is on a mission to connect the commercial kitchen, create a movement of chefs, and inspire others to see that food is too valuable to waste.
Laura Smith, Boulder Valley School District (BVSD) – Laura Smith is the former Program & Grants Coordinator for the BVSD School Food Project, and currently serves as a contractor for the district. Ms. Smith led the implementation of the LeanPath food waste tracking program in BVSD, which is now home to 11 machines. She also led the World Wildlife Fund’s Food Waste Warriors grant program last school year, supporting five schools to conduct their first-ever cafeteria food waste audits.
André Villaseñor, U.S. Environmental Protection Agency – Specialist Villaseñor serves as Sustainable Management of Food Coordinator in EPA Region 9. He began his civil service at EPA in 2005, following an assignment in the U.S. Peace Corps, Ecuador. He earned an M.S. Environmental Science and an M.A. International Relations.