[OKRA] 3 secrets to reducing food waste - webinar

Thu May 3 08:02:21 PDT 2012

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Innovations In Organics Food Waste Recycling

Dear Susie, 

Yard waste and food scraps make up about 27 percent of municipal solid
waste, according to the U.S. Environmental Protection Agency, one of the
largest portions of most cities' waste stream. A growing number of cities
have put waste-diversion goals into place - as much as 90 percent of
food-waste diversion, in some jurisdictions. Cities from Vancouver to
Atlanta are considering food-waste bans. Many companies also have zero-waste
goals that include food waste.

The infrastructure for food-waste collection is in the early stages in North
America, with local supermarkets leading the way. What can you do to
prepare? Opportunities exist to learn from innovative waste-diversion
programs already under way, reducing waste, saving money, and preparing for
future regulation.

In this one-hour webcast, you'll learn from a panel of experts about:

*	The regulatory landscape - who's requiring food-waste diversion now
and in the near future
*	Waste characterization - how traditional trash collection models can
make food-waste recycling attractive
*	Innovative corporate practices on how to reduce food waste

Seating is limited, so
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Best regards,
 Stephen Cogswell <http://i36.tinypic.com/28jcjl2.jpg> 
Stephen J. Cogswell,
Director of GreenBiz.com Events
GreenBiz Group

P.S. This webcast is complimentary, but seating is limited. Please
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&id=8a91a931dd&e=3c94543c5f> Register Now
May 8, 2012 at 2 PM EDT

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Executive Chef
Peabody Hotels

 Libby Bernick, Vice President, UL Environment
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Michael Oshman
CEO
Green Restaurant Association

 Libby Bernick, Vice President, UL Environment
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Jerome Davis
Vice President, Food & Retail Segment
Waste Management

 Libby Bernick, Vice President, UL Environment
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Tom Carpenter
Director, WM Sustainability Services
Waste Management

 Joel Makower, Executive Editor, GreenBiz Group
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John Davies
VP and Senior Analyst
GreenBiz Group

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