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<p class=MsoNormal><b><span style='font-size:10.0pt;font-family:"Verdana","sans-serif";
color:#1F497D'>Y</span></b><b><span style='font-size:10.0pt;font-family:"Verdana","sans-serif"'>ou
are cordially invited to EPA’s Next RCC Web Academy on</span></b><span
style='font-size:10.0pt;font-family:"Verdana","sans-serif"'> <br>
<b>Thursday, September 17, 2009 @ 1:00-2:30 PM (Eastern Time)</b> <br>
<br>
<b>To register visit: </b><a
href="http://www.epa.gov/epawaste/rcc/web-academy/index.htm"><b>http://www.epa.gov/epawaste/rcc/web-academy/index.htm</b></a>
<br>
<br>
<b>Zero Waste: From Philosophy to Practical Implementation, September 17, 2009</b>
<br>
<br>
<b>Description</b> <br>
<br>
The “zero waste” philosophy aims to minimize waste and resource consumption in
order to conserve energy, mitigate climate change, reduce water usage, prevent
toxics creation, and minimize ecosystem destruction. With almost
one-third of greenhouse gas emissions attributed to the acquisition of
materials, reducing consumption has the potential to significantly affect
climate change. <br>
<br>
As more and more local governments and businesses commit to achieving zero
waste, innovative techniques to reach this goal are being piloted across the
country. From source reduction to product re-design to reuse to eliminating
incentives for raw material extraction and landfilling, the path to zero waste
requires moving beyond recycling to a more integrated and holistic resource
management system. <o:p></o:p></span></p>
<p><span style='font-size:10.0pt;font-family:"Verdana","sans-serif"'>Join us to
hear the latest in our progress towards zero waste. Learn more about the
practical implementation of zero waste plans and different methods of
eliminating waste disposal. Participate in a panel discussion with
experts in the field: Gary Liss (Consultant, Gary Liss and Associates), Kathy
Frevert (California Integrated Waste Management Board), and Holly Ellmore
(Green Foodservice Alliance). <o:p></o:p></span></p>
<p><span style='font-size:10.0pt;font-family:"Verdana","sans-serif"'> <b>Speakers</b>
<o:p></o:p></span></p>
<p style='margin-bottom:12.0pt'><span style='font-size:10.0pt;font-family:"Verdana","sans-serif"'><br>
<b>Kathy Frevert</b> serves as the team leader for Extended Producer
Responsibility at the California Integrated Waste Management Board (Board),
currently part of the California Environmental Protection Agency (EPA). The
team is charged with implementing the Board’s strategic directive to develop
producer-financed and producer-managed systems for product discards. Over
that past 17 years at the Integrated Waste Management Board, Kathy has served
as a facilitator for the State’s Environmentally Preferable Purchasing (EPP)
Task Force and the State’s first Sustainable Building Task Force, in additional
to working on several source reduction program development projects. <br>
<br>
<b>Gary Liss</b> has over 35 years of experience in the solid waste and
recycling field. He is now President of <a href="http://www.garyliss.com/">Gary
Liss & Associates</a> (GLA), a Zero Waste consulting firm. Mr. Liss
is a leading advocate of Zero Waste and has helped more communities develop
Zero Waste plans than anyone else in the U.S. He was a founder and past
President of the National Recycling Coalition and was Secretary to the
California State Senate Task Force on Waste Management in 1989, which led to
the adoption of AB939 and related recycling legislation in California.
Mr. Liss was also Solid Waste Program Manager for the City of San Jose
where he initiated and managed their nationally recognized model recycling
programs, which resulted in their current overall diversion rate of 62%.
<br>
<br>
<b>Holly Elmore</b> is the Founder and Executive Director of the Green
Foodservice Alliance (GFA), an affiliate of the Georgia Restaurant Association
(GRA). The GFA works with pioneers in the industry on creating templates for
eco-friendly policies and procedures for others to follow. Holly has over 15
years of experience in the foodservice arena. <b>I</b>n February 2009,
the Zero Waste Zone (ZWZ) in Downtown Atlanta, a partnership of GFA and Atlanta
Recycles, was announced as the first such zone in the southeast and one of the
first in the nation. The focus for the charter participants is the largest
foodservice operations in the zero waste zone, including convention facilities,
event and entertainment venues, hotels and restaurants. In the second phase,
all foodservice operators will be recruited for participation. <br>
<o:p></o:p></span></p>
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