West Michigan Food Waste Summit

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5/21/18 11:30 am EST
Secchia Institute for Culinary Education
151 Fountain St. NE
Grand Rapids, MI
United States
Contact: Leann Lyden

West Michigan Sustainable Business Forum and partners will host the West Michigan Food Waste Summit on Monday, May 21 at the Secchia Institute for Culinary Education at Grand Rapids Community College, the capstone event of the Western Michigan Food Recovery Council pilot project.

The half-day event will provide an opportunity for businesses, institutions and other stakeholders to learn about food waste and discuss local challenges and opportunities for food rescue and recovery.

Keynote speaker is JD Lindeberg, President of national sustainability consulting firm Resource Recycling Systems and a principal researcher for the Rethink Food Waste Through Economics and Data (ReFED) Roadmap.

Breakout sessions include:

- A Proven Model for Prepared Food Recovery: FireKeepers Casino
- Business Case for Starting Up A Compost Program
- Reducing Cost and Waste Through Source Reduction Programs
- Overcoming Real and Perceived Barriers to Food Donation
- Composters Roundtable: Barriers and Opportunities
- Leveraging Surplus Food to Impact Student Hunger

The Food Waste Summit is presented through a collaboration of West Michigan Sustainable Business Forum, Secchia Institute for Culinary Education at Grand Rapids Community College, the Department of Hospitality and Tourism Management at Grand Valley State University, the Michigan Local Food Council Network, and other council members.

Summit Objectives

- Stimulate a community dialogue on local food recovery needs and opportunities.
- Introduce possibilities of food waste diversion and food rescue to local decision-makers and influencers.
- Educate local businesses and institutions on food diversion tactics and strategies.
- Provide a capstone experience for the stakeholder participants of the WMFRC pilot project.

Who Should Attend?

- Decision makers and influencers at food and food service organizations (hospitality, grocery, manufacturing, agriculture etc.), and at organizations and institutions with food service
- Food industry influencers at organizations that generate food waste (eg: sustainability directors)
- Hunger-relief organizations and advocates
- Waste management professionals and stakeholders
- Food industry vendors
- Municipalities and community advocates
- Environmental educators and advocates
- Other interested parties