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Wasting Away: Food Waste Reduction for Restaurants

Restaurants generate significant quantities of high quality food waste.

In 2017, restaurants that generate more than 4 cubic yards of organic waste will be required to arrange for organic waste recycling services.

In this seminar experts will discuss organic waste recycling and share innovative programs that reduce organic waste through food tracking, repurposing and new technologies such as composters and anaerobic digesters.

Attendees will learn:

  • How to implement an organic waste recycling program.
  • Reducing organic waste with food tracking and repurposing.
  • About new technologies for dealing with organic waste.
     

 

Speaker: Ana Carvalho and Richard Young

Ana Carvalho is an Environmental Specialist for the City of San Diego's Environmental Services Department. She is responsible for the planning, development, and implementation of waste reduction and recycling programs, enabling the City to meet and exceed State mandated waste diversion goals. Ana has a vast experience in commercial food waste composting, public space recycling and community recycling.

Richard Young is the Director of Education and Senior Engineer at Fisher-Nickel, Inc. (fishnick). Young currently focuses his efforts on technical outreach and education for the PG&E Food Service Technology Center (FSTC) in San Ramon, CA.

Young has over 20 years of experience creating and presenting seminars on energy efficiency for commercial foodservice and delivers over 75 sessions a year.
»more about Richard

Tuesday, June 13, 2017
09:00 AM - 11:00 PM

Cost:
This is a free seminar!

Location:   Map    Weather  
San Diego Gas & Electric Company (EIC)
4760 Clairemont Mesa Blvd.
San Diego, CA USA 92117

Website: https://seminars.sdge.com

Event Contact Info
Raveena Wisham
Email: Website: Click to Visit

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