If you’re a business who deals with food at just about any level — even if it’s just leftovers from the office lunch room — how to best manage food waste is probably at least edging onto your radar. For organizations in the hospitality, food service, or food & beverage manufacturing industries that have committed to a sustainability agenda, food waste is certainly moving front and center. Here’s what your business can do to better manage food waste.
In today’s highly competitive environment, businesses are increasingly focused on balancing profit and quality customer service with a commitment to being sustainable and fostering environmentally responsible operations. One key component of this goal is devising specific strategies for greening supply chains. After all, supply chains often contribute about three-quarters of most companies’ greenhouse gas emissions footprint and have many other environmental impacts.
On October 9th at Los Angeles’ City Hall, 25 participants, coaches, and guests from True Market Solutions (TMS) current Los Angeles Sustainability Circle™ were privileged to hear Matt Petersen, Chief Sustainability Officer for the City of Los Angeles, explain the City’s current sustainability activities.
Scott Bowman, PE, LEED AP, and TMS Sustainability Circle coach, has been named a 2014 LEED Fellow by the U.S. Green Building Council (USGBC). This year’s 48 Fellows are recognized for their exceptional contributions to the green building community as well as for their significant achievements among LEED Professionals.
For 10 years I directed the StopWaste Business Partnership which operates in the East San Francisco Bay Area. More often than not, an employee would contact us to diagnose their company’s situation and to set up a waste reduction and recycling program. But when the “champion” left the company, the successful efforts frequently fell apart.
