Muskie School of Public Service

Food waste reduction - Muskie workshop

Food Waste Reduction & Recovery for K-12 Schools & Institutions - Muskie School workshop

Overview: Food waste and food recovery are on the radar of schools, towns, institutions, environmental groups and the hospitality industry.  Why? Because food scraps are the 2nd largest category of municipal solid waste sent to U.S. landfills – and recovering organics from the trash results in measurable environmental and economic benefits.  Leftover food is a valuable resource that, when properly processed, can feed people and animals, generate renewable energy and enhance the soil as a fertilizer. In K-12 schools, leftover food can be recovered by setting up a Share Table and collecting for composting. For institutions and restaurants, cutting down on food waste helps to reduce their costs and is one of the practices that contributes to a sustainable brand.

Objectives: In this workshop we look at how Maine schools, institutions and restaurants can set up and operate data driven food waste reduction and recovery programs and achieve economic and environmental benefits by keeping leftover food out of the dumpster. We will examine the links between food waste and gleaning networks, and food recovery and food insecurity, as well as the donation of leftover food. Guest speakers from schools, municipalities, businesses and the hospitality industry will share their perspective and practices.

When: Thursday, June 29, 2017; 9:00 am – 3:30 pm (lunch included)

Where: Room 211, Wishcamper Center

Fees: $75; CEU: 1


CEUs through USM Professional Development Programs

Registration questions: 780-5900

Instructor: Susan Webster, Consultant, New England Environmental Finance Center