A growing number of foodservice operators are pursuing a zero waste kitchen philosophy. But what does running a zero waste kitchen mean? Does it include composting? Recycling? Waste diversion? The answer depends on the operation, its menu, the available infrastructure and many other factors.
In this hour-long webcast our panel of foodservice industry experts explored the concept of implementing a zero waste kitchen and outlined the steps operators can take to achieve their goals in this area. Because, at the end of the day, a zero waste kitchen does more than benefit the environment: it has a positive impact on a foodservice operation’s bottom line.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz.
Click here to register and view this free webcast on-demand.
Sustainability Field Support,
Office of Sustainability and CSR Sodexho
Christy Cook is senior manager of field support for Sodexo North America’s Office of Sustainability and Corporate Social Responsibility. She leads all sustainability-training initiatives and is responsible for sustainability and social responsibility practices throughout Sodexo’s 9,000 partnerships in North America. She also leads Sodexo’s SEED network of sustainability subject-matter experts to leverage Sodexo’s sustainability performance as a business asset.
Cook started her career with Sodexo more than 10 years ago as a retail manager and most recently was senior manager, sustainability deployment and field support for the campus team, where she developed waste and local sourcing initiatives. She serves on the board of the Food Waste Recovery Alliance, the National Restaurant Association Sustainability Advisory Council and leads Sodexo’s global strategy and implementation on waste reduction efforts.
President and CEO
Andrew Shakman is the President and CEO of LeanPath, a company he co-founded with a mission to help the foodservice industry address the food waste crisis. In 2012, Andrew was named one of FoodService Director Magazine’s “Most Influential” in the foodservice industry.
Previously, Shakman was President and CEO of Nine Dots, a technology firm serving food clients including Nestle, Quaker Oats, Dole Food Company and Molson Canada. He is the is co-inventor of US Patent #7,415,375, “Systems & Methods for Food Waste Monitoring.” He is a member of the Industry Advisory Board of the Association of Healthcare Foodservice and a Board Chair of The Thacher School. In 2013, Shakman was the recipient of NACUFS’ top industry honor, the Daryl Van Hook Award. He is also a frequent speaker at educational events on food waste management.
Cleaning Operations Manager
Sissy Burkhart oversees all aspects of cleaning PNC Park along with creating and implementing greening initiatives and programs to be used throughout the ballpark. Burkhart’s duties include managing and leading the 66-person team responsible for preserving the cleanliness of PNC Park, widely regarded as the most beautiful ballpark in Major League Baseball, on a daily basis. She works closely with the Pittsburgh Pirates stadium operations personnel to ensure all greening goals and initiatives are being reached throughout the ballpark.
Sissy currently serves on the board for the “Holy Family Institute”, an area non-profit focused on offering help, healing, hope and support to children and families in western Pennsylvania affected by significant trauma. She is a member of the Green Building Alliance, the Green Sports Alliance as well as a member of the Major League Baseball Greening Committee. She is also a member of the Professional Recycling Organization of Pennsylvania and in 2009 she received the “Green Award” from CB Richard Ellis.