Food waste. Food surplus. Whatever term you use, we throw away a lot of food! In total, New York City’s waste stream is roughly one-third organic material.
According to the food hierarchy from the EPA, the highest and best use for food is human consumption and the least preferable option is landfill or incineration. As concerned citizens and active sustainability practitioners, what can we do to improve how food cycles through our city, keeping it at its highest and best use? What’s being done to develop regenerative, closed loop systems consisting of local resources?
This month's Forum is targeted to those who are interested in the food and organics issues that cities are facing amidst a trend toward zero waste goals and sustainable materials management. Five experts will discuss how they’re designing and implementing more sustainable urban food systems that will help NYC achieve it’s “0x30” goal to send zero waste to landfills by the year 2030.
- Michael Hurwitz - Director, Greenmarket Program, GrowNYC
- Thomas McQuillan - Director of Food Service Sales and Sustainability, Baldor Specialty Foods
- Clare Miflin - Associate Principal, Kiss + Cathcart; Leader, AIA Design Guidelines for Zero Waste Advisory Committee
- Christina Grace - Principal, Foodprint Group; Co-leader, AIA Design Guidelines for Zero Waste Advisory Committee
- Maya Shenkman - Director of Hotel Services, Great Forest; Member, Hotel Association of NYC Sustainability Committee