Wasting Away: Reducing Food (and Energy) Waste for Restaurants
Sustainability Beyond the Plate
JUNE 30, 2017
Richard Young, Director of Education. The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste. The seminar at the PG&E facility in San Ramon featured presentations from the FSTC’s Richard Young and Claudia Pingatore who were joined by guest speakers Samantha Sommers ( ReThink Disposable ), Mike Goldblatt ( Copia ), Kerry Flickner ( Foodservice Sustainability Solutions ), and Anne Baker & Kimberly Lam ( Repub
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