2023 Food Waste Solutions Summit
May 16-18, 2023 | St.Louis, MO
Waste Programs Manager
Bon Appetit Management Company
Maggie Kraft is the Waste Programs Manager for Bon Appetit Management Company. She supports operations in meeting and going beyond Bon Appetit’s holistic and forward- thinking company-wide waste commitments to stay at the forefront of the food waste reduction movement.
Well versed in all aspects of waste reduction and prevention, from kitchen waste tracking to food recovery, with a particular interest in reducing single-use disposables, Maggie is passionate about identifying practical and actionable solutions to prevent waste both in and out of the kitchen.
Thursday, May 18th
10:30am - 12:00pm
Around the Table in 90 Minutes: Mapping Out Approaches to Food Waste Measurement
Workshop (Running Concurrently)
You can't manage what you don't measure. Across the food industry, food waste reduction is often buried in operational budgets, where it is accepted as the cost of doing business. Over time, more and more business leaders are recognizing that reducing surplus food is an opportunity to contribute to social and environmental goals, while also improving their bottom lines in the process. To support decision-making, how do we generate accurate and reliable data on food loss and waste measurement? This session will examine how food businesses can successfully build toolkits by providing a comprehensive overview of the various methods and tools available for measuring, estimating, and predicting food waste along the supply chain. This workshop is tailored towards individuals or groups who work at food businesses and are responsible for measurement, as well as those who want their food businesses to measure food waste but don't know how. The workshop will begin with a brief overview of ReFED’s Food Waste Monitor and Solution Database tools — as one methodological example— and then break out into small group discussions where participants will get crash courses in particular food waste measurement methodologies from leading experts. Participants will rotate to different tables every 20 minutes to learn about different methodologies with the ultimate goal of establishing a community of practice to help reduce barriers to entry.
Thursday, May 18th
1:30pm - 2:30pm
Insights from Food-Service: A Three-Course Meal in Wins, Challenges, and Big Bets in Hospitality
Breakout Session (Running Concurrently)
Historically, food waste has been viewed as a necessary evil in the hospitality and events industries. Today, leading companies are finding ways to continue creating value for their guests while reducing surplus food that would have otherwise been wasted. This session will share insights and learnings from leading experts and business leaders implementing food waste reduction solutions as well as highlight sector-specific solutions designed to alleviate barriers to food waste reduction.