2024 ReFED Food Waste Solutions Summit

June 11-13, 2024 | Baltimore, MD
Baltimore Convention Center

Ani Boyo

Associate Director

Toast and Toast.org


Ani is a serial tech innovator and is always on the hunt for opportunities to collaborate to make a difference in our world. He has been at Toast for 7 years and currently leads the product pillar of Toast.org - his most exciting chapter yet. Toast.org is the philanthropic arm of Toast and the product team's mission is to empower restaurants to be changemakers in the local community. Ani manages a team of talented toasters in building products that are uniquely positioned to create countless moments of impact and leverage Toast’s scale to help restaurants tackle food insecurity, promote sustainability, and boost employee prosperity. Today, the team manages a portfolio of exciting impact products - Fundraising, Food Waste, Packaging and more to come.


Wednesday, June 12

11:00am - 12:00pm

Turning the Tables: Sustainable Solutions and Strategies for Restaurant Operations

Breakout Session 1

In the restaurant industry, people often perceive waste as part of the cost of doing business. But what if we could flip the script? Pull up a seat as we unveil the untapped potential of food waste reduction in foodservice settings. Learn how forward-thinking establishments are rewriting the narrative, turning food waste reduction into a cornerstone of their business and operational strategies. This session will emphasize that food waste isn't simply a moral obligation but a transformative force reshaping the foodservice industry's landscape.

Wednesday, June 12

2:45pm - 3:45pm

Solution Provider Showcase 2 | Plate to Planet: Solutions for Restaurant Food Waste


Be prepared to be inspired! Our Solution Provider Showcase features inventive presentations, thought-provoking discussions, and opportunities to forge connections with like-minded individuals passionate about creating positive change in the food waste sector.

In the fast-paced world of hospitality, minimizing food waste is not just an ethical imperative—it’s also a smart business strategy. And with increasing demand for sustainable dining options, there's a pressing need for convenient, affordable, and scalable solutions that empower restaurants to cut waste without sacrificing quality or profitability. From smart prevention to new food donation models, presenters will share their solutions—each designed to streamline operations, save costs, and shrink environmental footprints.

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