2024 ReFED Food Waste Solutions Summit
June 11-13, 2024 | Baltimore, MD
Baltimore Convention Center
Jeff Clark
Director, Business Engagement
National Restaurant Association
Bio:
Jeffrey Clark, an eight-year veteran of the National Restaurant Association, engages industry professionals who oversee three separate areas of expertise within their restaurant companies: food safety & quality assurance, nutrition, and sustainability.
Mr. Clark develops focused, collaborative gatherings in which these professionals connect and educate each other about industry issues and challenges they’re experiencing such as food safety policy and education, sustainable foodservice packaging, children’s nutrition policy, menu labeling, and animal rights activism.
In addition, Mr. Clark develops research reports, educational videos, and sustainability case studies highlighting specific best practices such as reducing food waste in restaurants and avoiding seafood fraud.
Mr. Clark manages member-only platforms for these groups within the Association, including food safety & quality assurance, nutrition, and sustainability, where colleagues can regularly ask questions and share best practices on current concerns.
A widely sought-after speaker, Mr. Clark’s passion is sustainability, where he presents the latest research and resources to businesses, state restaurant associations, and the public. He represents the restaurant industry regularly each year, moderating panels on live and virtual events, hosting webinars, and presenting at meetings covering many restaurant-related topics.
He is actively involved with efforts to improve local food systems and with initiatives designed to give low-income communities access to nutritious foods. He served three years on the Montgomery County Food Council, acting as secretary to the board, where he helped the organization transition into a 501(c)3 nonprofit.
Mr. Clark completed his Master’s in Public Policy from Duke University, and his Bachelor of Science in physics from the University of California, Santa Cruz.
His hobbies include photography, surfing, cycling, and gardening. He has lived and worked in Europe and the Middle East and is currently teaching a sustainability course at Georgetown University.
Schedule
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.