2025 ReFED Food Waste Solutions Summit
June 23-25, 2025 | Seattle, WA
Hyatt Regency Seattle
Devin Adams
District Chef of Catering
Compass One
Bio:
Devin Adams is the District Chef of Catering for Compass One, leading culinary operations for a major tech account across Seattle, Bellevue, and Redmond. A Pacific Northwest native, Devin began his career in his family’s Tacoma restaurant before rising through the ranks at Heavy Restaurant Group and contributing to the launch of a James Beard Award-winning concept with Sea Creatures Group in South Lake Union. He joined Compass Group in 2021 as Executive Chef of a corporate café and soon transitioned to catering, where he now oversees high-volume event execution—serving up to 14,000 meals per week. Devin is known for driving innovation in the kitchen, from reducing production waste and upcycling ingredients to optimizing portioning and presentation to minimize plate waste and elevate guest experience.
Schedule
Wednesday, June 25
10:45am - 11:45am
[Breakout Session III] From the Ground Up: Empowering Frontline Workers to Reduce Food Waste
Often the best solutions come from the people who are closest to the problem. Empowering frontline workers to develop strategies for addressing food loss and waste has surfaced creative and highly scalable solutions across the food system—in one case, driving more than a 70% reduction in wasted food within a manufacturing line. Join some of these frontline workers from U.S. Food Waste Pact signatory companies to hear how they’ve led high-impact work from the ground up—and how the Pact’s newly launched employee engagement toolkit can help your business.