About 40% of the entire waste stream in the US is food waste. Food-permitted businesses are stepping up in the communities they serve by diverting the food waste they generate away from landfills.
- Learn cost-saving techniques through the food waste reduction hierarchy
- Build knowledge on optimizing food purchases for your business
- Understand legal protections and tax breaks for food donations
- Help employees get past the “yuck factor”
As an extension of last year’s popular FoodCycle series, The Delaware Center for Horticulture is hosting this lecture by Stacy Savage. Stacy Savage was born and raised in Southeast Texas where her parents worked at oil refineries for a collective 75 years. Her personal experience with air pollution and cancers in her family drove her to a professional career path to protect the planet. Mrs. Savage has been a “recycling nerd” for 18 years starting out as a door-to-door community organizer tackling recycling and landfill expansion issues. She played a pivotal role in passing 2 key pieces of statewide legislation for free and responsible recycling of electronics known as the 2007 Texas Computer TakeBack Law and the 2011 Texas TV TakeBack Law. From 2015-2017, she served as an Austin City Council appointee on the Zero Waste Advisory Commission (ZWAC), where she helped pass numerous local waste, recycling, and composting ordinances. In 2013, Mrs. Savage founded Zero Waste Strategies, an environmental consulting firm specializing in Zero Waste protocols supporting the Circular Economy. With a client list including Dell, AT&T, Nestle Purina, Kohler, Belden and the City of Austin, among many others, her consultancy works with leaders to reduce waste for increased revenue, deeper customer loyalty, employee empowerment, and a green marketing edge.
Special thanks to DNREC for their generous support for this program.