April 4, 5, 6, 7, 2017
Baltimore, Maryland
Turf Valley Resort

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Workshop 2
Path To 50% Food Waste Reduction In The Mid-Atlantic Region

Tuesday, April 4, 2017, 8:30 AM–3:30 PM
Organized by BioCycle and U.S. EPA Region 3

*Reduced rate available for qualified nonprofits, local agencies and small businesses.
Contact us for more info.

Updated 3.2

7:45 AM—8:30 AM Workshop Registration

8:30 AM—8:45 AM Workshop Overview

Melissa Pennington, U.S. EPA, Region 3

8:45 AM—9:30 AM National and Local Food Systems Mapping Tools


Using mapping tools and GIS data to set the foundation for analyzing wasted food reduction opportunities and solutions.

National Wasted Food Opportunities Map — GIS Screening Tool to Identify Quantities and Locations of Surplus Food and Potential Recipients

Claudia Fabiano, U.S. EPA and Andrea Schnitzer, U.S. EPA Region 9

Maryland Food System Map — Explore, Assess and Inform Local Actions
Roni Neff, Johns Hopkins Center for a Livable Future

9:30 AM—10:00 AM Food Systems Data Analysis: Morning Breakout Overview


Tom O'Donnell, EPA Region 3

Presenting food systems data and assumptions used to establish a baseline for Prince George's County, Maryland. Workshop participants and subject matter experts will use local knowledge to ground-truth the data to identify opportunities and gaps needed to inform wasted food reduction, recovery and recycling activities. Assessment process applicable to any locale.

10:00 AM—10:15 AM Break and Divide Into Groups

10:15 AM—11:30 AM Food Systems Data Analysis:
Morning Breakout

• Group 1: Processing, Manufacturing and Farming
• Group 2: Wholesale/Retail
• Group 3: Consumers (Residential and Food Service)

11:30 AM—12:00 PM Breakout Session Report Out


Group discussion and integration of morning breakout session ideas to prepare participants for the afternoon breakout session.

12:00 PM—1:00 PMLunch and Networking

1:00 PM—1:30 PM Food Waste Reduction Strategy Development: Afternoon Breakout Overview


Luke Wolfgang, U.S. EPA Region 3

Developing integrated strategies to achieve national 50% Food Loss and Waste Reduction Goal. Utilizing surplus food data and health, environmental and social indicators, participants will brainstorm actions that use existing assets and resources in Prince George's County to prioritize food waste diversion activities.

1:30 PM—2:45 PM Food Waste Reduction Strategy Development: Afternoon Breakout

• Group 1: Prevention and Outreach Strategies
• Group 2: Edible Surplus Food Strategies (i.e. Food Security and Value-added Products)
• Group 3: Food Scrap Management Strategies (i.e. Recycling Infrastructure)

2:45 PM—3:15 PM Breakout Session Report Out


Group discussion and integration of ideas from the afternoon breakout session to highlight best practices and actions that could be implemented to reach the national goal in a localized area.


3:15 PM—3:30 PM Workshop Wrap-Up