5th Annual National Zero Waste Business Conference
Food Waste Composting: Challenges, Lessons Learned & Success
Thursday, June 2nd, 2016
3:15 pm to 4:30 pm
Panel Description: This session will explore how to set up an onsite organics recovery program, partner with a local composter, and how to make sense of all the labeling when it comes to compostable products. Hear from the US Composting Council on how to find local composting opportunities near you and the importance of having a conversation with them before you set up your program. Tips and tricks to make your collections as successful as possible will be presented by someone who has been there, done that. Deciphering the various forms of labeling found on compostable products will also be presented so you can leave feeling ready to start an organics diversion program!
- Holly Elmore, Founder and CEO, Elemental Impact (Moderator)
- U.S. Composting Council: Frank Franciosi, Executive Director, USCC
- The Importance of Clarity: Anne Bedarf, Senior Manager, GreenBlue/Sustainable Packaging Coalition
- Food Waste Composting: Christy Cook, Director of Sustainability Performance and Field Support, Sodexo
Passionate and driven, Holly Elmore is founder & CEO of Elemental Impact, a national non-profit committed to bringing sustainable operating practices to the corporate community. Beginning her career as an auditor and CPA with Arthur Andersen, she worked almost seven years in the corporate arena. Holly’s entrepreneurial spirit emerged when she created Executive Catering & Events, a prominent corporate catering company. Over the next fifteen years, Holly operated Executive Catering along with two successful restaurants in the Atlanta market.
Following her restaurant and catering years, Holly served as Director of Marketing for Wine South, the premier consumer wine festival in the Southeast; and later as the Advertising Director for Restaurant Forum, the Official Magazine of the Georgia Restaurant Association. During her tenure as founder & executive director of the Green Foodservice Alliance, an affiliate of the Georgia Restaurant Association, Holly created the Zero Waste Zones program, acquired in 2012 by the National Restaurant Association.
Holly utilizes the extensive business skills developed during her professional path to make a difference through Elemental Impact, now in its 7th year of Sustainability in Action. She is author of two Ei Blogs: Zero Waste in Action and The IMPACT, which document the organizations journey and successes. Holly channels her energy and enthusiasm into Ei, spearheading initiatives that benefit the community, the environment, and the bottom-line.
Frank Franciosi Executive Director US Composting Council
Mr. Franciosi has had a long-standing involvement with the US Composting Council. He has been a past Board member and past President. His extensive industry knowledge and experience provides the US Composting Council and its membership with strong vision and leadership to meet the needs of the organization.
Mr. Franciosi’s resume includes more than 20 years of experience in marketing, operations management, residuals management, training, executive planning and administration. He holds a Bachelor’s of Science degree in Plant & Soil Sciences from the West Virginia University Davis College of Agriculture, Natural Resources and Design.
Anne Bedarf joined GreenBlue in September 2007 as a Project Manager for the Sustainable Packaging Coalition and is now a Senior Manager. Anne initiated the SPC’s How2Recycle Label Program, which was launched nationally in 2012 and continues to grow rapidly. She manages and teaches the Essentials of Sustainable Packaging curriculum. Currently she is also leading GreenBlue’s composting efforts, which include collaborating with industry and government on building the composting infrastructure; understanding the value of compostable packaging; and managing the local Charlottesville City Market citizen compostables drop-off program.
She was previously the Environmental and Safety Manager for the Rivanna Solid Waste Authority and Rivanna Water and Sewer Authority in Charlottesville, VA, where she led the implementation of an Environmental Management System and managed a landfill bioremediation project. Anne has also been a Project Manager and Environmental Scientist for the Environmental Company, Inc. (TEC) as well as a Fellow with the Virginia Natural Resources Leadership Institute. She holds a Master of Urban and Environmental Planning from the University of Virginia, with a focus on Sustainable Food System Planning, an MS in Environmental Science and Ecology from the University of Maryland, and a BA in Environmental Science from the University of Virginia. In her free time, Anne enjoys gardening, keeping chickens, and working at music festivals and other events to implement recycling and composting. Anne is also a professional hula-hoop dancer.
Christy Cook is Director of Sustainability Performance and Field Support for Sodexo North America’s Office of Sustainability and Corporate Responsibility.
In this role, Christy is responsible for implementing, training and measuring the progress of sustainability and corporate responsibility practices throughout Sodexo’s 9,000 partnerships in North America. This includes leading all sustainability training initiatives, creating the tools and resources needed to implement sustainability practices and the measurement of Sodexo’s sustainability performance. This work helps Sodexo and its clients to reduce greenhouse gas emissions and energy use; conserve water resources; minimize waste; and promote sustainable agriculture and community development.
Christy’s expertise is food waste and she leads Sodexo’s global strategy on waste reduction efforts. Christy is a member of the National Restaurant Association Sustainability Advisory Council, the Food Waste Reduction Alliance and is a certified Zero Waste Business Associate.