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Preventing/Reducing Food Waste and Recovering Food for People - Shared screen with speaker view
Jeffrey Simon
15:02
I hear you
Jeffrey Simon
16:27
audio and visual clear
Sherill Baldwin
27:34
WE'LL START THE WEBINAR IN 5 MINUTES.
Sherill Baldwin
39:32
please type your questions in here
Jeffrey Simon
50:33
thank you Max
Janice EhleMeyer
50:49
Phood -
Janice EhleMeyer
51:28
What is the cost of your system?
Sherill Baldwin
53:40
Pleasae put your questions here
Bryan Tarbell
53:46
I am tasked to work with entities who serve a number of elementary cafeterias, is there any product that's been used in schools. Thank you.
Jennifer Dillon
01:00:32
To Lori--what large educational facilities do you work with right now. One of the photos looks like Yale. Do you have other cafeterias you work with and can you speak to the process you went through with their food service provider to complete this relationship
Jennifer Dillon
01:03:05
To Bryan, I work at Cheshire Academy and have been interacting with Phood. We are looking to use the floor system in the back of house to track our food waste. This was the easiest for our provider to use.
Bryan Tarbell
01:05:04
Thank you. Was the provider receptive to doing this extra effort?
valerie bryan
01:06:21
Have you used your system in public schools (what grades) and if so, what were results?
Jennifer Dillon
01:07:27
I'm at a private school 9th-PG, we serve 3 meals a day so it's alot. They weren't super excited and remain a little reticent but we went from the tabletop model to the floor model from their feedback
Laura Francis
01:09:02
Any thoughts on how rural or suburban communities can implement a food recovery program?
valerie bryan
01:09:12
What is the capacity remaining at Quantum Biopower? Since hospitals, prisons and schools are exempt from the State law requiring food waste separation, how can we get these large food waste providers to separate their food waste?
Alison Cross
01:09:34
Lori, I work in a program in metro west Boston, in which we recovery surplus serviceable prepared food (lasagnas, veggie dishes, noodles dishes etc) from schools and universities; the food gets picked up by Food For Free, a non-profit who picks up the food in refrigerated trucks. The procedures have been carefully reviewed and approved by the health department. I am wondering how involved the health department is in allowing or managing the work you do? I e do they have to approve the collection, storage and transportation procedures? or does it run without their oversight?
Sarah Hill
01:17:01
Regarding Food Rescue US, what are the food safety procedures?
Sarah Hill
01:17:31
Foodshare offers Meal Connect which is a food rescue program through Feeding America, training and supplies are provided.
Katy Phelps
01:34:14
for Matt, what is the type food that is most often wasted in commercial systems by their system
Jeffrey Simon
01:43:47
thank you sherrill and presenters!