Food Futures: Creating a Waste-Free Restaurant Culture

Join us for the 2021 Food Waste Fair, a week-long series of virtual and in-person events bringing together policymakers, innovators, thought leaders, and community members to end food waste. This event is hosted by the Sanitation Foundation.

2021 NYC Food Waste Fair

This event is part of the NYC Food Waste Fair 2021. To see all NYC Food Waste Fair events, visit www.foodwastefair.com

After a devastating year, New York City’s restaurants are beginning to bounce back stronger and more creatively than ever. Learn about how chefs and restaurateurs are saving money and helping their City by building food waste solutions into their operations. And find out what we as diners can do to help create a waste-free restaurant culture in NYC. <a href="https://zoom.us/webinar/register/WN_6XV4vIbSS2Oc5ybyaKCFwA" target="_blank" data-msys-clicktrack="0" rel="nofollow noopener noreferrer">Zoom link</a>**This panel will have a Spanish interpreter for a live interpretation.**Moderator: Bao Ong (he/him), Editor, Eater New YorkBao Ong is the editor of Eater New York. Speakers include:JJ Johnson (he/him), Chef, Cooking with Chef JJ, FIELDTRIP JJ Johnson is an award winning Chef, Founder, TV Personality and Author. Chef JJ presents an environment for connection through food that transcends people, memories, and generations. Accolades include: James Beard Award Winner Best Author, Nomination for Best Chef, 2 time Best New Restaurant of the Year Winner by Esquire. His ability to combine culturally-relevant ingredients with classical technique is showcased at FIELDTRIP and you can catch him today on his TV show, Just Eats.Naama Tamir (she/her), Owner, LighthouseNaama Tamir, owner-operator of Lighthouse in Williamsburg, grew up in Israel. After her military service, she moved to NY and studied philosophy and Psychology at Hunter College. After many years of moonlighting in the hospitality industry, in 2011 Naama and her brother opened Lighthouse, a farm-to-table restaurant focused on social and environmental good practices. Her hobbies include martial arts, drinking wine, foraging, and playing with her puppy.Halley Chambers (she/her), Director, The Oberon GroupHalley is the Director of The Oberon Group. She specializes in strategy, business development, and partnerships. Prior to this, Halley was a senior consultant at Control Risks, advising on international strategy and risk mitigation. She also worked in Equity Capital Markets at Credit Suisse and spent a number of years at the New York-based think tank Demos.Claire Sprouse (she/her), Owner, Hunky DoryClaire Sprouse has bartended, managed, and consulted at some of the country's most well-known and awarded cocktail institutions, from Houston to San Francisco and now New York City. Over the last decade, she has worked vigorously to tackle issues of sustainability within the industry. In 2019, Sprouse opened her first bar -- Hunky Dory in Crown Heights, Brooklyn. She is opening her second bar in San Francisco this summer.

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Food Futures: Creating a Waste-Free Restaurant Culture

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Food Futures: Creating a Waste-Free Restaurant Culture

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