Events

Jan 2024 - Josiah Mackenzie, the host of Hospitality Daily, interviews Foodprint CEO, Christina Grace. Hospitality Daily allows listeners to “stay informed and inspired to delight people and reach your goals with daily conversations with interesting people doing interesting things”.

July 2022 — On this episode, Christopher Plant is joined by Christina Grace, the CEO of Foodprint: an organization dedicated to designing and launch waste reduction and recycling programs for businesses. Christina and Christopher discuss how Foodprint institutes best practices for businesses to mindfully track their waste and the future of waste management.

Circular City Week: Zero Waste Dining in NYC - A Celebration

March 22, 2022 — Zero Waste dining is more important now than ever. With NYC looking for more ways to get closer to zero waste, restaurants play a big role in moving the needle to reduce the impact of the hospitality industry. Hear from leaders in the NYC dining world as we tackle some of the success stories and challenges in this emerging market.

How Packaged Food Will Evolve to Address Climate Change and Create Regenerative Systems

April 5, 2022 — we joined experts at SPC Impact 2022 for an exciting panel covering the future of food and the link between climate change, food waste and disruption to food supply chains? We discussed how major brands center the problem of wasted food, especially waste occurring in consumers’ homes, in their food portfolios and business models.

Circular City Week: Foodprint & Breads Bakery Talk Data & Zero Waste

May 2, 2022 — We had a fantastic conversation with Justin Seegmiller, GM at Breads Bakery. We discussed best in class waste tracking and measurement practices used across Breads’ four locations. In this session we shared how Breads is tracking their wasted materials every day using the Foodprint Trax® mobile and web-based app, food waste via Breads’ POS system, and the impact of partner programs such as Too Good to Go. We touched on data collection methodology and how the team uses data to inform and enrich their zero waste journey.

Busch Systems’ Into the Green Bin: Food Waste in Institutional Settings

January 12, 2022 — Foodprint Group’s VP of Client Services joined industry experts brought together by Busch Systems and EcoSafe to discuss best practices for successful composting efforts in office spaces and food places. Find out what steps can be taken to increase employee participation, reduce contamination, and avoid odors and pests — not to mention inflated perceptions about them.

Circularity in a Pandemic: Lessons From a Resilient Restaurant

March 26, 2021 — We talked with Lauren DeSteno, the Corporate Executive Chef at Altamarea Group about why and how Altamarea chose to take on a comprehensive Zero Waste initiative while responding to the global pandemic. The discussion highlights what went into reopening the company's flagship restaurant, Marea, with best Zero Waste practices in place and how the team is putting circularity to work across their brand.

Designing Zero Waste Food Places in Hong Kong and Singapore

April 22, 2021 — We heard from industry experts in design, hospitality and real estate, including Foodprint’s own CEO, Christina Grace, who discussed opportunities to eliminate waste in restaurants, hotels, and other food spaces. This event was part of “Zero Waste Design Guidelines for High Density Cities: Hong Kong, Singapore and New York City”, which was supported by a Hong Kong Design Trust Seed Grant.

COVID-19 Series Part 3: Take-Out & Delivery

April 22, 2020 — We were joined by restaurant and hospitality industry experts for a discussion on how pivoting to a 100% take-out and delivery model forced innovation and a shift in business practices.

Many food places rely heavily on dine-in and walk-in business. We witnessed our industry shift beneath our feet as businesses pivoted to operate in this unprecedented situation. In response, we provided a forum to share lessons learned and discuss how to grow sustainable practices in a take-out-dominant environment.

COVID-19 Series Part 2: Waste Hauler Management in the Current Environment

April 8, 2020 — We engaged in a discussion around commercial hauling in the current environment to answer:

How are services changing?
How best to communicate and document those service changes or collection issues?
What are the safest waste set out practices for your team and collection workers?
How to negotiate and understand your existing or revised waste bill to make sure pricing is fair?