September 11, 2019

8:00 am - 4:00 pm
Memorial Hall

1225 Elm Street, Cincinnati OH 45202

This regional event will be a critical step forward in understanding the progress
we have made on reducing wasted food and in identifying future needs. 

Online registration is now closed,
but walk-in registration will be available ($50)

A limited number of scholarships are available for those with limited incomes.
Please contact for more information. 

Thank you to our organizing partners:


Green Umbrella's food waste work over the last two years ha been made possible by Partners for Places – a project of the Funders’ Network for Smart Growth and Livable Communities -- with matching support from the Greater Cincinnati Foundation, Haile Foundation and Interact for Health.

Premier Sponsor:

Silver Sponsors:

Objectives of the day:

1. To showcase strategies for reducing food waste that are being implemented in Cincinnati in order to encourage broader adoption 

2. Identify strategic priorities for collaborating on eliminating wasted food in our region.

The day is organized into three main components. An opening plenary that will orient all attendees to where the Greater Cincinnati Region stands in addressing food waste relative to the national movement; break out sessions on measuring, preventing, recovering, and recycling food waste which will involve brief presentations from local experts successes and challenges in addressing institutional and consumer food waste in our region; and final plenary session that will harvest the conversations of the break out sessions to create a road map for the next two to three years of work. The break out sessions will include ample time for facilitated audience and panel discussion of how strategic collaborations among those present could overcome barriers that have been encountered in addressing wasted food. 


Speakers bios and photos

8:00 Doors open
Registration, coffee available in Green Room


  • Welcome, Michaela Oldfield, Greater Cincinnati Regional Food Policy Council
  • A Framework of What is Possible, Todd Lawrence, Urban Green Lab, Nashville 


Breakout A: Panelists discuss challenges facing retailers and shoppers in measuring and understanding the magnitude and causes of their food waste.

  • Kroger’s journey to seeing the waste, Kari Armbruster, Kroger Zero Hunger | Zero Waste
  • Lessons learned from local efforts to raise consumer awareness, Jenny Lohmann, Hamilton County Recycling & Solid Waste District

Breakout B: Panelists discuss the complexities of institute food waste measurement and tracking in commercial food service kitchens.

  • Lean Path: lessons back of house and in trying to educate cafeteria customers, Lauren Cohen and Kevin Morris, University of Cincinnati
  • Smart Kitchens: Challenges and Successes in Sustainability at Hospitals, Katie Schneider, Tri Health

Breakout C: Cincy Food Waste 101 - Learn about the history and progress of food waste efforts in Hamilton Co and Franklin Co, Ohio

  • Overview of SW Ohio's Food Waste History, Michelle Balz, Hamilton County Recycling & Solid Waste District
  • The Columbus, OH region's Food Waste Journey, Lucy Schroder, SWACO

9:45 Break


Breakout A: Learn about and discuss efforts to PREVENT food waste in the retail supply chain and among consumers.

  • Lobbying for policy change on date labels and other issues, Julia Hilty, OSU
  • Supply chain & packaging considerations, Liz Warren-Novick, 80 Acres
  • Kroger's consumer education on prevention, Karrie Pukstas, Kroger

Breakout B: Learn about and discuss how restaurants and food service establishments institute and increase food waste prevention practices.

  • Prevention training as cost-effective business management, Lilly Burdsall, Jeff Ruby Culinary Entertainment
  • Running a zero waste food business: successes and challenges, Chris Stockly, Madtree Brewing 

Breakout C: Food Waste at K-12 Schools: How can we expand curriculum and cafeteria practices that instill food waste prevention in the next generation?

  • K-12 Curriculum opportunities for students to learn about and become champions for preventing food waste, Angela Rivera, Hamilton County Recycling and Solid Waste District
  • Smarter lunch rooms, Rosie Allen, University of Kentucky
  • Student driven food waste prevention – lessons from CHCA’s students, Stephen Carter and Cincinnati Hills Christian Academy students

11:15 Lunch


Breakout A: Learn about and discuss strategies for improving recovery of surplus food from retail and consumption in the emergency food supply chain.

  • Feeding America Food Recovery Partnerships, Michael Truitt, Freestore Foodbank
  • Soup Kitchen Summit - improving food collaboration among emergency food providers, Georgine Getty, Our Daily Bread
  • Teaching “Free style” cooking to use what’s available, Kristen St. Claire, La Soupe

Breakout B: Learn about and discuss strategies in our region for recovering prepared foods and providing meals to those in need.

  • The Jack Casino Food Rescue and La Soupe, Charlie Gerhardt, La Soupe
  • K-12 School Share Tables, Susan Jorgensen, Green Umbrella
  • Food recovery at Universities, Mike Fackler, OSU

Breakout C: Learn about and discuss efforts to create value added products using surplus food from retail and farms.

  • Managing logistics and perceptions, Jeffrey Miller, Fourth Harvest
  • Mad House Vinegars, Richard Stewart, Co-Owner Mad House Vinegars
  • Value added processing to rescued food, Levi Grimm, Ross High School

1:30 Break


Breakout A: Learn the history of efforts to create large scale composting in Greater Cincinnati and discuss potential solutions.

  • Lessons learned from Compost Cincy, Larry Falkin, City of Cincinnati Office of Environment and Sustainability
  • Efforts to coordinate large-scale infrastructure development, Michelle Balz, Hamilton County Recycling and Solid Waste District
  • Food recycling opportunities with penitentiaries, Jaqueline Langhals and Robert Nauman, Ohio Department of Rehabilitation and Correction

Breakout B: Learn about the variety of technologies institutions and restaurants can use to convert food waste into compost.

  • Designing food recycling into a kitchens operation, John Brewster, Aramark Food Service, University of Cincinnati
  • Composting Vessels, Andrew Pytlik, Findlay Market
  • Go ZERO food waste hauling, David Andre, Go ZERO Food Waste Courier

Breakout C: Learn about neighborhood and community efforts that are increasing consumer opportunities to convert food waste into compost.

  • Municipal led composting initiatives in Wyoming, OH, Sara Stankorb Taylor, Wyoming City Council; Lauren Albarella and Elizabeth O'Keefe, Wyoming PSA Green Team Co-Chairs; and LR Hunley, Owner, Tela Bar + Kitchen
  • Oxford Community composting, Chantel Raghu, Oxford City Council
  • Neighbor-to-neighbor composting in Blue Ash, Katie Anderson, resident

3:00 Break


  • Report out, discussion and prioritization of strategic, actionable steps for addressing food waste in the Greater Cincinnati region. Led by Larry Falkin, Director of Cincinnati's Office of Environment and Sustainability.

4:00 End

  • Attendees are encouraged to walk through the gallery in the Green Room and post comments on the strategic priorities that emerged from each break out session.

Become a Sponsor:

We offer a number of sponsor opportunities for the Forum. By participating in this event, you will reach a dynamic collection of individuals committed to improving health outcomes and reducing diet related diseases. 

All sponsors will be featured on display boards around the conference throughout the day as well as in the Summit’s printed program booklet. Benefits include social media exposure, printed articles, news releases, advertisements, logo on print materials and more.  

Click here to download the sponsorship package. Or, contact the GCRFPC Director, Michaela Oldfield, to discuss how you would like to sponsor the event and be recognized. 


On November 4, 2016, Green Umbrella, along with the City of Cincinnati’s Office of Environment and SustainabilityHamilton County Recycling and Solid Waste District and Brueggeman Center for Dialogue at Xavier University convened the first ever regional meeting concerning food waste. The forum brought together over 150 stakeholders from across the food system for a strategic conversation on how to prevent, recover, and recycle wasted food in the Greater Cincinnati region.

Out of that forum came the Greater Cincinnati Regional Food Waste Action Plan, which provided a roadmap for stakeholders to collaborate on preventing, recovering and recycling wasted food in the region. Since then, numerous initiatives have emerged locally and nationally to address this ongoing problem. 

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