- This event has passed.
Managing Food Waste in Commercial Kitchens
April 16 @ 9:00 am - 11:00 am PDT
Did you know that California now has laws that require commercial kitchens to recycle the food waste that they generate? What does this mean for you and where do you start? This class will explain the laws and what they mean so you can take action today. Engage with instructors to explore the different ways you and your staff can start taking measures to properly dispose of food waste, diverting it away from the landfill.
- Understand what the laws mean and why they were created to divert food waste
- Learn how to implement a food waste composting program in your business
- Learn what happens to your food waste when it is composted
- Restaurant Owners
- Commercial Kitchen Operators
- General Managers
- Foodservice Employees
Carmen Romo Diego is a recycling specialist at the Environmental Services Department for the City of San Diego. She’s currently working in the Waste Reduction Division on the Commercial Food Waste Recycling, City Facilities and Construction and Demolition Programs. Previously she worked in Tijuana and established the first urban compost facility funded through the Border 2020 bi-national program, where she promoted a zero-waste vision and trained the community on environmental best practices. She has a bachelor’s degree in Architecture from ITESM and a master’s degree in Urban Development and GIS from the Universidad Iberoamericana.