1. Panel on Food Waste Scott Burns, Xavier University (moderator)
Edward Devoid, Director of Dining at Xavier University
Regina Northouse, Executive Director at Food Recovery Network
Karen Luken, CEO at Economic Environmental Solutions Int’l, LLC
Favorite food?
3-5 minute story on their area of expertise….bring it to life. Make it personal. SHB will follow with a question.
Ed-Italian food
Regina-Mediteranean, Soup & Salad
Karen-Indian food
Scott-”Yes”

2. Director of Dining at Xavier University
Panelist #1
Edward Devoid
Director of Dining at Xavier University
Edward Devoid is currently the Senior Director of Dining for Xavier University. Xavier Dining Services is operated by Chartwell’s Higher Education, a division of Compass Group NAD. Ed graduated with a BS in Hotel Administration from the University of New Hampshire in 1976 and has been managing operations of various college and university food services across the country since that time. Ed and his family moved to Cincinnati just over 12 years ago and instantly became west-siders. They plan to make Cincinnati home for the long term.
Ed Devoid is currently the Senior Director of Dining for Xavier University.
Xavier Dining Services is operated by Chartwell’s Higher Education, a division of Compass Group NAD.
Ed graduated from the University of New Hampshire has been managing operations of various college and university food services since that time.
Ed and his family moved to Cincinnati just over 12 years ago and instantly became west-siders.
He says they plan to make Cincinnati home for the long term. If Ed lived on the east side, 12 years would make him a charter member of the community. One the west side, 12 years makes him a newcomer. But we are very pleased to have Ed here….and he will share some of his work on preventing food waste.
Ed is going to share his work on preventing Food Waste

3. How do we make it relevant to our customers?
Food Waste Prevention
How do we make it relevant to our customers?

4. Food Waste Prevention
Going tray-less in “All you care to eat” operations
Portion control physical
Portion control education “Portion Distortion”
Batch cooking in the production areas

5. Executive Director at Food Recovery Network
Panelist #2
Regina Northouse
Executive Director at Food Recovery Network
Regina joined as ​Food Recovery Network's Executive Director in 2015 and is responsible for setting the vision, strategy and fundraising efforts for F​RN. Regina works with the amazing team at national headquarters, stakeholders​,​ and partners around the country to achieve ambitious goals. Overall, FRN's goal is to support the higher education to be the first sector where food recovery is the norm and not the exception. But Regina won't stop there. Businesses, events, public institutions also have a role in reducing food waste at the source. They also have a role to recover their surplus food and Regina wants to ensure they are integrated within the vibrant FRN network to make that happen. Most recently, Regina is tasked with implementing the three-year strategic plan for FRN and cannot wait to talk to all of YOU about how you can support FRN's goals.
Mediterranean food, soup and salad
Regina is going to share her work on recovering Food Waste

11. Recycling Panelist #3 Karen Luken
CEO, Economic Environmental Solutions International, LLC
Karen has over 25 years of experience in environmental legislation/policy, law, programming and project development. Karen’s employment experience includes serving as:
a Legislative Assistant for the Chair of the U.S Congressional Subcommittee on Solid and Hazardous Waste Management,
Project Manager for SCS Engineers,
Manager for the Hamilton County Solid Waste District,
SVP for R.W. Beck and Global Waste Director for the Clinton Foundation.
Karen has recently established a consulting firm, Economic Environmental Solutions, to help communities and businesses optimize using waste as a resource to create green products and renewable energy.
Karen has also served as a steering committee member for the US State Department’s Clean Climate Action Coalition, Recycling Chairman for the U.S. Conference of Mayors; National Strategic Planning and Recycling Certification Instructor for the Solid Waste Association of North America (SWANA) and as the Ohio delegate at the White House Recycling Summit.
Karen is going to share her work on recycling food waste.
Recycling

12. Don’t Waste A Resource
Recycling

13. Commercial Composting
Don’t Waste A Resource
Home Composting
Commercial Composting
Recycling

14. Don’t Waste A Resource
Recycling

15. Don’t Waste A Resource Recycling 168,000 Tons Of Food Waste Disposed
133,000 Tons Of Organic Soil Amendment
26 Million kWh of Renewable Energy = 2,500 Hamilton County Homes
Reduce CO2 Emission By 124,000 Tons = Removing 26,000 Cars
Recycling

16. Questions and Answers Scott Burns, Xavier University (moderator)
Edward Devoid, Director of Dining at Xavier University
Regina Northouse, Executive Director at Food Recovery Network
Karen Luken, CEO, Economic Environmental Solutions Int’l, LLC
Thanks panelists for your thoughts.
If you have a question, please move to the microphone.
While you are making your way there, I will get us going.
Panelists…..
What would you advise an individual who was trying to start work on reducing food waste?
Next question....
Question #1
What would you advise an individual or organization who is trying to get started on better managing food waste?