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<p style="margin-bottom:12.0pt"><img width="328" height="50" style="width:3.4166in;height:.525in" id="Picture_x0020_1_1_1_1_1" src="cid:1__=0ABB0B2FDFE0FCEB8f9e8a93df9386@emsus.com" alt="cid:1__=0ABBF563DFE7725B8f9e8a93df9386@emsus.com"><img width="955" height="155" style="width:9.95in;height:1.6166in" id="Picture_x0020_2" src="cid:2__=0ABB0B2FDFE0FCEB8f9e8a93df9386@emsus.com" alt="cid:2__=0ABB0B9EDFE79A478f9e8a93df9386@emsus.com"><br>
<b><span style="font-size:12.0pt;color:#2F2F2F">Thursday </span></b><b><span style="font-size:12.0pt">November 16, 2017 @ 1:00pm - 2:30pm EST<br>
Preventing Food Waste Upstream: A Source Reduction Approach</span></b><br>
<span style="font-size:12.0pt"> </span><br>
<a href="https://register.gotowebinar.com/rt/5416976415757959938"><span style="font-size:12.0pt">REGISTER</span></a><span style="font-size:12.0pt"> for this FREE webinar or use the Registration URL:
</span><br>
<a href="https://register.gotowebinar.com/rt/5416976415757959938"><span style="font-size:12.0pt">https://register.gotowebinar.com/rt/5416976415757959938</span></a><br>
<span style="font-size:12.0pt"> </span><br>
<b><span style="font-size:12.0pt;color:#2F2F2F">Description:</span></b><b><span style="font-size:12.0pt;color:#82C168"> </span></b><br>
<br>
<span style="font-size:12.0pt;color:#2F2F2F">The top tier of EPA’s Food Recovery Hierarchy is source reduction, which is reducing the volume of surplus food generated. Source Reduction can be challenging to understand, quantify and implement. Businesses and
organizations can learn to effectively prevent wasted food by taking source reduction steps such as inventorying supplies, changing processes and buying less. Looking through a Sustainable Materials Management lens, preventing wasted food provides the greatest
potential for cost savings and resource conservation relative to the other Food Recovery Hierarchy activities, as demonstrated by the
</span><a href="https://www.epa.gov/warm"><span style="font-size:12.0pt">US EPA Waste Reduction Model (WARM)</span></a><span style="font-size:12.0pt;color:#2F2F2F">. This webinar will introduce progressive examples from a state agency and the business community
that prevent wasted food at the source.</span><br>
<br>
<b><span style="font-size:18.0pt;font-family:"Georgia",serif;color:#212121">Speakers</span></b><br>
<br>
<img border="0" width="160" height="215" style="width:1.6666in;height:2.2416in" id="_x0000_i1027" src="cid:3__=0ABB0B2FDFE0FCEB8f9e8a93df9386@emsus.com"><br>
<b><span style="font-size:12.0pt;color:#2F2F2F">David Allaway, Senior Policy Analyst, Oregon Department of Environmental Quality’s (DEQ) Materials Management Program</span></b><br>
<span style="font-size:12.0pt;color:#2F2F2F">Mr. Allaway currently addresses sustainable consumption and production, materials (including waste) management, and greenhouse gases (GHGs). He has led efforts to develop and update Oregon’s consumption-based GHG
inventory, contributed to the ICLEI US GHG accounting protocols for communities and recycling, and served as an invited science advisor to Wal-Mart. Before joining DEQ in 2000, David worked for 11 years in the solid waste consulting industry. A native of Oregon,
David has a B.A. in physics from Carleton College, Minnesota.</span><br>
<br>
<img border="0" width="160" height="271" style="width:1.6666in;height:2.825in" id="_x0000_i1028" src="cid:4__=0ABB0B2FDFE0FCEB8f9e8a93df9386@emsus.com"><br>
<b><span style="font-size:12.0pt;color:#2F2F2F">Stephanie Barger, Director of Market Transformation & Development, TRUE Zero Waste Programs – U.S. Green Building Council</span></b><br>
<span style="font-size:12.0pt;color:#2F2F2F">Ms. Barger formed the U.S. Zero Waste Business Council (USZWBC) in January of 2012 to meet the growing need for educational resources, peer-to-peer networking and third-party certification for businesses across the
nation. In November of 2016, USZWBC merged with Green Business Certification, Inc. and the U.S. Green Building Council. She brings over 25 years of experience in environmental stewardship, employee training, management consulting and business relationship
development. She received her Bachelor of Science in Business Administration from San Diego State University. In her spare time, Ms. Barger raises guide dog puppies for the blind, and advocates for humane treatment of all creatures great and small.</span><br>
<br>
<img border="0" width="160" height="200" style="width:1.6666in;height:2.0833in" id="_x0000_i1029" src="cid:5__=0ABB0B2FDFE0FCEB8f9e8a93df9386@emsus.com"><br>
<b><span style="font-size:12.0pt;color:#2F2F2F">Brian Balukonis, Solid Waste Process Owner, Raytheon Company</span></b><br>
<span style="font-size:12.0pt;color:#2F2F2F">Mr. Balukonis has worked for over 32 years in the Environmental Health, Safety and Sustainability Group. He has developed many unique and innovative resource management programs for Raytheon. These programs were
recently recognized by the US Zero Waste Business Council, which certified six Raytheon sites as Zero Waste in Massachusetts. Mr. Balukonis is a recognized subject matter expert in Zero Waste and has presented for many years at national and local conferences
and colleges. </span><br>
<br>
<img border="0" width="160" height="144" style="width:1.6666in;height:1.5in" id="_x0000_i1030" src="cid:6__=0ABB0B2FDFE0FCEB8f9e8a93df9386@emsus.com"><br>
<b><span style="font-size:12.0pt;color:#2F2F2F">Marc Wincott, District Manager, Eurest Thompson Hospitality</span></b><br>
<span style="font-size:12.0pt;color:#2F2F2F">Mr. Wincott has worked for Compass Group for 21 years, joining the Eurest in 2004 as General Manager of Georgia-Pacific where he was quickly promoted to Area Manager and named "Manager of the Year." From there,
Marc became the GM of Sikorsky in Stratford, CT before being promoted to District Manager for the Raytheon enterprise for National Accounts.</span><br>
<br>
<img border="0" width="160" height="213" style="width:1.6666in;height:2.2166in" id="_x0000_i1031" src="cid:7__=0ABB0B2FDFE0FCEB8f9e8a93df9386@emsus.com"><br>
<b><span style="font-size:12.0pt;color:#2F2F2F">André Villaseñor, Sustainable Management of Food Coordinator, U.S. Environmental Protection Agency (EPA)</span></b><br>
<span style="font-size:12.0pt;color:#2F2F2F">Mr. Villasenor began his career fulfilling EPA’s mission to protect human health & the environment in 2005, following his service in the U.S. Peace Corps in Ecuador. He holds an M.S. from State University of New
York and an M.A. from Syracuse University. He resides in Los Angeles.</span><br>
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