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Food Bytes Presents: Talking Trash

Quick Left
529 SW 3rd Ave 2nd Floor
Portland, OR 97204, US (map)



Wasted food comes at an enormous financial and environmental cost. In the US, food is the largest single source of waste.

  • 40% of all food never makes it to the table. That's about 20 lbs per person per month at a cost of $165 billion each year.
  • 30% of all food, worth $48 billion, is thrown away annually.
  • Food production accounts for approx. 16% of energy use, 50% of land, and 80% of freshwater consumed.

We're bringing together local experts to discuss how they are fighting wasted food by working with farmers, distributors, and foodservice providers. Learn about the creativity, complexity, and technology involved in their solutions as well as opportunities to continue to address waste in our food systems.


  • Claire Cummings is the Waste Guru at Bon Appétit Management Co which provides full-service restaurant management and operates over 650 cafes. Claire manages the Imperfectly Delicious Produce program which works with farmers, distributors, and chefs to save cosmetically challenged produce from going to waste.
  • Brennan Hogan is a Marketing Manager at LeanPath which provides automated food waste prevention solutions for operators of all sizes. LeanPath was founded in 2004 by a team of Portland-based entrepreneurs and enables clients to cut kitchen food waste by 50% or more and up to 6% on food costs.

6:30 Doors open
6:45 Event begins
8:00 Breakout discussions
8:30 Conversations & mingling

Our Host:
Quick Left builds web & mobile applications for companies that want to accelerate & elevate their dev teams.

Bites & Bevs Provided by:
- Spork is a catering concierge service designed to deliver a quality dining experience enriched with local variety.
- Tamale Boy serves casual Mexican street food using local, seasonal Northwest produce and meats from its food truck and restaurant located at 1764 NE Dekum St.
-Base Camp Brewing Company crafts beer with an eye toward innovation and creativity as well as consistency and balance and can be had at its Taproom, 930 SE Oak St.