BEGIN:VCALENDAR PRODID;X-RICAL-TZSOURCE=TZINFO:-//Calagator//EN CALSCALE:GREGORIAN X-WR-CALNAME:Calagator METHOD:PUBLISH VERSION:2.0 BEGIN:VTIMEZONE TZID;X-RICAL-TZSOURCE=TZINFO:America/Los_Angeles BEGIN:DAYLIGHT DTSTART:20150308T020000 RDATE:20150308T020000 TZOFFSETFROM:-0800 TZOFFSETTO:-0700 TZNAME:PDT END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT CREATED;VALUE=DATE-TIME:20151015T011739Z DTEND;TZID=America/Los_Angeles;VALUE=DATE-TIME:20151022T203000 DTSTART;TZID=America/Los_Angeles;VALUE=DATE-TIME:20151022T183000 DTSTAMP;VALUE=DATE-TIME:20151015T011739Z LAST-MODIFIED;VALUE=DATE-TIME:20151015T012147Z UID:http://calagator.org/events/1250469236 DESCRIPTION:Wasted food comes at an enormous financial and environmental cost. In the US\, food is the largest single source of waste. \;\n& #13\;\n40% 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. \;\n \ ;\n30% of all food\, worth $48 billion\, is thrown away annually. \ ;\n \;\nFood production accounts for approx. 16% of energy use\, 50% of land\, and 80% of freshwater consumed. \;\n \;\n \;\nWe're b ringing together local experts to discuss how they are fighting wasted f ood by working with farmers\, distributors\, and foodservice providers. Learn about the creativity\, complexity\, and technology involved in the ir solutions as well as opportunities to continue to address waste in ou r food systems. \;\n \;\nPanelists: \;\n \;\n \;\nClai re Cummings is the Waste Guru at Bon Appétit Management Co which provide s full-service restaurant management and operates over 650 cafes. Claire manages the Imperfectly Delicious Produce program which works with farm ers\, distributors\, and chefs to save cosmetically challenged produce f rom going to waste. \;\n \;\n \;\nBrennan Hogan is a Marketing Manager at LeanPath which provides automated food waste prevention solu tions 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. \;\n \;\n \;\ nSchedule: \;\n6:30 Doors open \;\n6:45 Event begins \;\n 8:00 Breakout discussions \;\n8:30 Conversations &\; mingling \;\n \;\nOur Host: \;\nQuick Left builds web &\; mobile applic ations for companies that want to accelerate &\; elevate their dev te ams. \;\n \;\nBites &\; Bevs Provided by: \;\n- Spork is a catering concierge service designed to deliver a quality dining experien ce enriched with local variety. \;\n- Tamale Boy serves casual Mexica n street food using local\, seasonal Northwest produce and meats from it s food truck and restaurant located at 1764 NE Dekum St. \;\n-Base Ca mp Brewing Company crafts beer with an eye toward innovation and creativ ity as well as consistency and balance and can be had at its Taproom\, 9 30 SE Oak St.\n\nTags: foodtech\, meetup\, startups\, entrepreneurship\, tech\, food\, foodbytes\n\nImported from: http://calagator.org/events/1 250469236 URL:http://www.meetup.com/FoodBytes/events/225783030/ SUMMARY:Food Bytes Presents: Talking Trash LOCATION:Quick Left: 529 SW 3rd Ave 2nd Floor\, Portland OR 97204 US SEQUENCE:4 END:VEVENT END:VCALENDAR