1. Greater Cincinnati Food Waste Draft Plan 11:10-12:30
Table Discussions
Greater Cincinnati Food Waste Draft Plan
11:10-12:30
Goal: Reduce food waste by 50% by 2030

2. Goal: To seek input from all Forum participants about the proposed plan, gather additional ideas, and discuss some of the challenges.  

3. Who is at the table? Introduce yourself
11:15-11:25
Who is at the table?
Introduce yourself
What organization are you affiliated with?
What aspect of food waste are you especially interested in? 

4. For each goal, please discuss:
What other ideas/strategies do you think will help achieve the goal?   
What challenges need to be addressed in order to achieve the goals and strategies?   

5. Challenges? Ideas? PREVENT
11:25-11:40
Challenges?
Ideas?
PREVENT
Drive source reduction to reduce waste creation
Implement smaller plates usage in cafeterias, restaurants and homes
Create a market for imperfect produce for farmers, grocery stores
Share best practices (better packaging, storage, etc.) to reduce supply chain waste
Leverage knowledge from other cities and companies to drive improved solutions
Implement waste tracking and analytics to help both consumers and businesses measure food waste

6. Challenges? Ideas? RECOVER
11:40-12:00
Challenges?
Ideas?
RECOVER
Establish new channels to distribute food to feed hungry people
Create new recipients to facilitate food distribution to hungry people (faith based orgs, food banks, etc.)
Expand existing transportation network to simplify and speed food movement
Expand infrastructure (storage and processing) capabilities
Develop smartphone application to simplify food re-distribution
Ensure Emerson Good Samaritan Act and other legal protections are understood and utilized (as well as tax incentives)
Encourage local policy development to further promote food donation and recovery

7. Challenges? Ideas? RECYCLE
12:00-12:15
Challenges?
Ideas?
RECYCLE
Create alternative solutions to avoid wasting any food
Identify new sources to move unused food to feed animals (work with zoo, farmers)
Develop local institutional composting capability
Facilitate home composting for residents
Develop an alternative resource (anaerobic digester, etc) to address residual food waste

8. Challenges? Ideas? EDUCATE
12:15-12:25
Challenges?
Ideas?
EDUCATE
Utilize education and measurement tools, and create organization structure to drive local food waste reduction and improved solutions
Create network of affected, impacted organizations to drive progress
Create food waste education website and clear ownership for driving food waste reduction program
Utilize available toolkits to educate the public, schools, companies, restaurants
Utilize local and social media to help drive consumer awareness
Work with existing incubators to accelerate food waste innovation business ideas

9. 12:25-12:30
Facilitation Wrap Up
Thank you for your great participation in table discussions!
Complete and Return Pink Response Sheet
Ideas on tables at the front
Place business card or name card into basket for door prizes
Enjoy yummy locally sourced lunch!
Fill out pink response sheet during lunch and give to a planning team member or place in basket on registration table.
Look over the ideas generated during lunch if you like—these will be aggregated and sent out to all participants by the end of November.
Door prizes– basket. Drawing at the end of lunch.