[SPN-Discussion] Sustainable Food Systems Forum 4/19 -- GreenHomeNYC

Sarah Bloomquist sarah at greenhomenyc.org
Tue Apr 4 07:53:10 PDT 2017

*GreenHomeNYC Monthly Forum: Sustainable Food Systems
@ Project Farmhouse, NYC*

Food waste. Food surplus. Whatever term you use, we throw away a lot of
food!  In total, New York City’s waste stream is roughly one-third organic

According to the food hierarchy from the EPA, the highest and best use for
food is human consumption and the least preferable option is landfill or
incineration. As concerned citizens and active sustainability
practitioners, what can we do to improve how food cycles through our city,
keeping it at its highest and best use? What’s being done to develop
regenerative, closed loop systems consisting of local resources?

This month's Forum is targeted to those who are interested in the food and
organics issues that cities are facing amidst a trend toward zero waste
goals and sustainable materials management. Five experts will discuss how
they’re designing and implementing more sustainable urban food systems that
will help NYC achieve it’s “0x30” goal to send zero waste to landfills by
the year 2030.

*Date:* Wednesday, April 19, 2017
*Time:* 6:00-8:00pm. *Networking 6-6:30pm. Forum begins promptly at 6:30pm.*
*Place:* Project Farmhouse, 76 East 13th St, New York, NY 10003

*Register Here -->*


   - *M**ichael Hurwitz* - *Director, Greenmarket Program, GrowNYC*
   - *T**homas McQuillan* - *Director of Food Service Sales and
   Sustainability, Baldor Specialty Foods*
   - *Clare Miflin* - *Associate Principal, Kiss + Cathcart; Leader, AIA
   Design Guidelines for Zero Waste Advisory Committee*
   - *Christina Grace* - *Principal, Foodprint Group; Co-leader, AIA Design
   Guidelines for Zero Waste Advisory Committee*
   - *Maya Shenkman* - *Director of Hotel Services, Great Forest; Member,
   Hotel Association of NYC Sustainability Committee*

After the event we'll be heading to a nearby bar for networking and
connecting. Location to be announced at the forum. Please join us!

*About Our Speakers...*

*Michael Hurwitz* - *Director, Greenmarket Program, GrowNYC*

[image: Michael Hurwitz]Michael Hurwitz is the Director of Greenmarket, a
40 year-old program of GrowNYC <https://www.grownyc.org/> that operates 53
producer-only farmers markets throughout the five boroughs of New York
City, as well as the Wholesale Farmers Market located in the Hunts Point
section of the Bronx. Michael has an MSW from UPenn and a JD from Yeshiva
University, NYC. He came to food from a social work perspective, when in
2000 he discovered the power of agriculture through a community garden in
Red Hook, Brooklyn. His favorite food policy book is *Stolen Harvest* and
his favorite food is brussel sprouts after the frost has hit them a few

*Thomas McQuillan* - *Director of Food Service Sales and Sustainability,
Baldor Specialty Foods*

[image: Thomas McQuillan]

Thomas McQuillan is a transformational executive with 25+ years of
successful business leadership experience and a demonstrated skill for
turning around underperforming organizations and spearheading acquisition
and business integration initiatives. In 2015, Thomas joined Baldor
Specialty Foods, Inc <https://www.baldorfood.com/>. located in the Bronx,
New York. Tasked with creating a strategic plan to make Baldor more
Sustainable, Thomas spearheaded the SparCs (scraps spelled backwards)
initiative to reduce food waste throughout the company. Baldor’s
sustainability initiatives are also focused on overall waste reduction
throughout the organization and the company has launched a number of
initiatives to become more energy efficient, as well.

*Clare Miflin* - *Associate Principal, Kiss + Cathcart; AIA, LEED AP,
Certified Passive House Designer; Leader, AIA Design Guidelines for Zero
Waste Advisory Committee*

[image: Clare Miflin]

Clare is an architect at Kiss + Cathcart <http://www.kisscathcart.com/>,
Architects -- a firm well known for their philosophy of “productive”
architecture in terms of human, environmental and economic benefits. She
considers buildings within the larger systems of which they are part,
integrating energy production, vegetation and even agriculture. She is
currently working on a large mixed use passive house project and design
guidelines for architects to aid NYC’s goal of zero waste. She is active in
the local green building community, being part of Urban Green Council’s
Monthly Programs Committee, NYC Living Building Collaborative, and
Sustainability Coordinator for her local food cooperative. Fascinated by
natural systems, she is also studying for her Masters in Biomimicry. Kiss +
Cathcart, Architects, along with ClosedLoops
<http://www.closedloops.net/>, Foodprint
Group <http://www.foodprintgroup.com/> and the AIANY COTE
<http://aiany.aiany.org/index.php?section=committees&prrid=20> are
developing Design Guidelines for Zero Waste. This project, an initiative of
the Center for Architecture
<http://cfa.aiany.org/index.php?section=center-for-architecture>, is made
possible with support from The Rockefeller Foundation, and will include
multidisciplinary workshops to develop guidelines to be issued in Fall
2017, followed by a symposium and exhibition at the Center for Architecture
in 2018. The guidelines will help building owners / managers, developers
and architects modify existing buildings and design new buildings to reduce
waste, improve diversion rates and reduce recycling contamination. The
Advisory Committee for the effort includes staff from DSNY and other city
agencies, architects, developers, building managers, sustainable and
recycling consultants, product designers and more.

*Christina Grace* - *Principal, Foodprint Group; Co-leader, AIA Design
Guidelines for Zero Waste Advisory Committee*
*[image: Christina Mitchell Grace]*

Christina Mitchell Grace is a “farm to food waste” food systems consultant
with over 20 years of management experience including 14 years dedicated to
developing sustainable and healthy food infrastructure. Christina has
participated in regional food systems projects in New York, Oregon,
California and Virginia as well as local and national food policy
development and advocacy. Prior to launching Foodprint Group
<http://www.foodprintgroup.com/>, Christina managed the Urban Food Systems
Program for the New York State Department of agriculture. Christina helped
institutionalize local food procurement in New York City. She was
responsible for promoting New York State farm products to the metro-NYC
marketplace, managing the state’s Farm to School program, and launching its
Community Gardens and Urban farms program. Before entering the food and
agriculture sector, she was a marketing executive for First Call, a Thomson
Reuters Company and AMR Research (now Gartner Group). She works and lives
in Brooklyn, NY, where she is raising her two daughters to cook and eat
healthy delicious food.

*Maya Shenkman *- *Director of Hotel Services, Great Forest; Member, Hotel
Association of NYC Sustainability Committee*

[image: Maya Shenkman]

Maya Shenkman is the Director of Hotel Services at Great Forest
<http://greatforest.com/> (a NYC based sustainability consulting firm), and
a graduate of  The New School NYC. Sincer 1992, Maya has worked on
promoting numerous environmental initiatives in New York. She joined Great
Forest in 1995 and in her role as Director, Maya is responsible for
overseeing all aspects of sustainability, waste management and recycling
compliance for hotel clients. In addition, Maya has assisted Pure Earth,
the nonprofit that Great Forest helped to establish and continues to
support, through coordination and administration of various projects in
Eastern Europe.

*About Our Venue...*

[image: Project Farmhouse]Project Farmhouse
<https://www.projectfarmhouse.org/> is a state-of-the-art sustainability
center and event space that allows New Yorkers to explore environmental
issues through the lens of food, horticulture, the arts, and more.
Operated by GrowNYC <https://www.grownyc.org/> and steps from their iconic
Union Square Greenmarket, Project Farmhouse hosts workshops, galas,
speakers, community meetings and interactive exhibits.

*About Our Sponsors....*

[image: Toast Ale]Toast Ale <http://www.toastale.com/> is brewed with
fresh, surplus bread that would otherwise be wasted. All profits go to the
charity Feedback <http://feedbackglobal.org/> to support the fight against
food waste, making Toast the best thing since… well, you know. So by
enjoying Toast, not only are you rescuing bread but you’re helping to make
our food system work for people and the planet.

[image: Bruce Cost Ginger Ale]Bruce Cost Ginger Ale
<http://brucecostgingerale.com/> is an audaciously unfiltered ginger ale
made with real ginger pieces in every bottle. Drink it with your banh mi
sandwich, mix it in your Dark & Stormy, pair it with a wedge of ginger
molasses cake. We are proudly made in Bushwick, Brooklyn, and actively
looking for warys to repurpose our spent ginger syrup mash and reduce our
food waste stream.

Have questions about April Forum: Sustainable Food Systems? Contact

-Sarah Bloomquist <https://www.linkedin.com/in/sarahbloomquist/>

Monthly Forums Committee, GreenHomeNYC <http://greenhomenyc.org/>

sarah at greenhomenyc.org

bloomquist.sarah at gmail.com
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