Designing for Zero Waste Food Service: A Bay Area – NYC Conversation

How can architects design food service spaces to facilitate zero waste operations? The Zero Waste Design Guidelines, developed through the AIA New York, will form the basis for this conversation, which brings together expertise on design, food service, and waste management from the Bay Area and New York City. Where do policies drive change, and where can they create barriers? How do design measures support more efficient use of food, and effective capture for donation, upcycling, composting or anaerobic digestion?

Learn how design improved the separation of waste in San Francisco Airport, and supported its ban on bottled water sales. Hear how Google is developing design guidelines for architects to facilitate zero waste operations. Find out how good design supports reuse of food serviceware and post COVID safety requirements.

This panel is the first of a series on Zero Waste Design for the San Francisco Bay Area, to bring the voice of architects into the vibrant local collaboration and support forward thinking policies on zero waste. After brief presentations by panelists, we will be engaging participants to outline a scope of zero waste design resources for the Bay Area.

Organized by
AIANY Committee on the Environment and AIASF Committee on the EnvironmentSpeakers

Clare Miflin, Founder, Center for Zero Waste Design, AIANY Committee on the Environment Co-chair

Chris Grace, Founder, Foodprint Group
Erin Cooke, Sustainability and Environmental Policy, San Francisco Airport
Stefan Moedritzer, Sustainability Waste Program manager, Real Estate & Workplace Services, GoogleRelated Events