Thursday, November 12, 2026
2:00 PM CT / 3:00 PM ET
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Every year, over 60 million tons of food waste end up in US landfills, according to the EPA. That waste creates methane emissions and leachate problems, odors and contamination, and wastes valuable resources. But there is a better way.
In this webinar, SES CRO Jeff Hinds will discuss how food and beverage manufacturers can keep waste out of landfills and put those resources to productive use. He will explain why a product recall, often considered a disposal problem, is an opportunity to recover value and strengthen your sustainability record. With the right processes, everything in a food waste stream can be reused. Organics can become compost, nutrient-rich soil, and biofuels. Food packaging can be separated and converted to Alternative Engineered Fuels that replace coal and natural gas. With today's innovations, nothing needs to go to landfill anymore. Everything can be reused in a sustainable way.
What You Will Learn
- What happens to food waste after it leaves your facility, and how to control it
- How food waste depackaging and reclamation keep packaged product and organics out of the landfill
- How to protect your brand and material resources during a recall event
- How to build and track a Zero Waste to Landfill program that advances your sustainability program and meets diversion mandates
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