Boiled Down
16: Food Waste Stops With Me

16: Food Waste Stops With Me

May 17, 2018

There are currently over 1,200 businesses composting in the Metro area. Hear from an Oregon hotel and a restaurant owner about how diverting food waste from the landfill brings financial gains, changes company culture, and makes business sense.


Alex Bertolucci, Green Business Advisor, Washington County

Scott Youngblood, Embassy Suites by Hilton Portland, Washington Square

Punky Scott, The Bomber Restaurant and Catering

Guest host: Lori Little, Oregon Restaurant & Lodging Association


Websites mentioned:


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15: Northwest Food Show Special Edition

15: Northwest Food Show Special Edition

May 2, 2018

The floor was bustling at the Northwest Food Show, April 22-23 at the Portland Expo Center. Between zesty chef cooking demos and cutting-edge ed seminars, we invited celebrity guests and show participants to give us a taste of what’s going on in their slice of the industry. Listen in for bites on food waste prevention, agricultural economies, fostering the next generation of culinary professionals, and plant-based cheese. Hear about the relationship that launched Ox Restaurant, feeling fed with gluten-free, the future of Pok Pok, blending media types for better business, and how you can partner with the Oregon Food Bank.



0:20 - Pam Peck, Resource Conservation and Recycling Manager, Metro

6:50 - Chef Rick Bayless, Frontera Farmer Foundation

18:14 - Chef Andrew Hunter, Foster Farms

26:24 - Chef Heidi Lovig, Heidi Ho! Organics

35:50 - Chefs Greg Denton and Gabrielle Quiñónez Denton, Ox Restaurant and Bistro Agnes

44:26 - Phebe Rossi, Founder, Nuflours

51:03 - Chef Andy Ricker, Pok Pok

1:01:52 - Ben Powers, CEO, Visiting Media

1:16:22 - Sharon McFadden,  Food Resource Developer, Oregon Food Bank


Website mentioned:

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