NYC Food Waste: Past, Present, Future
"NYC Organic Waste: Past, Present, Future" is the first in a series of event Rescuing Leftover Cuisine is going to host monthly for our members. Through these events, we want to invite guest speakers to share their stories and experience relating to food waste, hunger, and environment. We hope our speakers will inform and inspire guests at these events to continue fighting food waste.
As many New Yorkers know, our city produces a lot of trash. A big portion of the trash we produce is organic waste and a big part of that organic waste is food waste. At "NYC Organic Waste: Past, Present, Future," speakers with different perspective share the importance, challenges, and solutions to reducing food waste. We will also discuss the NYC Business Organics law that just went into effect.
Learn more about RLC membership at https://www.rescuingleftovercuisine.org/donate-funds. However, since this is the first event in the series, tickets are free for everyone! All you have to do is RSVP!
Our guest panelists for the night are Nick Van Eyck from DSNY, Taylor Lanzet from Dig Inn and Gabriela Darrigo from D'arrigo! Read more about them below:
NICK VAN EYCK - is a community coordinator with the Department of Sanitation’s Bureau of Recycling and Sustainability (BRS). Within BRS, Nick works in the Commercial Programs Unit which assists businesses in understanding and complying with DSNY rules and regulations, particularly around recycling and sustainability. For the past year, the Commercial Programs Unit has conducted outreach to partner organizations and businesses covered by the new commercial recycling and organics rules.
Prior to BRS, Nick worked as a business development manager and community liaison for a non-profit cultural institution and real estate market analyst for a private firm. He has worked extensively with businesses both large and small, non-profit organizations and community groups, and governmental agencies.
TAYLOR LANZET - Taylor Lanzet is the Supply Chain Manager of Dig Inn, a vegetable-forward, farm-to-counter restaurant group. Dig Inn offers an alternative to the industrial food system by cultivating a network of sustainable farmers and producers to bring tasty, healthful and mindfully sourced food to everyone. Taylor focuses on Dig Inn’s sourcing and sustainability initiatives within the supply chain — working directly with farmers to source underutilized vegetables, repurposing Dig Inn's own food waste, and running an end of day food rescue program.
Prior to Dig Inn, Taylor graduated from Brown University (’15) with a B.A. in Environmental Studies. While at Brown, Taylor managed a food hub, recognized by the USDA and White House, which connects low-income Brown students, staff and faculty with healthy and local produce. Taylor has also worked with the RI Department of Environmental Management to write and revise state agriculture policy for a sustainable farming grants program.
GABRIELA DARRIGO - After growing up in Tucson, AZ, watching her father, Andy D’Arrigo, run his produce brokerage company out of Nogales, AZ, D’Arrigo started at D’Arrigo Bros. Co., of California right out of college as a sales assistant. After 3½ years, she was promoted to marketing manager, and in 2013, she began a marketing campaign for the company that frequently brought her to New York City to work with an ad agency. Among the goals of the marketing campaign was a repositioning of the Andy Boy brand as a distinct entity from the company and a re-introduction of Andy Boy Broccoli Rabe into the Millennial age.
With a desire to follow in her grandfather’s footsteps and move to New York, in 2015 she was hired by D’Arrigo Bros. of New York as marketing and communications director. In her current role, D’Arrigo wears many hats. She is now involved in the buying and sales side of the business, as well as business development and marketing the brand of D’Arrigo Bros. New York.