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 NYC. 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.

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Learning Objectives

1. Describe design strategies which reduce the amount of food and serviceware wasted in food service spaces.
2. Discuss how policies in the San Francisco Bay Area are motivating design changes which increase separation of organic waste in buildings.
3. Recall ways in which design can facilitate operations to allow use of reusable dishware to comply with post COVID safety requirements.
4. Describe design strategies that can change occupant behavior to increase separation of recycling and organic waste.

About the Moderator

Clare Miflin, AIA
Founder, Center for Zero Waste Design

Clare is an architect and systems thinker with over 20 years of experience designing buildings to Passive House, LEED Platinum, Living Building Challenge and AIA COTE Top Ten standards. While acknowledging the importance of rigorous metrics, she knows that inspiration, intuition and vision also have a vital role to play if humanity is to thrive.

Clare led the development of the AIANY Zero Waste Design Guidelines through a multidisciplinary collaborative process. She is setting up a nonprofit Center for Zero Waste Design to disseminate and implement the Guidelines widely, and founded a consultancy – ThinkWoven – to develop strategies to weave urban systems into ecosystems. She is also Co-chair of the AIANY’s Committee on the Environment; a board member of BiomimicryNYC, a member of NYC’s Living Building Collaborative and Sustainability Coordinator for her local food cooperative.

About the Panelists

Chris Grace
Founder, Foodprint Group

Christina Grace is CEO of Foodprint Group, a services business working to eliminate waste in food. Foodprint helps businesses achieve zero waste through green purchasing, good design and best operations practices. Leading food and hospitality companies such as Eataly, Rosewood Hotels, Dig Inn, and Altamarea Group work with Foodprint to achieve environmental, economic and social goals through sustainable waste management. Christina is co-author of the NYC Zero Waste Design Guidelines, an advocate for sustainable food and waste policies and a trained cook based in Brooklyn. She is a certified TRUE Zero Waste Advisor.

Erin Cooke
Sustainability + Environmental Policy Director, San Francisco International Airport

Erin currently serves as SFO’s first Sustainability Director, Zero Energy and Resilient Outcomes (ZERO) Committee Chair and Sustainable Aviation Fuel Working Group Co-Chair where she co-creates, implements, and annually reports on the Airport’s Strategic, Sustainability, Zero Waste and Climate Action Plans. By brokering and implementing high-impact emissions reduction investments across campus-wide and facility-specific projects, SFO has cut its greenhouse gas emissions by 41%, operationalized its first zero net energy building, and banned plastic food ware and water bottles. Erin is honored to serve on the Board of Directors of the Institute for Sustainable Infrastructure (ISI), as the co-chair of the ACI-NA International Working Group and SAF Task Group, and on the ACI World Environment Standing Committee (WeNSC). Erin previously served the City of Cupertino as its first Sustainability Manager and Deputy City Manager, drafting and activating the City’s first Climate Action Plan, including lead roles in the launch of a countywide community choice aggregation program (Silicon Valley Clean Energy), Silicon Valley Collaborative Energy Procurement (SV-REP) and Silicon Valley’s Climate Adaptation & Resilience Plan. Erin was also a member of climate planning teams at the Conservation Law Foundation, Goddard Institute of Space Studies, and National Park Service. Erin is a LEED AP and holds a MPA in Environmental Science and Policy from Columbia University.

Stefan Moedritzer
Sustainability Waste Program manager, Real Estate & Workplace Services, Google

Stefan manages the waste and circularity program for Google’s Real Estate and Workplace Services (REWS) sustainability team. He leads waste reduction and recovery efforts across the design, development and operations of Google’s offices globally. On the operations side, Stefan works closely with Google’s food, facilities, events, and transportation teams to ensure that the materials they use are procured, managed and recovered in the most sustainable way possible.

Prior to joining Google, Stefan worked as a consultant supporting Fortune 500 companies and leading institutions in the development, implementation and evaluation of their zero waste efforts. He has also worked with the City of Seattle on environmental restoration projects and with a startup focused on sustainable finance and investing. Stefan is a LEED AP specializing in Operations and Maintenance.

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This program is accredited by AIA New York to provide 1.5 HSW Learning Units.