Wasted: Feed Your Customers, Not the Landfill
There’s no question that recycling, composting and organic diversion waste disposal options are good for the environment and for our future. This panel will serve as a guide to help restaurants implement environmentally conscious habits, prepare for zero waste ordinances and highlight best practices.
Amy Stansbury is a environmental reporter and journalist with a thirst for covering local politics. She is the Editor-In-Chief of the Austin EcoNetwork, Austin's local environmental news source, as well as the cohost of Shades of Green, Austin's live environmental talk radio show.
Amy is also the coauthor of "A Beginner's Guide To Local Government," an activity book that teaches Austinites how to get involved and make a difference in their community.
In her free time, Amy can be found swimming in Barton Springs Pool or rock climbing in the Greenbelt.
Ryan Beard has been working with Texas Disposal Systems for 12 years. Passionate about diverting waste from the landfill, Ryan has had many successful recycling projects including single stream recycling programs at 300+ schools and composting collection programs at over 100+ schools. He was also instrumental in starting curbside green waste program in the City of Kyle (a first in Central Texas) and starting a city-wide multi-family recycling program in San Marcos, Texas (also a first in Central Texas). He also started Green Events Services, a program for collecting recycling and compostables at public and private events including Austin City Limits Music Festival. Ryan graduated from Harding University in 1997. Ryan has been married 21 years to his wife, Ashley, and has a 3 kids, Garrett, Scout, and Zipora.
As Austin ISD Sustainability Manager, Darien implements programs and tracks performance for water & energy conservation, recycling & composting, alternative transportation, green building, and school engagement. Prior to joining Austin ISD, Darien advanced sustainability at Austin Community College and lead community-based conservation and economic growth initiatives in the Dominican Republic for Columbia University’s Center for Environment, Economy, and Society. Darien holds an undergraduate degree in Biology from Southwestern University and a Master’s degree in Public Health from the University of Texas. She enjoys addressing sustainability to create positive change towards conservation, responsible practices, and youth engagement at Austin ISD.
A native of British Columbia, Canada, Thomas began her career as Executive Sous Chef at The Westin Calgary's Owl's Nest Dining Room, rated one of the top 100 fine dining rooms in Canada. She moved up the ranks at Starwood Hotels & Resorts, working at The Westin Philadelphia as Executive Chef and The Westin Copley Place as Executive Banquet Chef. Before joining the W Austin, she made her mark as Executive Chef at The Westin Alexandria by developing the concept and menu for the Jamieson Grille.
She arrived in Austin Texas in 2010 to open the W Austin and TRACE restaurant as the Executive Chef, in 2015 she was promoted to Director of Beverage and Food.