B4: Greener Paths Ahead: Advancing Sustainability in Senior Living Communities
Tuesday, June 17 | 1:45 pm - 2:45 pm
This program has been submitted (but not yet approved) for Continuing Education for 1.0 total clock hours from NAB/NCERS.
In support of improving patient care, this activity has been planned and implemented by AXIS Medical Education and LeadingAge NJ/DE. AXIS Medical Education is jointly accredited by the Accreditation Council for Continuing Medical Education (ACCME), the Accreditation Council for Pharmacy Education (ACPE), and the American Nurses Credentialing Center (ANCC), to provide continuing education for the healthcare team.
Food waste is an escalating challenge in senior living communities, affecting the environment, operational costs, and resident satisfaction. This session, “Greener Paths Ahead: Advancing Sustainability in Senior Living Communities,” offers actionable strategies to tackle this critical issue while aligning with broader sustainability objectives. Participants will delve into the root causes of food waste in senior living settings, including overproduction, plate waste, storage inefficiencies, and menu planning gaps. By leveraging industry best practices and real-world success stories, this presentation provides innovative solutions to minimize waste at every stage of food service while fostering sustainable practices in the kitchen and residents’ daily lives. We’ll discuss why traditional operational methods are no longer viable and highlight the necessity of impactful changes for the future of our communities, residents, and planet.
Learning Objectives
- Recognize the financial and environmental impacts of food waste in senior living communities
- Distinguish practical, cost-effective solutions for reducing waste while maintaining high-quality meal service and resident satisfaction
- Identify areas in their own operations to decrease food waste and improve awareness of impactful practices to foster a culture of sustainability
Speaker Information
Director of Nutrition and Wellness, CCL Hospitality Group
Briana Egan is a Director of Nutrition and Wellness with CCL Hospitality group focusing on senior living. She is a registered dietitian with a Certified Specialist in Gerontological Nutrition (CSG) designation. She earned her undergraduate degree in Food and Nutrition Science from Drexel University in 2007 and completed her internship at the College of Saint Elizabeth. Recently she received her MBA at William Paterson University with a focus on Healthcare Economics. She has been a dietitian in the senior living arena for 15 years with 10 years in contract food service management with Compass Group. Briana is passionate about food, sustainability, and promoting healthy living.
Corporate Executive Chef, CCL Hospitality Group
An award-winning and innovative chef, Mark Hoffman brings over 20 years of culinary expertise and leadership to the table. His distinguished career includes service at renowned establishments such as the Ritz-Carlton Naples and Philadelphia, where he reported directly to two Certified Master Chefs. Mark has managed restaurant and banquet operations in prestigious 5-star/5-diamond and 4-star/5-diamond hotels, resorts, and casinos, consistently delivering exceptional guest experiences. Known for streamlining operations and exceeding guest, owner, and management expectations, he has successfully led multi-million-dollar operations with teams of up to 225 employees. Mark’s commitment to excellence and innovation continues to set new standards in the hospitality industry.
