Food workers can find how smart practices can save money and environment

by: SUBMITTED PHOTO: ASHLEY TJADEN - Market of Choice in West Linn not only makes great food. The business is praised by Clackamas County for a wonderful, spectacular food waste reduction program.

When businesses find that composting and food waste reduction can help their bottom line, they become a lot more interested in the subject.

That means there should be high attendance at the Commercial Composting and Food Waste Reduction Workshop on Monday at Gubanc’s Pub & Restaurant in Lake Grove from 2 to 4:30 p.m.

Participants from local restaurants, hotels, grocery stores and other food generators will learn how their business can reduce waste and save money through food scrap collection, composting and other waste reduction programs.

“Anyone who reduces their waste will help their bottom line,” said Ashley Tjaden, specialist in organic education and sustainability analyst for Clackamas County.

Tjaden noted that Gubanc’s is a good place to hold the workshop because the restaurant has led the way for composting and food waste reduction. It started programs on them five years ago.

Tjaden said, “Food waste does no one any good. You can save money by simply tracking food waste.”

While Tjaden will speak on savings through commercial food composting, Janet Haugan, director of marketing and sales for LeanPath Inc., will give a presentation on strategies to prevent food waste, save money and save the environment.

Those desiring to attend can register online at Registration is limited to no more than two people per business.

The workshop is being presented by the Clackamas County Office of Sustainability, the city of Lake Oswego and Republic Services.

Gubanc’s is located at 16008 Boones Ferry Road in Lake Oswego.

Food and beverages will be available, waste reduction kits will be given away and there will be a drawing for two Portland Trail Blazers tickets.

For more information, contact Ashley Tjaden at 503-742-4469 or email her at This email address is being protected from spambots. You need JavaScript enabled to view it..

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