June 2021                                                                                     senfc.org

Joanna has been a member of Screen Actors' Guild and Actors' Equity Association since 1988.

Meet Joanna Berens, SENFC President-Elect & President of Joanna Berens Hospitality, Inc.

Joanna Berens’ hospitality career spans more than 30 years, working in the Washington DC, New York and South Florida markets. After 13 years in both operations and sales with Starwood Hotels & Resorts, Joanna opened her own third-party site selection and logistics company, Joanna Berens Hospitality, Inc. in 2006. Her passion for food waste reduction began in 2016 after a hotel told her she could not donate leftover food from her conference due to liability reasons.  As a result, Joanna became Chief Zero Food Waste Enthusiast of SENFC and is also becoming President of SENFC in July, 2021.

Joanna has been a member of IATAN since 2007: a strong supporter of MPI as a member for 30 years, 3 terms on the Board of the MPI South Florida Chapter, past Chair and 10 years on the MPI Florida TONS committee.

She is a past Board member of the Temple Solel of Hollywood and a founding member of Sea Level Rise Solutions.

    Introducing the 2021/22 SENFC

    Officers and Directors

    (effective July 1, 2021)

    Joanna Berens - President & Chief Zero Food Waste Enthusiast 

    Francis Purvey - Immediate Past President & Treasurer 

    Sue Flak - Director & Chief Recycling Enthusiast 

    Lisa Pickersgill - Director & Chief Membership & Communications Enthusiast 

    Marianne Schmidhofer - Director & Chief Education Enthusiast 

    Vickie Corder - Director 

    Steven Pollock - Director 


    New SENFC Partner


    New SENFC Members

    Michele Fox, MUSE

    Suzanne Morrell, Creating Environments

    Mary Tappouni, Breaking Ground Contracting 

    Cindy Tilton, HelmsBriscoe

    Get Involved with SENFC Enthusiasts

    Learn more...Contact us

    Keep Current - Update your SENFC Profile 

    Become a SENFC Social Media Warrior

    Staying Safe and Sustainable:

    2021 SOBE  Wine & Food Festival 

    A Virtual Workshop Presented in cooperation with the

    FIU Chaplin School of Hospitality and Tourism Management

    June 30th, 2021 - 3:45pm

    One of the biggest events in south Florida is back. The SOBE Food & Wine Festival has made its debut after Covid-19. Hear from organizers how they were able to bring back this multiday, multi facet event keeping it’s attendees safe and the event sustainable. 


    Marianne Schmidhofer, CMM

    Whats Your Purpose

    Sustainability Managing Director

    Chief Enthusiast, Education, SENFC


    Dan Cormany, PhD

    Lead, Events and Entertainment Management Program

    FIU, Chaplin School of Hospitality and Tourism Management

    Kristen Sofge

    Project Director

    SOFE Wine & Food Festival

    John Buschman, M.S, PH.D, Gd.PA, 
    Lecturer, Director of Assessments & Accreditation and Co –Director, Global Sustainable T
    ourism Program

    FIU, Chaplin School of Hospitality & Tourism Management

    SENFC Member – Free

    Non-Member - $10

    Join SENFC ($22)

    All About Composting

    Or at least a good start…

    So, you are all excited about home composting!  You’ve decided to do your part in saving up to 35% of your compostable kitchen and yard waste from going to the landfill.  That’s great!  We want hotels, resorts, convention centers and venues to be composting on a larger scale too but it is important that each of us get involved in our own daily behaviors.  If you have a home garden (another great idea) the compost will naturally enrich the soil thus improving results.  If not, there are many compost receptacles in communities and community gardens really appreciate natural enhancements. 

    First you’ll need a kitchen container, which can be a simple covered bucket but there are also some made from natural products and with charcoal filters.  Some people prefer to keep them in a refrigerator.  Here’s what SENFC Founding President, Steven Pollock, has to say, “My OXO Good Grips Compost Bin I bought for $19.99 on Amazon 7 years ago for my kitchen, looks and works as good as the day I got it. Very easy to clean, NO odors and NO charcoal filters to replace. Every few days I empty it into my simple 5-gallon Homer Bucket ($5.56 including lid) that I keep in my carport.  Every 4-6 weeks, I dump the bucket into my 82-gallon backyard compost bin. This is where the compost is actually made.  I know all of these items I’m using are plastic, but they’re very long lasting and work better that the alternatives.”

    There are many online resources (try miamistories.net/resources/composting as a start) or reach out to one of the SENFC Board enthusiasts for help getting started. If you will be dropping your saved materials at a public composting facility, be sure to check their rules and regulations as items allowed are not all the same at all facilities.  It is not difficult and just requires a modest personal behavioral commitment, plus it is the right thing to do.

    So what can be composted?  You can compost most organic kitchen scraps that are not meat. You may also compost grass clippings and cardboard. The following list gives you an idea of some of the things you can and cannot compost:


    Fruit & vegetable scraps


    Nut shells       

    Coffee grounds & filters

    Tea bags

    Bread & cereal

    Dry dog or cat food

    Shredded non-glossy paper


    Meat scraps

    Fats, grease, lard & oils

    Dairy products & eggs

    Plastics of any kind


    Take-out containers

    Pet waste

    Glossy Paper

    NRN is led by UPSTREAM (NRN Founder), Oceanic Global, Clean Water Fund, and Safer States are teaming up with countless other organizations including SENFC, Greenpeace, Plastic Pollution Coalition, Break Free From Plastic Pollution, Shedd Aquarium, PlasticScore, and Remark to launch a “Reopen with Reuse” campaign.

    A Virtual Reuse Rally

    Join the subcommittee of the National Reuse Network (NRN) for a virtual rally to kick-off Plastic-Free July to support the recently launched Reopen with Reuse campaign calling on our communities to recognize that reusable foodware is safe and to choose a reusable rather than disposable lifestyle.

    Zoom Registration

    Learn More About The United Nations

    Sustainability Development Goals 


    Chat with Joanna Berens at the SENFC display at the FSAE Annual Conference at the Hilton Orlando Bonnet Creek on

    June 29 - July 1, 2021.

    “The earth has music for those who listen.” — William Shakespeare

    Are You Ready For This...

    Roughly 9 billion tons of plastic has been produced since 1950 — the weight of over a billion elephants or 50 million blue whales.

    Only 9% of this plastic has been recycled, 12% has been burned and 79% has ended up in our environment.

    The equivalent of a truckload of plastic enters the oceans every minute.

    Up to 9 in 10 seabirds, 1 in 3 sea turtles and more than half of whale and dolphin populations have ingested plastic. Studies reveal that species of crustaceans at the deepest depths of the ocean have ingested plastic.

    Microplastics are in YOUR Food, YOUR water, YOUR air, and YOUR BODY! We each consume the weight of a credit card worth of plastic on average per week.

    Enough is enough.  Make sure your Meetings and Events are Zero Waste!