Over the past 31 years, I have been very fortunate to have worked for Caesars Entertainment, a company that supports my commitment to giving back to the community and helping many nonprofits here in Las Vegas.

This work is incredibly important to my wife, Mary, and me. I am frequently asked, “Why do you dedicate so much time to nonprofit work?” Those who know me well know that I care about the community and do this to honor my parents and grandparents and to set a good example for my children, the next generation.

I grew up in the nonprofit world, as my parents founded a school called Green Chimneys 72 years ago in Brewster, N.Y. They were pioneers in human-animal bond and animal-assisted therapy. Their legacy continues today, with the school providing services to 120 residents and 150 day-students on the 200-acre farm and school campus. I currently serve on the board as an executive vice president and fund development chair.

Being in catering and convention services, I have had the opportunity to work with many of the local nonprofit organizations in Las Vegas. I have been involved since 1987, when I first started working for Caesars Palace. Giving back to the community is a desire that Caesars Entertainment instills in all of us.

Unbeknownst to many, the Caesars Foundation is big part of the Caesars Entertainment culture. The foundation has donated more than US$75 million to support older adults, sustainability, health and wellness and the communities where we operate. We are proud that we are so committed. Our company also encourages all team members to volunteer. Not only does the foundation donate money and coordinate volunteer efforts, but every effort is made to assure the nonprofit events hosted in our properties receive special consideration.

With the opening of CAESARS FORUM, we have an opportunity to take our efforts to a new level, particularly when it comes to food recovery. We work closely with Three Square, Southern Nevada’s only food bank. In a coordinated effort between Caesars Entertainment and Three Square, we are currently developing a process for chilling food after each event. This allows us to safely cool down the leftover food, freeze it and provide it as needed. This is significantly reducing food waste.

We, typically, have a 45- to 60-minute window to feed anywhere from 2,000 to 10,000 participants at any given time. Our goal is to provide a high-quality food and beverage experience for all attendees. When serving buffets, this means leftover food is inevitable. 

If we handle leftover food sustainably, food that hasn’t been served to customers can be chilled properly, stored and then delivered to the food bank. From there, it can feed those who need it most.

Food recovery is the right and responsible thing to do. We’re redirecting labor, not increasing it, and reducing waste. Everyone benefits from this. So why wouldn’t everyone in the industry think about doing this?

If we can show that this works in Las Vegas, it could be transformative. Big picture, I’m thinking this type of process could be taught in hotel and culinary schools alongside basic food science courses.

I know I couldn’t do this without the support from leaders within Caesars Entertainment such as Michael Massari, Tom Jenkin and Jan Jones Blackhurst. As Caesars Entertainment has grown, so has our footprint in the community. I feel fortunate to work for such a great company.