Reemergence: Revitalizing Food Waste Reduction in Food Service Operations

Past Event

Wednesday July 29, 2020

Food waste matters now more than ever for restaurant bottom-lines, food supply chains, and consumers. Join our panel of experts in food service and food waste as they share how to reduce costs, increase revenues and consumer engagement, and support your community by ensuring restaurants reemerge from the pandemic with an eye to food waste reductions. We have an opportunity to rebuild as a more resilient food system; prioritizing food waste reductions is important to doing so.

Panelists

Nell Fry

Senior Manager Sustainability, Sodexo

Andrew Shakman

CEO and Co-Founder, LeanPath

Samantha Kenny

Program Officer – Food Waste, World Wildlife Fund US

Event Resources
Key Takeaways

RESTAURANT REOPENING GUIDELINES

These guidelines can help you incorporate food waste reduction procedures into your reopening and post-COVID operational plans.

CLICK HERE TO VIEW GUIDELINES

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