Repurpose with a Purpose: A look behind the new toolkit for foodservice professionals
Repurpose with a Purpose: A look behind the new toolkit for foodservice professionals
January 13 1:00 pm - 2:00 pm EST
Location
VirtualThis hour-long webinar will explore the "Repurpose with a Purpose" toolkit and feature some of the key players who helped to make it a reality.
Details
Join ReFED and the Menus of Change University Research Collaborative for a virtual event, "Repurpose with a Purpose: A look behind the new toolkit for foodservice professionals." Restaurants and foodservice operations generated about 13 million tons of surplus food in 2023, nearly 80% of which went to landfill. In back-of-house operations, overproduction is the leading cause of wasted food. An effective solution to address this challenge is repurposing or upcycling overproduced, surplus food into new and delicious menu items that diners will love. And now a toolkit titled Repurpose with a Purpose has been specifically designed for foodservice professionals like restaurant managers, chefs, and dining operators that offers actionable, cost-effective strategies and recipes to utilize high-quality prepped ingredients that would otherwise be wasted.
Upcoming Schedule
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