Original Air Date: Wednesday, October 23, 2024 @ 1:00pm ET
The fast paced, cost-conscious nature of restaurant operations present unique challenges for waste reduction. It also creates opportunities. This webinar explored a range of up and down stream solutions, including the use of qualitative data to minimize food waste during kitchen production and opportunities to generate revenue from food otherwise bound for the landfill. The program put a spotlight on examples of dine-in and to-go restaurants successfully using reusable cups and containers in place of single use packaging.
Moderated by:
ALEC COOLEY, Senior Advisor @ Busch Systems
