Based on Leanpath data, plate waste can account for as much as 60 percent of an operation’s full food waste stream. The impact to operational efficiency and sustainability of that waste is huge.
Despite some long-held beliefs that plate waste is unavoidable, there are innovative kitchen teams that have honed best practices in reducing how much food diners throw away.
In this 30-minute Chefs' Roundtable, hear some of the best, most creative ways kitchens are changing their diners’ behavior.
Join chefs from Leanpath and US Foods to learn how plate waste can be reduced with:
•Waste-aware menu engineering ideas
•Diner messaging that works
•Easy operational changes
•Technology interventions
Join our chefs live. Can't make it? Register anyway and we'll make sure you get a recording of the webinar.
