Presented by Leanpath CEO Andrew Shakman, Executive Chef Robb White and Registered Dietician Amanda Lownes
A lot has changed in healthcare foodservice as a result of COVID-19. What hasn’t changed is the importance of controlling food waste as a way to control costs and run an efficient kitchen.
Join us for this 40-minute webinar to explore new food waste best practices in healthcare:
Anticipating new food waste sources
Adapting your menu with food waste reduction in mind
Controlling food waste while service styles and labor demands change
Why food waste reduction is a great sustainability message to share with your patients, family and staff right now
There is a lot outside your control right now. Food waste doesn't have to be.
Join us!
Stream the on-demand webinar now!
(Note: this recording does not include closed captioning. Inquire at info@leanpath.com for a transcript.)
