Metz Culinary Management reduced its food waste by 30% across 18 dining locations in just one year of working with Leanpath. Metz has set a goal to reduce food waste 50% by 2030, and they’re well on their way.

In this webinar, you’ll find out how they did it.

In this interactive panel discussion, attendees will hear from college and university chefs sharing key insights, including:

• How to gain buy-in from kitchen teams on why food waste prevention matters
• What food waste data revealed in their kitchens, and how they took action
• Lessons learned along the way
• Practical strategies and tips you can put to work in your kitchen today

This webinar will offer insights for chefs, managers, and foodservice leaders in every segment.