How Sodexo North American Cut Food Waste in Half — Across Hundreds of Kitchens

Cutting food waste in half at one kitchen is an achievement. Doing it across hundreds of kitchens spanning North America? That's a blueprint worth studying.
 
Sodexo North America set an audacious public goal — 50% food waste reduction  — before anyone knew exactly how they'd pull it off. Then they delivered.
 
Join Jessica Synkoski, Sodexo North America's Vice President of Sustainability and CSR, and Leanpath CEO Andrew Shakman for an inside look at how one of the world's largest foodservice organizations turned a bold commitment into an operational reality.

 You'll walk away knowing: 

• Why committing to an ambitious target before you have the roadmap is a feature, not a flaw
• How to structure a multi-site program so every kitchen pulls in the same direction
• How to give the right people the right visibility — from the frontline to the C-suite
• What drives success in the kitchen, and how to spread winning practices across sites
• How Leanpath’s multi-site solutions helped Sodexo North America succeed.

Can't make it? Register anyways and we'll send you the recording.