At a time when the foodservice industry is being asked to do even more with even less, the labor efficiencies, financial savings and sustainability benefits from food waste prevention aren’t nice-to-haves. They’re a necessity.
In this fast-paced 45-minute webinar, we’ll review the growing body of research that can help you make the financial, environmental and social case for food waste prevention in your own organization.
Key takeaways
Quantification of the financial and environmental cost of food waste in your operations
Building a business case and making the case for food waste prevention in a (post) COVID landscape
Leveraging measurement and reporting transparency to align your organization with a shifting business landscape
How food waste prevention aligns with your carbon reduction, water reduction and plastics goals
Tips on where to focus your efforts now to drive sustainable and efficient foodservice operations
Presented by Leanpath Co-Founder and CEO Andrew Shakman.
(Can’t make the live webinar? Register and we’ll email you a recording.)
