Case Studies in Foodservice Demonstrate How Reduction Transforms Systems
Foodwaste and single-use disposable waste from foodservice is under the spotlight. You’ll learn how to measure waste, and ensure the accuracy of your measurements, including what doesn’t get created through reduction and reuse efforts. Then, you’ll dive deep into how the foodwaste reduction movement is creating meaningful change in the foodservice industry. Finally, you’ll peek inside a foodservice reuse programs to reduce or eliminate single-use disposable foodservice items on a corporate campus and find out what it took to get it going, how it’s working, how to avoid the pitfalls and how to demonstrate impact.
- Sue Beets-Atkinson, Global VP, Sustainability, SBM – Reduce and Reuse Supporting Zero Waste/Tracking ZW Diversion
- Steven Finn, VP of Sustainability and Public Affairs, Leanpath – Moving to Zero Food Waste: Scaling Food Waste Prevention for Transformational Change
- Joannie Burns, EHSS Manager, Amgen – Eliminating Single-Use Disposables on a Corporate Campus