Sustainability Webinar: Better for your event, the community and your bottom line — Reducing food waste in the events industry
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Tuesday, April 24, 2018
11:00 AM EDT
Food waste is a serious concern for our industry, the environment and society.
Fortunately, it is an easy challenge to overcome in the journey to make events
more sustainable. In this webinar, we'll explore the impact and sources of food
waste and how events can help in efforts to reduce food loss and food waste.
We'll look at how chefs are tackling the issue with an eye to sustainability,
cost reduction and art creation. While wasting less is the primary goal, we
also need to prepare for situations where there is excess food left after an
event. To address this, we'll look at how we can introduce successful food
recovery programmes.
Learning Outcomes:
- Learn about how food waste has an impact on the environment and society, and practical ways to reduce it for events
- Learn how food waste reduction has become an inspiration for chefs to redesign menus
- Learn about proven practices for food rescue programs
- Joanna Berens, President, Joanna Berens Hospitality & Food Rescue Chair, GMIC FL/Caribbean Network
- Chef Rikke Bronx, National Aquarium Denmark
- John D. Buschman, M.S., B.A., Adjunct Instructor, Chaplin School of Hospitality & Tourism Management, Florida International University
- Isabel Naguib, Ambassador, Initiative Foodsharing Bonn (Germany)
