Sustainability Webinar: Better for your event, the community and your bottom line — Reducing food waste in the events industry

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

Speakers:

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)

This webinar is eligible for 1 Continuing Education Hour (CE) toward a CMP application or recertification.

Events Industry Council