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Wasted Food Strategies for Institutional Kitchens
Did you know that up to 40% of food grown and imported into the U.S. is wasted? Solid Waste Management Districts across Southwest Ohio are working with food service businesses and institutions to implement wasted food management practices that save money, benefit society, build customer loyalty, and improve the environment.

At this virtual workshop, the Center for EcoTechnology (CET) will provide an introduction to implementing wasted food prevention, donation, and diversion programs in institutional kitchens. Participants will participate in two breakout sessions and will have a chance to meet with local service provider experts. Choose from:

• The Business Case for Prevention and Donation
• Best Management Practices for Food Scrap Separation
• Building Wasted Food Management Strategies into Food Service Contracts

Participants will leave with an understanding of the next steps for building wasted food management into their operations and access to digital resources and guidance documents. All attendees will have also access to free one-on-one technical assistance from CET, which they can sign up for during or after the workshop.

Mar 11, 2021 10:00 AM in Eastern Time (US and Canada)

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