Collecting food waste in retail dining operations is challenging but the opportunities for food waste reduction are immense. This webinar reviewed successful “reduce and reuse” strategies, food donation programs and unique materials management solutions for the dining hall and “dining on the run.”
- Learn best practices and methodologies from an industry leader in foodservice waste management and food waste reduction
- Hear how three students from the University of Maryland started a volunteer movement on their campus to recover leftover food for donation and grew a network mobilizing students at 19 member colleges recovering 135,000 meals in their first year.
- Find out about how other campuses are working with their vendors to implement effective sustainable packaging solutions for their dining operations
Andrew Shakman, CEO and founder, LeanPath
Eileen Reavey, Director of Expansion, Food Recovery Network
Leah Chapman, Sustainability Manager, University of Florida