Reducing Food Waste

Wednesday, May 10 • 10:00am – 10:50am

Food waste has always been tricky in convenience services. This session will cover a variety of perspectives on this topic, including how it relates to sustainability, addressing food waste internally, and client perceptions. A sustainable plan to minimize and manage food waste not only increases efficiencies in an operation, but also makes your business a more profitable pitch to clients.

• • Have a solid understanding of major trends in sustainability.
  • Build a plan to reduce food waste and its associated costs.
  • Make decreased food waste a selling point to clients.

Sponsored by