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Food waste typically eats up around 10 percent of an operation’s food purchasing costs. Foodservice operators have a number of options when dealing with that waste: send it to a landfill, compost it and even donate it. But those options all deal with food waste only after it’s happened, and after the operation pays for it. Food waste prevention represents the only solution that allows kitchens to realize reductions in their food purchasing, labor and disposal costs while having a big impact on the environment. Find out how successful operators prevent food waste before it happens in this information-packed, one-hour webinar.