Breakout Session 1 – From Back-of-House to Bold Moves: Tackling Food Waste in Restaurants | Showcase & Discussion

Top restaurants are adopting innovative approaches to handle their waste effectively. This session covers various methods that restaurants are using to manage waste, such as composting food scraps to reduce waste and create nutrient-rich soil, recycling materials like glass, plastic, and cardboard to minimize their environmental footprint, implementing better inventory management and portion control to reduce food waste, and partnering with local food banks and charities to donate surplus food. These practices not only help in reducing waste but also promote sustainability and environmental responsibility