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Free Food Waste Prevention Workshop for Foodservice Professionals

May 8 @ 1:00 pm - 4:00 pm

Free Workshop for Foodservice Professionals

Enhancing restaurant profit and sustainability by reducing food waste

An ongoing challenge in the food industry is keeping your food costs down without diminishing food quality. One of the keys to success is food waste prevention. Join national experts Dr. Steve Schein and Ned Barker to learn more about how to reduce food waste in your business, empower your employees, reduce your environmental impact, and improve your bottom line. These interactive workshops will help you create a Strategic Roadmap for your business based on best practices from the Hotel | Kitchen toolkit, http://hotelkitchen.org/. Some pre-work will be suggested.

Who should attend
The workshops provide skills and resources ideal for Restaurant Managers and Chefs, Catering Sales Directors, Food & Beverage Directors, Executive Chefs, General Managers – virtually anyone working in foodservice / culinary supervision or management.

Hotel | Kitchen is a toolkit that provides the background, tools and resources foodservice professionals need to reduce food waste. It was developed by World Wildlife Fund (WWF) and the American Hotel & Lodging Association (AHLA), with support from The Rockefeller Foundation. The toolkit can be downloaded at www.hotelkitchen.org.

Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments to help food service businesses reduce food waste.

Get more information here: foodwastestopswithme.org

Or just register (it’s free!) here.


May 8
1:00 pm - 4:00 pm


Worthy Brewing
495 NE Bellevue Dr.
Bend, OR 97701 United States
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