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- Mar 24, 2015 from 3:00am to 7:00am MDT
- Location: PG&E Food Service Tech Center
- Latest Activity: Oct 30, 2020
Reduce, Reuse, Recycle
A greener restaurant can increase your bottom line and also align your operation with customer’s expectations. According to the latest National Restaurant Association survey, Environmental Sustainability and Food Waste Reduction/ Management landed in the top five Culinary Trends for 2015. But with so much competing information, how does an operator maximize their efforts while avoiding potential pitfalls?
What effect does education and awareness have on people’s behavior and actions when it comes to environmental responsibility?
Find out first hand during FSTC’s interactive Greener Restaurants seminar focusing on waste reduction and energy and water conservation.
By attending this session, you will learn the steps it takes to operate a greener restaurant, and participate in a food waste tracking experiment by LeanPath, Inc. during the integrated lunch demonstration by Rational.
This Greener Restaurants seminar will focus on:
- Waste reduction and diversion options for restaurants
- How to begin reducing food waste
- How energy efficient equipment ties into sustainability
- Measuring post-consumer waste and modifying behavior
- Using local resources on your path towards a Greener Restaurant
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