Food waste is not inevitable. Through site visits to high volume and well-known food establishments, Dig Inn and Breads Bakery, participants will see the design and operations solutions that work for real-world New York City commercial kitchens.

Next, participants will apply these “lessons learned” at a third site that does not yet have a separation program in place—and collaboratively design a zero food waste program. Participants will leave the workshop armed with the experience to set their own zero waste goals and a community of fellow business owners committed to reducing food waste.