Getting to the zero food waste finish line requires more than just good site design. In this session, we will dive into the importance of training, proper daily set-up, ongoing food waste tracking and reporting to ensure design and operations interventions are really working. We will look at how to measure progress and communicate team results to keep employees and customers engaged.

Participants will visit a large hospitality industry site to see best operating procedures in practice and truly roll up their sleeves for a mini waste audit.