Food Recovery at events is gaining traction, but there is more to zero food waste than donating the leftover edible food. Today's event professionals are strategically minimizing food waste with shifts in pre and post event planning, menu selection, vendor and attendee engagement, community partnerships and tracking metrics.
Panelists will share successful strategies from recent events which impacted food waste and also impacts your carbon footprint AND bottom line.
Moderator: Meredith Marin, Executive Director, Vegan Hospitality
Panelists: Annie Botch, Outreach & Sustainability Coordinator, Rock The Ocean Molly Crouch, Corporate Director of Sustainability, Sodexo Live!
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