Do you know how much food was thrown away at your last meeting?
Globally, more than 30% of food is thrown away each year. In the meetings industry, that equates to billions of dollars wasted.
Think it doesn’t affect your bottom line?
Think again! The decisions you make when planning menus can help you save money and reduce waste.
Key takeaways will be:
- Discover ways to reduce food waste in your kitchen and at events.
- Identify the decisions that can help you save money on F&B
- Understand the impact of food waste to your bottomline.