OregonMetro -- regional government
Free Workshop for Foodservice Professionals
Enhancing restaurant profit and sustainability by reducing food waste
An ongoing challenge in the food industry is keeping your food costs down without diminishing food quality. One of the keys to success is food waste prevention. Join national experts Dr. Steve Schein and Ned Barker to learn more about how to reduce food waste in your business, empower your employees, reduce your environmental impact, and improve your bottom line. These interactive workshops will help you create a Strategic Roadmap for your business based on best practices from the Hotel | Kitchen toolkit, http://hotelkitchen.org/. Some pre-work will be suggested.
Who should attend
The workshops provide skills and resources ideal for Restaurant Managers and Chefs, Catering Sales Directors, Food & Beverage Directors, Executive Chefs, General Managers – virtually anyone working in foodservice / culinary supervision or management.
Sponsors
Hotel | Kitchen is a toolkit that provides the background, tools and resources foodservice professionals need to reduce food waste. It was developed by World Wildlife Fund (WWF) and the American Hotel & Lodging Association (AHLA), with support from The Rockefeller Foundation. The toolkit can be downloaded at www.hotelkitchen.org.
Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments to help food service businesses reduce food waste.
Upcoming workshop dates
Wednesday, May 8, 2019 1 to 4 p.m.
Worthy Brewing
495 NE Bellevue Dr, Bend, OR 97701
Register for one of the following workshops
*
May 8, 2019, Bend, OR
Name
*
Email
*
Phone
Business name
*
City
*
Business type
Hotel/lodging
Institution (i.e. hospital, university, school, retirement community)
Restaurant
Other
How did you hear about these workshops?
Do you want to receive more information about Food Waste Stops With Me?
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Pre-workshop "train the trainer" sessions
This is a complimentary 2-hour pre-workshop session that takes place from 10 a.m. to 12 p.m. It precedes the afternoon 1 to 4 p.m. workshop and is designed to train future facilitators. It is available to any DEQ staff, local government sustainability and waste specialists, and non-profit groups working with commercial food service businesses on issues related to wasted food. Each participant will receive a copy of a newly created facilitator’s guide that includes presentation preparation, suggested scripts, and interactive activity guides. Participants will leave the workshop with the capacity to facilitate future food waste prevention workshops to a range of food service organization in their respective regions.
Register for the "train the trainer" session (optional) by emailing Marie Diodati, Oregon DEQ, at Marie-Helene.Diodati@state.or.us.
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