Free Food Waste Prevention Workshops
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 from the food industry 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 website. Some pre-work will be suggested.
Save the Dates: 2019 Free Workshops for Foodservice Professionals
March 12, Tigard
March 14, Medford
May, date TBD, Bend
Who should attend
The workshops are designed for Restaurant Managers and Chefs, Catering Sales Directors, Food & Beverage Directors, Executive Chefs, General Managers and other individuals working in foodservice / culinary supervision or management.
·Tuesday, March 12, 2019 1 to 4 p.m.
Embassy Suites by Hilton Portland Washington Square
·Thursday, March 14, 2019 from 1 to 4 p.m.
Jackson County Health and Human Services Bldg.
·May 2019, Bend from 1 to 4 p.m.
Register by clicking here
This is a complimentary 2-hour pre-workshop session that takes place from 10 a.m. to noon. It precedes the afternoon 1 to 4 p.m. workshop and is designed to train future facilitators. It is available to any 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 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 organizations.
·March 12, 2019, Tigard - 10 a.m. to noon
·March 14, 2019, Medford - 10 a.m. to noon
·May TBD, 2019, Bend - 10 a.m. to noon
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.