Consumer demand for low-waste, sustainable cuisine is expected to return in a big way post-pandemic. Reducing food waste in your kitchen not only has the potential to attract a loyal customer base, it also has a positive impact on the environment and your bottom line. Join us for a cooking demonstration and panel discussion to learn how chefs are implementing low-waste culinary practices into their kitchens by transforming excess inventory into memorable dishes. From fine dining to fast casual to noncommercial kitchens, we'll explore how you can implement sustainable culinary strategies in your foodservice operation that align with your brand and speak to your customer's values. Presented in collaboration with American Culinary Federation (ACF).
This webinar is approved for 1 Continuing Education Hour by the American Culinary Federation (ACF), and 1 Continuing Education Unit by the Foodservice Consultants Society International (FCSI). Please contact email@example.com to request a certificate of attendance.