Waste Prevention in Hospitality and Food ServiceBack
This presentation was delivered by Mark Hilton, Head of Resource Efficiency at Eunomia, on 15th November 2016 at the Sustainable Food & Beverage Manufacturing Conference & Exhibition in The National Motorcycle Museum in Birmingham.
Mark has worked with several hotels and restaurants to support them to reduce volumes of food waste.
In this presentation Mark covers:
- Four case studies;
- Tools and initiatives available;
- Waste prevention tips.
The event brought together key stakeholders and regulatory bodies from food and beverage manufacturers, retailers, service companies, the agriculture industry, ingredient manufacturers, plus key suppliers of energy, water, engineering, packaging, supply chain, logistics, emissions reduction and waste to energy technology and services that have been instrumental in creating a sustainable food and beverage business.
The presentation is available free of charge. Press the orange button and supply a few details about yourself in order to access the download.