In the U.S., 25-40% of the food that is grown, processed, and transported will never be consumed. Andrew Shakman is President and CEO of LeanPath and a member of the Conserve Sustainability Advisory Council. He explains the landscape for measuring, reducing, and preventing food waste in restaurant and institutional kitchens nationwide. He also discusses the broader impact that this hot button issue can have on employee engagement.
Sign Up For Updates
To receive news updates from Further with Food, including information about new initiatives, research results and upcoming food loss and waste events, please provide the following information and push the “subscribe” button!