Tue 23 Jun 20
The first strand focuses on cutting costs by reducing food waste as stats show Scotland’s hospitality sector wastes £215 million worth of food every year.
Gerry Boyle, Hospitality Sector Manager at Zero Waste Scotland with 15+ years of industry experience will host the series. He commented:
“After four months of suspended or reduced trading, many hospitality professionals will now be assessing how they can run safely and cost efficiently. With food at the heart of the hospitality industry, food waste reduction presents an immediate and measurable, positive impact to businesses’ bottom line. Our new webinar series aims to support businesses as they navigate ‘the new normal’ with actionable guidance on how to build a food waste reduction strategy.”
Joining Gerry Boyle will be expert guest speakers, MasterChef: The Professionals winner, Gary Maclean, and restaurateur and cook, Carina Contini; who will both share relevant insights in the current climate.
A 15-minute Q&A at the end of the session will create an opportunity for attendees to ask the panel for advice on food waste in relation to their business or workplace.
The first webinar - Cut Costs By Cutting Food Waste - in the two-part series will take place on 30th June and will cover:
• The ‘real’ hidden cost of food waste to Scottish hospitality businesses
• How to create a food waste reduction strategy
• Real life examples of Scottish businesses and the savings generated through food waste reduction
• Access to free-to-use tools to help create a food waste reduction strategy
Aimed at food service managers and business owners, chefs, catering and serving staff, places for the free webinar series are now available to book on Eventbrite: https://bit.ly/ZeroWasteScotlandWebinar
Zero Waste Scotland