Increase Profit & Sustainability at your Food Service Business by Reducing Food Waste

Join us for a free workshop to learn how to reduce food waste, empower your employees, protect the environment and improve your bottom line.

An ongoing challenge in the food industry is keeping food costs down without diminishing food quality. One of the keys to success is food waste prevention. Join Chef Micah Elconin to learn more about how to reduce food waste in your business, empower your employees, reduce your environmental impact, and improve your bottom line.

Who Should Attend

Restaurant managers and chefs, catering sales directors, food & beverage directors, executive chefs, general managers and others working in food service/culinary supervision or management.

Food Waste Stops with Me is a collaboration between the Oregon Restaurant & Lodging Association, Oregon Department of Environmental Quality and Metro, as well as city and county governments. This event is hosted by Lane County.