From: VIMOSZ
On September 2, a free digital live discussion will bring together renowned experts to share their knowledge on how the hospitality can effectively reduce food waste while also saving money.
Food waste currently accounts for around 10 percent of global greenhouse gas emissions, making it a pressing issue both economically and environmentally. In large-scale kitchens and restaurants, huge amounts of food are still thrown away every day, costing businesses significant sums and putting a strain on the environment. The online event will focus on practical solutions and modern tools to tackle this problem at its roots.
Participants – including Nadja Flohr-Spence (Dussmann), Leopold von Schilling (Kuffler Gruppe), and Stephan Göhler and Raimund Klug (Transgourmet) – will present cutting-edge technologies and hands-on strategies for systematically reducing food waste. Topics include the use of intelligent AI tools, smart procurement practices, financial benefits of waste reduction, and how to engage kitchen teams, management, and even guests in sustainable efforts. The goal of the session is to offer practical, immediately applicable advice to support professionals in hospitality industry in the fight against food waste. Participation in the event is free of charge, but registration is required. The event will be held in German.
For further information and to register, please click HERE.