Five Issues Regarding Compostable Foodservice Ware

Wednesday, 10 October 2018
Sponsored By

Foodservice ware has become more of a focus in 2018 with companies choosing to take a stand against plastic straws and cities and states taking a stand against food waste. Just because regulations are forcing companies to make decisions, doesn’t mean every business is well prepared to implement a plan. This webinar will outline options for alternate foodservice ware as well as food scraps. The presentation will also speak to best practices for managing consumers, back-of-house staff and landlords before implementing organic waste programs. Finally, listeners will take away tips on additional considerations franchisees and restaurant owners must consider such as space issues and government mandates.

What You Will Learn

  • Uncover the latest trends in sustainable foodservice ware and plastic straw alternatives
  • Learn how to take part in the stand against food waste by implementing an actionable plan at your business
  • Gain insights into government mandates, food waste recycling barriers and on-site organic options

Speakers

Olga Kachook
Sustainability Manager
World Centric

Working to close the loop on compostable food serviceware by collaborating with waste generators, haulers, and composting facilities

Ryan Cooper
Waste Diversion Manager & Organics Recycling Lead
Rubicon Global

Rhodes Yepsen
Executive Director
Biodegradable Products Institute (BPI)

Executive Director of the Biodegradable Products Institute (BPI), a nonprofit with the mission of promoting the production, use and appropriate end of lives for materials and products that are designed to fully biodegrade in specific biologically active environments, such as industrial composting.

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