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