Every year, $165 billion of food is wasted in the United States while, at the same time, many families go hungry. Two event-industry experts, Courtney Lohmann, CMP, senior director of corporate and social responsibility for PRA Business Events, and Mariela McIlwraith, CMP, CMM, president of sustainability for Meeting Change, understand the many ways to minimize food waste, focusing on two strategies: reducing the amount of food that is unused at an event and repurposing most of that unused food in a planet-friendly way.
First, Lohmann advises planners to focus on three areas of the food-waste continuum: Reduce supply-chain food waste, repurpose or donate food leftovers, and compost food waste.
Head on over to MeetingNet to hear more from these industry experts as they weigh in on saving food, saving money, and saving the planet.
