Learn more about reducing food waste
Join industry experts Ned Barker and Dr. Steve Schein for a 45-minute webinar to learn how to start or improve efforts to reduce food waste at your restaurant or hotel. The webinar will focus on three steps to understand where food waste is coming from, why it is happening and how you can create a plan to make food waste reduction an every-day part of your operation.
The webinar will be held on Wednesday, Aug. 29, from 10 to 11 a.m.
Speak with an expert
Find out how to stop food waste in your business. Request assistance using the button below and you will be contacted by a food waste reduction specialist in your area.
Prevent. Donate. Compost.
Oregon’s love of food runs deep. The evidence is all around us—in restaurants, cafes and diners that pride themselves on high-quality, fresh ingredients. But to truly cherish food, we have a responsibility to stop wasting it.
Food production and preparation require tremendous resources including farmland, clean water and air, labor and energy. Yet millions of tons of food is wasted each year.
As food professionals, you have the power to eliminate significant amounts of waste. You can order just the right amount, use it from tip to tail and root to leaf, show your colleagues and your customers what’s possible—and delicious. If you find yourself with surplus food, donation may be an option. And be sure to compost the scraps.
Reducing food waste protects Oregon’s natural resources for future generations and can help your bottom line. Join Food Waste Stops with Me to learn more about how you can reduce food waste.
Food Waste Stops with Me is a collaboration between Metro, the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, as well as city and county governments to help food service businesses reduce food waste.