Enhancing restaurant profit and sustainability by reducing food waste

An ongoing challenge in the food industry is keeping your food costs down without diminishing food quality. One of the keys to success is food waste prevention. Join national expert from the food industry Chef Robb to learn more about how to reduce food waste in your business, empower your employees, reduce your environmental impact, and improve your bottom line. This interactive workshop will help you create a Strategic Roadmap for your business based on best practices from Hotel | Kitchen. Some pre-work will be suggested.

Who should attend
The workshop is designed for restaurant managers and chefs, catering sales directors, food & beverage directors, executive chefs, general managers and other individuals working in foodservice / culinary supervision or management.

Hotel | Kitchen is a toolkit that provides the background, tools and resources foodservice professionals need to reduce food waste. It was developed by World Wildlife Fund (WWF) and the American Hotel & Lodging Association (AHLA), with support from The Rockefeller Foundation. The toolkit can be downloaded at

Food Waste Stops with Me is a collaboration between the Oregon Restaurant & Lodging Association, the Oregon Department of Environmental Quality, and Metro, as well as city and county governments to help food service businesses reduce food waste.

Chef Robb
Robb White is the Executive Chef and Food Waste Prevention Catalyst at Leanpath, where he leverages his extensive culinary experience and expertise to help chefs prevent food waste. Chef Robb provides a unique perspective on improving efficiencies in the kitchen using data to drive action, and creating an accountable and inspired kitchen culture. He has over 30 years industry experience as an educator, corporate chef, private chef and country club chef.