Conference Session

2018-11-09

"Reducing Food Waste"
Key Areas: Operations
Session: Session B - Friday, November 09th, 2018: 9:15 a.m. - 10:15 a.m.

- Seaside S-7

Speaker(s): Gayle Swain - Manager Non Commercial Markets West, Cambro
TBD - Manufacturer's agent, TBD
TBD - Manufacturer's agent/chef, TBD

Objectives: Objective #1: Learn proper storage practices to maximize the shelf life of fresh produce, such as from farm to school programs, to minimize food waste. Objective #2: Learn about best practices for controlling portions served to students. Objective #3: Learn about how to best plan, track and analyze data on the flow of food through your kitchen to minimize food waste.

Description: Program Description: Wasted food = wasted money. This session will cover ways to reduce the amount of food that is wasted both in the back and front of the house, including maximizing the shelf life of fresh produce, best practices for fresh-made and scratch cooking, better portion control measures, share tables for kids to deposit uneaten items, and using software to better plan and track meals.

Speaker Bio(s):

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