Springing into Sustainability: The What, Where, How, Why and Who of Food and Beverage Sustainability Part 3

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Springing into Sustainability: The What, Where, How, Why and Who of Food and Beverage Sustainability Part 3

Time June 16, 2021 1:00 PM EDT - June 16, 2021 2:00 PM EDT
Location NACE National Facebook Page
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Add to Calendar 06/16/2021 1:00 PM 06/16/2021 2:00 PM America/New_York Springing into Sustainability: The What, Where, How, Why and Who of Food and Beverage Sustainability Part 3 NACE National Facebook Page


In part 3 of our series, food and beverage sustainability converges with supplier diversity and wellness trends. We share case studies demonstrating the social impact boost of buying local and sourcing from disadvantaged businesses. We also recommend best practices for gaining buy-in and support from vendors, clients, and internal teams. In this session, we address United Nations Sustainable Development Goals (SDGs) 1 (No Poverty), 3 (Health and Well-being), 4 (Quality Education), 8 (Decent Work and Economic Growth) and 10 (Reduced Inequalities).

Learning outcomes:

  • Explain how supplier diversity and buying local add value to food and beverage programs.
  • Prepare for accommodating medical dietary requirements and wellness trends.
  • Engage a wide range of stakeholders in both sustainable food and beverage planning and benefits.

NACE webinar series

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