Springing into Sustainability: The What, Where, How, Why and Who of Food and Beverage Sustainability Part 2

In part 2 of our series, we explore techniques and technologies that enable improved and more efficient food and beverage service. We suggest alternatives to traditionally wasteful approaches, improving both the environmental outcomes and the guest experience, while maintaining safety and hygiene. In this session, we address United Nations Sustainable Development Goals (SDGs) 9 (Industry, Innovation, and Infrastructure), 12 (Responsible Consumption and Production), and 13 (Climate Action).

Watch the Recording Here!