Donating surplus food from hotels, restaurants and event venues reduces food waste to landfill while helping the food insecure. But what is the process and the chain of custody to handle and ultimately serve donated food? Learn about the end-to-end process and impact of donating food from the venue perspective to the food bank and the non-profit hunger relief agency that serves it back to the community. Attendees will also learn how some of the major resorts reduce and manage food waste that cannot be donated. These examples serve as models for how other food service organizations can implement and scale their food waste reduction programs.

Speakers:
Larry Scott, COO, Three Square Food Bank (Moderator)
Cassie Snow, Sustainability Manager, MGM Resorts International
Wendy Bagnasco, Senior Manager, ESG, Sustainability & Business
Amanda Jerzak, Director of Procurement, Three Square Food Bank
James Combs, Owner