At this year’s Climate Week NYC, food waste was decidedly on the agenda.

Ask Soledad Hearon where her passion for food waste prevention comes from, and she goes straight back to her childhood.

Your kitchen is nearing the end of a long, frantic service. Your team is short-staffed, tired, and looking forward to clearing down and clocking off. But as the dining room empties, the line breakdown begins, and this is precisely where your hard-earned gross profits can slip straight into the bin, often unnecessarily.

Ask any of the NGOs or research organizations focused on the global food waste crisis how we get this problem under control, and they'll tell you the same thing: big organizations need to set big food waste reduction goals. That's exactly what Sodexo North America did. The region set a 50% food waste reduction target, and crushed it.

The Five Things You Need to Know