Leanpath CEO and founder Andrew Shakman recently hosted a webinar on the future of food waste prevention and how operators must adapt to that changing landscape.
“When we look to the future,” says Shakman, “we think that food waste action is going to be more required by law and integrated into everyday practice in the world's kitchens rather than being a special activity in an innovation context. It’s going to be the norm of how we think and work.”
Here are 5 ways foodservice operations must adapt: