restaurantsTopics To Discuss:
The hospitality industry is a notoriously wasteful one. A new study focused on reducing food waste in the restaurant industry found that anywhere from 4 to 10 percent of food purchased by restaurants never gets to customers, while 30 to 40 percent of the food served to customers never gets consumed. That’s not to mention all of the water, electricity, and other resources consumed within the foodservice industry. Furthermore, the choices restaurants make in purchasing food and supplies can have a huge impact on climate change.
About the speaker:
This January Duke’s very own Chef Zak, will be discussing his journey to making Duke’s an eco-friendly restaurant and earning 3 Stars from the Green Restaurant Association. Zak will also discuss how you, as a consumer, can help encourage other restaurants to become more sustainable.
This event will be hybrid, for those who are unable to attend in person.
Pre-registration is required for Zoom attendance, but not for in-person attendance.
Register in advance for this meeting:
https://us02web.zoom.us/meeting/register/tZMlc-ivqzkjG9NE15XeK8cwSW_7hYdAZYtO
After registering, you will receive a confirmation email containing information about joining the meeting.
Socializing begins at 5pm in-person, program begins at 6 pm.
Cohosted by The Environmental Defenders of McHenry County and Duke’s Alehouse and Kitchen
