With all eyes on sustainability, the topic of food waste has garnered a great deal of attention. But when it comes to tackling such a pervasive issue, how can a foodservice operation even start?
In the latest episode of “Dig In,” listen as FSD Managing Editor Kelsey Nash poses that very question—and several others—to Amy Keister, senior vice president for sustainability for Compass Group, and Chris Aquilino, corporate executive chef with the foodservice company.
You’ll hear some of what Compass is doing to reach the goal of cutting its food waste by 25% by next year—and in half by 2030.
Find more episodes of FSD’s podcast here.