It shocks people to learn that food and agriculture are the leading drivers of the loss of biodiversity on the planet. The restaurant industry, as a generator of both food and container waste, has a huge role to play in ensuring environmental stewardship for future generations.
Today, Pete Pearson of the World Wildlife Fund and Suzanne Cohen of Essity Tork are our guests on Order Up. Pete and Suzanne walked us through some of the statistics on waste and offered solutions that are both eco-friendly and friendly to the bottom line.
Listen to learn about the 86 Food Waste campaign and how Essity Tork is driving sustainability.
- (00:50) - Interview with Pete Pearson
- (01:55) - 86 Food Waste
- (03:09) - Anatomy of the program
- (04:30) - Separating food from trash
- (07:05) - Food Waste Calculator
- (10:07) - Changing cultural imagination
- (11:33) - Minimization
- (13:11) - Menu design
- (15:07) - Importance of the food system
- (17:51) - Interview with Suzanne Cohen
- (18:47) - Initiatives at Essity
- (19:19) - The intersection of technology and sustainability
- (20:49) - Circularity
- (21:51) - Supporting reduction in food waste
- (23:44) - Sustainability and hygiene
This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality. The views expressed in this podcast are solely those of the speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
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Podcast episode production by Dante32.