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Episode 35
June 14, 2021

Innovative Solutions to 86 Food Waste

Podcast Sponsored by:

Essity Tork
Do we have the right to waste as much as we do? That is the central question for restaurants as we grapple with the environmental impact of our industry moving beyond COVID. Pete Pearson of the World Wildlife Fund and Suzanne Cohen of Essity Tork joined us this week for an episode on minimizing a restaurant’s environmental footprint and how these practices can further help your bottom line. Tune in to learn more.

This podcast is not intended to provide medical or legal advice. Adherence to any suggestions regarding the COVID-19 viral disease cannot ensure prevention of infection. Given the rapidly evolving nature of the pandemic, guidance may change as per our understanding of the unique challenges that COVID-19 poses within each country, state, and locality. Neither the National Restaurant Association nor its affiliates warrant or guarantee the accuracy or suitability of any information offered, and the podcast listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.

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