Ep 35 Order Up

June 14, 2021
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.

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