Sustainable Practices in Controlling Food Service Waste

Format: Case Study Case Study
General topic presenting lessons learned start to finish.
Format: Expert-Expert Interview Expert-Expert Interview
Replaces fireside chat or single presenter format. Must be known industry expert or presentation of robust data.
Format: Ignite Ignite
Slides run automatically keeping speaker pacing. Keeps session moving.
Format: Kaleidoscope Kaleidoscope
One topic through the eyes of different functional teams (e.g. supply chain, store ops, frontline, finance, etc.)
Format: Lightning Lightning
Moderated Q&A with small panel with efforts to drive diverse perspective; after 3 minutes on question, buzzer sounds and move to next question; forces people to be brief and clear on answers.
Format: Masterclass Masterclass
Single topic session which is a solo presenter and acts more like an university lecture. Must include multiple media, audience interaction, etc.
Format: Great Debate: Point Counterpoint Great Debate: Point Counterpoint
Facilitator stimulates point/counterpoint debate on key industry topic.
Format: Roundtables Roundtables
Facilitated discussion. Limited use of slides or video to set-up topic.
Format: Think You Know Me? Think You Know Me?
One group is polled on a topic, and then the other has to guess the outcomes, as a stimulant for discussion.
Format: Workshop Workshop
Traditional small group classroom style format.
Foodservice
Format: Case Study Case Study

In our modern world, the issue of waste management has become increasingly urgent. Nowhere is this more evident than in the food service industry, where vast amounts of waste are generated daily. However, there is hope. Through innovative and sustainable practices, we can significantly reduce the environmental impact of food service operations while also benefiting the bottom line.



Add to Calendar America/New_York NACS Show Education Session - Sustainable Practices in Controlling Food Service Waste

In our modern world, the issue of waste management has become increasingly urgent. Nowhere is this more evident than in the food service industry, where vast amounts of waste are generated daily. However, there is hope. Through innovative and sustainable practices, we can significantly reduce the environmental impact of food service operations while also benefiting the bottom line.

 Georgia World Congress Center:

Speakers

Elizabeth Hoffer

Vice President Food and Beverage
Weigel's Stores, Inc.

Paul Servais

Vice President of Food Service
Kwik Trip Inc.

Paul Servais is the Vice President of Food Service for Kwik Trip, Inc., La Crosse, Wisconsin.  Paul has been with Kwik Trip for 25 years.  He started as a Store Leader in 1999 and worked his way...
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