Educational Resources

The toolkit is designed to help anyone who makes decisions on how to talk to guests about the topic of food waste. This includes: Food and Beverage Program Directors, Restaurant General Managers, Chefs and Food Service Personnel, Guest Services Managers, Guest Communications Directors. If you’re in one of these roles, you’ve probably already thought about how to reduce food waste, both in front and back of house. And you may have concerns about how to talk to guests about the issue without alienating them or sounding preachy. That’s exactly what this toolkit is designed to help you do.

Length: 41 pages