Join us to learn how your carrot tops, bruised bananas or expired yogurt can have a life after your kitchen.  Even before you purchase food, you can start eliminating waste. Mapping out your dishes and controlling portions can substantially cut down how much you buy. Whatever you don't eat including your cooking scraps and leftovers doesn't have to be wasted -- it can be composted or donated to others in need. Our expert exhibitors can walk you through how to transform your business into a cost efficient, sustainable kitchen.

A limited number of scholarships may be available for nonprofits, grassroots organizations, students, small businesses and other participants. Please email for more information. 

Potential attendees include:

  • Restaurant Owners
  • Chefs
  • Building Managers
  • Caters
  • Business Managers including Food Service, Purchasing, Operations & etc.
  • Mixologists
  • EHS Officers
  • Sustainability Experts
  • Etc.

Learn from experts on:

  • Compliance laws
  • Hauling services
  • Successful food management plans
  • NYC Health standards
  • Etc.