208: Prolifically Problematic

A few weeks ago, on Eating at a Meeting LIVE, I mentioned the research Aurora Dawn Benton is doing on food waste at meetings and events. When chatting with her about the research 🤯, she mentioned they discovered that there are "Prolifically Problematic" food items at EVERY food function. These items tend to be lower-cost, popular items that are often over-ordered and overproduced. 🥯 🥐 🍩 🥫🧀 Join Aurora and Tracy on the next episode of #EatingAtAMeeting to learn what items are "Prolifically Problematic" — FYI this is for EVERY meeting planner and food service company — and how understanding consumption patterns, dietary trends, attendance, guarantees, production, and portion sizes can not only reduce food waste AND save money for both food service companies and event planners. FYI...30-40% of food is wasted in the US. Think about that as a percentage of your event catering budget in the front and back of the house. Connect with Tracy: facebook.com/groups/EatingataMeeting thrivemeetings.com