Reducing Food Waste in New York and New Jersey: Strategies for Institutions & the Hospitality Industry

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Did you know that up to 40% of food grown and imported into the U.S. is wasted? This represents an opportunity for businesses and institutions to implement wasted food management practices that save money, benefit society, build customer loyalty, and improve the environment. With both New Jersey’s Food Waste Law and New York’s Food Donation and Food Scrap Recycling Law in effect, businesses are seeking solutions to establish new initiatives and bolster existing programs for reducing wasted food.

Join this virtual workshop hosted by the Center for EcoTechnology (CET) to learn about strategies for implementing wasted food prevention, donation, and diversion programs in the hospitality and institutional sectors. In addition to presenters from CET, attendees will hear from FeedMore WNY on food donation and Natural Upcycling on food waste diversion.

Participants will leave with an understanding of the next steps for building wasted food management into their operations and access to digital resources and guidance documents. All attendees will also have access to free one-on-one support from CET.


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