Applying Sustainability Practices to Your Food Service Operation

  • Room: N330ABCD
  • Session Number:165
Tuesday, November 16, 2021: 8:30 AM - 9:30 AM


Tracy Bareno
Director, Retail Operations
San Diego Zoo, Safari Park
Jeff Whiting, ICAE
VP of Operations
Whiting's Foods


As guests become educated in the value of consuming food that is organic, sustainable, and locally grown, food and beverage programs need to evolve to incorporate daily practices that include products developed with conservation and sustainability in mind. Explore how you can meet expectations of the public by purchasing products that are made with sustainable ingredients, learn how to reduce food, and discover alternatives to single-use materials that is compostable, recyclable and biodegradable.

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