Waste reduction, energy management, recycling and
composting strategies dominated SFM’s annual Critical
Issues Conference in mid-April.
Over 220 Society for Foodservice Management (SFM) members gathered in midtown Manhattan on April 15 for the association's annual Critical Issues Conference, which this year provided them with expert views on how they could make their operations more sustainable, energy efficient and socially responsible. In opening remarks, SFM president Kathy Sanders noted the significant impact such efforts are having on business dining as well as the cost management and customer convenience challenges ...
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