How can workforce training help with food waste? with Aviva Paley of Kitchens for Good
Our current food system is completely intertwined. Everything from the supply chain, to research and development, and food service is reliant on each other. For that same reason, food waste and poverty are also huge factors that are apart of the same food system, but many companies and brands tend to neglect. This week on Just a Taste, we spoke with Aviva Paley, Senior Director and Co-Founder of Kitchens for Good, about how her company is breaking the cycles of food waste, hunger, and poverty through innovative solutions in workforce training, healthy food production, and social enterprise.
Beyond the Shelf dives into the food and beverage industry with guests from all corners of the business including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from trends in retail and production to expert tips on marketing to inspiring stories from growing companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.
For more information about Kitchens for Good, visit kitchensforgood.org