How the Food Industry is Tackling Food Waste - Latest Innovations and Trends
Food waste is a massive issue in the United States and abroad. In the U.S. alone, an estimated 35% of all food goes unsold or uneaten, and a staggering 54 million tons goes to waste each year. The good news is that consumers and food companies can address the issue by taking rather simple steps.
Join The Food Institute as we invite industry experts to discuss the issue of food waste, and how businesses are bringing solutions to the retail, foodservice, and manufacturing levels, with an eye toward reducing food waste by as much as 50% over the next decade. Our panel includes executives from ReFED, CHR Hansen, and Marcum who will offer insights and real-world solutions.
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Sponsored by:
Marcum LLP
Marcum LLP’s Food & Beverage Services group has the perfect recipe of knowledge and service capabilities to help companies stay flexible. Marcum’s professionals provide the accounting, tax, and consulting services so that companies can concentrate on the growth of their business. Marcum serves a variety of food and beverage clients including distributors and manufacturers, importers, restaurant chains, processors and packaging, agribusinesses, and retailers. For more information, please visit https://www.marcumllp.com/industries/food-beverage.
Mr. O’Reilly is knowledgeable in taxation, business plan formulation and implementation, human resources management, payroll, benefits administration, insurance, retirement plans, and all manners of financial accounting software applications. He primarily functions as an outsourced CFO or Controller to clients of varying sizes. The work performed is often an outsourced placement but can be applied in interim situations as well and service levels can be scaled up or down depending on the needs.
