During the pandemic, takeout boomed. Many restaurants expanded their to-go options, or pivoted to offer takeout for the first time.

Even with the return to indoor dining, the consensus is in: the demand for takeout is here to stay- but how can we make to-go orders more sustainable for the future? Join us as we discuss ways to and help the planet and your bottom line- from earth-friendly packaging to operations and contracts.

Panelists:
Bryce Fenster, President, Genet Western
Dan Kling, Waste Zero Coordinator, Recology
Eva Holman, Executive Director of Plastic Free Fridays and Co-Facilitator of Reusable SF

Moderated by:
Evan Kidera, CEO, Señor Sisig