Name: Let's Trash Talk: The 7-Day Kitchen Waste Reset™ Workshop
Start: 2026-05-18T09:00:00-05:00
End: 2026-05-18T12:00:00-05:00
Location: 412 N Wolcott Ave

$Let's Trash Talk: The 7-Day Kitchen Waste Reset\u2122 Workshop$

Commercial kitchens generate massive waste every day. Learn to audit what your kitchen is really throwing away — and reset it.
About this Event

Most commercial kitchens aren't throwing away trash — they're throwing away food waste. And when you multiply that across every restaurant, café, catering company, and corporate kitchen, the impact is staggering.

This practical, no-judgment workshop is designed to help you take a closer look at what's really happening in your kitchen — and how resetting your approach to waste can make a meaningful difference.

What This Workshop Covers

In this 3-hour session, we'll dig into common kitchen waste patterns, insights from real-world food service experience, what happens to waste once it leaves your kitchen, and how awareness leads to smarter, healthier solutions.

Before the Workshop

You'll receive a short pre-event survey to gather baseline data and identify patterns across all participating kitchens.

What You'll Walk Away With

A simple framework to track your kitchen waste
A clearer picture of what's actually being thrown away
A fresh perspective on how to reset you kitchen's approach to waste

After completing the 7-day tracking process, you'll submit your results to be compiled and shared anonymously with the group — giving everyone a broader view of waste patterns across participating kitchens.

Why It Matters

This isn't about being perfect. It's about awareness, better decisions, and a genuine reset in how your kitchen thinks about waste. If commercial kitchens everywhere reduced waste — even in small ways — the collective impact on our environment could be significant.
Your Host
Heidi Moorman Coudal is the founder of Big Delicious Planet, a Chicago catering company she led for 31 years —15 of those years defined by award-winning sustainable practices, including an on-site urban farm. Her commitment to sustainability led her to receive a Certificate in Sustainable Business Strategy from the Stanford Graduate School of Business. She now consults and leads workshops with hospitality groups, hotels and resorts, corporate dining programs,a nd event-driven organizations focused on refining operations, guest experience, and sustainability.

In partnership with WasteNot