Event food wastage, who is accountable? And how do we reduce it?

Have you ever wondered what happens to all those uneaten canapes? To those sumptuous steaks, veggies and half used bottles of Cava? With 17,000 + event facilities in the UK, thousands of event organisers and an abundance of cateerers all churning out 10's of 1000's of events per annum, what happens to the and"food wasteand", who should be/is accountable for it? And how do we make sure the and "food wasteand" is used to its best potential?

Presented By Kevin Jackson - Director of idea's and innovations, The Experience Is The Marketing
Panelists include

Mark Dodds - Marketing Manager, Roythornes LLP www.roythorne.co.uk
Samantha Wilson - Director, www.ecoevents.com