From Awareness to Action: Using Teaching Kitchens to Reduce Food Waste | October 2026

This FREE webinar is approved for 1.0 Continuing Professional Education Unit (CPEU) through the Commission on Dietetic Registration's CPEU Prior Approval Program.

How can teaching kitchens transform sustainability messages into practical skills and everyday action?

In recognition of the 10th anniversary of Stop Food Waste Day this past spring, Compass Group teams across the country used teaching kitchens to engage diverse audiences in creative, hands-on approaches to reducing food waste. From helping college students cook with whole ingredients to engaging older adults and reaching employees across multiple worksites, these programs demonstrated how culinary education can make sustainability personal, practical, and achievable.

Join colleagues from Compass Group as they share examples and lessons learned from these teaching kitchen programs, along with strategies that can be adapted across settings. The webinar will also feature a culinary demonstration highlighting practical techniques for making the most of ingredients and reducing food waste in the kitchen.

Speakers:

Christianna Gozzi MA MS RD, Wellbeing Project Manager, Compass Group USA
Michael Panfil, Senior Director of Culinary, Compass Group USA

Please note: Due to a technical issue, Chef Mike's culinary demonstrations are not fully captured on video, although his audio is available throughout. Fortunately, Christianna's demonstrations are visible, and the recording still includes the full discussion, practical tips, and key takeaways. We appreciate your understanding!