Less Waste, More Impact – World Environment Day Webinar for Foodservice

Let’s face it—targets and good intentions don’t move the needle anymore. If you're in foodservice and you're still putting waste in the “too hard” basket, this is your chance to flip the script.

Join Restaurant & Catering’s Venessa Barnes in conversation with Mike Twemlow, Manager of Circular Economy at Edge Impact, for a insightful, 45-60 min webinar designed to shake up how restaurants, cafés, and caterers think about waste, procurement, and real-world impact.

Mike brings deep industry insight—he’s a certified NABERS Waste assessor, Circulab consultant, and an APCO specialist, and he’s been behind some of Australia’s most successful waste avoidance and organics diversion projects. From small operators to national chains, Mike’s helped food businesses cut costs, inspire teams, and build sustainable habits that actually stick.

In this session, we’ll unpack:

What circular economy means for your kitchen and front-of-house
Why sustainable procurement is more than just buzzwords
How to use behavioural change to bring your team along for the ride
Where to start if you’re overwhelmed (but want to act)

Delivered in partnership with Edge Impact—a global impact consultancy that turns big talk into better business—this webinar will leave you with tangible actions you can apply straight away, no fluff.

This is not just another chat about sustainability. It's your chance to get real answers, ask questions, and walk away with a plan.