5 Questions with Dick Cattani - CEO of Restaurant Associates

1. What motivated your personal interest in sustainability and food waste reduction?

I became more aware of the situation and frankly enlightened after attending many industry conferences, company meetings and listening to speaker after speaker articulate the abuse of food waste in our society.

2. Can you share a story about a food waste hero who inspired you?  

At a very early age my mother would consistently tell me to eat every morsel on my plate “because the people in Europe are starving.”  It wasn’t until I was a teenager that I realized the people in Europe weren’t starving, but people in other parts of the world were!  My mother was, however, very conscious of food waste and was very thrifty in saving money and utilizing leftover food.

3. What change have you made personally to be more mindful?

In our business I have made it a priority to reduce portions in our restaurants and staff cafes, as well as reducing food and beverage inventories in our units.  Every unit in the company has much too much product on hand that only results in food waste.  Our volume of conference catering food and beverage also was a problem until we adjusted the program by reducing the quantities offered.