The problem of global food waste seems staggering. EN meets some of the innovators who are tackling it head-on.   We’ve all seen it. Tables laid with food for hundreds of visitors or delegates, left virtually untouched. Food waste in the events industry is an epidemic, and hard to avoid. Whether it’s food for employees or guests, it’s nigh-on impossible to accurately predict the amount that will be consumed. When you first hear about the issue ...