Food service businesses can take simple but effective steps to reduce food waste and improve the bottom line.
Food service businesses can take simple but effective steps to reduce food waste and improve the bottom line.
The Oregon Department of Environmental Quality’s “
Wasted Food Wasted Money” campaign provides resources and information that can help food service businesses take meaningful steps to reduce their food waste and save money.
Hotel Kitchen also provides a toolkit to help employees of food service businesses reduce waste at various stages in the preparation and serving of food.
The U.S. Environmental Protection Agency also
provides tools to help businesses prevent and divert wasted food. These tools include guides for assessing and analyzing where food waste occurs, calculators for measuring the cost competitiveness of alternatives to food waste disposal, training webinars and other resources.