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Technology Trumps Food Waste in South Korea

By Brennan Hogan, Assistant Marketing Manager  //  May 29, 2015

* Content for this article was provided in part by the short film Wasted, by Karim Chrobog. Watch part 2 of the film here.

If you had to pay a fee for wasting food, would you cut back on what you throw out? South Korea bet on the answer being a resounding "yes," which is why it is now the country with the world's strictest food waste laws.

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Is Food Waste On Your Scoreboard? 5 Questions to Pressure-Test Your Operation

By Andrew Shakman, Co-Founder & CEO  //  May 29, 2015

You measure your foodservice operation’s health by looking at a range of key metrics: quality, safety, sanitation and profit. But what about food waste? Is that on your daily “scoreboard” as a measure of success? For most, it’s missing.

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Food Efficiency: Inspiring Sustainable Change in Commercial Kitchens

By Andrew Shakman, President & CEO  //  April 22, 2015

We all know employees are critical to our success, influencing perceptions of our brand, controlling the quality of our food and defining the overall guest experience.  But often operators struggle with staff engagement, finding it difficult to get people to tune in. This isn’t just unfortunate, it’s dangerous.

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Food Donation: Resources to Get You Started

By Brennan Hogan, Assistant Marketing Manager  //  April 22, 2015

When you’ve done all that you can to prevent waste, the next best option on the EPA Food Recovery Hierarchy is feeding hungry people. And when one in six United States citizens receives food assistance, it's as important as ever to do our best to ensure excess edible food makes it to a hungry person instead of a landfill.

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Community Spotlight: Boloco

By Janet Haugan, Director of Marketing  //  April 21, 2015

Boloco is a regional restaurant chain headquartered in Boston that offers bold and inspired wraps and smoothies. A Certified Green business but not one to boast, Boloco is “quietly doing our part to help the earth without making a big deal out of it.”

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