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.
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.
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.
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.