Food Waste Focus

When it comes to volume foodservice operations, chefs and managers often have to do a lot of math.  They need to scale recipes up and down, convert weights to volumes, and calculate yields (as-purchased to edible-portions). Â
They need to get the calculations right or risk a culinary disaster due to over/under production, over/under purchasing or quality problems.
Bryan  Bowers, [...]

I just learned of a new book that will be published soon by Tristram Stuart titled “Uncovering the Global Food Scandal.”   You can read a review from the UK or wait for publication in the US in October, 2009.  Here is the publisher’s description:
The true cost of what the global food industry throws away. The world thinks [...]