Food Waste Focus

Last fall, researchers from the National Institutes of Health published a fascinating paper about food waste: The Progressive Increase of Food Waste in America and Its Environmental Impact. I met one of the lead authors, Kevin Hall, at a forum convened by the EPA in March focused on food waste reduction and diversion.
From the [...]

Have you heard the term Zero Waste? If you answered “yes”, you’re not alone. Many foodservice managers and chefs have been learning about Zero Waste initiatives recently and looking specifically at the feasibility of zero food waste. Operators tend to have one of two reactions:
* That’s an impossible goal, we can’t run out of food! [...]

Foodservice operators are looking for ways to avoid landfilling disposable items such as drinking cups, plates, and to-go containers.
The best solution is to reuse service ware – convert from disposables to durables.  But this is not be possible in many scenarios.
The alternative is to buy environmentally preferable disposables, but this can be tricky.  Is paper [...]

ARAMARK Higher Education recently announced it will be piloting a food carbon calculator that takes into account all carbon-generating elements of a high-volume foodservice operation, including food waste disposal:
ARAMARK Higher Education, a world leader in providing professional services to more than 600 colleges and universities throughout North America, has partnered with Clean Air-Cool Planet (CA-CP), [...]