When “sustainability” became a regular topic in the foodservice industry about ten years ago, it was common to group the conversation neatly into sub-components: energy, water, waste, food sourcing, and community engagement (among others). This was all new for most, and the learning curve was steep in each area. Operators wondered: where should I start? What matters most? Everyone made their own choices because there was no hierarchy within sustainability.
What's your operation's strategy to minimize wasted food? If you're like many foodservice operators, you might be feeling a bit overwhelmed by all of the potential solutions to this critical issue, and wondering where you should start.
Earlier this month we held a webinar to provide guidance on just that: Building Your 2016 Food Waste Strategy, a Checklist for Success. Crafting a strategy can feel like a daunting task, but we simplified it to just 10 steps to help get you started in the right direction. If you missed it, you can still watch the full recording and download the companion "Checklist" template. For a cliff notes version, read on.
2015 was the biggest year yet for those of us working on solving the global issue of wasted food. It’s an exciting time to be working on this topic! But what’s ahead for 2016—will the momentum continue?
Earlier this month I attended the Feeding America food recovery summit held in Washington, D.C. Since I focus on food waste prevention, I’m sometimes asked if there’s tension emerging between prevention and recovery. After all, if we prevent food waste from happening, doesn’t food recovery lose out?
One of the myths we often hear in foodservice related to food waste is that if you have food waste, it means that a chef or manager isn’t doing his/her job (check out our full food waste myths post here). And while reducing food waste certainly needs to be on the management agenda, solving food waste doesn’t come from a management edict or better IT, solving food waste is about shaping behaviors.