New research on behalf of the U.N.’s Champions 12.3 finds there is a strong business case for foodservice operators serving hospitals, schools, sports arenas and other facilities to reduce food waste. The Business Case for Reducing Food Loss and Waste: Catering shows that for every $1 caterers invested in programs to curb food waste, they saved more than $6 in operating costs. (“Catering” here refers to “contract catering” or “foodservice contract management.”)
New Research: Foodservice Contractors Save $6 for Every $1 Invested in Reducing Food Waste
Posted by Sam Smith, Director of Marketing on June 25, 2018
Topics: Food Waste Musings, Food Waste Prevention Newsletter, Food Waste News, foodservice, Catering, Contract Catering