For healthcare foodservice operators, the pressure is coming from all sides. There are mandates to cut food costs, goals to increase operating revenue, and internal sustainability targets.

As we settle into 2026, the definition of an "efficient kitchen" has evolved. It is no longer just about speed or flavor profile; it is about yield optimization and sustainability. Culinary teams are under increasing pressure to protect their bottom line, and the most effective way to do that is by addressing the silent budget-killer: food waste.

At a Glance: Understanding California Senate Bill 1383 What is California SB 1383? SB 1383 is a statewide law in California enacted to reduce emissions of short-lived climate pollutants, specifically methane, which is generated when organic waste decomposes in landfills. What are the primary goals of SB 1383? The legislation sets two specific targets to be achieved by 2025: 75% reduction in organic waste disposal (compared to 2014 levels). 20% recovery of currently disposed edible food for human consumption. Who does SB 1383 affect? T...

As we look back on 2025, the numbers tell an incredible story of commitment, innovation, and impact. The slides below detail exactly what happens when thousands of kitchens around the world come together with a single goal: preventing food waste.