Many foodservice operations incorporate donating excess edible food into their food waste strategy and overall mission to do good. The US EPA food recovery hierarchy, which has long been a guiding resource for prioritization of food waste solutions, positions feeding hungry people just below source reduction for preferred approaches to food waste. And it seems like it’s hard to argue with the inherent “good” that comes along with feeding hungry people, right?
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As the food waste movement continues to grow, more and more people around the world understand just how pressing the issue of wasted food is. From consumers, to foodservice managers, to chefs and beyond, everyone has a role to play in reducing food waste and loss along the supply chain.
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