Hatfield's Dining Hall is one of the busiest foodservice outlets on the West Virginia University campus. Operated by Elior North America, the company manages roughly 30 foodservice locations across WVU. Hatfield's serves resident students approximately 15,000 meals per week across seven all-you-care-to-eat stations including a salad bar, grill, pasta, soup, a deli, and a rotating concept the team calls “street food.”

In a professional kitchen, tons of food waste can be traced back to one place - the chopping board. Every bunch of sloppy peelings or poorly fabricated protein in your prep bin is a leak in your gross profit and a direct hit on your operational efficiency.

Institutional kitchens face a universal challenge when it comes to pre-consumer food waste. This is particularly true in culinary education environments where trial, error, and experimentation are necessary for skill development. However, a recent study conducted at the Culinary Institute of America (CIA) by the Menus of Change University Research Collaborative (MCURC) and Leanpath, a MCURC Research Innovation Affiliate, offers insights that extend far beyond the classroom.

This year’s ReFED Food Waste Solutions Summit was full of positive energy. Perhaps because this year is the 10-year anniversary of ReFED and its groundbreaking roadmap to reduce food waste (which we wrote about back in April here). Or because of the progress we’ve made over the last decade. Or the global economy and geopolitical environment making food waste ever more important. Or all of the above.