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.”)
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New research shows that Americans care deeply about sustainability but are facing an overwhelming feeling of helplessness in the face of such a large issue. The upshot: people are depending on corporations to drive sustainability, and rewarding companies that do with loyalty.
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A key to preventing food waste is preserving good food for as long as necessary, and freezing is obviously a great way to do this. Although freezing is fast and efficient, there are a few tips and tricks to ensure frozen food maintains its texture, taste, color and quality.
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We’ve just wrapped up an exciting week in Milano, Italy, where we were fully engaged in one of the most exciting – and important – sustainability conferences, Seeds and Chips. Seeds and Chips is aptly named – a huge gathering where agriculture meets technology and innovation. It is the leading food innovation summit in the world housed in a building (Milano Congresi, or MICO) designed to inspire creative ideas. If you are into the topic of feeding the world, Seeds and Chips is for you.
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