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According to the USDA, 30-40% of food produced in the US is lost. There are a lot of reasons for that. And there are many altruistic reactions to this waste. However, dealing with food waste in restaurants and cafeterias can be tricky if you rely solely on altruistic arguments.

Discussions about food waste reduction strategies often focus on what to do with the residue/waste that is already produced and usually focus on the hierarchy of collecting these items to feed people, animal feeding, or composting. These are all great initiatives and I encourage everyone to explore these opportunities.

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However, food waste prevention options can be further tailored to suit foodservice operations and budgets. At first, glance, producing less food seemed to be the opposite of the dining room manager's goal of producing food to keep customers happy.

What if, instead of an altruistic argument, you viewed food waste as an opportunity to increase customer satisfaction?


From a food service perspective, one of composting's greatest values have nothing to do with waste reduction or greening initiatives. Composting is an opportunity to get instant feedback on the operation of your catering service. You can do a customer satisfaction survey after a customer satisfaction survey.

Other schools face a similar portion size scenario. When they looked at their compost bin, they found that the benefits of some menu items were only partially thrown away. This confused the staff, who swore that the menu item was popular. Subsequent surveys and customer coverage have found the item to be popular, but serving sizes are too large for most.

Neither of the examples above will give you a 75% variance. Its essential claim, however, is inaction. She engages nutritionists to identify possible solutions on her own.

To whom or what is your food money given? Focusing on the answers to these questions has the potential to help you meet your foodservice sustainability goals.

Reducing Food Waste Material