Wasting Away: Reducing Food (and Energy) Waste for Restaurants
Sustainability Beyond the Plate
JUNE 30, 2017
The Food Service Tecnology Center (FSTC) held two educational seminars in June covering the relationship between food and energy waste. The discussion was lively and the speakers covered all aspects of “Reduce, Reuse, Recycle”. The big take-away: “Reduce” is by far the most cost effective and sustainable approach to cutting food waste.
Let's personalize your content