Food and plate waste have been longstanding concerns for noncommercial operators. They increase food costs, add to waste removal costs and conflict with the goal many institutions have to make their operations more environmentally sustainable. A recent study conducted in noncommercial (mostly healthcare) foodservice by LeanPath, Inc. (www.leanpath.com), a Portland, OR-based consulting and technology development company, shows just how significant food waste's impact can be. To accumulate ...
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