From over-purchasing and over-production to preparation and plate waste, the food service industry is a significant source of the food Waste-Cutting. Food producers, retailers and restaurants can save money, reduce their environmental impact and feed hungry people by taking action to reduce food waste.
Waste reduction should be the first priority for minimizing food waste for food service operations. Start with the following tips and guidance on reducing food waste:
Donation helps those in need while contributing to your bottom line. The resources below provide important information and best practices for donating food from food service establishments.
The Federal Bill Emerson Good Samaritan Food Donation Act was signed into law to encourage the donation of food and grocery products to non-profit organizations for distribution to individuals in need. The legislation offers protection for these donors from liability when donating food in good faith.
Composting keeps food waste out of the landfill and creates a nutrient-rich soil amendment for gardening or landscaping. Composting also may save you money by reducing your disposal costs as well as your water and fertilizer usage. To learn more visit Compost it. Don't Waste it.
The S.C. Department of Health and Environmental Control also provides free, confidential technical assistance to businesses through two key programs. The S.C. Smart Business Recycling Program and the Green Hospitality Program are designed to help businesses and hospitality facilities reduce their environmental impact.