Dishing Up an Organics Collection Program

Food service establishments generate a significant amount of wasted food and packaging. Between 4 and 10 percent of food purchased by food service operations in the U.S. is thrown out even before reaching the plate. And patrons eat only 85% of the food that is served. This leads to high levels of food and packaging reaching the landfills each day. By reducing the amount of food and packaging discarded, food service providers can significantly reduce their waste stream, save money, and garner good will from sustainable-minded patrons. Enjoy this webinar

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