Store unused foods for representation or repurposing
Submitter: Laura Barnes
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https://hdl.handle.net/2142/100164
Description
Title
Store unused foods for representation or repurposing
Issue Date
2016
Keyword(s)
Food waste
Green Lunchroom Challenge
Food service -- Schools -- Environmental aspects
School lunchrooms -- Environmental aspects
Abstract
Ideally, your food service planning should be such that leftover food is at a minimum. However, even well planned operations have unserved foods leftover from time to time due to attendance fluctuations, fluctuations in
the number of students bringing their lunch as opposed to partaking of school meals, etc. Properly stored unserved foods may be repurposed to reduce waste and procurement costs.
Publisher
Champaign, IL : Illinois Sustainable Technology Center
Series/Report Name or Number
Green Lunchroom Challenge Diverting Food for Human Consumption Activity
Type of Resource
text
Language
en
Permalink
http://hdl.handle.net/2142/100164
Sponsor(s)/Grant Number(s)
Funded by U.S. Environmental Protection Agency Region 5
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