Implement a waste prevention and tracking system for food service operations

Submitter: Laura Barnes

Permalink

https://hdl.handle.net/2142/100207 Copy

Description

Title

Implement a waste prevention and tracking system for food service operations

Issue Date

2016

Keyword(s)

• Food service -- Schools -- Environmental aspects
• Green Lunchroom Challenge
• School lunchrooms -- Environmental aspects
• Food waste -- Source reduction (Waste management)
• Zero waste lunchrooms

Abstract

Measuring and tracking the amounts, types, and reasons for food being discarded is an effective way to reduce waste from being generated over time. The continuous and diligent tracking of waste serves as foundation for reduction efforts. It is important to know more than just the overall quantity of waste generated. For an effective and meaningful tracking system that can make suggested improvements to your operations, waste type (for example, onions or bacon) and reason(s) for loss (for example, improper cooking or overproduction) need to be recorded. Food waste monitoring engages your team and enables them to be part of the food waste reduction solution. It feels better to feed people rather than the landfill. By helping to identify and address the root causes of food waste and seeing the resulting reduction in waste volume over time, your staff will feel an increased sense of pride in their work and their organization.

Publisher

Champaign, IL : Illinois Sustainable Technology Center

Series/Report Name or Number

Green Lunchroom Challenge Zero Waste Lunchrooms Activity

Type of Resource

text

Language

en

Permalink

http://hdl.handle.net/2142/100207

Sponsor(s)/Grant Number(s)

Funded by U.S. Environmental Protection Agency Region 5

Owning Collections