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Month: October 2017

Making Better Sense of Food Waste Management in My Restaurant

When I started a restaurant I never knew how much food waste there would be. We have waste vegetable matter from food prep and we have a lot of prepared foods, such as breads, that are too old for retail sale, but not too old to be consumed. I wanted a way to have food waste management make more sense. The breads are all perfectly fine to be eaten. I take a loaf or two home for my family to eat. However, it is what you would call day-old bread. We are not going to sell it to customers, but it is still great tasting and perfectly nutritious for every other use.

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