REDUCING FOOD WASTE
Food professionals have the power to address the rising problem of food waste while improving their bottom line and protecting precious resources. The impact of food waste is large—food production and preparation requires tremendous resources including farmland, clean water and air, labor and energy. Yet millions of tons of food is wasted each year while many families don’t have enough food to eat.
For resources and free assistance, explore Food Waste Stops With Me, a collaboration between local and state governments and the Oregon Restaurant & Lodging Association to help food service businesses reduce food waste. |