Green Space: Scaling Back Overproduction

Green Space: Scaling Back Overproduction

How Swedish Medical Center Reduced Its Waste Size

When you have to feed a lot of people, you tend to generate a lot of wasted food. That's the intractable logic of “volume feeding” operations and has been since the birth of the onsite dining industry. To do otherwise, except in some limited, highly controlled circumstances, is to risk leaving some diners

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