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To prevent food waste: reduce, reuse, recycle and rethink

Food waste is a top priority. Resources abound for rethinking how we use food. It’s just a matter of tapping into the food industry’s innate ability to create and collaborate.

Up to 40 percent of the food grown and processed in the United States never gets eaten. This is a shocking statistic. Thankfully, it has prompted us into action. So much so that reducing food waste is at the top of the food industry’s priority list, foodservice included.

There many ways foodservice can participate. We can reduce the amount of food we prepare and serve so it doesn’t get wasted. We can reuse and repurpose uneaten food, and we can recycle and compost where possible.

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