Q&A: Food Waste Reduction Strategies and Tips from Industry Professionals
Continuing our Q&A’s with members of the Federal Food Loss and Waste Reduction Initiatives panel at WasteExpo, Waste360 was able to reach out and ask some questions to Jean Buzby and Priya Kadam.
How Some Restaurants Are Helping Transform Food Waste
In the United States, 30-40 percent of food is wasted each year, with most of it going to landfills, rotting in field, or floating in sewers. Now, kitchens are taking action to save those scraps.