Efficiency is a key component to running a successful business. Right now, a huge inefficiency is occurring in the trash can. According to the NRDC, 40% of food in the US goes uneaten. That means all the water, fuel, time, and resources that went into growing a delicious tomato for that caprese salad often times goes to waste. Let’s do something about this!
As a business that serves food, you take pride in what you offer to customers. We challenge you to take pride in and invest in bringing nutrients back into our top soil so that you can keep serving high quality ingredients to your customers.
From the EPA, below are steps a business (or anyone) can take to do their part in the food waste crisis.
- Source Reduction/Prevention
Preventing food waste before it is created
- Feeding People
Donating fresh, wholesome food to those in need. In addition to the EPA page, see also:
- Feeding Animals
Feeding safe, fresh food scraps to animals like pig farms
- Industrial Uses
Rendering fats, oils, and grease and turning it into products or biofuel
Turning food waste into a valuable soil amendment
- Anaerobic Digestion
Turning food waste into renewable energy and a valuable soil amendment