“Cornell Tool Aims to Cut Restaurant Food Waste” is a blog detailing a researcher company called Center for Hospitality Research (CRH)’s methods for how they document, evaluate and determine what level of food is being wasted and what can be done to reduce waste within the industry they are evaluating.

Key Takeaways:

• Food waste is a major issue for hospitality industry purveyors, both in terms of the cost of wasted food and the environmental consequences of tossing out tons of food.
• By one estimate, about one-quarter of food prepared in the United States is wasted.
• A new report from the Cornell Center for Hospitality Research (CHR) is aimed at helping hotels and restaurants control their post-consumer food waste.

“Food waste is a major issue for hospitality industry purveyors, both in terms of the cost of wasted food and the environmental consequences of tossing out tons of food.”

http://www.restaurantnewsresource.com/article91845.html