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Title:Store unused foods for representation or repurposing
Subject(s):Food waste
Green Lunchroom Challenge
Food service -- Schools -- Environmental aspects
School lunchrooms -- Environmental aspects
Abstract:Ideally, your food service planning should be such that leftover food is at a minimum. However, even well planned operations have unserved foods leftover from time to time due to attendance fluctuations, fluctuations in the number of students bringing their lunch as opposed to partaking of school meals, etc. Properly stored unserved foods may be repurposed to reduce waste and procurement costs.
Issue Date:2016
Publisher:Champaign, IL : Illinois Sustainable Technology Center
Series/Report:Green Lunchroom Challenge Diverting Food for Human Consumption Activity
Genre:Other
Type:Text
Language:English
URI:http://hdl.handle.net/2142/100164
Sponsor:Funded by U.S. Environmental Protection Agency Region 5
Date Available in IDEALS:2018-07-10


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