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Title:Implement a waste prevention and tracking system for food service operations
Subject(s):Food service -- Schools -- Environmental aspects
Green Lunchroom Challenge
School lunchrooms -- Environmental aspects
Food waste -- Source reduction (Waste management)
Zero waste lunchrooms
Abstract:Measuring and tracking the amounts, types, and reasons for food being discarded is an effective way to reduce waste from being generated over time. The continuous and diligent tracking of waste serves as foundation for reduction efforts. It is important to know more than just the overall quantity of waste generated. For an effective and meaningful tracking system that can make suggested improvements to your operations, waste type (for example, onions or bacon) and reason(s) for loss (for example, improper cooking or overproduction) need to be recorded. Food waste monitoring engages your team and enables them to be part of the food waste reduction solution. It feels better to feed people rather than the landfill. By helping to identify and address the root causes of food waste and seeing the resulting reduction in waste volume over time, your staff will feel an increased sense of pride in their work and their organization.
Issue Date:2016
Publisher:Champaign, IL : Illinois Sustainable Technology Center
Series/Report:Green Lunchroom Challenge Zero Waste Lunchrooms Activity
Sponsor:Funded by U.S. Environmental Protection Agency Region 5
Date Available in IDEALS:2018-07-10

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