The numbers are big. $218 billion of food is wasted every year in the United States—1.3 percent of national GDP, or $1,500 a year for a family of four. In a country with 48 million food-insecure people, this represents 1,250 calories per person, every day.
For restaurants and chefs, reducing food waste is becoming business as usual. Not only does it help the bottom line – a potential savings of $1.6 billion a year in an industry with tight margins—it saves resources all along the food supply chain. http://www.environmentalhealthnews.org/ehs/news/2016/aug/chef-food-waste
Article courtesy of Environment Health New by Kara West
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