Reducing the amount of food waste that restaurateurs, retailers and manufacturers produce was the main topic of conversation at a meeting of the Food Waste Reduction Alliance in Seattle earlier this month.
The meeting, held Aug. 13, was conducted by the National Restaurant Association, the Grocery Manufacturers Association and the Food Marketing Institute, the three charter members of the FWRA. The meeting, one of three during the year, focused on ways to reduce the amount of food waste that goes to landfills and increase the amount of food that is donated to food banks and other like-minded charitable organizations, said Laura Abshire, the NRA’s director of sustainability and the Association's FWRA representative.
“All of our industries are committed to solving the problem of commercial food waste,” she said, “but it’s going to take some time before we can achieve that goal. In 2010 alone, the United States generated 60 million tons of food waste and 40 million tons of it went to landfill. And that’s the reason we’ve come together: to do our part to help solve the problem.”
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