Why We Waste Food

[fa icon="calendar"] Oct 20, 2016 12:55:21 PM / by Franke

It's been well documented that food waste in the United States is upward of 30 percent, with some global estimates reaching as high as 50 percent. The USDA and EPA efforts to reduce food waste have also been well documented. But to gain a greater understanding of these numbers, it's important to look at why we waste food in the first place.

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The EPA Recognizes 2015 Food Waste Reducers

[fa icon="calendar"] Jan 8, 2016 1:00:00 PM / by Franke Americas

As we've mentioned before, the Environmental Protection Agency is taking great measures to encourage foodservice operations to reduce food waste. As part of the EPA initiatives, the Food Recovery Challenge was created so organizations could pledge to improve their sustainable food management practices and report their results.

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Q&A with Mark Allegra, Franke's Director of Engineering

[fa icon="calendar"] Dec 29, 2015 9:35:42 PM / by Franke

* The following Q&A originally appeared in Restaurant Development + Design's November/December 2015 edition.

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What USDA and EPA Waste Reduction Goals Mean for Foodservice Operators

[fa icon="calendar"] Dec 14, 2015 11:00:00 AM / by Franke

There has been a lot of recent news from the USDA and EPA about the reduction of food waste. For the first time in history, there's now a national food waste reduction goal, which will be enacted with the help of government partnerships, charitable organizations, faith-based groups, private sector businesses and even school systems. These efforts will attempt to reduce what the USDA says is 133 billion pounds of food waste per year, which, shockingly, amounts to approximately 31 percent of all food production.

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