Wasting away – Restaurant food waste is a crisis that can be avoided
Every year, about 20% of all the food produced in Canada (11 million tonnes) is lost or wasted, according to Value Chain Management International (VCMI). Recent data collected from the foodservice industry (including restaurants, hotels and institutions), indicate 38% of produce, 21% of dairy, eggs and field crops, and 20% of meat products becomes waste. ...
Every year, about 20% of all the food produced in Canada (11 million tonnes) is lost or wasted, according to…
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