An ongoing challenge in the food industry is keeping your food costs down without diminishing food quality. One of the keys to success is food waste prevention.

Join national experts from the food industry Dr. Steve Schein and Ned Barker to learn more about how to reduce food waste in your business, empower your employees, reduce your environmental impact, and improve your bottom line.

These interactive workshops will help you create a Strategic Roadmap for your business based on best practices from the Hotel | Kitchen website. Some pre-work will be suggested.

Part of maintaining a successful restaurant operation requires keeping up with ever-changing trends that are driving the market. Just like in any industry, what is working today may change tomorrow, so staying on top of what consumers want is always a challenge.

The Grocery Manufacturers Association, Washington, D.C, recently shared the results of its date labeling initiative that narrowed the array of product labels to two options: “best if used by” and “use by.” Since launching in 2017, 87 percent of products now carry the streamlined labels, according to the latest data from consumer packaged goods companies that was released in GMA’s new report, “Best If Clearly Labeled.”

Metro is going back to the drawing board in its grand plan to convert the Portland area's food scraps into renewable energy, after failing to come to terms with Waste Management to build a processing facility in conjunction with the Portland sewage treatment plant in North Portland.

In a mass of discarded food, Los Angeles County sanitation planners see far more than a waste-disposal problem—they see a resource. A bucket loader digs into the mass and hoists a load of glop into a grinder. Seconds later, the chewed-up food waste pours into a bin, its first step toward the anaerobic digesters that will blend it with household sewage and use it to brew biogas, manufactured methane suitable for use in running a county wastewater plant.

The 2018 U.S. Food Waste Investment Report details key trends in the capital and innovation landscape and highlights specific examples of philanthropic, public, and private food waste investment, including a Special Report on Foundation Funding.

Download Report Here.

About ReFED:

Press Release from the Lloyd Ecodistrict on 9/5/2018

Lloyd EcoDistrict announced today that it is the recipient of a $20,000 grant from the eBay Foundation. The funds will be used to help launch Lloyd Delivers, the Lloyd EcoDistrict-led initiative that promotes upstream and downstream solutions to food waste and hunger starting in the Lloyd neighborhood and at eBay Portland’s Downtown office.

Back in 2011, the City of Eugene Waste Prevention and Green Building Program started their first targeted food waste program, which was aimed at commercial businesses.

They worked with their garbage haulers and commercial composter, Rexius, and from those partnerships, Love Food Not Waste was born!

Portland Tribune reports that Wilsonvillle's SORT Bioenergy, believes it was denied due process by Metro in its consideration of the region's upcoming food scraps recycling contract.

The Oregon Department of Environmental Quality is working with Portland State University’s Community Environmental Services to conduct a five-part study on wasted food generation in the State of Oregon. The main research objectives for this study are: