New Guidelines Help Foodservice Businesses Include Food Waste Reduction in their COVID-19 Operating Plans

New Guidelines Help Foodservice Businesses Include Food Waste Reduction in their COVID-19 Operating Plans

August 26, 2020

This new handout – developed by ReFED in partnership with the James Beard Foundation, LeanPath, Sodexo, and WWF – provides guidelines and resources that can help you incorporate food waste reduction procedures into your reopening and post-COVID operational plans.

DOWNLOAD THE HANDOUT

For more information, please contact info@refed.org.

ReFED is a national nonprofit working to end food loss and waste across the food system by advancing data-driven solutions to the problem. ReFED leverages data and insights to highlight supply chain inefficiencies and economic opportunities; mobilizes and connects people to take targeted action; and catalyzes capital to spur innovation and scale high-impact initiatives. ReFED’s goal is a sustainable, resilient, and inclusive food system that optimizes environmental resources, minimizes climate impacts, and makes the best use of the food we grow.

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