Скачать или смотреть Laura Abshire National Restaurant Association Food Waste

Laura Abshire is director of sustainability policy and government affairs for the National Restaurant Association (NRA). She works on energy and environmental policy and related advocacy efforts. She works extensively with the NRA’s Conserve initiative, which provides resources to help restaurant operators undertake environmentally friendly actions that improve their companies’ bottom lines.

In this presentation, Laura talks about NRA’s work with the Food Waste Reduction Alliance and gives ideas on how restaurants and supermarkets can start reducing food waste in their operations.

The presentation was featured on the “Supermarkets, Restaurants, & Food Service Companies Reducing Food Waste” webinar on September 24, 2014. To download the presentations and other materials, please visit: http://www.usda.gov/oce/foodwaste/web...

Additional information:
31% of food that is available at supermarkets, restaurants, dining halls, and in households goes uneaten. Across the country, supermarkets, restaurants, and food service companies are adopting innovative new approaches to reduce the amount of food that goes unsold, recover more wholesome unsold food to donate to people who need it, and recycle food discards for energy generation or composting. Stores are even coming up with new incentives to convince consumers to buy "ugly" produce.
The second webinar in the U.S. Food Waste Challenge Webinar series features food industry and non-profit leaders talking about how they are dealing with food waste.  The presentations include information on the Bill Emerson Good Samaritan Food Donation Act, liability protection for food donation, the food recovery hierarchy, and innovative ways to keep retailer food waste out of landfills.