During a waste-tracking study with LeanPath, two cafes at Intel, in Hillsboro, Ore., found that they were producing more than 2,900 pounds of pre-consumer food waste per week, which was primarily from overproduction, spoilage, expiration and trim waste. One idea to reduce this number was to create a secondary use station, where the menu would be built on the use of properly handled leftovers. Micah Cavolo, executive chef for Bon Appetit at Intel, spoke to FSD about creating the station and how it helped, among other initiatives, reduce the cafes' combined food waste by 47%.
展开▼
