1. Food Waste Management Prepared by: Jason D. Bright Ben E Keith Foods

2. Your trash cans are full of money

3. Shared Experiences Who here is consistently worried about their food cost ? Who has employees who are worried about the food cost ? Do your employees know what food cost is / means ?

4. Culture of waste or conservation ? Food cost routinely out of line with projections Poor portion control guidelines in place Poor recipe adherence

5. Culture of waste or conservation ? Food cost typically in line with projections Portion control guidelines in place and followed Above average recipe adherence

6. Causes of Waste How trained is your staff ? How many options do your guests have to choose from ? How much food is too much food ? Is that the correct serving utensil ? Why is the bacon always burnt ?

7. Trained Staff? - Can they read recipes? - Can they follow recipes ? - Are the food properly prepared? - Are the meals properly portioned ?

8. Is Your Menu a Novel ?

9. How Much Food is Too Much Food ?

10. Is that the Correct Serving Utensil ?

11. Why is the Bacon Always Burnt ?

12. National Waste Statistics 4 – 10 % of food purchases are thrown out before they reach the consumers plate

13. National Waste Statistics On a yearly average, 33 million tons of food make it to the landfills In 2010, 40 million tons of food waste went to the landfill

14. Steps for Implementation

15. Conduct an Objective Food Waste Assessment Begin in the storerooms / par sheets Work your way from the backdoor to the front door

16. Make Your Goals Concrete

18. Source Reduction

19. HAACP Compliance Production sheets Temperature logs Food cooling logs Date labels for leftovers

20. Your Trash Cans are Full of Money Remove Garbage CansReplace with Clear Lexan Containers

21. Are Your Recipes Correct ? Accurate ? Compliant staff ? Can they be fixed ?

23. Fear a Mutiny

24. Is that the Correct Amount ? Purchase correct portion control device Always in the kitchen but hardly ever used

25. Weigh the Waste End of shift Weigh waste buckets and record total number Track day to day Week to week

26. Noticeable Food Waste Results Dining Services at Berea College Berea College Dining had been weighing its pre- and post-consumer food waste for years in large batches In less than one year, they reduced pre- consumer food waste by 49% year-over-year and lowered plate cost significantly

27. Noticeable Food Waste Results, cont Gundersen Health System In seven months, they were able to reduce pre-consumer food waste by more than 50% by weight, saving $475 / week or $25 k / year in diverted food purchases

28. Sustainability Options

29. Composting

30. In House Garden

31. Recycling

32. Food Shelter Donations The Bill Emerson Good Samaritan Food Donation Act limits the liability of food donors to instances of gross negligence or intentional misconduct.

33. The Bill Emerson Good Samaritan Food Donation Act The Federal Bill Emerson Good Samaritan Food Donation Act protects the donor and the recipient agency against liability, excepting only gross negligence and/or intentional misconduct. In addition, each state has passed Good Samaritan Laws that provide liability protection to good faith donors.

35. Resources http://www.nrdc.org/food/files/wasted-food-IP.pdf LeanPath Made to Stick– Chip Heath and Dan Heath www.epa.gov National Restaurant Association Green Restaurant Association Economic Research Services