|
College and University dining services are
working very diligently to be green.
Among other strategies, this most always involves
reducing food waste.
But dining directors also need to operate
efficiently and save food costs.
Source reduction of pre-consumer food waste
- through food waste tracking - is the
#1 strategy to meet these two goals.
LeanPath tracking systems help dining
managers in residential, retail and catering
operations.
Waste tracking
supports, but does not compete with other
initiatives such as:
composting, tray-less dining and food
production software. |
