The implications of that improvidence on the environment and society are evident. But, increasingly, economies are waking up to why it's important for businesses to introduce measures to tackle the issue.
But she said there's still a long way to go in educating companies to limit food waste at the source. "What could be more helpful is helping the kitchen understand how they can reuse certain items or certain ingredients in other parts of the menu," he said, giving the example of deep-frying otherwise redundant potato peelings and using them as a garnish.
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