Turning Wasted Food Into Opportunity 

American restaurants throw away 85 percent of their unused food; only 1.4 percent is donated. The biggest barriers? The logistics of food donation, including transporting it (or arranging for pick-up) and ensuring food is held properly so it doesn’t spoil after it leaves your restaurant. Restaurant operators often worry they could be sued for getting someone sick. But that’s actually never happened, according to the Food Recovery Project with the University of Arkansas School of Law, in large part because of the 1996 Bill Emerson Good Samaritan Food Donation Act. 

It's time operators get serious about donating food instead of tossing it. It’s not only the right thing to do, but doing so will motivate you to track your inventory, saving you annual on food costs. You’ll be giving more away, throwing away less and getting closer to the mark of ordering what you actually need.It's time operators get serious about donating food instead of tossing it.

It's time…