• Love Food Not Waste
    Love Food Not Waste is a campaign designed to bring awareness to the amount of waste that is created within our cafes. The goal is to educate our kitchen staff and guests and encourage them to conserve resources both at work and at home.

    The campaign is focused on four key areas:

    LFNW_2015_8.5x11_FoH_Food.jpgFood: As a nation, we spend approximately $1 billion to dispose of wasted food. Implementing a few changes in our behavior and being conscious about the amount of food we are putting on our plates or just keeping a closer eye on what is going in the trash can help lower the amount of food going to landfill. In our kitchens, we are dedicated to reducing food waste. We carefully plan our menus so as not to produce more food than is needed. If extra food is made, we make sure and find it a suitable home instead of just throwing it out. In the café, we encourage guests to sample unfamiliar dishes to limit excess food left on the plate. 

    LFNW_2015_8.5x11_FoH_Energy.jpgEnergy: Cooking food in a commercial kitchen can be extremely energy intensive. Therefore, we make a conscious effort to conserve energy throughout the café. We do our best to use the kitchen equipment as resourcefully as possible, switch out older appliances for more energy efficient models and practice simple conservation methods such as turning off the lights at the end of the day. 


    LFNW_2015_8.5x11_FoH_Packaging.jpgPackaging: In food packaging alone, Americans discard 570 million pounds each day. Simple changes in behavior can make an enormous impact in reducing this waste. Our staff is careful to properly sort waste into the correct bins, they use cloth towels instead of paper whenever possible and try to use the appropriate packaging when storing food to not create unwanted excess. We also work with our vendors to encourage them to reuse the shipping boxes and pallets that come with the food that is delivered to our door. 


    LFNW_2015_8.5x11_FoH_Water.jpg Water: Water has become one of the planet's most precious resources. In foodservice we use large amounts of water in our day-to-day functions. As an organization, we can make a huge impact on the amount of water saved by minimally altering the way we do things. To reduce our impact, we try to make small changes in the kitchen that can add up to big water savings. We implement practices to save water while washing produce, defrosting items and washing dishes. Where possible we switch to more efficient equipment to save water.

    Read our pocket guide to Love Food Not Waste at home. Small steps can make a big impact. Don't waste it.

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