University of Massachusetts (UMass) has one of the largest collegiate dining operations in the nation, serving more than 16,000 students and about 40,000 meals a day. This presentation will explore UMass’ integrated strategy to reduce food waste, including pre-consumer food waste tracking, which has helped them save more than $300,000 and reduce food waste by 57% in just one year.
What You Will Learn:
- How UMass has saved $300,000 without compromising high-quality menus and food.
- How culture impacts food waste and how you can build a team focused on prevention.
- Getting started today with an action plan to reduce food waste at your university.
This presentation will dispute the myth that to reduce food costs, you have to compromise quality. Attendees will learn how food waste represents a significant financial opportunity to lower costs, and how you can get started on the path to prevention.