- Published: October 1, 2018
- Written by Amelia Levin, Contributing Editor
Restaurants and foodservice operations of all types are becoming more interested and active in food waste reduction. However, one might argue that noncommercial foodservice operators — those in the college and healthcare sectors, especially — have led the charge. That’s based on the fact that they tend to produce the greatest amount of waste compared to others and realize the impact they can have on the environment by reducing that amount.