CLEVELAND, Ohio — It’s a universal feeling that no one likes to throw away food. It takes time, money and effort for someone to prepare the meals we have to eat daily. Unfortunately, most food also has a limited shelf life, meaning that many of us have been guilty of throwing food away from time to time.
In the professional restaurant world, food waste can be a major problem. Restaurants, bakeries, grocery stores and beyond have to play a guessing game with their inventory, hoping to make enough product to sustain their stock through their business hours without an excess amount of leftovers. Often, it results in leftover food that chefs can’t sell, but definitely don’t want to throw away.
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